This gluten free cranberry pie is a delicious way to take the fuss out of pie-baking! It is baked in a pie pan and has a beautifully tender cake-like texture.
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A few weeks ago, I was scrolling Pinterest for a way to use the giant bag of cranberries I had just purchased at Costco. I LOVE cranberries this time of year and wanted to make something out of the ordinary. ENTER: Gluten Free Cranberry Pie!
Some versions are named Nantucket cranberry pie, while others are simply cranberry pie, but the idea is the same: A beautiful, festive-looking pie with sugared cranberries and toasted pecans enveloped in a beautiful filling similar to cake.
This pie does not require a pie crust, making it quick and easy to assemble.
I made the pie a few times to find the right balance of ingredients; the first recipe I followed to a T but found it a little too buttery and too sweet for my liking.
I ended up tweaking the recipe by changing up the amounts of some ingredients and chopping the cranberries and this Gluten Free Cranberry Pie recipe is the result. I hope you enjoy it!
WHAT INGREDIENTS DO I NEED TO MAKE GLUTEN FREE CRANBERRY PIE?
Whenever baking gluten free, always check labels for each ingredient to be sure it is safe.
- toasted chopped pecans
- unsalted butter you can use salted butter and reduce or omit the salt
- almond extract
- vanilla extract
- high quality gluten free flour see flour recs below
HOW DO YOU MAKE GLUTEN FREE CRANBERRY PIE?
- Preheat your oven
- Grease a 9″ pie plate with butter
- Measure cranberries, then chop coarsely (so they are in 2-3 pieces)
- Combine cranberries, sugar, and pecans and pour into pie plate
- Cream butter and sugar
- Mix in eggs and extracts until fluffy
- Add flour and salt and stir until combined note: whenever measuring gluten free flour, always stir the flour, scoop into your measuring cup, then level off with the flat edge of a knife. This ensures you don’t get too much flour and end up with crumbly or dry baked goods.
- Scoop batter onto cranberry-pecan mixture, then spread using a spatula or knife so batter is covering
- Bake and cool
- Top with a dollop of whipped cream or a scoop of ice cream when serving
WHAT GLUTEN FREE FLOUR SHOULD I USE?
I tested this recipe with Bob’s Red Mill 1:1 flour because that is my favorite blend for muffins and quick breads, cupcakes, etc.
I do not recommend Namaste or gfJules in this recipe, as they may lend a gummy texture. I do like both of those blends for other recipes, though.
HOW DO YOU SERVE GLUTEN FREE CRANBERRY PIE?
This recipe is beautiful on its own, but everything is prettier and tastier with a garnish!
Top with a scoop of vanilla ice cream or a dollop of whipped cream, and if you want to get extra fancy, add a sprinkling of sparkling cranberries! They’re also beautiful as a centerpiece during the holidays.
FREQUENTLY ASKED QUESTIONS
I tested this recipe with Bob’s Red Mill 1:1 flour because that is my favorite blend for muffins and quick breads, cupcakes, etc. Other flours that should work include Grandpa’s Kitchen and Better Batter.
I haven’t tried it, but I think it would work to substitute a dairy free butter substitute that works well in baked goods like cakes and muffins. Please let me know if you try it!
I haven’t tested this recipe without eggs. If you are familiar with baking egg-free and use a substitute that normally works well in cakes, then it should work here, too.
Yep! I always keep unsalted butter on hand for baking, but you can use salted butter and either omit the salt or reduce it to 1/4 teaspoon.
If you don’t have a 9″ pie plate, you can bake in a 9″ cake pan or square baking dish.
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FOR THE CRANBERRY MIXTURE:
- 1 3/4 cup whole, fresh cranberries
- 1/2 cup toasted chopped pecans
- 1/2 cup granulated sugar
FOR THE FILLING:
- 2/3 cup unsalted butter, room temp (see notes)
- 2/3 cup granulated sugar
- 2 eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3/4 cup + 2 Tablespoons high quality gluten free flour (I used Bob's Red Mill 1:1)
- 1/2 teaspoon salt
- ice cream or whipped cream for serving (optional)
- Preheat oven to 350°F.
- Generously grease a 9" pie plate with butter.
- Measure cranberries, then chop coarsely.
- Combine cranberries, 1/2 cup sugar, and pecans and pour into greased pie plate. Set aside.
- Cream butter and sugar for 2 minutes until fluffy.
- Mix in eggs and extracts another minute or two.
- Add flour and salt and stir or mix on low until combined note: whenever measuring gluten free flour, always stir the flour, scoop into your measuring cup, then level off with the flat edge of a knife. This ensures you don't get too much flour and end up with crumbly or dry baked goods.
- Using a 2 T or larger cookie scoop or spoons, scoop batter onto cranberry-pecan mixture, then spread using a spatula or knife so batter is covering.
- Bake for 45-50 minutes until toothpick inserted into center comes out clean.
- Cool on wire rack.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream when serving. Add sugared cranberries for a fun presentation!
- Store leftovers on the counter up to 2 days or int he fridge for longer.
I used Bob's Red Mill 1:1 flour in this recipe (linked below), it is an inexpensive and easy-to-find blend that works great in cakes, muffins, and quick breads and it does beautifully in this recipe.
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Amount Per Serving: Calories: 367Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 95mgSodium: 166mgCarbohydrates: 38gFiber: 2gSugar: 34gProtein: 3g