Gluten Free Cranberry Pie

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.

Course Gluten Free Holidays

Cuisine American

Keyword gluten free cranberry pie, Gluten Free Holidays, gluten free pie

Prep Time 15

Cook Time 45

Additional Time 20

Total Time 1 20

Servings servings

Calories 367kcal

Author Celeste Noland | Life After Wheat

Equipment

Ingredients

FOR THE CRANBERRY MIXTURE:

1 ¾ cup whole fresh cranberries
½ cup toasted chopped pecans
½ cup granulated sugar

FOR THE FILLING:

⅔ cup unsalted butter room temp (see notes)
⅔ cup granulated sugar
2 eggs
1 teaspoon almond extract
½ teaspoon vanilla extract
¾ cup + 2 Tablespoons high quality gluten free flour I used Bob's Red Mill 1:1
½ teaspoon salt
ice cream or whipped cream for serving optional

Instructions

Preheat oven to 350°F.
Generously grease a 9" pie plate with butter.
Measure cranberries, then chop coarsely.
Combine cranberries, ½ 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.

Notes

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.

Nutrition