Elegant Cranberry Pie [WF/GF/DF]
by Debra D. Smith
Debra is the author of Naturally Gluten-Free Cooking/Trafford Publishing and teaches special-diet cooking classes at Lakewinds Natural Foods throughout the year.
Yield: 1 10-inch pie
Ingredients
PIE CRUST:
1/2 cup + 2 tablespoons brown (or white) rice flour
3 tablespoons potato starch flour (Not potato flour)
3 tablespoons cornstarch or arrowroot
1 teaspoon guar or xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 egg, beaten slightly (mix first to get yolk and white combined, then divide in half)
2 1/2 tablespoons water
1 1/2 teaspoons vinegar
1/4 cup Spectrum Naturals Organic Shortening (or coconut oil)
2 tablespoons margarine (try Earth Balance Buttery Spread: non-dairy and no transfats)
PIE FILLING:
2 cups fresh or frozen cranberries
1/2 cup brown sugar
1/2 cup walnuts, chopped
2 eggs, well beaten
1 cup sugar
1/2 cup + 2 tablespoons brown (or white) rice flour
3 tablespoons potato starch flour
3 tablespoons cornstarch or arrowroot
1 teaspoon guar or xanthan gum
1/2 cup margarine, melted
Instructions
PIE CRUST:
Preheat oven to 400°F . In a small bowl, whisk together flours, starches, gum, baking powder and salt. With a pastry cutter (or food processor), cut in the shortening and margarine with the flour mixture until shortening is in small BB-size pieces. In another small bowl, mix the egg, water and vinegar. Add to the flour mix, and blend until combined. Place dough in a greased 10" pie pan, and press to a little less than 1/4" thick on bottom and sides, using enough dough to come up over the top. Make decorative by fluting with fingers or pressing top edge with fork. Set aside until ready to fill.
PIE FILLING:
In a large bowl, combine the cranberries, brown sugar and walnuts. Spread this cranberry mixture in the bottom of the pie shell. In a separate bowl, slowly add the sugar to the already beaten eggs, continuing to beat. Stir in the flours, starches, gum powders and melted margarine. Pour this batter over the cranberry mix in the pie shell. Cover the edges of crust with strips of foil and bake for 15 minutes at 400°F. Reduce heat to 350°, removing foil and bake for approximately 35 minutes. Middle of pie should be firm.