Gluten Free Cranberry Pear Pie Recipe
But we can’t let that stop us from baking, especially during the holidays when we need to make cookies for Santa, cakes for our parties, and then there are those pies for our holiday dinners.
Truth be told pie crusts can be intimidating for many, even if they don’t need to be gluten free. I have never really understood that saying “easy as pie” – I’m thinking whoever made up that saying was probably referring to eating a pie, not baking one!
We gluten free people have many challenges to face, we are tough! But our pie crusts shouldn’t be.
Well, gluten free pie baking just got a whole lot easier thanks to Bob’s Red Mill. They have come up with a very user friendly pie crust mix that takes all the guess work out of it. Each bag of mix makes two pie crusts so you can either bake two single crust pies or a two crust pie. I used it to make this Cranberry Pear Pie and the dough was very simple to work with and tasted great!
The filling for this pie is so pretty I didn’t want to totally cover it up with a top crust so I came up with a lovely (and easy!) solution. I rolled out the dough for the top crust, cut it into shapes with a star cookie cutter and overlapped my stars on top of the pie filling. You can use any shape cookie cutter you like.
If you are one of those people who like a little tart with your sweet, this is the pie for you! The combination of sweet ripe pears with tart cranberries bathed in maple syrup is a really wonderful combination. For those who like a little more sweet with their sweets, I suggest a maple syrup sweetened whip cream to dollop on top.
- 1 package Bob’s Red Mill Pie Crust Mix
- 12 tablespoons cold butter cut into small pieces
- 8 tablespoons cold vegetable shortening for dairy free use 20 tablespoons shortening and leave out the butter
- 6 tablespoons ice cold water
- 1 12-ounce bag fresh cranberries (3 cups)
- 5 ripe pears peeled, seeded and cut into 1 inch chunks
- ¾ cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 6 tablespoons cornstarch
- ½ teaspoon kosher salt
- 1 egg yolk
- 1 tablespoon heavy cream or dairy free milk of your choice
- 1 tablespoon turbinado sugar or other coarse sugar
- 1 cup heavy cream
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
Prepare the pie crust according to the directions on the bag using the butter, shortening, and water. Divide into 2 disks, wrap in plastic wrap, and refrigerate for 1 hour.
Place a piece of waxed or parchment paper on a work surface, top with one of the disks of dough then another piece of paper and roll into a circle a little larger than a 9 inch pie plate. Remove the top sheet of paper, place the pie plate on top of the dough and flip the dough and plate over. Remove the paper and gently fit the dough into the pie plate.
In a large bowl combine the cranberries, pear chunks, ¾ cup maple syrup, vanilla, cornstarch, and salt. Pour the filling into the pie crust and gently press down to make the filling as even as possible.
Roll out the second disk between the two sheets of waxed or parchment paper and cut it with a 1 – 1 ½ inch cookie cutter. Place the cut outs on the pie, overlapping slightly until the whole top is covered with some spaces between the cutouts. Refrigerate the pie while the oven is preheating.
Wrap a large baking sheet with foil and place on the bottom rack of the oven (to catch any spills from the pie and keep your oven clean). Position the other rack in the center and preheat the oven to 375 degrees.
Once the oven has preheated, remove the pie from the refrigerator. Mix the egg yolk and cream together and brush generously over the cut outs on top of the pie. Sprinkle with the turbinado sugar. Bake pie on the center rack of the oven for 90 minutes. After about 50 minutes of baking, place a piece of foil on top of the pie to keep the crust from becoming too brown.
Let pie cool before serving.
Combine the cream, maple syrup, and vanilla and beat until soft peaks form. Serve a dollop of the sweetened cream on top of each slice of pie.
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