Gluten Free Cranberry Pear Pie

Gluten Free Cranberry Pear Pie Recipe

I know that gluten free baking can seem a little intimidating especially for the person who is new to gluten free.

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.

Happy Baking!

gluten-free-creanberry-pear-pie-recipe

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Gluten Free Cranberry Pear Pie
Gluten Free Cranberry Pear Pie Recipe
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
 
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 773 kcal
Author: Carol Kicinski
Ingredients
Cranberry Pear Pie
  • 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
Maple Whipped Cream
  • 1 cup heavy cream
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
Instructions
Cranberry Pear Pie
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Let pie cool before serving.
Maple Whipped Cream
  1. 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.
Nutrition Facts
Gluten Free Cranberry Pear Pie Recipe
Amount Per Serving
Calories 773 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 21g 105%
Cholesterol 112mg 37%
Sodium 494mg 21%
Potassium 235mg 7%
Total Carbohydrates 92g 31%
Dietary Fiber 3g 12%
Sugars 37g
Protein 3g 6%
Vitamin A 21%
Vitamin C 6%
Calcium 7.6%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Corn Free Cranberries Holiday Maple Syrup Optionally Dairy Free Optionally Vegetarian Pear Pie Whipped Cream
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  1. Maggie
    December 9, 2013

    This is beautiful Carol. I LOVE pies and don’t usually bake them at Christmas, but I might have to remedy that. I love the combo of pear and cranberry – those pears are so photogenic :)

    1. CarolKicinski
      December 12, 2013

      Thank you so much Maggie! I hope you and your family have the most wonderful holidays – pie or no pie :)

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