Gluten Free Crustless Cranberry Pie Recipe
If you’re a gluten free baking novice and find making gluten free pie crusts challenging, or if you just want to make a holiday pie with very little effort – this is the pie for you.
Basically, you just mix up some ingredients, pour it into a pie dish, bake, and voila! Pie.
This pie has all the flavors of the holidays and takes about 15 minutes to whip together.
Seriously, there is no excuse for not making pie this year!
Notes: Use a good quality gluten free all-purpose flour or make your own with this recipe. No need to thaw your cranberries if they are frozen. I always bake with Wholesome! organic sugar and as always, use pure extracts, not imitations.
- Butter for greasing the pan
- 1 cup gluten free all-purpose flour
- 1 cup plus 1 tablespoon Wholesome! organic sugar divided use
- ½ teaspoon kosher or fine sea salt
- ½ cup heavy cream
- 2 large eggs lightly beaten
- ½ cup unsalted butter melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- ¾ cup chopped pecans
- 2½ cups fresh or frozen cranberries if frozen, no need to thaw, divided use
- Whipped cream for serving if desired
Preheat the oven to 350 degrees. Generously grease a 9-inch pie pan with butter.
In a large mixing bowl, whisk together the flour, 1 cup sugar, and salt. Add the cream, eggs, melted butter, and extracts and whisk to combine. Stir in the pecans and 2 cups of cranberries. Pour into the prepared pan. Scatter the remaining ½ cup cranberries on top, then sprinkle with 1 tablespoon sugar.
Bake 40 to 50 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly, then serve, topped with whipped cream, if desired.
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