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 3 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.
Gluten Free Crustless Cranberry Pie Recipe
Ingredients
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
Directions
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.
Servings:
A gluten free recipe that serves 8
Ready for dessert?
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Need a quick meal?
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