I generally put more energy into my savory menu than my sweet menu. I like sweets sometimes- especially in the form of dark chocolate or fudgey brownies- but I’m often fairly indifferent to cakes and other bready sweets. However, the other night, I went to a gluten-free party and found a sweet recipe I just HAD to have. Isn’t it nice to stumble across gluten-free baking geniuses in your own backyard? Vic and Hallie, our gracious hosts, served an amazing spread, supplemented by many of their gluten-free guests. The most exciting dish was something Hallie had adapted some time back from a “regular” gluten recipe. It was something they called Cranberry Surprise Pie – a variation on an easy, mix style cake that looks, from some angles, like a pie and has that same pleasing buttery mouth feel. I’ve always liked cranberries- but mostly have enjoyed them in sauces and juice. I’ve never had a gluten-free cranberry pie- OR a gluten-free cranberry cake, for that matter. Even though I was totally full from the pizza and breadsticks and other italian delights at the party- I took a slice of “pie” and was totally sold on it with the first bite. It is tart, yet sweet; light but yet satisfying- the cranberry cake-pie is a mix in contrasting flavors and the best word I can use to describe it is just plain YUM! It had rave reviews from everyone at the party, and DH gave it thumbs up too, when I tried Vic and Hallie’s recipe in my own kitchen. I really like how the tartness of the berries contrasts with the mild sweetness of the cake- and it makes a great breakfast with coffee! (Should I not be eating pie/cake for breakfast? Oops, my secret is out!) Vic gave me permission to post the recipe here to share with you all, but I hope you will all also head on over to his Gluten Free Baking Site and enjoy his other lovely gluten free recipes.
Considering I have a major crush on cranberries right now, I was super happy to find out that there was a special blogging event with a cranberry theme! Isn’t this tag the prettiest ever? So, I am thrilled to present this post to the Garden-Cook-Event: Cranberries. Sometimes these things are just serendipity… ;)
Looking for more pie recipes?
Lately Gluten Free by the Bay has been a pie-baking-fiend, with a
Gluten-free apple raspberry pie recipe
Flourless streusel with no refined sugar recipe
and Gluten-free Apple Quince Pie Recipe
Check out her healthy takes on a more traditional pie!
In the mood for some more sweet cranberry baked goods?
Be inspired by Ginger Lemon Girl’s Cranberry Apple Muffins
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Vic and Hallie’s Surprise Cranberry Pie Recipe
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Ingredients
1 bag fresh cranberries
1/2 cup Sliced almonds (optional) 1/3 cup Sugar to sprinkle the fruit 3/4 cup Sugar for the crust 2 Eggs 3/4 cup {1-1/2 stick) Butter or margarine (I used 1/4 cup margarine with 1/2 cup butter) 1 teaspoon vanilla extract 1/4 or 1/2 teaspoon Xanthan gum (or xanthan gum mixed with guar gum) 1 cup of your favorite mild GF flour blend.
Directions
This recipe makes one large pie or large cake, or two smaller pies or two smaller cakes. I used one large pie pan and one small gratin type dish.
* Preheat the oven to 325° F. Grease the pie plates. * Wash the cranberries or other fruit, leaving a little water on them. * Place the fruit on the bottom of the pie plate. If you use nuts, put them on top of the fruit. Next sprinkle sugar over the top. * In a mixing bowl, cream the remaining sugar with the eggs and butter. Stir in the vanilla extract and then finally fold in the flour and xanthan gum. * Pour or spread the batter over the fruit. * Bake for 35 – 45 minutes or until a cake tester inserted near the center of the crust comes out clean. * Important step: Cool for 10 minutes and gently loosen the edges. If you are using a springform, it is particularly important to loosen the edges at this point. Wait until the pie cools completely before taking off the springform sides.
Notes
I used 1/2 tsp xanthan gum and think I would try 1/4 tsp. next time.
For the GF flour blend, Carol Fenster’s or Bette Hagman’s work well- I used a Brown rice version of Bette Hagman’s featherlight blend, but anything will work. Make sure it has a delicate flavor that won’t overwhelm the fruit. You can use different fruits in this recipe, and adapt the flavorings as desired. I think the pie tastes best cool, but it’s good either way. If you want to be really crazy you can add whipped cream or ice cream on top. |
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