Gluten Free Desserts: Vic and Hallie’s Easy Cranberry Pie Recipe

cranbpie6.jpgcranbpie.jpgI 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.

cranbpie4.jpg cranberryfilling.jpg cranbpie5.jpg

Garten-Koch-Event: CranberriesConsidering 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

Vic and Hallie’s Surprise Cranberry Pie Recipe
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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16 Responses to “Gluten Free Desserts: Vic and Hallie’s Easy Cranberry Pie Recipe”

  1. That looks SO good! I love cranberries. Yum.

  2. Sea, I love the leaves in the picture! The pie looks so yummy. I can’t wait till the stores here put out the fresh cranberries.

  3. Hi Bay! I made your socca for dinner tonight- it was delicious, especially with the groovy new topping I tried. But then, I even like it plain. :)

    -Sea

    Hi Mary Frances,
    Thank you! I found those leaves as I was walking home- they were exactly the right color for my cranberry pie so I brought them home with me. Only bad thing about this pie? It gets eaten fast- I just made it last night and it’s already gone! :)
    -Sea

  4. cranberries are the best! I’m posting a cranberry cake this weekend too!! ;-) And I just posted some yummy cranberry muffins!!

  5. Ooh! I’ll be hopping over to your site, then. Cranberries are my new thing this season. :D
    -Sea

  6. This looks fantastic. Give me a good cup of joe or tea and a yummy sweet for breakfast anytime!!!

  7. [...] Don’t forget to try Ginger Lemon Girl’s Gluten-Free Cranberry Apple Muffin Recipe or my Gluten-Free Cranberry Pie recipe, courtesy of Vic and Hallie [...]

  8. Please encourage Vic to put his website on an RSS feed. This recipe looks great – my fiance just loves all things cranberry!

  9. [...] Hallies (Book of Yum) Surprise Cranberry Pie might be one of my favourites! [...]

  10. Thanks for joining the Garden Cook Event!
    The round up (http://foodblog.paulchens.org/?p=1063) is online now and please don’t forget to vote (http://foodblog.paulchens.org/?p=1062) for your favourite entry!

    –Astrid

  11. I’ve been trying to get Vic (my dad) to turn his site into a blog, and even started one for him. Please help encourage him!

  12. Hi Yum! I have 4+ bags of cranberries (8oz and 12 oz bags) to use up in the next two months, before I move. This is definitely a recipe I want to use! Did you use cold butter for this or room temperature butter or melted butter? I noticed that Vic’s website says you can use cold or melted…I am leaning towards melted since I am not proficient at creaming butter and sugar :)

    Also, what are your thoughts on using almond extract versus vanilla extract with the berries?

    Last, do you think you could get away with using somewhat less butter/margarine? It seems like quite a bit :)

    Thanks!

  13. Hi! Thanks for coming by. I believe I used room temperature butter, but I think you can use whatever you like. Almond extract would be fine. If you want to use less butter, you can try subbing in some applesauce and it should still turn out. As is it’s not a “health” recipe but it sure tastes good! :)

    -Sea

  14. [...] Web Page to check out their tasty recipes- there are tons of yummy gems in there, including their Simply Amazing Easy Cranberry Pie Recipe that I blogged about in [...]

  15. [...] and see what happened to the sauce. But it wasn’t until I attended a gluten-free potluck and had a gluten-free cranberry pie/crumble that I realized how delicious cranberries could be in baked goods. That’s why this season [...]

  16. [...] Baked Good of the Week: Cranberry cake [...]

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