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Deep Dish Cranberry Pie

Published: November 21, 2009

Deep Dish Cranberry Pie

Bowl of Cranberries

Bowl of Cranberries

(Makes 8 to 10 servings)

Crust:

  • 1 1/4 cup gluten-free flour
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 2 tablespoons vegetable shortening, chilled
  • 1/4 teaspoon salt
  • 4 tablespoons ice water, or more as needed

Place gluten-free flour and salt in medium bowl. Using pastry cutter or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. Add 2 tablespoons ice water, mix just until incorporated. Continue adding ice water as needed, 1 tablespoon at a time, until dough is smooth. Form dough into disk, wrap tightly with plastic wrap. Refrigerate 1 hour.

Preheat oven to 400 F. Remove dough from refrigerator, place on lightly gluten-free floured surface (we use an extra large Silpat-a sort of “rubber” nonstick mat, which really helps prevent dough from sticking to bottom surface). Lightly flour surface of dough with gluten-free flour. Roll pastry to large round, about 12 inches in diameter. Transfer to deep 9-inch pie plate, trim to within 1/2 inch of pan, crimp decoratively. If outer edges break off before folded under and crimped, just use excess dough. Press onto outer edge to form an even edge, then crimp. Prick with fork, cover. Refrigerate 20 to 30 minutes. Reserve any excess dough, reform into ball. Bake 15 to 30 minutes or until light brown. Remove form oven, let cool completely on wire rack.

Filling:

  • 1 cup water
  • 1 1/2 cups dried cherries
  • 1 1/4 cups dried cranberries
  • 1 (12 ounce) package fresh cranberries
  • 1 1/4 cups granulated sugar
  • 3 tablespoons gluten-free flour
  • Zest of 1 lemon
  • 1 tablespoon milk
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

In small saucepan, bring 1 cup water to simmer. Add dried cranberries and cherries. Remove from heat. Cover, let stand 20 minutes.

In large bowl, stir together fresh cranberries, undrained dried cherry-cranberry mixture, 1 1/4 cups sugar, gluten-free flour, and lemon zest. Pour mixture into prepared pie crust. Preheat oven to 375 F.

Roll out excess dough. Using small knife, cut out leaf shapes. Using tip of knife, vein leaves without cutting through dough. Using spatula, remove “leaves” and place on top of pie in decorative fashion. Using pastry brush, brush “leaves” with milk. Sprinkle top with sugar and cinnamon.

Cover pie edges with foil. Bake 45 to 50 minutes or until juices bubble and top of “leaves” are lightly browned. Transfer pie to cooling rack to cool.

Sauce:

  • 1 cup crème fraîche
  • 3 tablespoons wildflower honey

In medium bowl, whisk together crème fraîche and honey. To serve, place slice of pie on plate, drizzle sauce over top.

Recipe from Glutenfreeda Online Magazine and Recipe Book.

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