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Deep Dish Cranberry Pie

Cummulative Rating
N/A
Servings
Makes 1 9-inch pie.
Difficulty
Involved

Ingredients

For the crust:
1-1/4 cup gf flour
6 Tablespoons cold unsalted butter, cut into small pieces
2 Tablespoons cold vegetable shortening
1/4 teaspoon salt
4 Tablespoons ice water, or more as needed

For the filling:
1 cup water
1-1/2 cups dried cherries
1-1/4 cup dried cranberries
1 12 oz. package fresh cranberries
1-1/4 cup granulated sugar
3 Tablespoons gf flour
Zest of 1 lemon
1 Tablespoon milk
1 Tablespoon sugar
1 teaspoon cinnamon

For the sauce:
1 cup creme fraiche
3 Tablespoons wildflower honey

Directions

Make the crust:
Place the gf flour and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter and shortening into the flower and salt mixture until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and mix just until incorporated. Continue to add more ice water as needed, a tablespoon at a time, until you have a smooth dough. Form the dough into a disk, wrap tightly with plastic wrap, and refrigerate for 1 hour.

Remove the dough from the refrigerator and place on a lightly gf floured surface. (We use an extra large Silpat - a sort of "rubber" non-stick mat - which really helps prevent the dough from sticking to the bottom surface.) Lightly flour the surface of the dough with gf flour. Roll the pastry to a large round, about 12-inches in diameter. Transfer to a deep 9-inch pie dish, trim to within 1/2 inch of the pan, and crimp decoratively. You may find that the outer edges will break off before you can fold them under and crimp - just use excess dough and press onto the outer edge to form and even edge then crimp. Prick with a fork, cover and refrigerate for 20-30 minutes. Reserve any excess dough and reform into a ball.

Preheat the oven to 400°F.

Bake for 15-30 minutes or until light brown in color. Remove from the oven and let cool completely on a wire rack.

Make the filling:
In a small saucepan, bring the water to a simmer. Add the dried cherries and cranberries. Remove from heat, cover and let stand for 20 minutes.

Meanwhile, in a large bowl, stir together the fresh cranberries, undrained dried cherry and cranberry mixture, sugar, gf flour and lemon zest. Pour the mixture into the prepared pie crust.

Preheat the oven to 375°F.

Roll out the excess pie dough. Using a small knife, cut out shapes of leaves. Using the tip of your knife, gently create the veins of the leaves without cutting all the way through the dough. Using a spatula remove the "leaves" and place on top of the pie in a decorative fashion. Using a pastry brush, brush the "leaves" with milk and sprinkle top with sugar and cinnamon.

Cover the edges of the pie with foil and bake for 45-50 minutes or until juices bubble and the top of the "leaves" are lightly browned. Transfer pie to a cooling rack to cool.

Make the sauce:
In a medium bowl, whisk together the creme fraiche and honey.

To serve, place a slice of pie on a plate and drizzle sauce over top.

Tips

We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour for this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#40 Gluten Free Pantry French Bread Flour Mix (bulk)