I am fond of all things tart, so I knew I had to try this Nantucket pie recipe. First time I made it was before I realized I was mildly intolerant to gluten and had to give up wheat flour.
But it was so good, so tart, sweet, crunchy and “cakey” that I had to try making the gluten-free version.
Without further ado:
Gluten-free Cranberry Walnut Pie
(makes 1, 10″ pie)
- 3 cups fresh cranberries, chopped (I just cut mine in half)
- ½ cup walnuts, toasted or untoasted, and chopped
- 1 ¼ cups sugar, divided
- 2 large eggs
- ¾ cup (1 ½ sticks) unsalted butter, melted and cooled
- 1 cup of Bob’s Red Mill Gluten-Free All Purpose Baking Flour
- 1/2 tsp xanthan gum
- ¼ tsp salt
- A generous ¼ tsp almond extract (This is an absolute must in the recipe, do not skip it)
- Preheat the oven to 325º. Cover the bottom and sides of the pie plate with parchment paper or butter the bottom and sides. I prefer the parchment.
- Spread the chopped cranberries and walnuts over the bottom of the pie plate. Sprinkle the mixture with ¼ cup of sugar.
- Whisk the flour, xanthan gum, salt, and remaining 1 cup of sugar in a large bowl. Beat in melted butter. Add eggs, one at a time, and mix until smooth. Stir in the almond extract. Do not overmix.
- Pour batter on top of the cranberry/walnut mixture (you will need to spread it with a spoon or spatula as the consistency is thicker than if made with wheat flour) and bake for 50 minutes, or until the top is puffed and just beginning to turn a golden color. Cool completely on a wire rack (or just enough to not burn your tongue!).I like it best served warm.