Gluten-Free Cranberry Walnut Pie (a.k.a Nantucket)

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)
  1. 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.
  2. Spread the chopped cranberries and walnuts over the bottom of the pie plate. Sprinkle the mixture with ¼ cup of sugar.
  3. 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.
  4. 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.



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