I Made a Cranberry Pie!

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I made a pie. A real pie. This idea started when a friend told me that one of her New Years resolutions for 2013 was to bake a pie from scratch. She told me this about two weeks into December and my first reaction was…well why didn’t you say something earlier!? Of course we have to make a pie now, like tomorrow probably, because we have less than two weeks left in the year. So that’s exactly what we did, and it turned out way better than either of us imagined. You’ve got to try this, it’s so satisfying. We picked a gluten free crust recipe from Joy the Baker and filled them with holiday themed fruits and spices. Full recipe below. Enjoy!


This recipe is originally from Joy the Baker, but we added in a few of our favourite fruits and holiday spices. It’s a great gluten-free alternative to a traditional pie crust. Try it out with your favourite fillings of the season to create a personalized pie. Wouldn’t this be such a nice gift to bring to your holiday party?

Cranberry-Raspberry Holiday Spiced Pie.

(makes one 9-inch pie)

For the (gluten-free!) Crust:
3 cups gluten free flour (we used a brand called Cloud-9)
2 tbsp granulated sugar
1 tsp salt
1 cup unsalted butter (cold and cut into cubes)
1 large egg
1/2 cup cold buttermilk

For the Filling:
3.5- 4 cups fresh raspberries
2 cups fresh cranberries
1/2 cup granulated sugar
3 tbsp cornstarch
2 tbsp fresh lemon juice
pinch of salt
1/4 tsp allspice
1/2 tsp powdered ginger
1 tsp nutmeg
1 tbsp cinnamon
1 large egg, beaten (for topping the unbaked pie)

To make the Crust:

In a medium sized bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture (some butter pieces will be the size of oat flakes, some will be the size of peas). In a small bowl, stir together the egg and buttermilk. Create a well in the butter and flour mixture and pour in the liquid mixture. Use a fork to bring to dough together and try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Sprinkle generously with flour. That’s perfect. Shape dough into two disks and wrap in plastic wrap. Allow dough to rest in the fridge for 1 hour (dough is easier to roll out when it’s cold and rested).

To make the Filling:

Toss together raspberries, cranberries, sugar, cornstarch, lemon juice, salt, and spices. Toss until all ingredients are well coated. Allow mixture to rest in the fridge while you roll out the pie crust.

To assemble to Pie:

Place a rack in the upper third of the oven and preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

When you’re ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle. Press together any spots that might tear. Carefully lift down and place into the 9-inch pie plate. Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang. Fill pie plate with your prepared filling. Brush the edges of the pie dough with a bit of water. Repeat the dough rolling process and carefully place second crust on top of filled pie dough. Trim the edges to 1/2-inch overhang. Fold the excess dough under and crimp with fingers, pressing together.

Brush the top of your pie with the beaten egg. Sprinkle generously with granulated sugar. Cut four small vent holes in the top of the pie to allow the steam to escape. Place pie on the prepared baking pan and put in the oven. Bake at 425 degrees for 10 minutes. Then reduce the oven temperature to 350 degrees and bake for another 30-35 minutes, or until the crust is a gorgeous golden brown and the juices are bubbling in the pie.

Remove from the oven and allow the pie to cool to room temperature before slicing. This is important!
Serve with vanilla ice cream or whipped cream.


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photo-6(photos from my iPhone)