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Cranberry Nut Dessert Pie (Gluten-Free)

Cranberry Nut Dessert Pie

This recipe comes to us from Harold Wolofsky.

1 Cup of gluten-free flour mix*
1 Cup of sugar
½ teaspoon of xanthan gum
¼ teaspoon salt
2 Cups fresh cranberries (could use Frozen)
½ cup chopped walnuts
½ cup melted butter or margarine
2 eggs, beaten
½ teaspoon almond extract

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  • In a bowl combine the flour, sugar, salt and xanthan gum.
  • Add cranberries and nuts; toss to coat.
  • Stir in the butter, eggs and extract.
  • Spread into a greased 9 inch pie plate. If the mixture is too loose add a little more flour.
  • Bake at 350F for about 40 minutes or until a wooden pick inserted near the center come out clean.

Good as is or serve warm with ice cream or whipped cream for that special dessert.

* Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).
Garfava Bean Flour 2/3 part
Sorghum Flour 1/3 part
Cornstarch 1 part
Tapioca Flour 1 part

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1 Response:

 
Christine
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
25 Nov 2015 12:01:36 PM PST
This is a staple on my holiday desert table and has been for about 8 years. My celiac daughter prefers it to the pumpkin and apple pies with the gluten free crusts. I love that this isn't an adaptation of a traditional gluten recipe, but one designed from the start to be gluten free.

It works great with a millet/brown rice/cornstarch blend for the flours, as well as with any of the newer GF all purpose blends.




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