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Cranberry Pie with Maple Cashew Cream recipe

“Fruity, tangy, not too sweet dessert with crisp crunchy pastry”

Wheat/gluten free Cranberry Pie recipe

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 4 hrs
  • Cook time: 45 mins
  • Total time: 4 hrs 45 mins
  • Yield: serves 8

This Cranberry Pie with Maple Cashew Cream recipe is reproduced with permission from Laurie Sadowski, author of The Allergy-Free Cook Makes Pies and Desserts . The wheat-free.org kitchen has also reviewed the book, check out our book review.

If you like cranberries then you're going to love this fruity dessert—it's packed full of them. Cranberries have many health benefits; check out our cranberry food fact file for details of this great fruit.

The pastry is very crispy and holds together perfectly, so that the pie stays pie shaped—rather than a splodge on the plate.

Ingredients (Measures: Metric | US)

Buttery pastry crust:

85g [3⁄4 cup] sorghum flour
30g [1⁄4 cup] quinoa flour
30g [1⁄4 cup] tapioca flour, plus more for rolling
1 tbsp [1 tbsp] unrefined cane sugar
3⁄4 tsp [3⁄4 tsp] xanthan gum
1⁄4 tsp [1⁄4 tsp] fine sea salt
130g [1⁄2 cup] vegan buttery spread, cut into ½-inch cubes and put in the freezer for 20 minutes
2 tbsp [2 tbsp] ice water, plus more as needed
2 tsp [2 tsp] cider vinegar

Cranberry filling:

480g [4 cups] fresh or frozen cranberries
125ml [1⁄2 cup] pure maple syrup
2 tbsp [2 tbsp] finely grated orange zest
1 [1] tart apple, peeled and grated
3 tbsp [3 tbsp] freshly squeezed orange juice
2 tbsp [2 tbsp] tapioca flour

Maple cashew cream:

140g [1 cup] raw cashews, soaked for at least 4 hours, then drained
6 tbsp [6 tbsp] unsweetened non-dairy milk, plus more as desired
1 1⁄2 tbsp [1 1⁄2 tbsp] pure maple syrup
1⁄4 tsp [1⁄4 tsp] maple extract
1⁄4 tsp [1⁄4 tsp] vanilla extract
pinch [pinch] fine sea salt

Directions

To make the crust:

  1. Put a 12-inch square piece of waxed paper on a work surface. Lightly coat a 9-inch glass pie plate with vegan buttery spread.
  2. Put the sorghum flour, quinoa flour, tapioca flour, sugar, xanthan gum, and salt in a medium bowl, a food processor, or the bowl of a stand mixer and stir with a dry whisk to combine.
  3. *The recipe directs you to three alternative methods of making the pastry dough using either the hand, food processor, or stand mixer method. So we suggest that you make the pastry your preferred way, then resume the the recipe instructions at step 4.
  4. Form a single disk [of pastry]. Put the disk in the middle of the waxed paper. Lightly dust a rolling pin with tapioca flour and roll out the dough, forming a circle about 12 inches in diameter and 1/8 inch thick. (The dough should roll easily; if it's too dry, sprinkle it with additional water and knead the water into the dough).
  5. Use the waxed paper to carefully invert the dough onto the prepared pie plate. Leaving the waxed paper on, ease the dough into the pie plate, using your fingers to pat the dough into the bottom and up the sides of the pie plate to form a crust.
  6. Carefully peel off the waxed paper and trim and flute the crust.
  7. Prick the crust with a fork about twenty times.
  8. Put the crust in the freezer for 30 minutes.
  9. Position an oven rack in the lower third of the oven.
  10. Preheat oven: 220°C, 425°F, Gas 7.
  11. Remove the crust from the freezer and gently press a sheet of aluminum foil or parchment paper into it.
  12. Fill the crust with pie weights, dried beans, or uncooked rice.
  13. Bake in the lower third of the oven for 20 minutes.
  14. Carefully remove the weights and aluminum foil.
  15. If the crust puffs up, gently press it down with a spatula.
  16. Decrease the oven temperature to 190°C, 375°F, Gas 5. Without waiting for the oven temperature to adjust, continue baking the crust for 15 to 20 minutes longer, until golden brown. [wheat-free.org note: we left it baking for an additional 15 minutes and found it browned a little too much so you might want to check it after approximately 13 minutes.]
  17. Let cool completely before filling.

To make the filling:

  1. Put the cranberries, maple syrup, orange zest, and apple in a medium saucepan and bring to a boil over medium heat.
  2. Cook, stirring occasionally, until the cranberries begin to pop, about 7 minutes.
  3. Put the orange juice and tapioca flour in a small bowl and whisk until smooth.
  4. Stir the orange juice mixture into the cranberry mixture.
  5. Decrease the heat to low and cook, stirring occasionally, for 10 to 15 minutes, until the apple is soft and the mixture is very thick.
  6. Let cool for 10 minutes.

To fill the pie:

  1. Spoon the filling into the crust.
  2. Let cool completely

To make the cashew cream (can be prepared up to 2 days in advance):

  1. Put the cashews, non-dairy milk, maple syrup, maple extract, vanilla essence, and salt in a food processor.
  2. Process until completely smooth, adding additional non-dairy milk until the preferred thickness is achieved.
  3. Put a dollop on top of each slice of pie just before serving, or pass the cashew cream at the table.
  4. Store leftover cashew cream in a sealed container in the refrigerator for up to 3 days.

Per slice (1/8): 368 calories, 5g protein , 18g fat, 4g sat fat, 47g carbohydrate, 5g fibre, 193mg sodium, 43mg calcium.

This recipe is copyright © Laurie Sadowski, The Allergy-Free Cook Makes Pies and Desserts

Author: Helen Fletton