I hate to admit it, but this recipe is so good, that I have had fleeting fantasies of cranberry-hoarding. I mean hoarding as in taking everything out of my freezer and packing it solid with bags of the red berries. A couple of deep breathes usually get me out of trouble.
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| The missing portion was shipped to my parents. Minus one "small" slice to make sure it was safe. Honest. |
Crustless Cranberry Pie
Gluten-Free Version
Adapted from Nancy's Adaptation of the Original
(got it?)
1 Cup Gluten Free Flour (I use GF Mama's Almond flour blend)
1 teaspoon guar gum
1 Cup white sugar (I use less)
1/4 teaspoon salt
2 Cups cranberry, fresh or frozen
1/2 Cup dried currants
1/2 Cup butter, melted and cooled
2 eggs, beaten
Zest from one orange
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 9 inch pie pan.
Combine flour, sugar, guar gum, and salt. Stir in the zest and add cranberries and currants, tossing to coat. Stir in butter, eggs and vanilla. Frozen cranberries will make the batter very stiff. Spread batter into prepared pan.
Bake for 40 minutes, or until browned around the edges and lightly browned on the top. Serve warm (or cold, or room temperature; on a plate, in your hand, out of the pan; standing, sitting).
I cannot tell you how well this keeps because I have to give it away almost as soon as it cools. This pie should come with the following warning: "Baker Beware - You Won't Want to Share!" Or "If It Passes Those Lips, It Will Stick on Those Hips!" Consider yourself on high alert.
