A tart and sweet gluten-free vegan cranberry pie, perfect for the holidays or autumnal season. This recipe is also refined sugar-free.
- 2 cups of Pamela’s Artisan Gluten-Free Flour Blend (see notes for DIY mix*)
- 1 cup non-dairy butter**
- 6 tbsp cold water***
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp almond extract (optional****)
- Preheat oven to 350F. Oil a 9″ pie plate and set aside.
- Process all crust ingredients in a food processor until the mixture begins to form a ball. Remove from processor and shape into a ball. Remove a quarter of the mixture and set aside.
- Reshape the larger portion of the mixture back into a ball, then flatten into a disk. Place it in the pie plate and flatten and shape it to spread it out over the plate along the base and sides of the pie, in an evenly distributed way. Once the crust is formed, press the back of a fork along the inside upper edge of the crust to form a stroked pattern all around the pie. Set aside.
- Mix all filling ingredients together inside a mixing bowl. Then transfer into the prepared pie shell.
- Place the remaining crust dough (leftover in step 2) onto a piece of parchment paper. Cover with another piece and roll out with a rolling pin into a ¼” thickness. Cut out shapes of your choice with cookie cutters (I used something like this for the acorn shape, and then used the remaining tiny bit of dough to roll into tiny balls with my hands for the “dots”) and decorate the top of the pie as desired.
- Bake in a pre-heated oven for 40 mins. Cool on a rack and enjoy! Or refrigerate for a chilled treat if you prefer.
* I used Pamela’s Artisan Flour Blend here because it’s my favorite gf flour and comes closest to a proper wheat flour substitute. It’s unique in its extra fine blend and the inclusion of sweet sticky rice flour (glutinous rice flour). If you want to recreate a similar mix at home, here’s what I recommend to use for this recipe: combine 1¼ cups brown or white rice flour, ½ cup tapioca starch, ½ cup sweet sticky rice flour, ½ tsp guar gum. Note that it makes a bit more flour than if you use Pamela’s pre-made mix, and that’s intentional — stick to the ratios I noted here for best results. Alternatively, if you’re ok with wheat, you can just use 2 cups of regular white wheat flour and you should be good to go.
** I used organic Earth Balance. Note that if you choose to try this recipe out with something else instead, like coconut oil, or perhaps a different non-dairy butter substitute, you might need to add a bit of salt to the crust. I added none as EB is already quite salty.
*** Note that if you use a different flour mix or if you make the diy mix I proposed above in place of the Pamela’s mix, you might need to add another tbsp or two of water if your dough is too dry. The correct consistency of the dough should be soft, moist, and pliable, but not too sticky to handle.
**** The almond extract adds a great flavor to the crust, but it is optional and feel free to leave it out if you’re looking for a completely nut-free recipe.
***** If you want the recipe to be coconut-free, feel free to use date sugar, sucanat, or maple sugar. If you’re ok with regular sugar, can always use brown sugar as well.
****** Feel free to use tapioca, corn starch, or arrowroot instead if you prefer. Also feel free to increase the amount of starch by an extra tbsp for a thicker filling. I prefer a slightly more runny and less starchy filling so used only 2 tbsp for that reason.