Pictured with its tasty-friend, the pecan pie.
This pie is a wonder – as in, I wonder if anyone is crazy-enough to make a lattice pie with gluten-free crust. Well, I can be done. And it is crazy-good.
You who have made gf crust before know what I mean; it’s crumbly, sticky, and lacks the glutenous elasticity that is need to make a lattice pattern. And let me also say that I don’t use xantham gum – it’s always seemed too expensive and unnecessary. With the right flours you can do without. But somehow I managed it.
This pie has a complex cranberry-apple flavor that is deepened by the rum, lemon peel, and cinnamon, and its tartness plays well with very rich pies like pecan. And it’s highly recommended for breakfasts.
Also: it’s gluten and dairy-free, of course! You could also easily make it vegan by not using the egg in the glaze.
~*Gluten-Free Cranberry-Apple Lattice Pie*~
Adapted from Taste of Home magazine
For the crust:
- 2 1/2 cups gluten-free flour. I used:
- 2/3 cup sorghum flour
- 2/3 cup millet flour
- 2/3 cup brown rice flour
- 1/2 cup tapioca flour (starch)
1 tbsp sugar
1 tsp salt
1/2 cup cold Earth Balance buttery spread, cubed
1/3 cup cold Earth Balance shortening, cubed
5-7 tbsp cold water
For the filling:
1/2 cup dried currants
2 tbspn dark rum or water (I used spiced rum)
1 cup fresh cranberries, divided
3/4 cup sugar, divided
6 medium baking apples, I used Granny Smiths but whatever kind you like, peeled and cut into 1/4 inch slices
2 tbsp tapioca flour (starch)
1 tbsp lemon juice
2 tsp grated lemon peel
1/2 tsp ground cinnamon
For the glaze:
2 tsp sugar
Dash ground cinnamon
1 tbsp soy milk
Begin with the crust: in a small bowl, mix together the flours, sugar, and salf; cut in butter and shortening until crumbly. gradually add water, tossing with a fork until dough holds together. You can also pulse this together with a food processor, but watch the amount of water that’s added. Shape into two disks, chill dough for 30 minutes.
In a small bowl, combine currants and rum; let stand for 20 minutes.
Place 3/4 cup cranberries and 1/4 cup sugar in a food processor; pulse until cranberries are coarsely chopped. Transfer to a large bowl. Add the apples, tapioca, lemon juice, lemon peel, cinnamon, remaining sugar, and currant mixture; toss to combine. Let stand for 15 minutes.
Here’s where it becomes a little trickier with the gf crust. It can be hard to roll out gf dough without it sticking or cracking, and you don’t want to add too much extra flour. I’ve found it’s helpful to roll the crust between two sheets of parchment paper, then flip the dough into a 9-inch pie pan.
Once the bottom crust is in, add the filling. Roll out the top crust and cut into 1/2-inch strips. Weave over pie in a lattice pattern. If the strips break (which they likely will), press together. Keep your hands floured and lift strips off the parchment with both hands, careful not to pull on either end. Flute edges. Tuck remaining whole cranberries in spaces between lattice stips.
For the glaze, mix sugar and cinnamon in a small bowl. In another bowl, whisk egg and milk; brush over pie and sprinkle with sugar mixture.
Bake on the lower rack in a 400-degree oven for 25 minutes (you can cover with foil if the crust is browning too-quickly), then reduce temperature to 325 and bake for 40-45 minutes, or until crust is golden brown and filling is bubbly.
Cool on a wire rack for at least 1 hour, serve warm or the next day.