Gluten-Free Cranberry-Apple Lattice Pie


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 egg

1 tbsp soy milk

400-degree oven


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.


Gluten-Free Pecan Pie (No Corn Syrup Needed!)

pie4I don’t know about you, but I dislike corn syrup (those commercials claiming “corn sugar is the same as cane sugar” are such bull). I know that it’s unavoidable in some recipes, or when you’re making candy, but I don’t dig it. I have a problem believing that something is not horrible for you if there’s corn syrup in it – and yes, sometimes I do believe pie is healthy.

Beyond that, I never have it in the house. But lucky for me, and you, there is no corn syrup in this recipe! And I swear on all that is sweet and tasty, you will never miss it. You will not even notice it’s not there.

I discovered this pie last year, and it quickly became a holiday favorite. (And by favorite, I mean we can’t get out of the December without eating two one.) It’s perfect for Thanksgiving or Christmas, and is super easy.

Also, the original recipe posted on allrecipes has 34,888 saves and over 1,000 positive reviews. Enough said.

~* Gluten-Free, Corn Syrup-Free Pecan Pie *~


For the crust (makes 2 crusts, either freeze half of the dough for later or halve the amounts)":

  • 1/2 cup sorghum flour
  • 1/2 cup millet flour
  • 1/4 cup tapioca flour
  • 3/4 tsp salt
  • 2/3 cup Earth balance buttery sticks
  • 6 tablespoons cold water

For the filling:

  • 1 cup light brown sugar
  • 1/4 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tablespoon sorghum flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


Preheat oven to 400 degrees.

Prepare crust; see directions here. (Note that the types of flour in this recipe are a bit different than in the link .)

In a large bowl, beat eggs until foamy, and stir in melted butter. Add in the sugars and flour, mix well. Finally add the milk, vanilla, and pecans.

Pour into the pie shell, and place pie in the oven. Once the pie is in, turn the oven down to 350 degrees and bake for 30-40 minutes. The top will crack slightly.


Enjoy with whipped cream/cool whip, etc!

I’m off to the gym to prepare for future pies – that’s why everyone works out, right?

19 days till Christmas!

(Irresistible) Gluten-Free Blackberry Pie


Blackberry season is a bit paradoxical; berries only ripen in late July when the temperature rises, when one is one less-inclined to turn on the oven, and yet, freshly-picked blackberries mean pie.

But I promise that this particular pie will more than compensate for your over-heated house. Because it’s gooood.


So here’s the thing about gluten-free (or wheat) pie: the crust is a bit of a pain. If you like to use xantham gum to help it stick together you can, but frankly I don’t care for it. But if you work the dough correctly, it will come out well. It’s not going to look perfect. It may crack, break, or fall in, but as long as it tastes amazing, what does it matter? Call it “rustic,” and call it a day.

Gluten-Free, Dairy-Free Blackberry Pie

Adapted from The Cook Book, Limited Edition

For the crust:

  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup tapioca flour
  • 3/4 tsp salt
  • 2/3 cup Earth balance buttery sticks
  • 6 tablespoons cold water

For the filling:

  • 5 cups fresh blackberries 
  • 3/4 to 1 cup sugar
  • 1/3 cup sorghum flour
  • 2 teaspoons finely grated lemon peel/zest

The hands-down, easiest way to make a gluten-free crust is in a food processor. Begin by mixing together flour and salt. (You can add a tablespoon or two of sugar if you like a sweeter crust.) Add in Earth Balance, and pulse until mixture resembles coarse crumbs, and sticks together when squeezed.

14 While processor is running, add 6 tablespoons cold water quickly into the feed tube. Pulse two more times and work dough into a ball; divide in two.

7 Roll dough out into a circle; keep it between two sheets of parchment paper so you don’t have to add any extra flour or worry about sticking. Since the traditional method of rolling the dough onto the rolling pin doesn’t work well with GF dough, you can transfer the crust  into the pan with one layer of parchment paper still on.


Poke a few holes in the bottom, trim the edges, and Ta-Da!


In a separate bowl, mix berries with sugar, flour, and lemon peel. Mix gently until flour is absorbed. Pour into prepared crust.


Roll out top crust between parchment paper and cover pie, tuck in and crimp edges. Add several slits on top for venting.


For extra browning, brush on soy milk and sprinkle with sugar (oops, I forgot to this step when I made mine!). Cover edges with foil, or a handy edge cover as shown below. Bake in a 375 degree oven for 25 minutes; remove foil. If you’re using a edge cover, you can leave it on as desired. 1

Bake for another 25-30 minutes, until filling starts to bubble through the crust, and done!    


Cool for at least 2 hours on a wire rack. I know this step is hard, but trust me, it’s so worth it. If you cut this pie warm, the filling will ooze out.

Let it set until the bottom of the pan is cool, and if you have the patience, let it cool overnight in the fridge. That way, you will get a slice with firm, tangy filling that has sunk into the crust. It’s a little messy, but who cares?  


If this isn’t gluten-free pastry heaven, I don’t know what is.

Gluten-Free Dreaming Copyright 2011.