I got a recipe from Pioneer Woman recently called Nantucket Cranberry Pie that is delicious! You can click the name to go straight to it, or you can do this version where I have adapted it to be gluten-free and added blueberries. It’s good with the cranberries, but it’s heaven with blueberries added!
- Butter, For Greasing
- 1 1⁄2 cups Cranberries fresh or frozen
- 1 1⁄2 cups Blueberries fresh or frozen
- ¾ cups Pecans, Chopped
- ⅔ cups Sugar
- 1 cup Gluten-free Flour Blend
- 1 cup Sugar
- 1 stick Unsalted Butter, melted
- 2 whole Eggs, Lightly Beaten
- 1 teaspoon Pure Almond Extract
- ¼ teaspoons Salt
- 1 Tablespoon Sugar For Sprinkling
*Adapted from a recipe by Laurie Colwin originally, then Ree the Pioneer Woman, and now Me*
Preheat oven to 350 degrees.
Generously butter a cake pan or deep-dish pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
In a mixing bowl, combine gluten-free flour blend, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary.
Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.