Cranberry Pies

These tried and true Mini Cranberry Pies are the BEST for parties, gatherings, and Thanksgiving! They're just the right size with a lattice top and the perfect balance of sweet and tart. Made in a muffin tin, this easy gluten-free cranberry pie recipe can be put together in no time!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 20

Chill Time 30

Total Time 1 20

Servings Mini Pies

Calories 238kcal

Author Christine McMichael

Equipment

Ingredients

Gluten-Free Pie Crust

2 1/2 cups gluten-free all-purpose baking flour
3/4 teaspoon salt
2 Tablespoons granulated sugar
3/4 cup unsalted butter cold and cubed
5-7 Tablespoons ice water

Cranberry Filling

2 cups fresh cranberries
3/4 cup coconut sugar
1 teaspoon orange zest
1/4 cup orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 Tablespoon tapioca starch dissolved in 1 tablespoons water

Instructions

Make The Pie Crust

In a food processor, combine the flour, sugar and salt. Pulse just to combine.
Add in the butter and pulse to combine until the butter is broken up and mixed into the flour.
Slowly add in the ice water, one tablespoon at a time until a smooth dough forms. It should hold together well but shouldn’t be too wet.
Transfer to plastic wrap and chill in the fridge for 30 minutes.

Make The Filling

Meanwhile, heat the cranberries, sugar, orange zest, juice, cinnamon, nutmeg, and salt in a sauce pan and simmer until the cranberries are completely soft, stirring often.
Whisk in the tapioca starch mixed with water until smooth.
Spray a 12-cavity muffin tin with oil and set aside.
Preheat the oven to 425 degrees F.

Bake

When the dough is chilled, roll it out to 1/8-1/4 inch thick.
Use a 3 1/2-inch to 4-inch round cookie cutter to cut holes in the dough.
Carefully place each one in the muffin tin.
Scoop the filling into the muffin tins.
Use the remaining dough to create a lattice top or simply add the dough on top.
Whisk the egg and brush on top of each pie, then sprinkle with extra sugar.
Bake for 20-24 minutes or until the tops are golden brown.
Let cool, then carefully lift out with a knife. Serve as is or with vanilla ice cream.

Notes

TIP: Add a 1/2 teaspoon of vanilla extract or almond extract for even more flavor in the filling!

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