I love all the traditional foods made for Thanksgiving — turkey and gravy, mashed potatoes, sweet potatoes, and pies. But sometimes, I like to change things up a little…like adding chocolate to pumpkin pie or pecan pie. This year, I’m not adding chocolate to anything.
Instead, I’m adding cranberries to my apple pie. I absolutely love it! I love the burst of red color it adds to the pie, but I mostly love the burst of flavor it adds to each bite. The sweet apples and crumb topping are nicely complemented by the tart cranberries.
Gluten-Free and Dairy-Free Apple Cranberry Pie Recipe
Gluten-Free, Dairy-Free Pie Crust — uncooked, thawed if previously frozen
5-7 Fresh Apples — peeled, cored, sliced (I used 4 large Golden Delicious apples and 1 Granny Smith.)
1 Cup Fresh Cranberries
1/2 Cup Sugar
1-1/2 tsp Ground Cinnamon
Crumb Topping Ingredients:
1/2 Cup gluten-free Flour (Fine Brown Rice Flour, or a mix of GF Flours)
1/4 Cup Sugar
1/2 Cup Earth Balance Vegan Buttery Sticks (or Butter, Margarine)
- Preheat the oven to 400° F.
- Prepare your gluten-free pie crust.
- Mix together the crumb topping ingredients and set aside.
- Mix together the 1/2 Cup sugar and 1-1/2 tsp ground cinnamon, and set aside.
- Prepare the apples by peeling the skin, removing the core, and cutting into thick slices.
- Place and arrange half the apples in the prepared pie crust. Pour 1/2 the cranberries on top. Then, add the remaining apples, and cranberries on top. I like to pile them high because I know it will cook down.
- Sprinkle the cinnamon-sugar mixture over the top of the apples and cranberries. Be sure to spread it out evenly over the entire pie.
- Now add the crumb topping to the pie, carefully spreading it to the edges of the pie crust and covering as much of the fruit as you can.
- Cover the pie crust edges with a Pie Crust Shield or strips of aluminum foil to avoid burning the edges. Bake in the oven at 400° for 40 minutes.
- Remove from the oven and place on a baking rack to cool before serving. It slices best if you let it cool to room temperature — about an hour. Enjoy!
- You can use whatever apples you like best for baking. I usually use a mix of apples with 1 or 2 Granny Smith apples. Gala and Golden Delicious apples have worked well for me — good texture and flavor, but not too juicy that it runs all over the plate.
- Need a recipe for a gluten-free pie crust? Check the list of recipes at this Thanksgiving Dessert Roundup.
- I have also used 1 tub of Pillsbury’s Gluten-Free Pie Crust Dough to make both the crust and the crumb topping, as I did with my Peach Crumb Pie recipe.
- To make a traditional Apple Pie, I use the same recipe above but without the cranberries. You may need an extra apple instead.
This post is linked to Gluten-Free Wednesdays, where you’ll find more ideas for eating gluten-free!