Festive, seasonal and so easy to make with pantry staples, this sweet-tart treat is fruit forward like a pie but somewhat cakier in texture.
This recipe is rooted in practicality: Years ago, I had fresh cranberries that needed to be used before we left town for a week. (I later learned cranberries freeze well!)
It was also Christmas Eve day, and I wanted to bring a little something to my in-laws’ annual Christmas Eve party. A festive cranberry cake seemed perfect.
As it were, this sweet-tart treat is called a crustless pie. Technically, I’d consider it a bit of both. It’s fruit forward like a pie but more cakey in texture.
Whatever you call it, this dessert is easy, festive, and has been a Christmastime crowd-pleaser around here ever since. (I’ve even had caterers request the recipe.)
A few days ago, I tested this recipe with Lolita’s gluten-free flour mixture, a blend made by the owner of Abundant Earth Kitchen and available locally at Lemon Street Market.
The ingredients in this mix are wholesome, with brown rice and sorghum flour weighing in as the primary components, and the dessert turned out beautifully. (It’s what I used in the pictured batch and no one could tell it was gluten-free.)
I’ve also made this crustless pie with all-purpose flour and GF mixes from Bob’s Red Mill and King Arthur Flour. So know that this will be a success with any of those options.
Of course, the tart cranberries taste especially divine when served with a scoop of vanilla ice cream or whipped cream — and a leftover piece has been known to pass as breakfast fare. I often think a streusel topping would transform this into a lovely coffee cake.
My favorite part, however, is the crisp edge that truly shines the day the pie is baked. It beats traditional crust in my book!
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is appreciated. ❤️
Crustless Cranberry Pie
Ingredients
- 1 cup (125 grams) all-purpose flour (works well with your favorite GF blend)
- 1 cup (200 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 1-1/2 cups (6 ounces) fresh or frozen cranberries*
- 1/2 cup (1 ounce) chopped walnuts or pecans
- 1/2 cup butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon almond extract
- 1 lightly rounded tablespoon coarse sugar**
- Optional for serving: whipped cream, vanilla ice cream
Instructions
- Preheat the oven to 350 degrees F, and grease a 9-inch pie plate. (Alternatively, an 8-inch square baking pan maybe used.)
- Combine the flour, granulated sugar and salt in a mixing bowl. Stir in the cranberries and the nuts, and toss to coat. Stir in the melted butter, beaten eggs, and almond extract. (If you are using frozen cranberries, the mixture will be very thick.) Spread the batter into the prepared pan, and sprinkle the coarse sugar evenly over the surface.
- Bake for 35 minutes, give or take a few minutes depending on oven, or until the center is cooked through. May be served warm or at room temperature with optional whipped cream or ice cream.
Notes
**Coarse sugar adds a hint of crunch along with an extra bit of sweetness on the surface. If you don’t have any, feel free to substitute granulated sugar.
Recipe adapted from Allrecipes.
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