So here’s my favorite non-cookie holiday dessert recipe of the year. My friend Sue found the original version in the Southern Living Christmas Cookbook, and being a lovely and thoughtful person, borrowed a half-cup GF flour from me so I could eat it,too. She also cut the sugar in half.
I love the tartness of cranberries contrasted with the sweet buttery crunch of the topping, so I decided to make my own version, using lower glycemic sweeteners palm sugar and agave nectar. Also, i used an all-purpose flour mix based on Gluten-Free Girl’s recipe, but feel free to use the same weight in your favorite flour/blend, and let us know how it worked! Pictured is the pie partially assembled, before adding coconut and the top “crust.”
Gluten Free Cranberry Surprise Pie
- 3 c. fresh cranberries
- 3/4 c. frozen blueberries, thawed
- 1/3 c. chopped raw pecans
- 1/3 c. unsweetened shredded coconut
- 1/3 c. plus 2 Tbsp agave nectar
- 1/2 c. palm sugar
- 1 large egg
- 90 grams gluten free all-purpose flour mix
- 6 Tbsp butter or coconut oil, melted
Preheat oven to 325 F.
Combine cranberries and blueberries and place in a lightly-greased 9-inch pie plate. Sprinkle pecans and coconut evenly over the berries, then pour the agave nectar evenly over it all.
In a small bowl, whisk together the egg and palm sugar till smooth. Add flour and melted butter and mix well. Pour the batter evenly over the pie filling
Bake for one hour or until the crust is firm and golden in the center. Cool on a wire rack. Serves 6.