A sophisticated gluten free pie, with a filling composed of cranberries and pears poached in white wine, and seasoned with cardamom, coriander and ginger.
Jump to RecipeThe Challenge
Make a gluten free pie half as pretty as this beauty by fortyninefigs: https://www.instagram.com/p/Bq-K01qBaKw/
Additional Requirements
My husband challenged me to use the flavor combo of white wine, cardamom and coriander
The Flavors
I decided that the cranberry pear flavors from my visual inspiration would go really well with the flavors my husband challenged me to use. I decided I would poach the pears and cranberries in the wine and spices and use that as my filling.
I used this recipe from Martha Stewart to guide me in the poaching process, along with how to avoid a soggy crust.
https://www.marthastewart.com/1531555/poached-pear-and-cranberry-pie
Notes on decoration
My gluten free crust is tasty and tender, however, it can be fiddly to work with before cooked.
I had to re roll the top crust maybe 4 times before I got enough snowflakes out of it, and even then you can see many of them broke a bit.
However, some of them came out beautifully, and you cannot overwork the gluten free dough. So, with a little more patience and a steadier hand, I think a beautiful cut out top crust is very feasible with gluten free dough.
Poached Cranberry Pear Pie
Ingredients
Crust – https://theelevatedbaker.com/gluten-free-pie-crust/
- 1 Full recipe of gluten free pie crust Add 1/2 tsp cardamom for fuller flavor
Filling
- 750 ml Sweet white wine
- 1 cup Brown sugar
- 1/4 tsp Ground cardamom
- 1/2 tsp Ground corriander
- 1 tsp Fresh grated ginger
- 1/2 tsp Salt
- 2 cup Fresh cranberries
- 5 Pears Firm but ripe
Instructions
- Make pie crust according to _____________ and set to chill
Make filling
- Add wine, sugar, spices and cranberries to a 3 qt sauce pan
- Heat of medium low heat
- Peal, quarter, core and then slice in 1/8 inch pieces the pears
- Once cranberries start to bubble, add in pears
- If not submerged add a little bit of water
- Bring to a boil, then turn the heat down to a simmer.
- Let mixture simmer for 20-30 minutes
- Remove fruit into a heat proof bowl with a slotted spoon
- Boil down remaining liquid in pot, until about 2 cups is left
- Pour reduced liquid over fruit and place in fridge to soak for 30 minutes (up to overnight)
Assembly
- Preheat oven to 375F
- Roll out half of pie crust and place in pie plate
- Drain liquid from fruit (you can scoop it out and pat dry or place in cheese cloth and gently squeeze out the excess moisture)
- Place pears, then cranberries over the pie crust
- Roll out remaining dough
- Either place on top of pie and cut steam holes, or use a cookie cutter to cut out shapes to lay over the filling
- Dust with sugar
- Wrap edges of pie with foil to reduce over browning
- Place in oven for 20 minutes, then lower temperature to 350 and cook another 50 minutes.
- Remove the foil for the last 10 minutes of cooking
Recent Comments