Gluten-Free Cranberry Maple Pear Pie Recipe

Pie crust:

1. Combine flours, pecans and salt.
2. Cut in butter until mixture resembles cornmeal. 
3. Add water and stir to make a dough. 
4. Divide dough in half.
5. Roll out both halves on gluten-free floured surface (can use corn flour). 
6. Use one half to line a 9” pie shell; reserve the other half for the top.

Pie filling:

1. Cook berries in syrup until boiling.
2. Add cornstarch mixture. 
3. Simmer until thick, 1-2 minutes; remove from heat and cool slightly, add pears.
4. Pour filling into unbaked pie shell. Cover with remaining half of dough and crimp edges. 
5. Bake at 350 degrees for 40-45 minutes, or until golden brown around edges.

Makes 4 servings | Gluten free
Recipe by Bea James

Pie crust ingredients

1 ½ cups Bob’s Red Mill® Gluten Free All Purpose Baking Flour
½ cup corn flour
¼ cup fine ground pecans
½ tsp. salt
¾ cup butter
1/3 cup plus 2 T. ice water

Pie filling ingredients

4 ½ tsp. cornstarch combined with 2 T. water
12 oz. cranberries
1 cup maple syrup
4 large Bartlet pears, peeled and sliced (slightly under ripe, not too soft, not too hard)

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