Wheat/Gluten Free Cranberry Pie

wheat-free.org

Elizabeth42

subheading: Buttery pastry crust:

85g sorghum flour

30g quinoa flour

30g tapioca flour, plus more for rolling

1 tbsp unrefined cane sugar

3⁄4 tsp xanthan gum

1⁄4 tsp fine sea salt

130g vegan buttery spread, cut into ½-inch cubes and put in the freezer for 20 minutes

2 tbsp ice water, plus more as needed

2 tsp cider vinegar

subheading: Cranberry filling:

480g fresh or frozen cranberries (1 lb.)

125ml pure maple syrup (½ cup)

2 tbsp finely grated orange zest

1 tart apple, peeled and grated

3 tbsp freshly squeezed orange juice

2 tbsp tapioca flour

subheading: Maple cashew cream:

140g raw cashews, soaked for at least 4 hours, then drained

6 tbsp unsweetened non-dairy milk, plus more as desired

1 1⁄2 tbsp pure maple syrup

1⁄4 tsp maple extract

1⁄4 tsp vanilla extract

pinch fine sea salt

Note: Ingredients may have been altered from the original.

Directions at wheat-free.org

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