48 hours till the big day.
i really love thanksgiving. and honestly, one of the reasons is because it gives me a good excuse to make pie.
people just don’t make pie enough anymore. not so many pies, cooling on window sills these days.
though, i’d bet it’s something that everyone would like to eat all year round. but it’s just usually not on the list when making dessert for guests or heading out to a potluck. brownies, yeah. cookies, always. but pie… it’s a rare sight.
thanksgiving day, however, seems to be defined by pie. turkey & pie, right? see, that’s why the day is so great. everyone puts in the effort. and it’s soo worth it.
this month, the recipe redux gals wanted us to pull out all of the stops and post a killer dessert recipe – it was the perfect excuse to take on the grain-free slab pie i’ve been wanting to try out.
so here she is, and WAAY better than i ever even imagined. flaky, perfectly sweet, and super easy.
the best grain-free cranberry slab pie you’ll ever eat. it’s so delicious that it is making a reappearance on the real thanksgiving day!
blessings to you and yours this week. may you have full bellies and overflowing hearts this turkey day.
[OH, and if it looks like this site has a new look, it is because it does! an unexpected facelift was necessary. but i’ll tell you more about that later. i hope you like it!]
- 4 cups almond flour, divided
- 2½ cups arrowroot starch, divided
- ⅔ cup sugar, divided
- 2 teaspoons salt, divided
- 2 teaspoons xanthan gum, divided
- ½ teaspoon baking powder, divided
- 1½ cups spectrum shortening, divided
- ⅔ cups water, divided
- 4 cups fresh cranberries
- 1 cup sugar
- 2 tablespoons arrowroot starch
- 1 large egg, lightly beaten
- Combine 2 cups almond flour, 1¼ cups arrowroot, ⅓ cup sugar, 1 teaspoon salt, 1 teaspoon xanthan gum, and ¼ teaspoon baking powder in a medium bowl. Stir in ¾ cup spectrum shortening until mixture resembles coarse meal. Stir in ⅓ cup water and stir to make a dough.
- Sprinkle a large piece of parchment paper with additional arrowroot starch. Roll dough out to about a 17- x 12-inch rectangle.
- Carefully transfer dough evenly into a 15½- x 10½-inch jellyroll pan coated with cooking spray. Press together any breaks or cracks in dough. Chill.
- Stir together remaining crust ingredients and roll out to another 17- x 12-inch rectangle on parchment sprinkled with arrowroot starch. Cut out leaves or small shape to allow pie to vent while cooking.
- Preheat oven to 375°.
- Combine cranberries, sugar, and 2 tablespoons arrowroot starch in a large bowl. (Sugar will fall to the bottom of the bowl.) Pour cranberry mixture evenly into chilled crust. Spread evenly over crust, making sure the sugar is also evenly distributed over all of crust.
- Carefully transfer top crust onto cranberries. Crimp edges together.
- Brush top of crust with beaten egg.
- Bake at 375° for 45 minutes or until crust is golden and filling is bubbly.
click blue button below to see all of the recipe reduxer’s show-stopping holiday desserts: