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The Best Grain-Free Cranberry Slab Pie


for pie crust:

  • 4 cups almond flour divided
  • 2 1/2 cups arrowroot starch divided
  • 2/3 cup sugar divided
  • 2 teaspoons salt divided
  • 2 teaspoons xanthan gum divided
  • 1/2 teaspoon baking powder divided
  • 1 1/2 cups spectrum shortening divided
  • 2/3 cups water divided

for filling:

  • 4 cups fresh cranberries
  • 1 cup sugar
  • 2 tablespoons arrowroot starch
  • 1 large egg lightly beaten


To make pie crusts:

  • Combine 2 cups almond flour, 1 1/4 cups arrowroot, 1/3 cup sugar, 1 teaspoon salt, 1 teaspoon xanthan gum, and 1/4 teaspoon baking powder in a medium bowl. Stir in 3/4 cup spectrum shortening until mixture resembles coarse meal. Stir in 1/3 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 15 1/2- x 10 1/2-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.

To make pie:

  • 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.