Cranberry Cream Pie

overhead view of Cranberry Cream Pie

Cranberry Cream Pie is tart and fruity with a buttery gluten-free biscuit crust, topped with whipped cream clouds.

overhead view of Cranberry Cream Pie

I have to be honest that the main reason I made this Cranberry Cream Pie was because I wanted some colour. Our house has a tendency to be a bit brown. There is original stripped wood everywhere; floors, doors, skirting, shutters, my bakers rack and our dining table. And that is just our living area. It definitely has a cosy relaxed feel (and by relaxed I mean messy) but it does crave colour. I love this time of year when the bright red and plush burgundy tones really ramp up the warm snug vibe we’ve got going on. And sometimes I need that colour to not just be present in the cushions, candles or Christmas decorations but in our glorious Christmas feast.

side view of a slice of Cranberry Cream Pie

It helps that Cranberry Cream Pie is not only the most stunning deep magenta but is also utterly delicious. This pie has it all, the looks and the personality. Zingy, creamy and crunchy.

overhead view of Cranberry Cream Pie

Cranberry Cream Pie has a thick biscuit crust, made from my favourite gluten-free oat biscuits and plenty of melted butter. The filling is so easy to pull together. just fruity fresh cranberries pureed and mixed with condensed milk, a spritz of lemon juice and egg yolks. It’s really just a wobbly cranberry custard. I used whipping cream to adorn this lovely pie as it’s a bit lighter than double cream and dissolves beautifully in your mouth. Of course use double cream or heavy cream if that’s all you can find. Whipping cream doesn’t see as prevalent as it once was.

I really like the idea of serving Cranberry Cream Pie on Christmas Eve this year alongside our Christmas Glazed Ham. The beautiful colours of the Christmas table lit by candlelight, with a vibrant taste to match, sounds incredibly appealing.

overhead view of Cranberry Cream Pie with slice taken out

If you make this Cranberry Cream Pie then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own kitchen creation then I’d also love it if you’d share it and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

side view of a slice of Cranberry Cream Pie

Cranberry Cream Pie

Cranberry Cream Pie is tart and fruity with a buttery gluten-free biscuit crust, topped with whipped cream clouds.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: cranberry cream pie, cranberry cream pie recipe
Servings: 10 servings
Calories: 726kcal
Author: Georgina Hartley

Ingredients

  • 450 g cranberries + 3 tablespoons water
  • 500 g gluten-free oat biscuits*
  • 200 g unsalted butter
  • Juice ½ lemon
  • 8 egg yolks
  • 1 tin condensed milk 397g
  • 400 ml whipping cream

Instructions

  • Pre-heat the oven to 170°C/ 150°C fan/gas mark 3.
  • Place the cranberries in a medium sized saucepan with the water and cook on a low heat for about 15 minutes, stirring occasionally until the cranberries have broken down.
  • Blend the cranberries until they are smooth then set aside in the fridge to cool completely.
  • Melt the butter in a small saucepan and leave to cool for a few minutes just so the butter is warm rather than hot which helps your biscuit base from becoming too greasy.
  • Whizz up the biscuits in a food processor then with the mixer still on pour in the melted butter until it combines with the biscuit to become a thick sandy texture.
  • Press the biscuit crust into a 23cm pie dish using the back of a spoon and push the base up the sides of the dish.
  • Bake the crust for 18 minutes then remove from the oven. Gently re-press and shape the biscuit crust which might have puffed up a bit and then leave to cool in the fridge to set whilst you make the filling.
  • Turn the oven down to 160°C/140°C fan/gas mark 1.
  • Mix the cranberries, lemon juice, egg yolks and condensed milk in a large mixing bowl.
  • Pour the cranberry filling into pie shell, smoothing out the top.
  • Bake the pie for 25 minutes, the cranberry filling should still be a little wobbly.
  • Leave to cool and set in the fridge overnight.
  • Whip the cream until thick and it can hold its shape then pipe over the top of the pie.
  • Serve chilled.

Notes

*my favourite oat biscuits to use at the moment are Nairn's Oats & Syrup Biscuit Breaks. They are too yummy!

Nutrition

Calories: 726kcal | Carbohydrates: 60g | Protein: 9g | Fat: 50g | Saturated Fat: 26g | Cholesterol: 277mg | Sodium: 337mg | Potassium: 286mg | Fiber: 2g | Sugar: 31g | Vitamin A: 29.4% | Vitamin C: 8.8% | Calcium: 18.3% | Iron: 10.8%

SHOP THE RECIPE

I would be nowhere without my Magimix 4200XL Food Processor – Satin for making the crust for this recipe. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

I bought this immersion blender when I began weaning Beau a few months ago and haven’t looked back. My big blender isn’t always appropriate when blending a small amount of food. Also these cranberries blend to quite a thick paste and I could imagine most of the fruit getting lost beneath the blades. This immersion blender is perfect. You stick it directly in the saucepan and your cranberries are blended in moments. I also liked the fact that there was still a little bit of texture – the blend is not 100% smooth. I like this Russell Hobbs Food Collection Hand Blender 22241, 200 W – White as it’s extremely affordable and straightforward to use.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Chicken and Leek Pie {gluten-free}

Chicken and Leek Pie is a family favourite with a creamy chicken, garlic and tarragon infused buttery sauce.

Chicken and Leek Pie

What is November without a good pie? Cold, that’s what. Is there really any better internal heating system that a plate full of hot bubbling creamy chicken and sweet leeks adorned with a crisp and flaky buttered hat? The best part of any pie is of course where the lid meets the sauce, so that the puff pastry becomes chewy and saturated with all the beautiful flavours.

I have been making this pie for years, it’s a complete crowd and family pleaser, equally at home as part of a special mid-week treat or pride of place at a small supper gathering. It is chock full of chicken flavour because you poach a whole chicken with a host of vegetables to cook the chicken off first, then use the deliciousy deep stock as the base of the pie filling, thickened with sweet rice flour then finished off with a generous amount of crème fraiche. Using crème fraiche instead of cream is second nature to me as I am a complete crème fraiche addict. I love the way it adds richness but is its own tempering agent, adding a tang which is complimented here by the addition of lemon zest and tarragon. You won’t need all the stock produced for the pie filling but that’s all the better so you have it to hand for your next recipe.

Chicken and Leek Pie

There are a few steps involved in this pie which is why I have absolutely no qualms about using shop bought gluten-free puff pastry. Don’t feel that you have to do all the steps of the pie at once either. Poach the chicken the day before, or make the filling the day before. It’s a recipe that can happily be broken down into manageable chunks.

Chicken and Leek Pie

Of course the obligatory accompaniment to pie is quite obviously mashed potato but don’t let that become your go-to every time. I love a bit of white rice with this pie, especially if you serve it with a mound of buttered broccoli. If you are going the mash route then make sure you don’t forget the greenery, shredded savoy cabbage with a glistening diamond of butter on the top. For a lighter meal then forgo the carbs entirely, as long as you have the greens to eat with your pie then you’ll be a happy camper.

Chicken and Leek Pie {gluten-free}

Chicken and Leek Pie is a family favourite with a creamy chicken, garlic and tarragon infused buttery sauce.
Prep Time45 mins
Cook Time50 mins
Total Time2 hrs 35 mins
Course: Main Course
Cuisine: British
Keyword: chicken and leek pie, chicken and leek pie recipe, gluten-free chicken and leek pie
Servings: 6
Calories: 764kcal
Author: Georgina Hartley

Ingredients

For the Chicken and Stock

  • 1 whole chicken
  • 2 bay leaves
  • 5 sprigs of fresh thyme
  • A handful of fresh parsley stalks
  • 2 cloves garlic
  • 1 large onion halved
  • 1 leek halved
  • 2 large carrots halved
  • 2 sticks celery halved
  • ¾ teaspoon salt
  • 6 black peppercorns

For the Pie

  • 1 large onion diced
  • 1 stick celery diced
  • 2 leeks halved lengthways then chopped finely into semi circles
  • 1 bay leaf
  • 1 tablespoon thyme leaves
  • 2 tablespoons finely chopped tarragon
  • 2 cloves garlic minced
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • ½ teaspoon lemon zest
  • 3 tablespoons sweet rice flour
  • 60 ml vermouth
  • 400 ml stock from the poached chicken
  • The chicken from the poached chicken
  • 150 ml crème fraiche
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 320 g ready rolled gluten-free puff pastry
  • 1 egg

Instructions

Poaching the chicken

  • Remove the string and giblets from the chicken then place the chicken in a large stockpot with the onion, leek, carrots, celery, garlic cloves, bay leaves, thyme and parsley stalks.
  • Fill the stockpot with cold water so that it covers the chicken, season well with salt and black pepper and bring to the boil.
  • Turn the heat down to simmer for 1 hour.
  • Remove the chicken from the stockpot and set aside until cool enough to handle. Meanwhile continue simmering the stock for a further 1 hour.
  • Shred the chicken away from the bones. Discard the skin and all the bones and set the meat aside until you need it.
  • Remove the stock from the heat, strain and discard the vegetables. Set the stock aside until you need it.

The Pie

  • Pre-heat the oven to 180°C/160°C fan/gas mark 4.
  • Heat the butter and olive oil in a large saucepan until the butter has melted. Add the onion and celery to the pan and fry gently for about 10 minutes when the vegetables start to turn translucent.
  • Add the leeks, garlic, lemon zest, tarragon, thyme leaves and the bay leaf to the pan. Give everything a good stir then continue to fry gently for 15 minutes or until the leeks are softened.
  • Add the sweet rice flour and mix well into the leeks until all the flour has been absorbed by the mixture. Stir continually with a wooden spoon letting the flour cook through for a few minutes.
  • Pour in the vermouth and continue stirring for a couple of minutes until the wine has been absorbed.
  • Pour 400ml of the stock into the pan. Stir continually until the flour dissolves into the stock and the sauce is thick and bubbling. Turn down to a simmer for 10 minutes.
  • Add the poached chicken and the crème fraiche and season well with salt and pepper. Bring the mixture to a gentle simmer.
  • Remove from the heat and pour into a 20cm round deep pie dish
  • Take the ready-rolled puff pastry and cut a thick strip to place on top of the lip of your pie dish. Then place the rest of the pastry on top, cutting away the excess. Tuck onto the pie filling and pinch to the pastry on the lip of the dish.
  • Whisk the egg and then brush over the top of the pie.
  • Place the pie in the middle shelf of the oven and bake for 15-20 minutes until the pastry top is golden brown.

Nutrition

Calories: 764kcal | Carbohydrates: 43g | Protein: 31g | Fat: 51g | Saturated Fat: 17g | Cholesterol: 159mg | Sodium: 833mg | Potassium: 578mg | Fiber: 3g | Sugar: 5g | Vitamin A: 101.6% | Vitamin C: 20.2% | Calcium: 11.9% | Iron: 26.7%

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This recipe is not yet gluten-free

This week my sister and I donned our Pink Lady jackets grabbed us each a T-Bird and headed back to school for a class on reproduction.  It was very informative, we even found out what pistils are.

Salted Caramel and Apple Pie2

For one night only the Lyric theatre was home to Cool Rider, a concert of songs from Grease 2, complete with a full cast, fantastic dancing and a re-telling of the scant plot.  The audience lapped up every dodgy innuendo, sang every lyric with the cast full throttle and cheered when Stephanie Zinone straddled that step ladder, her heart pouring out as she told us what she really wanted in a guy.  A devil in skin tight leather, if you’re interested.

Salted Caramel and Apple Pie3

The concert sold out so quickly that they added another performance squeezed in at 11pm.  I’m not surprised, how often do you get to indulge in a cheese fest of this scale.  It was so successful that they might be putting on more performances.  If that’s the case and you want to do it for your country that I seriously recommend you grab yourself a ticket.  Your mother will definitely approve.

Salted Caramel and Apple Pie4

I heard that Michelle Pfeiffer had disassociated herself with the film but after a brief scour on the internet I only found an interview with Jonathan Ross where she is game enough to talk about it but claims she hasn’t seen it for years so doesn’t know if it’s any good or not. The true professional. I did find an interview with Maxwell Caulfield though who claimed he was about to be the next Richard Gere and then Grease 2 destroyed his career. Poor love. If Grease 2 were released now I believe it would have a completely different reception, it’s unabashedly feminist replete with those fearless song lyrics.  Who these days would have such gumption to rhyme ‘cycle’ with ‘Michael’?  Give that lyricist a belated Oscar, there’s still time.  I for one would be giving it full marks if I was still a film critic.  On reflection maybe it’s this kind of praise for films of this quality which led to me being fired.

Salted Caramel and Apple Pie5

So, did you wanna talk about Grease 2 some more or do you want to have a butchers at this apple pie you’re getting so worked up about.  I nearly made you a cheeseburger with double double ketchup in honour of Grease 2 but honestly I have been wanting to give this apple pie a go for ages.  It’s been sitting in my food folders for years and it’s as American as they come so fits in nicely with today’s theme.

Salted Caramel and Apple Pie6

I adapted this apple pie from a recipe by Four and Twenty Blackbirds, a pie shop in the heart of Brooklyn which is getting a lot of attention at the moment.  I haven’t been, as even for me it’s a bit of a distance just for some pie, but who needs to when you’ve snagged their own recipe.  I have Britished it up though by including Bramleys, my favourite apple.  Using Bramleys helps cut down on the sweetness of the caramel and the salty twang on the tip of your fork is what completes this and I think has made it the best apple pie I have every had.  Sorry Nan.

Salted Caramel and Apple Pie7

Salted Caramel Apple Pie

Adapted from a recipe by Four and Twenty Blackbirds

1 quantity of your favourite sweet shortcrust pastry

Salted Caramel:
135g caster white sugar
40ml water
70g unsalted butter
75ml double cream
¾ tsp sea salt flakes

Apple Filling:
2 lemons
2 bramley apples
2 granny smith apples

Apple Filling Seasoning:
45g caster sugar
20g flour
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground ginger
pinch of freshly grated nutmeg
3-4 dashes Angostura bitters
1 tbsp breadcrumbs

Assembly:
1 egg beaten
caster sugar for sprinkling on top

  1. Prepare your sweet shortcrust pastry. Roll the bottom crust to fit 18 x 3.5cm pie tin, and cut the top crust as a lattice. Chill the rolled crust and the lattice top while you prepare the salted caramel and apple filling.
  2. To make the salted caramel cook the sugar and water together over low heat until just dissolved.
  3. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown colour, almost copper. This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you’ve burned it and you’ll have to start again.
  4. Once the mixture has turned a copper colour, remove it from the heat and immediately add the heavy cream – the mixture will bubble rapidly and steam – be cautious as the sugar will be very hot.
  5. Whisk the final mixture together well and sprinkle in the sea salt. Set the caramel aside while you prepare the apple filling.
  6. To make the apple filling juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples, popping them into the lemon juice as you go to prevent browning. Set aside.
  7. To make the apple filling seasoning combine the sugar, flour, cinnamon, allspice, ginger, nutmeg, and Angostura bitters. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices.
  8. Pre-heat the oven to 180°C.
  9. To assemble the pie begin by sprinkling the breadcrumbs on the pastry base to help absorb some of the juices and avoid a soggy bottom.
  10. Then layer ⅓ of the apples in the bottom of the crust so that there are minimal gaps. Pour ⅓ of the caramel over the apples. Add ⅓ of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Save a small portion of the caramel to pour on top once the lattice is assembled.
  11. Assemble the lattice crust and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with caster sugar and sea salt.
  12. Place the pie in the oven on the middle shelf with a baking tray positioned on the shelf underneath to catch any caramel spillages. Bake the pie for around 40 mins when the pastry is golden and the caramel is bubbling up. The apples should be just soft.
  13. Let the pie cool before carefully removing from the tin, then serve.

Oxtail and Sweet Potato Pie

Oxtail and Sweet Potato Pie

On a Saturday my husband will kindly offer to go to the butcher to get our meat for the week, usually so he doesn’t have to watch another Vampire Diaries episode. On his return I am treated to the grand presentation whereupon 85% of the items he brings back actually featured on the list he was given. Invariably there is a surprise or two to thoughtfully throw me off course. A more resigned edition of Ready Steady Cook which then usually involves a separate trip to the shops to buy whatever is needed to help prepare it. There are certain things which have been banned from this game, one of which is wild rabbit, which was greeted with stony silence after the third time it was produced out of the butchers hat in a matter of weeks.

The chefs special this week though was oxtail which was an excellent addition to our menu. Oxtail is definitely a weekend cut of meat as it takes a while to get really soft and juicy so benefits from a really slow braise. The results are always worth the wait and a little of it can go a long way due to the richness of the meat. I needed then an accompaniment to cut through the dark intensity and decided to make cottage pie but using sweet potato to make the end result a bit lighter. This was a new recipe which worked better than I had hoped. The melting meat bubbled up underneath, caramelising with the fluffy topping and making the edges all chewy. Adding a lot of dijon mustard at the beginning of the oxtail braise also helps to thicken the gravy without the addition of flour and imparts a creamy depth rather than a strong mustard flavour.

Just as the pie came out of the oven the sky suddenly opened up outside. Now I’m not saying that the rain is an essential element to this supper but it really was rather wonderful forking the piping hot pie into my mouth whilst looking out of a drowning window, the water thundering down onto the pane.

Oxtail and sweet potato pie

1 kilo oxtail
2 tbsp olive oil
2 sticks celery, diced
1 large onion, sliced thinly
2 large carrots, diced
1 litre stock
100ml dijon mustard
2 x bay leaves
2 x sprigs thyme
2 x cloves garlic, crushed
½ tsp white pepper
½ tsp salt
1 kilo sweet potatoes
30g unsalted butter
Pinch of ground nutmeg
Salt and pepper

  1. Rub salt and pepper over the oxtail then in a large casserole pot heat up the olive oil on the hob and add the oxtail.
  2. Braise the oxtail for about 10 mins until browned then remove.
  3. Add the celery, onion and carrots to the casserole pot and heat on a low heat for about 10 mins until softened. Remove from the casserole and set aside.
  4. Add the oxtail back into the pot, then pour in the stock, the Dijon mustard, bay leaves, thyme, garlic and salt and pepper. Bring to the boil then turn down to a simmer. Cook for 2 hours then add back in the carrots, celery and onion and cook for a further 1½ hours until the oxtail is falling off the bone and the gravy has thickened.
  5. Remove the bay and thyme leaves and the oxtail bones. Make sure you remove the hard caps which may have fallen off the oxtail bones as they can be a surprise when you bite down on them.
  6. Pierce the whole sweet potatoes several times with a sharp knife.
  7. Wrap each one individually in foil then bake at 200°C for about 1¼ hours until the potatoes are softened.
  8. Scrape the each potato from its skin and then mash the bright orange flesh with the butter, nutmeg and salt and pepper.
  9. In an ovenproof dish, layer all the oxtail the add the sweet potato mash on top, dragging a fork over to allow the mash to crisp up in the oven.
  10. Bake in the oven for 30-40 mins at 180°C. Serve piping hot.