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
Servings: 10 servings
Calories: 726kcal

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: 1470IU | Vitamin C: 7.3mg | Calcium: 183mg | Iron: 1.9mg

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. Whole chicken is poached then shredded and added to the most delicious creamy leeks and baked in a gluten-free puff pastry crust.

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.

Why is this Chicken and Leek Pie the best?

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
  • You use the deliciousy deep stock as the base of the pie filling, thickened with sweet rice flour
  • You finish it off with a generous amount of crème fraiche. Using crème fraiche instead of cream 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.

How to make Chicken and Leek Pie

  1. Poach the chicken for 1 hour in a large stockpot with lots of veg and covered with water.chicken poaching with veg for chicken and leek pie
  2. Strain but reserve the poaching liquid. Shred the chicken and discard the bones.a bowl of shredded chicken for chicken and leek pie
  3. Cook the onion and celery in butter until translucent.
  4. Add the leeks, garlic, lemon zest, tarragon, thyme leaves and the bay leaf and cook until soft.braising leeks for chicken and leek pie
  5. Add the sweet rice flour to absorb the fat then splash in the vermouth.
  6. Pour in the stock, bring up to a gentle simmer. Whisk all the while to create a thick smooth sauce.braising leeks for chicken and leek pie
  7. Add the chicken and creme fraiche.process shot of cooking for chicken and leek pie
  8. Pour the chicken and leek filling into a 20cm pie dish.process shot of cooking for chicken and leek pie
  9. Roll out the gluten-free pastry into a round and place over the top of the pie dish. Brush with whisked egg.chicken and leek pie before baking
  10. Bake for 20 minutes until the pastry is golden brown.

Baker’s Tips

  • 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.

What to serve with 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.

Do you need more delicious chicken recipes?

Lemon Sesame Honey Chicken

The Best Gluten-Free Chicken Schnitzel

Chicken Fajita Wild Rice Soup

If you make this Chicken and Leek 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 baking 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 versions and variations of my recipes.

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
Servings: 6
Calories: 764kcal

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: 5080IU | Vitamin C: 16.7mg | Calcium: 119mg | Iron: 4.8mg