| Servings | Prep Time |
| 6-8Slices | 15 Minutes |
| Cook Time |
| 20-25Minutes |
|
|
- 2ripe pears – sliced
- 1cup Fresh Cranberries
- 1fresh lemon – juiced
- 2inches fresh ginger- gratedOR 3 tablespoons dried ginger
- 4tablespoons real butter
- 8ounces Gorgonzola – crumbled
- 1/4cup raw honey
- 1/4cup Coconut SugarOR your favorite sugar
- 2tablespoons liquid fruit pectin
- 1 /2teaspoon coconut pasteOR 1/2 teaspoon almond extract
- 2 cups gluten free baking mixOR your favorite baking mix
- 1/2cup real butter – grated
- 1cup sharp white cheddar cheese – finely grated
- 2tablespoons Coconut SugarOR your favorite sugar
- 1large egg white
- 1teaspoon sea salt
- 6-7tablespoons cold spring water
- 1large egg white
- 2tablesppons Spring or Filtered Water
- 1/4 cup sliced almonds
- Preheat oven to 375 degrees. Melt butter in sauce pan on medium heat with ginger, lemon juice & honey
- It is amazing what happens by combining just these few simple ingredients. Add cranberries to the sauce pan and simmer for 5 minutes
- Add sugar & fruit pectin. Simmer for another 5 minutes.
- Remove from heat & stir in pears. Sit aside to cool while you prepare the crust
- Grate cold butter using the large section of the grater.
- Use a large fork to mix butter with baking mix. Mixture will be crumbly. Add sugar & sea salt.
- Make a well in the center of the dough mixture to add egg white and water
- Mix in finely grated sharp cheddar cheese.
- Add water 1 tablespoon at a time, working into dough with hands
- Mix well. This takes a minute and works best if you use your hands. Squeeze and fold and mix dough until it all sticks together. Roll mixture into a ball. Sprinkle with a couple pinches of baking mix.
- *Dough should feel like play dough. If yours is too dry add a few drops of water. If it’s to sticky, add a pinch or two of baking mix. You should be able to roll a ball in your hands without it sticking. Give a second test by rolling it on your cutting board. Like play dough, it will be soft but not sticky.
- Flatten dough ball on a large piece of parchment paper with your hands until it’s about 6 inches across.
- Dust dough with flour, add another piece of parchment paper to the top, and roll dough to be about 10-12 inches wide.
- Crumble half of the Gorgonzola on the crust- avoiding the outer 2-3 inches
- You could pour the mixture all into the center of the crust at this point if your pressed for time
- I like to have an even pear to crust to Gorgonzola ratio so I arrange the big pieces of pear along the bottom of the pie
- Pour the COOLED cranberry pear mixture into the center of the pie.
- Start folding the outter edges of the pie in toward the center. I think it works best if you fold in 2 inch sections. This doesn’t have to be pretty- in fact it isn’t supposed to be. This is a rule breaking pie that has broken free from th constraints of the pie plate!
- Sprinkle the sliced almonds on top
- Sprinkle the rest of the crumbled Gorgonzola on top of your pie
- Mix egg wash and brush onto crust
- Bake for 20-25 minutes until golden brown
- Allow to cool for 10 minutes before cutting.
- Enjoy!
I wish I could share a piece of this with you! This was so dang good we had it for dinner last night. After all, One of the perks of being a grown up is being able to have pie for dinner! Right?!?
Here is How to make this Forking EPIC Flat Gonranzola Cran-Pear Pie…
Melt butter in sauce pan on medium heat with ginger, lemon juice & honey. Add cranberries and cook on Medium High heat for 5 minutes.
Add sugar & fruit pectin. Simmer for another 5 minutes.
Remove from heat & stir in pears. Sit aside to cool while you prepare the crust
Grate cold butter using the large section of the grater.
Use a large fork to mix butter with baking mix. Mixture will be crumbly. Add sugar & sea salt.
Make a well in the center of the dough mixture to add egg white and water.
Stir in finely grated cheese. Mixture will be crumbly
Mix well. This takes a minute and works best if you use your hands. Squeeze and fold and mix dough until it all sticks together. Roll mixture into a ball. Sprinkle with a couple pinches of baking mix.
*Dough should feel like play dough. If yours is too dry add a few drops of water. If it’s to sticky, add a pinch or two of baking mix. You should be able to roll a ball in your hands without it sticking. Give a second test by rolling it on your cutting board. Like play dough, it will be soft but not sticky.
Flatten dough ball on a large piece of parchment paper with your hands until it’s about 6 inches across. Dust dough with flour, add another piece of parchment paper to the top, and roll dough to be about 10-12 inches wide. Crumble half of the Gorgonzola on the crust- avoiding the outer 2-3 inches.
*You could pour the mixture all into the center of the crust at this point if your pressed for time
I like to have an even pear to crust to Gorgonzola ratio so I arrange the big pieces of pear along the bottom of the pie
Pour the COOLED cranberry pear mixture into the center of the pie.
Start folding the outter edges of the pie in toward the center. I think it works best if you fold in 2 inch sections. This doesn’t have to be pretty- in fact it isn’t supposed to be. This is a rule breaking pie that has broken free from th constraints of the pie plate!
Sprinkle the rest of the crumbled Gorgonzola & the sliced almonds on top of your pie. Brush crust with the egg wash &
Bake for 20-25 minutes until crust is a rich golden brown.
Allow your amazing pie to cool for 10 minutes before cutting and serving. Enjoy!