How to Prepare a Gluten-free Cranberry Pie
For the pastry
Combine the flours, xanthan gum, butter, and sugar in a food processor. Pulse until the mixture resembles rough breadcrumbs.
Add the egg and pulse until a rough dough starts to form around the blades of the processor.
Add a little iced water and pulse again to bring it together; it should be soft but not sticky.
Turn out the dough from the processor and shape it into a disc. Wrap in clingfilm and chill for 30 minutes.
After chilling, preheat the oven to 180°C (160° fan)| gas 4.
Turn out the dough onto a lightly floured surface and roll out into an approximate 40 cm | 16" wide round, about 1 cm | 0.5" thick.
Use it to line the base and sides of an 18 cm | 7" round, deep, springform cake tin.
Cut away the excess, overhanging pastry and reserve for another use.
Prick the base of the pastry with a fork.
Line the pastry with greaseproof paper and fill with baking beans.
Blind-bake for about 20-25 minutes until golden at the edges.
Remove from the oven and discard the paper and beans. Return to the oven to brown the base and sides for 5 minutes.
Remove from the oven and brush the base and inner sides of the pastry with some of the beaten egg yolk wash.
Return to the oven for 2 minutes to seal, and then remove to a wire rack to cool.
For the filling
Tie the spices in a small muslin bag.
Add to the orange juice and water in a saucepan and warm over a low heat for 10 minutes.
Remove from the heat and leave to steep for 15 minutes.
Remove the bag after steeping and add the mincemeat to the orange liquid, mixing well.
Spoon into the pastry, spreading the top flat.
Top with a layer of cranberries and return to the oven for 30 minutes.
Remove from the oven and leave to cool before turning out and serving.