Gluten-Free Nantucket Cranberry Pie – FRESH. OUT. – mobicon.org

Ingredients

• Generously grease the bottom and sides of a 9" springform pan with unsalted butter.
• Lay a circle of parchment on the bottom of the pan (do not go up the sides).
• Place the springform pan on a large, rimmed baking sheet and set aside.
• Rinse the cranberries in their mesh bag under cold running water.
• Fill a large bowl about halfway with cold water and set aside.
• Slice the cranberries in half crosswise and place in the bowl of water (the seeds will sink to the bottom and the berry halves will float) and discard any mushy cranberries.
• Once all berries are in the water, agitate slightly to release the seeds, then transfer the berries with a slotted spoon to a colander or salad spinner.
• Empty the bowl with the seeds, rinse and dry. Add the drained/spun berries back to the bowl, then add the walnuts and Lakanto sweetener, stir to incorporate, and set aside.
• Preheat oven to 350 degrees F with oven rack at center position.
• Melt the butter and set aside to cool.
• In a large bowl, combine the beaten eggs, Lakanto sweetener, vanilla, salt, and cooled butter.