Cranberry (or any other fruit) Surprise Pie

A fruit pie without a bottom crust is fragile, so this blueberry surprise pie remains on the bottom plate of the spring form pan. The original recipe, not gluten free, is from Yankee Magazine - http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=490 . There are a number of optional ingredients - almond extract and sliced almonds. We have always substituted vanilla extract for the almond extract. But you could use brandy or amaretto. The almonds add a nice crunch, but the pure blueberry flavor would compete with the almonds, so the almonds were omitted from the pie in the picture. We also tried this with raspberries, and it didn't seem to work with the almonds and crust. Apples and finely chopped walnuts or pecans and cinnamon was also delicious. There is more sugar in the original recipe on both the fruit and in the crust. Less seems to be better.

The best part of this pie is that it is very easy to make. It also keeps well in the refrigerator.

Amount and measure

Ingredient
2 cups Frozen or fresh cranberries or any other type of fruit
1/2 cup Sliced almonds or finely chopped pecans or walnuts (optional)
1/3 cup Sugar to sprinkle the fruit
3/4 cup Sugar for the crust
2 Eggs
3/4 cup {1-1/2 stick) Butter or margarin, melted (You don't need to melt the butter if you use an electric mixer, but the batter will be very thick. The cold butter yields a very flaky GF crust.)
1 teaspoon Almond or vanilla extract
1/4 teaspoon Xanthan gum
1/4 teaspoon Guar gum or xanthan gum (The mixture is better.)
1 cup Carol Fenster's GF flour mix or your favorite GF flour. We like Carol Fenster's for pastry and cake because it has mild flavor and seems to work virtually every time.
  Whipped cream (Never needed to use it.)

This recipe makes one 10" pie or or 10" spring form, or one 9" pie and a 6" spring form The advantage of dividing the pie into two is to have greater fruit variety.

We think that the blueberry pie is much better when it is completely chilled; however, the original recipe said to serve warm or completely cold with a dollop of whipped cream on each slice.