*Recipe written for 9” pie, video reflects 1/2 recipe for 5” pie dish

Cinnamon Sugar Crust:
Scant 1 1/2 cups (190g) gluten free flour blend
1/2 teaspoon xanthan gum
1/2 cup (113g) butter, frozen and cubed
5-6T (75-90ml) milk of choice
1 T granulated sugar, for sprinkling
1/4 teaspoon cinnamon, for sprinkling

Cranberry Lime Pie Filling:
20 oz cranberries (about 5 cups) fresh or frozen
1/4 cup (60ml) water (omit if using frozen berries)
1 cup granulated sugar
Zest of 2 limes
1/2 cup (120ml) lime juice (I used bottled key lime juice)
1/2 cup (113g) butter
2 large eggs
2 large egg yolks
1/8 teaspoon salt

Whipped Cream:
2/3 cup (160ml) heavy whipping cream
1/3 cup (40g) powdered sugar

 For the crust:

1. Make sure all of your ingredients are cold. I keep my flour in the refrigerator and use frozen butter.
2. In medium bowl, combine gluten free flour, xanthan gum, and salt if using.
3. Using a fork or pastry blender, cut cubed butter into flour. Mixture should resemble coarse crumbs when ready.
4. Add milk and using your hands, work the milk into the dough.
5. I start with 4 T and add the additional tablespoon if needed. Keep working it, it will come together!
6. In a small bowl, combine cinnamon and sugar.
7. Sprinkle half onto a piece of parchment paper.
8. Place dough on parchment paper lined with cinnamon sugar and cover it with a second piece of parchment. Roll into a circle slightly bigger than your pie tin.
9. Remove the top piece of parchment paper and sprinkle remaining cinnamon sugar mixture over the top. Lightly press it into the pie dough.
10. Place the pie pan upside down on the dough.
11. Flip the entire thing over and press the pie dough into the bottom and sides of the pie pan. Carefully remove the parchment paper and crimp the edges of dough as desired.
    Refrigerate at least 20 minutes.
12. Heat the oven to 375°F.
13. When the oven is to temperature, remove the pie crust from the refrigerator and press a piece of tin foil into the bottom and up the sides. Fill with pie weights (can also use dry rice or beans) and bake in the center of the oven for 15 minutes.
    Remove the foil and pie weights and bake for an additional 10-15 minutes until just starting to turn golden.
14. Remove the pie crust from the oven and reduce oven
15. temperature to 350° F.
16. Place the partially baked pie crust on a wire cooling rack to cool while you prepare the filling.

For the cranberry lime filling:

1. If using frozen cranberries, thaw in the microwave. Do not drain liquid.
2. In a medium saucepan over medium/high heat, bring cranberries, water (if using fresh cranberries), sugar, lime zest and lime juice to a boil.
3. Reduce heat to medium/low and simmer until the berries start to burst, about 8-10 minutes.
4. Transfer mixture to a large fine mesh sieve over a bowl and gently press through. (Make sure to scrape the underside of the sieve into the bowl, a lot of goodness hides there!)
   Return the strained mixture back to the saucepan.
5. Stir in the butter until melted, then add eggs, egg yolks and salt.
6. Cook over low heat until mixture thickens slightly, about 8-10 minutes.
7. Pour prepared filling over the par-baked pie crust and bake at 350° F for 10 minutes.
8. Allow to cool on wire rack for 2 hours, or until room temperature. Then refrigerate and chill at least 2 hours, or overnight.

For the whipped cream:

1. Combine heavy cream and powdered sugar in a chilled medium bowl.
2. Whip until soft peaks form.
3. Dollop the whipped cream over the pie as desired.
   Slice and serve. Enjoy!