Instructions

1. Preheat oven to 350F.
2. In a medium bowl, add cranberries, 1/2 cup sugar, and pecans. Mix well and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, add butter and remaining 1 cup sugar. Beat until smooth. Add eggs and beat until fluffy.
4. Add the brown rice flour, tapioca starch or arrowroot powder, and almond extract. Mix until well-combined. Set batter aside.
5. Generously butter a 10-inch pie plate.
6. Pour fresh cranberry mixture into pie plate.
7. Scoop the batter over cranberry mixture.
8. Bake for 35-42 minutes or until pie is golden. Use a toothpick or cake tester to make sure the top is cooked through.
9. Decorate pie with sugared cranberries and garnish with fresh mint leaves.
10. Serve warm with vanilla ice cream.

Note: 1 cup (total) of all-purpose flour may be substituted for the brown rice flour and tapioca starch if you don’t want to make a gluten-free recipe.