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Easy Crustless Gluten-Free Raspberry Pie

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Today’s Crustless Gluten-Free Raspberry Pie is the raspberry version of my popular gluten-free Crustless Apple Pie. These recipes are crustless in the sense that you don’t make a pastry crust before you add the filling.

Easy Crustless Gluten-Free Raspberry Pie. You won't believe how easy this very delicious pie is! -from GlutenFreeEasily.com]

Instead you place the fruit filling in the pie plate and add a sprinkle of sugar and cinnamon and then mix up a batter, which you pour over the fruit.

The batter turns into both the bottom and top crust as it bakes. It doesn’t get any easier than that!

Easy Crustless Gluten-Free Raspberry Pie. place the fruit filling in the pie plate and add a sprinkle of sugar and cinnamon and then mix up a batter, which you pour over the fruit. The batter turns into both the bottom and top crust as it bakes. It doesn’t get any easier than that! [from GlutenFreeEasily.com]

The Back Story on This Easy Crustless Gluten-Free Raspberry Pie

I really love it when one wonderful recipe leads to another wonderful recipe. Today’s variation comes from gfe reader and friend Carolyn.

Carolyn recently shared a photo of the gfe Easy Crustless Gluten-Free Peach Pie that she had made on her Facebook page. She mentioned that she had used this recipe to make other fruit pies. I knew she had made the apple version but inquired on what other fruit versions she’d made.

She told me that she had also made a raspberry version. When I asked if she’d made any changes to the recipe beside substituting fresh raspberries for the apple slices, she told me that she’d increased the amount of cinnamon just a bit and added a dash of lemon juice.

Easy Crustless Gluten-Free Raspberry Pie. You won't believe how easy this very delicious pie is! [from GlutenFreeEasily.com]

So today’s recipe for Crustless Gluten-Free Raspberry Pie follows Carolyn’s instructions. I made this pie for our family birthday celebration the other night and it was a huge hit!

So much so that I didn’t get any photos of a single slice of this pie. I only got photos of it whole and later—under the lights on the screened porch—with a slice missing. I hope you don’t mind.

Easy Crustless Gluten-Free Raspberry Pie. You won't believe how easy this very delicious pie is! -from GlutenFreeEasily.com]

I have to say that making the raspberry version is even easier than making the apple or peach version because there’s no peeling and slicing of the fruit required! Just rinse your raspberries, drain them, and pat them dry with a towel.

By the way, a reader just told me that she makes a blueberry version. I hope to share that recipe with you soon! By the way, I also plan to try a grain-free and “more-free” version of this raspberry pie similar to this version of my apple pie.

Last, I’m sorry for the lag in posts of late but I’m dealing with some eye issues—a vitreous detachment in one eye (I had a previous one in my other eye 2 years ago and it’s common to have the same condition occur in the second eye) and a flare of blepharitis in both eyes. Both conditions make typing and screen time much more difficult. Blech on both but “this, too, shall pass.”

I hope to share Holy Cow Pizza—Gluten-Free Pizza You Want To Eat Every Day, our anniversary outing to the Little Castle (a new Airbnb listing in the Fredericksburg Virginia area), Three-Ingredient Orange Sherbet, and much more soon. I haven’t forgotten you! I post much more frequently on the gfe Facebook page if you like a constant stream of recipe ideas and discussions on living gluten free easily (gfe)! (Those quick Facebook posts are much easier on my eyes.)

Other Scrumptious Gluten-Free Raspberry Dessert Recipes

~ No-Bake Raspberry Cream Pie

~ Raspberry Almond Squares

~ Raspberry-Banana-Pineapple-Coconut Smoothie

~ Raspberry Cream Cheese Crumble Bars

~ Raspberry Hamantaschen

~ Raspberry Muffin Cakes

~ Raspberry Sweet Rolls

Easy Crustless Gluten-Free Raspberry Pie Recipe

Easy Crustless Gluten-Free Raspberry Pie. You won't believe how easy this very delicious pie is! -from GlutenFreeEasily.com]

Yield: 8 slices

Easy Crustless Gluten-Free Raspberry Pie

Easy Crustless Gluten-Free Raspberry Pie. You won't believe how easy this very delicious pie is! -from GlutenFreeEasily.com]

Easy Crustless Gluten-Free Raspberry Pie. You won't believe how easy this very delicious pie is!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 4 to 4 ½ cups fresh raspberries (see notes)
  • 1 ½ tsp ground cinnamon
  • 1 tbsp granulated sugar
  • ¾ cup butter, melted (dairy or non-dairy substitute, like soy-free Earth Balance)
  • 1 cup granulated sugar
  • 1 cup gluten-free flour mix (I use my Two-Ingredient Flour Mix)
  • ½ tsp xanthan gum (optional but preferred; omit if using a gluten-free flour mix that already contains xanthan gum)
  • 1 large egg
  • Dash of lemon juice
  • Pinch of salt

Instructions

  1. Put raspberries in greased, deep-dish pie plate and sprinkle with cinnamon and one tablespoon of granulated sugar.
  2. In a large mixing bowl, mix melted butter, one cup of granulated sugar, gluten-free flour mix, and xanthan gum (if used).
  3. Blend in unbeaten egg, lemon juice, and salt. Mix well and pour over raspberries. (This mixture will be thick, so you will have to spread it with a spatula to cover all the raspberries.)
  4. Sprinkle a little more cinnamon (or cinnamon-sugar mix) over the top.
  5. Bake at 350F degrees for about 45 minutes. Check for doneness with toothpick.

Notes

I used three 6-ounce containers of raspberries, which I rinsed, drained, and blotted dry with a paper towel. That was the equivalent of about 4 ½ cups of raspberries but then I picked out a few raspberries that were too mushy so the amount I actually used was somewhere between 4 and 4 1/2 cups.

I like the way the raspberries peek out through the batter but using less raspberries---only 4 cups---should keep the raspberries hiding under the crust if you prefer the look of a solid crust on top. 

I’m sure you could make this recipe in an 8-inch square casserole dish or something similar if you don’t have a deep-dish pie plate. However, you may have to adjust baking time.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Shirley Braden
Cuisine: American / Category: Desserts
Originally published July 22, 2018; updated November 28, 2021.

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Comments

  3. Angela says

    hello dear friend, I am finally back to reading up on blogs and planning on blogging again myself. This raspberry pie sure caught my attention, as do all your blog posts – just never found the opportunity to sit down and let you know I still exist and still make your amazing recipes. And yes, Shirley cake is alive and well and was found as pineapple upside down cake the other day. Sorry, no good pictures, it was gobbled up as if it never existed……as for this pie, it begs to be made, so I’ll get me some raspberries and get to work. Of course, the blackberries are ripe for the picking here (sooooo many!) and I’ll make some secretly so I’ll have proof of what I did…. lol! How have you been?

    Reply

    • Shirley Braden says

      Hi Angela–It’s so good to see you again! I do think you will enjoy this pie and LOL on “Shirley cake”! I do love the idea of transforming it to Pineapple Upside Down Cake though! YUM!! If you make a blackberry version of this pie, please let me know how it turns out!

      Shirley

      Reply

  4. Nancy says

    This sounds wonderful. Currently enjoying the beautiful, cool weather of Maine and have been eating plenty of raspberries and blueberries (in addition to lobster, clams and crabs). This sounds so simple, but with the baking I’ve already done I don’t think we can consume yet another dessert before we have to fly back home. But I’ll be keeping this in mind to try soon. Love raspberries! So sorry about the eye issue, had a detached retina a few years ago so can relate a little with what you are experiencing. Hopefully all the problems will resolve soon!

    Reply

    • Shirley Braden says

      Hi Nancy–Maine is so lovely during the summer! Blueberries are their specialty, of course (although I’m sure all berries do well in their environment), along with the amazing seafood you mention. All my baking of late has been done when I’ve had lots of folks around to help! That works best for me. 😉

      Thanks re: the eye issues. I’m so sorry you have first-hand experience with similar eye issues! The chance of this detachment becoming a retina one scares me for sure. But a gf friend told me that her doctor says there’s only a 6% chance of that happening. Of course, we won the lottery with celiac so low percentages don’t exactly reassure me. However, my vitreous detachment symptoms are lessening so that’s encouraging. 🙂

      Shirley

      Reply

    • Shirley Braden says

      Thanks, Judee! The blueberry pie—maybe the grain-free (and “more-free”) version—is on my agenda after we get home from vacation. 🙂 So you might beat me to it. 😉

      Shirley

      Reply

  7. Kelly Smith says

    Hi Shirley! I have frozen organic raspberries. Could I use those? Do I need to make any adjustments to the recipe in order to do so?

    Reply

    • Shirley Braden says

      Hi Kelly!!–While I’ve never made this pie using frozen raspberries, the general advice on using frozen raspberries in baking recipes is not to thaw them before adding. It’s possible that you might have to bake your pie a bit longer though. Fingers crossed for success for you! Please report back, dear.

      Thanks,
      Shirley

      Reply

    • Shirley Braden says

      Hi Terry–Welcome to gfe! 🙂 This pie is a variation of my Crustless Apple Pie recipe (which also has a caramel version). I have this recipe and a peach version and readers have told me about all kinds of variations they have made. Peaches and blueberries, mixed berries, etc. so I feel pretty certain that blueberries alone would work fine. Please report back if you get time. Fingers crossed! 😉

      Shirley

      Reply

    • Shirley Braden says

      Hi Helen–It looks like you’re new here at gfe. Welcome! 🙂 Readers have reported making this pie with blueberries–and with pretty much every other fruit and fruit combo. Hope you love the results!

      Shirley

      Reply

    • Shirley Braden says

      Hi Tara–You can make these “crustless” pies (raspberry, apple, etc.) with flax gel eggs or chia gel eggs. They probably will also work with a commercial egg replacer but I haven’t tried that yet and haven’t heard from others who have. Please report back on your results and which egg sub you used. 🙂

      Thanks,
      Shirley

      Reply

  13. Maureen Pascal says

    This recipe looks delicious….could I use two egg yolks instead of a whole egg? I cannot eat egg whites.

    Reply

    • Shirley Braden says

      Hi Maureen–It looks like you’re new here. Welcome to gfe! 🙂 I have no experience in subbing egg yolks for whole eggs. I suspect it will work well enough in this recipe but your results are more likely to be cakey in texture than the usual pie crust texture. I think you’ll still enjoy the pie though. Fingers crossed! I hope you’ll report back. Other readers may have the same question.

      Shirley

      Reply

    • Shirley Braden says

      Hi Stephanie–First, it looks like you’re new here at gfe—welcome! 🙂 If you use King Arthur Measure for Measure GF Flour Mix in other recipes and are happy with the results, it should work fine in this recipe. I say that because I’ve not used that mix and I’ll admit that I’ve heard some mixed reviews on how well it works. However, I have always told readers that any gf all-purpose flour mix that they like will work just fine in this recipe and they’ve always reported great results. Hopefully, you’ll experience the same. Fingers crossed! 😉

      Shirley

      Reply

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