I stop the chicken soup in 3 days to bring you this sweet break:
So… my good friend Tom is celebrating a birthday today and all week I’ve been thinking about what kind of pie to make. I decided to make a Gluten-FULL pie for this occasion and I’ve been concerned about my lack of practice in the flour department. I thought about several kinds of pie. Pecan is one of my favorites, but we have bags and bags full from our pecan trees and the idea of shelling them all didn’t appeal to me. And I definitely couldn’t justify buying pecans.
Remember the song “Cherry Pie” by Warrant, the 80’s glam rock band? I feel like it’s been on the radio a little too often of late, and I don’t know if this is what Warrant was thinking, but it sure made me want to make a cherry pie. Then I realized, I wanted cherry pie myself. So I settled on 2 pies. Yes, two pies. The blueberry pie is chock full of gluten and dairy and I will not be sampling it today. The cherry pie however, is all gluten and dairy free and so far, it looks perty tasty (and smells good too). And I am so excited to bring this to you (or simply to remind myself next time I want to make a delightful pie).
If you’ve tried to make GF pie crust, you may have had some issues. I have. It’s probably pie crust that made me finally jump on the blog-wagon. I can’t keep track of all the awful experiments I have attempted, the bad recipes I have tried, and the icky-ness I can’t scrape off my hands for hours. I made a brown rice crust once that could actually be rolled out which excited me, but it just wasn’t the right texture. I firmly believe that if you try to recreate the perfect pie GF, you will never succeed! Let it go, and try something different. Everyone said it was delicious, helped themselves to seconds and told me I was being too hard on myself. Seriously people? Have you ever tried a good pie crust?
This is NOT a recreation of the perfect pie but a completely made-up dessert we are calling “pie”. Here I’ve made a nut crust, a sweet cherry filling, and an almond crumble topping.
1 cup blanched almond flour (or buy blanched almonds and grind them in the food processor yourself)
1/2 cup coconut flour
3 Tbsp light brown sugar
2 tsp sweet rice flour
5 Tbsp butter (I use earthspread- it’s actually a great substitute)
1/2 tsp vanilla
Finely grind almonds in food processor. Add coconut flour, sugar, and rice flour and blend. Add butter (or butter substitute) and vanilla and pulse until just blended together. Press into a pie dish and press just slightly up the sides. Freeze while you prepare the filling and topping.
4 c. fresh or frozen cherries, pitted
4 Tbsp cornstarch or instant tapioca
2/3 c. raw sugar
1/8 tsp. salt
juice of half a lemon (I think next time I’d use a whole lemon
1/4 tsp almond extract
Mix all ingredients above and let sit while you do make the topping.
2/3 c gluten-free oats
1/2 c sweet white rice flour (or glutinous flour- NOT regular white rice flour)
1/2 c ugar
1/2 tsp salt
3/4 c blanched whole or halved almonds
6 tbsp unsalted butter, melted and cooled (again, I use earthspread)
Finely grind oats in food processor. Add rice flour, sugar, and salt. Blend. Add almonds and pulse until almonds are chunky. Add melted butter and mix with a fork.
Preheat oven to 350. Bake frozen bottom crust for 10 minutes. Add cherry filling and then the topping. Bake at 425 for 20 minutes, turn it back down to 350 and bake another 30 minutes (I have 2 pies in the oven, so this timing is an approximation). It’s done when the topping is nice and brown. Serve with whipped cream, ice cream, or for me- I like it simply as is.
Addendum: This pie was delicious. Next time I will make it with sour cherries, cut some of the cornstarch out, and add a little more liquid. I like my pies a little juicier and more tart.