Thursday, July 26, 2012

Orchard Fruit Pie (gluten free)

Summer brings us an abundance of fresh fruit.  Most of this fruit is consumed raw, but sometimes we buy more that we are able to eat while it's still fresh.  This Orchard Fruit Pie is a good way to use up excess fruit and is a delicous gluten free dessert.  Here's how it's made:

For the crust, combine the dry ingredients.  Cut in the butter with a pastry cutter until crumbly.

Mix together the egg, 1 tablespoon of the water, and the vinegar.  Work into the flour/butter mixture, adding an additional 1 tablespoon of water if needed for the dough to hold together.

Roll out the dough on a lightly floured silicone baking sheet or on parchment.

Place pie dough in a 9-inch pie plate, trim off the excess (or roll under for a thicker edge) and crimp.
Place the pie crust into the refrigerator to chill.

For the filling, combine the sugar and cornstarch, then stir the mixture into the fruit. This pie contains cherries, blueberries, and nectarines.

Make the topping by combining the flours, sugar, and salt.  Cut in the butter with a pastry cutter.

Assemble the pie.

Bake, cool, and enjoy either as is or with vanilla ice cream or whipped cream.

Here's the recipe:

Orchard Fruit Pie (gluten free)
made in a 9 inch pie plate

Pie Crust:
1 1/3 cup gluten free flour blend of your choice
¼ teaspoon xanthan gum
¼ cup sugar
¼ teaspoon salt
6 tablespoons butter
1 egg, lightly beaten
1-2 tablespoons cold water
½ teaspoon cider vinegar

4 ½ cups fruit of your choice (cherries, berries, peaches, nectarines, apples, etc.)
⅓ cup sugar
1 tablespoon cornstarch

⅓ cup white rice flour
¼ cup tapioca flour
[our you can replace the rice flour and tapioca flour with a scant ⅔ cup gluten free flour blend]
½ cup sugar
¼ cup (1/2 stick) butter
pinch of salt

Preheat oven to 350 degrees F.

For the crust, combine all the dry ingredients. Cut butter into the dry ingredients with a pastry cutter until crumbly. Combine the egg, 1 T water and vinegar, and mix into the butter/flour mixture. Add additional 1 T water if necessary for dough to hold together. Roll out on a lightly floured silicone baking sheet or parchment paper. Place into a 9-inch pie dish. Trim off excess (or roll under) and crimp edges. Chill crust.while making the filling and topping.

Filling: combine sugar and cornstarch and gently stir into fruit.

Topping: combine flours, sugar, and salt. Cut in butter with a pastry cutter.

Pour filling into the well chilled pie dough/crust. Sprinkle topping over filling. Place pie plate on a baking pan with sides (to prevent oven spills should pie bubble over). Bake in preheated oven for 45 to 50 minutes, or until crust and topping are lightly browned.

Let pie cool for at least one hour before serving to allow filling to set.

Printable Version

Here's another dessert I've made this summer:
This is a gluten free no-bake cheesecake layered in jars with strawberries and blueberries. I'll be posting the recipe soon.  If you're not already following my blog, I hope you'll either add yourself to the Friends Connect in the sidebar or subscribe via e-mail, also in the sidebar.

Thank you,

For more delicious recipes and interesting ideas, please visit the Hearth and Soul Hop, Serenity Now's Weekend Bloggy Reading, and It's a Hodgepodge Friday.


  1. You're pie crust looks so great! I find crust the hardest to get right when cooking gluten free.

    1. Thanks, Cassandra. Gluten free pie crust is something I've struggled with for a long time.

  2. This looks so good! I've been gluten-free for almost a year, and haven't even tried pie crusts yet. Actually, my regular pie crusts were never that good, so I'm curious to try this and see if I can get it right. :)

  3. Wow, I'd love some of this for my afternoon treat :) My name is Cindy and I blog over at I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! You can find this week's link up here:
    Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the "glutenfree bloggers" tab on our blog! Thanks, Cindy :)

    1. Thank you! I'm heading over to your blog now...

  4. Thanks for linking up at our Gluten Free Fridays recipe party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) YAY! Thanks for helping us build a wonderful Gluten Free Community! Its great to connect! See you next Friday! Cindy from

    1. Thank you! I've added your Pinterest boards to my "follow"s. Thanks for including in your great Gluten Free Community!