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.
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
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.
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.
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.