Gluten Free Cherry Berry Pie

posted in: DIY | 1

Thanksgiving is an American holiday which I—as a Frenchie—have readily embraced.

I love it!

Every year, to celebrate this National holiday, I hide in the kitchen to channel my inner Betty Crocker and proceed to bake ten to twelve pies—which to a crew as large as mine is nothing. In short order, hubs, the kids, the grands, other family members, and friends make mincemeat of the sugary goodies.

When hubs had to be gluten-free, there usually was an even mix of gluten-free and regular pies. Moreover, I always make a few surprises—pies I have never made before. In all honesty, the surprise pie thing is a hit and miss. It’s probably a tradition I should do away with, just sticking with the tried and true favorites such as chocolate-pecan, pumpkin, and apple.

 

Gluten Free Cherry Berry Pie

I first introduced this gluten-free cherry berry pie for Thanksgiving in 2010 as the surprise. This surprise was well received and made the cut. I will even go as far as to say, it may have been my favorite pie that year.

Notes and Tips

Right out of the oven, this cherry berry pie seemed a bit on the too juicy side, as in, there is too much liquid juice in the pie to call this a success. I have had this issue in the past when baking any pie which included berries or cherries.

In this case, I was quite happy to see that the berry filling firmed up really well during the night. The pie was perfect on Thanksgiving day. This was a blessed turn of events when considering how many of my berry pies have remained soupy even after completely cooling off.

Baking the Pie

In light of the above information, I would strongly suggest that you make this pie the day before you intend to serve it. I don’t think you can serve it warm right out of the oven and have good results.  If you like your piece of pie warm, the solution would be to reheat it once it has fully set.

I would also suggest you try this pie out first on your family—or a kind neighbor who is willing to be a guinea pig—rather than serving it to some guests.

The Thickener

As a thickening agent, I used tapioca starch. An acceptable substitute would be cornstarch (I would recommend a non-GMO cornstarch).

The Cherry Berry Filling

For the cherry berry filling, I used a blend of sour cherries, raspberries, and blueberries. The sour cherries, I bought at Trader Joe’s and they came in a jar. The berries were also from Trader Joe’s but came from the frozen section.

If you use frozen fruit, you must make sure that your berries are fully defrosted and well-drained BEFORE you use them, or your filling may come out too juicy.

Note: This pie is also dairy-free since I used non-hydrogenated shortening for the crust. Well, truth be told, it WAS dairy-free until I added some homemade whipped cream to mine! If you must be dairy-free, I have a dairy-free whipped topping recipe here (which does NOT contain coconut milk).

Gluten Free Crust

I made my own gluten-free crust and you can find the recipe here.

I would assume you can use any gluten-free crust of your choice.

 

Gluten free cherry berry pie

 

Gluten Free Cherry Berry Pie

As I have already mentioned above in the “Notes and Tips” section, make sure you drain your berries and cherries before using them in the filling.

Roll out your bottom crust and press it into a greased pie plate.

Set aside.

Preheat the oven to 425 degrees Fahrenheit.

In a large bowl, place the cherries, berries, sugar, and tapioca starch. Delicately mix to combine as not to crush the berries. Make sure the cherries and berries are well coated with the tapioca starch and the sugar.

Pour into your prepared pie crust.

Roll out your second crust, lay on top of the berry filling and press the edges together to seal.

place in the warm oven and bake for 15 minutes at 425 degrees.

Reduce the heat to 350 degrees Fahrenheit and bake an additional 40 to 45 minutes.

Cool completely before serving.

Makes one gluten-free cherry berry pie.

 

Gluten-Free Cherry Berry Pie

Gluten-Free Cherry Berry Pie

Ingredients

  • 2 gluten free crusts
  • 2 1/2 cups sour cherries
  • 1 cup raspberries
  • 2 cups blueberries
  • 5 tablespoons tapioca starch
  • 1 cup sugar

Instructions

Roll out your bottom crust and press it into a greased pie plate.

Set aside.

Preheat the oven to 425 degrees Fahrenheit.

In a large bowl, place the cherries, berries, sugar, and tapioca starch. Delicately mix to combine as not to crush the berries. Make sure the cherries and berries are well coated with the tapioca starch and the sugar.

Pour into your prepared pie crust.

Roll out your second crust, lay on top of the berry filling and press the edges together to seal.

place in the warm oven and bake for 15 minutes at 425 degrees.

Reduce the heat to 350 degrees Fahrenheit and bake an additional 40 to 45 minutes.

Cool completely before serving.

Makes one gluten-free cherry berry pie.

http://www.florencewitt.org/gluten-free-cherry-berry-pie/

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.