It seems everywhere I turn, there are gluten-free people in my life. I admire then, but I don't envy them one ounce. And yes, people, manufacturers, and restaurants are doing magnificent things with rice flour, xanthum gum, chickpea flour, but no matter how hard they try, it just isn't the same. There's nothing like a crusty french loaf, a gooey chocolate chip cookie, or a fresh pot of pasta. This is one thing, however, that rivals it's gluten-ridden equivalent.
There was a gluten free guest at the lake this weekend, and I decided to test a recipe I found. Of course, I tweaked a bit. We had a make-your-own pizza night complete with a GF pizza--crust made entirely of cheese! We followed our pizza pies with a fruit pie.
It was a huge hit...it also took a huge hit. We had about half of it the first night and decided not to have seconds, so that we could have some the next day. Well, the lake refrigerator is small, VERY small. It's not a college-size fridge, but it's certainly not a standard-size fridge, so objects get precariously stacked and shifted. I was moving things around to get to something that was stored behind and under everything, and well, it slid off the butter that was balanced on the grapes that was sitting on the blueberries and smashed on the floor. I even cut my foot on the glass from the antique pie plate. I was bummed that the pie plate shattered; I was bummed that I cut my foot, but I was the most bummed the pie was gone!
Since several didn't get to try the pie, I knew I had to make another one for the second lake weekend. The farm stand had freshly picked peaches, so we went with that. I honestly liked the peach a bit better. The crust is made of almonds and honey, and the filling has fruit, more honey, lemon juice, a shot of alcohol, and corn starch. That's pretty much it! There are so few ingredients, you can eat this for breakfast without feeling guilty--if you hold the whipped cream.
Crust:
2 cups almond flour (MYO: take blanched or raw almond slivers and pulse in the food processor until it is finely ground)
1/3 c honey
Mix the honey and almond flour. Press into a greased pie dish.
Filling:
4 cups fresh fruit of your choice (blueberries, peaches, strawberries, etc.)
1/2 cup honey
1/4 t salt
4 T cornstarch
1/4 c water
2 t lemon juice
1 shot amaretto, peach brandy (optional)
Place the prepared (washed and sliced, if necessary) fruit in a medium-size pot along with the honey and salt. While that is starting to simmer, mix the cornstarch and water. Pour that into the pot with the fruit; add amaretto and lemon juice.
It will begin to thicken after a few minutes. Once the juices begin to solidify, remove from heat and cool for a little. Once it had cooled for about 30 minutes, pour into the pie crust.
Whipped cream:
2 cups whipping cream
1/3 cup honey
pinch salt
dash vanilla
Whip the cream just a little in a clean, dry metal or glass bowl. Once it starts to take form, add the honey, salt, and vanilla. Whip to your desired stiffness. You may top the pie with it now, or store in a metal container and top it as you slice it--that's what we did.
This pie is so good--glutens and non-glutens alike loved it. Make it and let me know what you think...just don't waste it on the floor, and store it (safely) in the fridge.
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