Gluten-Free Summer Pies

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Ripe with flavor, these homemade gluten-free pies are family favorites.

With fresh fruit tucked into a light and flaky pastry crust, it’s hard to find a tastier summer treat than a slice of homemade pie. Blueberries, strawberries, cherries and bananas deliver mouthwatering flavor in these homemade desserts, cradled in delicious gluten-free crusts.

Traditional buttery two-crust pies are always a sure favorite. But don’t overlook a yummy gluten-free cookie crust, a chilled cherry pie and even pie pops as fun and creative ways to top off a summer meal.

GLUTEN FREE Blueberry pie

Jules Shepard

And if you missed the berry-picking window of opportunity in your area, no worries. Frozen berries make these yummy pies possible any time of year.

Gluten-Free Blueberry Pie

PREP: 15 minutes

BAKE: 50–55 MINUTES

MAKES ONE 9-INCH PIE.

This classic favorite can be made with regular blueberries or wild blueberries (as pictured). To firm up the filling, chill the pie for a few hours and bring to room temperature to serve. Slices pair deliciously with your favorite ice cream or dairy-free frozen dessert.

Pie yields 8 slices. Each slice contains 355 calories, 13g total fat, 6g saturated fat, 0g trans fat, 34mg cholesterol, 333mg sodium, 60g carbohydrate, 3g fiber, 30g sugars, 4g protein, 32Est GL.

Gluten-Free Chilled Strawberry Pie

PREP: 30 minutes
CRUST BAKE: 30 minutes
CHILL: 1 hour +

MAKES ONE 9-INCH PIE.

This bright-colored pie is a delicious, refreshing dessert to serve on a hot day. It brings out the best of summer strawberries. Freeze the pie at least 2 hours before slicing and serving. Top each slice with a sprig of fresh mint and a dollop of yogurt, whipped cream or ice cream of choice, if desired.

gluten free chilled strawberry pie

Jules Shepard

Pie yields 8 slices. Each slice contains 269 calories, 9g total fat, 5g saturated fat, 0g trans fat, 65mg cholesterol, 165mg sodium, 44g carbohydrate, 3g fiber, 22g sugars, 3g protein, 24Est GL.

Gluten-Free Cherry Pie Pops

PREP: 1 hour
BAKE: 10 minutes

MAKES 12 POPS.

It’s hard to beat homemade cherry pie but slices can be messy on a picnic. These pie pops combine a light, flaky gluten-free crust with a homemade cherry filling for the ultimate portable treat. This recipe can make mini hand pies, too. Just omit the popsicle sticks.

gluten free cherry pie pops

Jules Shepard

Each pie pop contains 164 calories, 6g total fat, 3g saturated fat, 0g trans fat, 18mg cholesterol, 173mg sodium, 26g carbohydrate, 1g fiber, 9g sugars, 2g protein, 15Est GL.

Gluten-Free Banana Cream Pie

CRUST: 28 minutes
CUSTARD: 20 minutes + 4 hours to chill
MERINGUE: 20 minutes

MAKES ONE 9-INCH PIE.

There’s hardly a prettier pie than this cool, creamy banana cream pie. Cradled in a decadent chocolate-topped vanilla wafer crust and topped with an airy, lightly browned meringue, it’s a guaranteed favorite dessert. This recipe can be made egg-free.

gluten free banana cream pie

Jules Shepard

Pie yields 10 slices. Each slice contains 566 calories, 30g total fat, 18g saturated fat, 0g trans fat, 170mg cholesterol, 200mg sodium, 70g carbohydrate, 2g fiber, 47g sugars, 6g protein, 42Est GL.

Gluten-Free Vanilla Wafers

PREP: 7 minutes
CHILL: 2+ hours
COOK: 14 minutes

MAKES 48 COOKIES.

For a lemon version of this cookie, replace the vanilla with 1 tablespoon lemon zest. These cookies can be made egg-free.

Each cookie contains 50 calories, 2g total fat, 1g saturated fat, 0g trans fat, 5mg cholesterol, 8mg sodium, 8g carbohydrate, 0g fiber, 4g sugars, 0g protein, 5Est GL.

gluten free vanilla wafers

Jules Shepard

Jules’ Gluten-Free Pie Crust

PREP: 45 MINUTES

MAKES ONE 9-INCH CRUST.

The optional vodka in this recipe helps tenderize the crust. You can also use an equal amount of apple cider vinegar. (Distilled vodka is gluten-free and the alcohol bakes out. For wheat allergy, use only potato vodka.) For ease in rolling and transferring the dough, use a flexible pastry sheet (like Silpat). For a 2-crust pie, double the recipe; repeat the rolling and transferring instructions to cover the pie with the second crust, crimping the crust edges together or pressing them lightly with the tines of a fork.

Crust yields 8 slices. Each slice contains 147 calories, 8g total fat, 4g saturated fat, 0g trans fat, 38mg cholesterol, 155mg sodium, 15g carbohydrate, 0g fiber, 0g sugars, 1g protein, 11Est GL.

Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).

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