Fresh Gluten-Free Strawberry Pie

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Here’s a simple way to show off the beauty of fresh, whole strawberries, preserving all their color, taste and nutrients. This refreshing no-bake pie is adapted from an old family recipe created by Rosella Phlipot of Darke County, Ohio. Serve chilled.

Gluten-Free Fresh Strawberry Pie

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1  prebaked 10-inch pie crust, cooled
1  cup pomegranate juice, divided
1  (¼-ounce) packet unflavored gelatin
¼  cup organic sugar, maple crystals or
    date sugar
3  cups fresh strawberries, washed and
    stems removed

1. Whisk together ¼ cup pomegranate juice and gelatin in a bowl until well combined. Set aside.

2. Combine remaining pomegranate juice and sugar in a saucepan and bring it to a boil.

3. Add gelatin mixture to boiling pomegranate juice and sugar and turn off heat. Stir occasionally for about 5 minutes or until gelatin has melted.

4. Allow pomegranate mixture to cool until it starts to thicken.

5. Place fresh berries in baked pie shell, arranging them attractively and piling them high. Pour pomegranate juice mixture over berries to coat. Chill in the refrigerator until gelatin congeals.

Each serving contains 199 calories, 7g total fat, 6g saturated fat, 0g trans fat, 0mg cholesterol, 33g carbohydrate, 7mg sodium, 2g fiber, 2g protein.

TIP If the pomegranate juice mixture becomes too thick to pour over the fruit, reheat it briefly on the stove, stirring to smooth out any lumps.


Allergy-Friendly Pie Crust

MAKES TWO 10-INCH CRUSTS

This gluten-free, dairy-free, egg-free crust is light and delicious. The dough is easier to work when it’s rolled out immediately, so if you’re making a double-crust pie, prepare the filling first before making the crust. For a one-crust pie, halve the recipe.

    2  cups gluten-free High-Protein Flour Blend or gluten-free flour blend of choice
    2  teaspoons xanthan gum 
    Pinch salt
    2  tablespoons maple crystals or date sugar or granulated sugar
    8  tablespoons coconut oil
    ½  cup cold water
    4  teaspoons cider vinegar

1. Pre-heat oven to 350 degrees. Lightly oil a 10-inch pie pan.

2. In a medium bowl, combine gluten-free flour, xanthan gum, salt and maple crystals. Set aside.

3. Melt coconut oil until liquid but not hot. Add liquid coconut oil to water and cider vinegar, stirring to combine.
 
4. Pour oil mixture into dry ingredients and mix with your hands until just combined. Do not over-mix or the dough will become tough. Dough will be a little wet.
 
5. Divide dough in half, keeping half covered. Turn the uncovered half of dough onto a work surface dusted with gluten-free flour and form it into a flat disk. Roll out dough with a floured rolling pin to ¼-inch thickness. Work fast as dough dries out rather quickly.

6. Carefully place dough in prepared pie pan. Crimp edges and add pie filling. If desired, top pie with second crust and crimp edges together. Slit top crust in several places for steam to vent. Chill pie for 30 minutes in the freezer before baking.

7. To pre-bake the crust without filling, chill crust in the freezer for about 30 minutes. Preheat oven to 350 degrees. Remove crust from freezer and prick bottom a few times with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in preheated oven for 20 minutes or until parchment paper pulls away from crust without sticking. Remove paper, along with weights or beans, and bake an additional 15 to 20 minutes or until bottom is golden.


High-Protein Flour Blend

This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.

1¼ cups bean flour (your choice), chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

Ingredients

Directions

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Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.