Gluten-Free Cherry Blueberry Pie Recipe
I wish there were a story behind this Gluten Free Cherry Blueberry Pie. Maybe I made it celebrate 4th of July. Or I wanted to impress dinner guests. But no. I woke up Sunday morning and thought, Pie sounds good right now.
And this pie was really good. I’ve experimented with almond crusts and this is the best one. It’s so simple and comes out like a delicious buttery cookie. It’s a variation of the pie I used to make and sell at the Mar Vista Farmers’ Market. Like that one, you can’t tell that it’s gluten-free. This pie has fresh berries, but frozen fruit also works well.
Almond Pie Crust
1/3 cup butter
1/4 cup brown sugar
1 teaspoon vanilla
3/4 cup almond meal
1/3 cup brown rice flour
1/4 teaspoon xanthan gum
Combine flour, almond meal, xantham gum into a bowl and set aside. Beat butter and brown sugar in mixer until fluffy.
Add vanilla scrape the bowl with a rubber spatula and then add flour mixture. Beat until combined.
Use the rubber spatula and spread around a 9-inch pie pan. Set aside.
Cherry Blueberry Pie Filling
6 cups cherries and blueberries, washed and pitted (about 4 1/2 cups cherries, 1 1/2 cups blueberries, but doesn’t have to be exact)
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice
Whisk together sugar, cornstarch, and a pinch of salt in a 2-quart saucepan. Mix in cherries and blueberries. Pour lemon juice over the mixture and cook on medium high heat, stirring often.
Cook until cornstarch melts and mixture starts to thicken and softly boil. Taste it and if it’s not sweet enough add more sugar. If it’s not tart enough add more lemon.
Set aside and let cool for 1 hour. While that’s cooling, make the streusel topping.
3 tablespoons cold butter
1/4 cup brown sugar
1/4 cup almond meal
1/4 cup brown rice flour
1/4 teaspoon xantham gum
Mix flour in a small bowl. Cut in the butter with fork until the mixture is crumbly. Set aside. Preheat oven to 350 degrees.
After an hour, pour the pie mixture into the pan.
Using your fingers, sprinkle the streusel topping over the pie.
Cook in middle rack of oven for about 40 minutes or until the pie filling starts to bubble. Check the pie after about 25 minutes and if the streusel is already golden brown then gently cover the top with foil.
Once the pie is ready, let cool and serve alone or with vanilla ice cream.
Yvonne Condes is the Editor and co-Founder of MomsLA, a Community of the Top Mom Bloggers in Los Angeles.