Summer means backyard BBQ’s and lots of fresh cold watermelon. It also means it’s time to dust off the pie plates and make a bunch of fresh fruit pies using gluten free recipes.
Here’s one that will set your mouth to waterin’. Fresh delicious strawberries in a light syrup with a gluten free pie crust that is easy, quick and can be “baked” in a jiffy.
You could make it even quicker by purchasing an already made gluten free pie crust. I know Whole Foods sells one and I’m sure other natural foods stores do as well (usually in the freezer section).
Either way you go, I know you’ll be making this gluten free strawberry pie again and again.
Gluten Free Strawberry Pie
9 cups fresh strawberries, hulled and cut in half
1/2 cup water
2/3 cup sugar
2 Tbsp. cornstarch or tapioca flour
1/2 cup water
2/3 cup sugar
2 Tbsp. cornstarch or tapioca flour
Single Pie Crust
Whipped cream
If you are making the pat-in-the pan gluten free pie crust, go ahead and make your crust according to the directions.
If you are using a frozen gluten free pie crust, allow to thaw.
Prick the bottom and the sides of the crust with a fork and line the pastry with a double thickness of aluminum foil. Bake for 8 minutes in a 450 degree oven. Remove the foil and bake for another 6 to 8 minutes or until light brown. Let cool.
To make the glaze:
Place 1 1/2 cups of the strawberries and the water in a blender.
Puree until smooth.
Puree until smooth.
In a medium saucepan combine the sugar and the cornstarch, blend in the strawberry puree. Cook over medium heat until is becomes thick and bubbly. Turn off the heat and let cool for 10 minutes.
Place the rest of the strawberries in a large bowl. Pour the glaze over them and stir to coat. Place in the pie shell and chill for 1 hour. Top with whipped cream and serve.
Now get out there and enjoy your summer. I don’t want to hear no belly achin’ about not havin’ pie for dessert.
You have no excuses now 🙂
Kathy
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