I find that as the weeks cycle, so does my willpower. From Sunday to Monday and back around again to Sunday, I find myself living in circles. It seems about once a week, I cave and eat something I shouldn't. Then I spend the rest of the week eating perfectly (perfectly for me, which would seem imperfect to someone without my particular health problems), only to succumb to something once again by the end of the week. Of course, when I began writing this cookbook, I had no idea I would have to give up all grains, making it pretty much impossible to eat anything I bake. As it stands now, my housemates and friends eat everything I make, and for the most part, I can sit back and eat my own food, hoping that eventually I'll be able to eat the baked goods from my own cookbook. But I have some weaknesses, and I've definitely learned what they are. Pie is a weakness. I cannot seem to make pie without eating it, and so I'll have to stop baking pie. Well, pie that includes traditional crust, that is. I have every intention of recreating this apple pie without the rice! But as for the more traditional pies, I guess this will be my last one for a while. It wasn't even for the cookbook, to be honest. I made this crust months ago to use up the tart cherries in our backyard, and I was so enamored, I had to make it again so I could share it with you all. I really hope you get a chance to try this because I'll tell you, if this was my last pie for a long time, it was worth the
The cherry filling here is delightful and if you've only ever had store bought cherry pie, you must make it from scratch! It's super easy, and I can't even describe the difference! I don't even like store bought cherry pie...
The real star here though is actually the crust. It has cinnamon and ginger to give it a hint of sweet flavor, and a flaky crunch that is reminiscent of my mom's traditional pie crust, yet stands on its own. Without a doubt, it's the best pie crust I've had in years, and if I could eat it without feeling sick, I would certainly make many a pie with this crust. Don't be afraid of the long ingredient list. It is the longest list of ingredients I've ever seen for a pie crust, but it's truly worth it. And it's really very easy to make, especially since you don't have to roll it out. Just pat it in place, add your filling, bake, and enjoy!
Pie Crust (Print Friendly Option)
1 tablespoon flaxseed meal
3 tablespoons boiling water
3/4 cup plus 2 tablespoons sweet white rice flour (135 grams)*
1/3 cup potato starch (57 grams)
2 1/2 tablespoons teff flour (25 grams)
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 cup Spectrum Organic Palm Shortening**
1/4 cup any mild flavored oil (e.g. extra light olive oil)
1/4 cup unsweetened applesauce
1/4 teaspoon liquid stevia
*Sweet white rice flour and rice flour are NOT the same thing. Sweet white rice flour (a.k.a. mochiko or glutinous rice flour) can be found at Asian grocery stores if you can't find it at your regular store. This is necessary for the pie to turn out right, so make sure you find sweet white rice flour and don't just sub in another flour.
** I use shortening and oil here because it's more affordable, but I'm pretty sure you could sub in 1/2 cup of coconut oil for the shortening and oil.
- Pour boiling water over flaxseed meal in a small bowl or cup. Set aside.
- In a large bowl, whisk together flours, starch, cream of tartar, baking soda, cinnamon, ginger, and salt.
- In a second bowl, whisk the shortening, oil, applesauce, and stevia together. Whisk in the flaxseed meal and water.
- Pour the wet ingredients into the dry and stir together. Use your hands to knead it into a ball. Press the dough into a 9.5-10 inch pie pan. You want the pie crust to be no thicker than 1/4 inch, so if you use a smaller pie pan, you might have a little dough left over.
- Place plastic wrap over the crust and put in the fridge while you make the filling.
- Preheat the oven to 375 degrees F. Once you've made the filling, pour it into the crust and bake for 45 minutes. At 35 minutes, place tin foil over the crust to keep the edges from browning too much.
- Remove from oven and cool completely. Eat room temperature or chill in the fridge (I like my pies cold).
6 cups pitted cherries (fresh or frozen and thawed)
1 tablespoon potato starch
10 drops liquid stevia
- Place all ingredients in a sauce pan. Turn heat to medium-high until the cherries begin to bubble. Turn the heat down to medium-low and let cook for 10 minutes, stirring constantly.
|Made with tart cherries from our backyard|