Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Sunday, June 16, 2013

Fresh Berry Pie (Gluten Free, Vegan)


Today, DH got a strawberry pie for Father's Day.  He said it was really yummy around a mouthful of seconds.  The girls agreed enthusiastically.  You can use whatever berries float your boat.  If your berries are fresh and sweet, use 1/2 cup sugar.  If they are not super sweet, increase the sugar to 3/4 or 1 cup, depending on how sweet you like it. Serve with ice cream (So Delicious Vanilla Bean or make your own!) or Soyatoo Rice Whip whipped cream.  Enjoy!

Fresh Berry Pie
6 cups fresh berries (strawberries, blackberries, raspberries or a combination)
1 tbsp. lemon juice
1/2 cup sugar
3 tbsp. arrowroot starch
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
pastry for double crust pie

Preheat oven to 400 degrees.  Prepare pastry for double crust pie.  Roll out 1/2 of the dough and line pie plate.  Trim edges, set aside.  Roll out the remaining 1/2 of the dough, set aside.  (See this post on how to work with your pie crust.)

Wash and drain the berries, pat dry.  In a large bowl, toss the berries with the lemon juice.  In a small bowl, combine the sugar through the cloves.  Pour the sugar mixture into the bowl full of berries and toss to coat.  Place the berry mixture in the pastry lined pie plate, mounding berries in the center.  


Carefully lay the rolled-out top crust onto the top of the berries.  Crimp the edges and make slits in the top so that steam can escape. 


Place the pie in the oven.  Put tin foil or a cookie sheet on the rack beneath the pie to catch berry juice (if you don't, you'll have a burned mess on the bottom of your oven).  Bake the pie for 15 minutes, then reduce the temperature to 350 degrees.  Bake another 30 minutes or until the curst is golden brown.  Cool on a wire rack.  Serve at room temperature.


Diane said...

That is a beautiful pie!

Erin said...

Thank you, Diane! :)

Ina said...

Looks mouth watering delicious Erin!

Erin said...

Thanks, Ina!