So, I don’t know if you noticed, but I recently changed webhosts for Crave The Good. To be honest, it seemed like a fantastic idea, faster load times for you, easier and cheaper for me. Turns out, I’m not quite as techie as I thought.
I am so far from IT it’s not even funny. My method is google the problem or fiddle with it until it works the way I want. Turns out that’s not always the best way to go. haha. Somehow I messed up the backup when I transferred the blog over. The words stayed, but the pictures and recipes disappeared. This is a real problem! I’ve been diligently working on getting everything put back together, but I gotta tell you, with over 100 posts (I clearly blog more than I thought), it’s a little time consuming!
I think it’s high time to work on something new and hot instead of old and literally busted!
Summertime is the best time here! We get all the awesome in season fruit that we don’t see much during the year. Another bonus is that often the fruit is domestic, I love eating homegrown fruit. I love buying it in the store. And I especially love cooking with it!
I’ve been eating cherries for a while, but when I opened the fridge the other day and looked at the huge bag of cherries and the huge clamshell of peaches, I knew I had a pie on my hands.
Unfortunately, gluten free and dairy free pie crust isn’t that easy to come by and certainly isn’t that easy to make, but I managed to whip up a crust that wasn’t too bad! I mean, it’s not Memere’s flaky and golden brown pie crust, it was a thicker, crisper, cookie style crust.
Because this isn’t a traditional style pie crust, I decided to do fun cutouts instead of a traditional pie topper. To do this, I chilled the remaining pie crust in the fridge while I prepped the filling. Once I placed the pie in the oven, I removed my extra crust and flattened it by hand between two pieces of plastic wrap and cut out with 3 different sizes of star cookie cutters. I then placed my stars atop the pie. In hindsight, I would have put them from the beginning.
For the crust:
- 1 cup gluten free flour blend of choice
- 1/2 cup buckwheat flour
- 1/2 cup oat flour
- 1/4 tsp salt
- 1 tbsp coconut sugar
- 1/2 cup coconut oil, solid
- 1/4 cup cold water, divided
- 1 egg OR egg substitute
For the filling:
- 2-3 cups cherries, pitted and halved
- 4 ripe peaches, diced
- 1/4 cup maple syrup
- 3 tbsp arrowroot flour
- 1 tsp vanilla
- 1 tsp cinnamon
- For the crust:
- In the bowl of a food processor, combine flours with salt and sugar, pulse to combine.
- Add coconut oil and pulse until well combined and crumbly. Add the egg and process again, until well combined.
- Slowly add water, while processing until dough is light and fluffy and holds together without being sticky.
- Using your hands, press 1/2 - 2/3 of the dough into a deep dish pie plate in a very thin layer.
- Place in refrigerator for 30 minutes, or while you prep the filling.
For the filling:
- Preheat oven to 375f.
- Toss peaches, cherries, maple syrup in a large bowl, slowly add in arrowroot starch while stirring. Add in vanilla and cinnamon.
- Dump filling into prepared piecrust, then add cutouts onto pie, as desired.
- Bake at 375f for 45 minutes.
- Cover with foil and bake a final 30 minutes.
Amount Per Serving: Calories: 2615 Saturated Fat: 97g Cholesterol: 163mg Sodium: 694mg Carbohydrates: 359g Fiber: 39g Sugar: 148g Protein: 42g