It's A Pie Party: 2012 Edition
Wednesday, June 20, 2012 at 5:00AM 
When I saw that Shauna was co-hosting another Pie Party, I couldn't resist joining.
I'm all about spreading the good word of pie. Instead of cake at our wedding, we had pie (and no, we did not freeze a piece to eat on our anniversary). For breakfast, it really doesn't get better than pie with some nice plain sheep milk yogurt. Except maybe a pandowdy - but that's basically just a bottomless pie.
With pie, I have no need to reinvent the wheel. I took a class with Shauna & Danny at the Pantry at Delancy and that's where I got my pie crust recipe from. I had never had any success with pie crust until I started using their recipe and people love it! Normally I keep a tub of their all purpose flour on my shelf to use, but after a recent incident involving some potato starch gone bad I was out. So I went about converting the percentages to make their 1000 gram mix to the 350 grams for just the pie crust.
Here's the breakdown, posted with the green light from Shauna;
For this year's Pie Party, I made a Red Cherry Pie.
Ingredients
Make
Make the pie crust according to the recipe. I add 1 tbsp of sugar if I'm in the mood for a sweeter pie.
Prehat the oven to 425 degrees.
In a large bowl, toss the cherries, cornstarch, sugar, and psyllium whole husks.
Once the pie discs have been refrigerated, roll out the bottom crust between two sheets of parchment paper. Read Shauna & Danny's recipe for a more detailed and helpful description of handling gluten free pie crust.
Place in the pie dish and pour the cherry filling mixture in.
Roll out the bottom crust and place on top. Pinch the top and bottom together and add a few fork pricks around the top for venting.
Bake for about 45 minutes or until you start to see some lovely red cherry juice bubbling out of the pie.
Allow to cool before enjoying!
Are you a pie person?
Desserts, Gluten Free in Recipes
Reader Comments (4)
This looks fabulous - I'm so glad you posted a pie! I have not heard of psyllium husk, however, so I wonder if it's readily available in Portland? I'll keep an eye out so I can try this recipe.
Psyllium husk is a great binding agent for gluten free baking - I actually prefer it to flaxseed meal. It also happens to really help gel up the inside of a fruit pie! I buy it at whole foods in the nutrition supplement area - has a big old band on it that reads "colon cleanse". Hah!
Baking is such a science - it's amazing what you can do with different types of flour. That pie looks amazing! Pie is for sure better than cake - with the crumbly crust and yummy fruit inside!
Do you know if this crust freezes well?
Hmm, I don't know if it does, but that should like a great thing to try. Perhaps I'll try it with some rhubarb, so I can enjoy it when it's out of season!