Maria’s Gluten and Dairy-Free Thanksgiving Pie Recipe

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Do you have a gluten-free guest at your Thanksgiving dinnertable? As someone who was diagnosed with Celiac Disease six years ago, I can tell you firsthand how appreciative I am when a loved one whips me up a special gluten free treat. In the spirit of sharing, here’s the recipe for my annual gluten and dairy-free Thanksgiving pie. Enjoy and let me know how you liked it by leaving a comment below.

Pie Crust:

• Grind 1/2 cup whole almonds to a fine powder in a blender
• 1/2 cup brown rice flour
• 1/2 cup amaranth flour (I buy Bob’s Red Mill Organic Amaranth Flour – sometimes it’s hard to find so if you can’t find it just add more rice & almond flour)
• Ground cinnamon and nutmeg to taste (I don’t measure here so add however much you like)
• 6 tbs water
• 4 tbs light oil (I use 2tbs extra-virgin olive oil and 2 tbs walnut oil – if you’re concerned about too much oil try modifying with applesauce too)
• 4 tbs agave nectar or pure maple syrup

In a bowl, combine the ground almond flour, brown rice flour and amaranth flour, cinnamon and nutmeg. Mix well with a fork. In a pan, add the water, oil and maple syrup and heat on low setting until ingredients combine. Drizzle the maple syrup liquid over the flour mixture in the bowl, and stir with a fork until well blended. Let stand until the dry ingredients absorb the liquid.

If at first you don’t succeed …
Re-roll the darned gluten-free dough and try try again!

Shape the crust by pressing mixture firmly into place into a 9″ pie dish with your fingers, covering bottom and sides of dish evenly. (Gluten free crust is sticky and can be hard to work with. For the top layer of the pie, my husband spreads it across a bendable plastic cutting board, then flips it over the pie and removes the cutting board with the top layer in place over the pie). Bake empty crust for 5 minutes at 350 degrees F.

Pie Center:
• 3 apples (skins removed)
• Couple handfuls of frozen cherries (or fresh if you can find them this time of year in your supermarket)
• 1 Tbs of agave nectar or maple syrup (or cane sugar)
• Cinnamon (I don’t measure here)

Bake at 350 degrees F for 30 minutes or until brown.


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