Points of Interest
Here's a brand new recipe for a Gluten-Free Apple Cherry Pie. It is out of this world wonderful for someone starved for the gooy lushious holiday cakes and pies we can no longer enjoy being celiac or gluten intolerant. I consider this pie rather healthy because it's mostly fruit in the filling, less sugar and not a lot of starch. I even took a picture! (But I have to figure out how to get it up here...LAURA!)
Gluten-Free Apple Cherry Pie
1 cup unsweetened shredded coconut or coconut flour
1 cup almond meal (blanched almonds ground up in a coffee grinder will work)
1/2 cup sugar of choice (I used coconut palm sugar)
2 1/2 tsp gluten-free vanilla
1/2 tsp cinnamon
1/3 cup coconut oil, melted (put it in a warm oven for a few minutes; resist the tempation to zap it in the microwave)
Put all ingredients into a bowl except the coconut oil. Mix until it is evenly distributed.
Add in the coconut oil. Mix until it is evenly moist. Yes, it's a little bit much on the coconut oil but it makes such a wonderful almost candy-like crust. Separate out about 1/4 of the mix for crumb topping.
Pour the rest of the mix into a glass 9" pie pan. Carefully pat it evenly on the bottom and sides of the pan. Make a neat edge even with the top of the glass.
Bake the crust in a 350 degree oven for about 12 to 14 minutes. While the crust is baking prepare the filling.
Apple Cherry Pie Filling:
Juice of 1 lemon
3 very large or 5 to 6 smaller Granny Smith apples, cored and sliced in very thin slices (slice the apples into a bowl with the lemon juice and toss periodically to keep them from getting brown)
1 to 1 1/2 cups fresh Bing cherries, pitted and sliced in half; save a few for garnish on the top
1 tsp cinnamon
2 Tbsp tapioca flour
1/2 cup sugar of choice (I used organic raw sugar)
Toss the apples, cherries and lemon juice together in a bowl. Mix remaining ingredients together and then sprinkle over the fruit mixture. Toss well.
Carefully place the filling on top of the partially baked crust. Mound it up and move it around to close up the empty spaces.
Cover the bowl with some sort of loose-fitting heat-proof lid. I used a glass lid that sat on top of the fruit and did not touch the sides. I try to avoid aluminum foil if I can but it may be your only choice. Bake the pie in a 350 degree oven for 30 minutes.
Remove pie from the oven (don't forget the hot pads). Crumble remaining pie crust over the top of the pie.
Return the pie back to the oven uncovered and bake another 12 to 14 minutes. Remove and let cool. Scrape the bubbly edges while it is hot to clean up the pie. Enjoy!