Baking Love

This is another recipe from Cookie Madness. Anna made hers with blackberries, but I used frozen peaches and dried cranberries. I used butter in my pie crust, but if you replaced the butter in the crust and filling, then you could make this casein free and vegan. Pies, especially the crust, tend to work well with butter replacements such as shortening anyhow.

The pie crust recipe is from one of my grandmothers (minus the gluten-free variation of course). I don’t know where she found it, but the original had shortening. This pie is different but delicious. It reminds me more of breakfast than dessert. It would be good with different fruits as well.  Thanks Anna for sharing a very interesting recipe.

Pie Crust

85g (3/4 cup) gluten-free flour blend (I used cornflour (corn starch), teff flour, and sweet rice flour)

55g (1/4 cup) butter or shortening

60 ml (1/4 cup) cold or ice water

Cut the butter into the flour until the bits are the size of small peas. Add water until the mixture comes together to form a ball. Roll out on a floured surface. Makes one 23 cm (9 inch) pie crust.

Cranberry-Peach Oatmeal Pie

1 23 cm (9 inch) pie crust

283g (10 oz) peaches, thinly sliced

120g (1 cup) dried cranberries

135g (2/3 cup) light brown sugar, divided use

45g (3 tablespoons) butter or shortening, softened

1/4 teaspoon vanilla extract

125 ml (1/2 cup) light corn syrup (I used Lyle’s golden syrup)

1/2 teaspoon cinnamon

2 large eggs (I used 13g (2 tablespoons) ground flax seed and 90 ml (6 tablespoons) water

65g (2/3 cup) gluten-free oats

40g (1/3 cup) chopped pecans

Preheat oven to 175C (350F).

Toss peaches with half the brown sugar. Pour the dried cranberries into the pie crust and spread evenly. Top with the sweetened peaches and spread evenly.

In a bowl beat together the butter and the other half of the brown sugar until creamy. Add the vanilla extract, cinnamon, and syrup. Add the ground flax and water, or eggs one by one, and the oatmeal. Pour over fruit. Sprinkle with pecans.

Place pie on a baking tray and bake for 50 minutes. Serve warm or let cool. Enjoy!

Casein-Free Option:

Use trans-fat free shortening in the pie crust instead of butter. You could use lard as well, if you are not vegan. For the pie filling, substitute trans-fat shortening, ghee, applesauce, or prune puree for the butter.