bizarre i know. but hey, we made it and it was delicious. in fact i ended up bringing a few slices for friends at work who have food intolerances and they loved it. i know that we’ve been creative when it comes to our food, especially over the last 9 weeks. you have to be. however, i have prohibited myself from torture. i only am in the kitchen unless i have to be. and yes, that involves 4-6 hours on sundays. i love it. it’s just one day a week.
baking pie from scratch, let alone one that doesn’t have all the necessary ingredients for a successful, edible pie sounds painful. in all honestly, it felt like that leading up to it. i was so stressed out and was researching like a crazy woman all the supplementary items that can be used instead of butter, eggs, sugar, etc. proportions, gosh ask any blogger or .com foodie site and you’ll get a variety of responses. needless to say, i was slightly overwhelmed. but the pie wasn’t just for me. it was part of an experience for yoshi’s send-off.
as yoshi gears up to head back home, her friends and family have been making all the dishes that she loves for her before she leaves. one of the requests have been for marionberry pie. aunty linda makes some of the best pie. ever. you will recall earlier that we had helped make apple pies at her house, but weren’t able to eat it. dang those food allergy tests (fist raised). this past weekend, as we decided to make yoshi’s request. we also decided to step up and try to make a gluten-free, dairy-free, sugar-free pie. ridiculous. scary. intimidating. i know. but it was for The Yoshi….actually it was for us. she got the normal pie. but eh, she got to taste it. PTL that my dear friend rachel was around to help since we used her mom’s recipe and customized it to our diet restrictions.
all the fear was for nothing because it was awesome. i’ve included the the recipe here for those who want to replicate it. i’ll be re-testing this out but with different measurements of stuff. stay tuned for how the second pie comes out….in the meantime, eat your heart out.
- Just over 4 cups berries-defrosted (i used frozen local, organic Marionberry’s from Whole Foods) Let this sit out for the day and be sure NOT to get rid of any of the juices! the berries should be at room temperature.
- 3 Tablespoons dry tapioca (this is a Red box, made my Minute Rice)
- 3 Tablespoons Bob Red Mill’s Gluten Free flour
- 1 cup date sugar
- 1/4 cup agave syrup
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- Mix all together and let the filling sit while making the crust
- 2 cups Bob Red Mill’s gluten free flour sifted
- 1/2 tsp. of salt
- 1 tbsp of xantham gum
- 2/3 cup shortening mounded (using 1/3 cup, fill the first 1/3 perfectly to the line. the second 1/3 cup, fill past the top so that there’s a little mound of extra shortening)
- 7 Tablespoons ice cold water–will vary depending on the weather. Add in slowly to the mixture
- 2 1/2 Tablespoons ice cold water mixed with flax seed meal (the ratio is 1 tbsp of flax seed meal to 3 tbsp water- let it sit for 1 min. this is your binder to ensure the dough sticks together and you can roll it out)
cover the pie edges with foil dull side out. cut vent holes in the top with a butter knife and bake on bottom rack for 30 minutes. when the top of the pie is brown and it’s screaming (totally serious, it talks) then you’re done. sit on a cooling rack for about 5 mins before cutting into.