You can blame/thank Joy the Baker for this entire week of posts. If not for her gorgeous strawberry-ginger pie and enthusiastic championing of Cup4Cup Flour, I never even would’ve attempted this pie, much less five posts on the topic of… flour. My frustration with the intersection of pie crusts and small countertops is well-documented on this site, but I miss having a good slice of pie, especially after going gluten-free. See, I LOVE pie. I’m a pie girl. If you give me a choice of cake or pie, I’ll choose pie every day and twice on Sunday. I’m not too picky on the filling as long as it’s freshly-made and not dumped in from a can, but a bland or god-forbid bad crust really offends my delicate sensibilities. As Joy’s detailed instructions gave me hope of making my own pie with an amazing crust, I dove in after receiving my flour order.
Looks like pie dough, right? There’s usually a trade-off with gf flours: you don’t have to worry about overworking the dough, but it’s often so sticky, it’s tough to approximate an old favorite recipe. Not the case here, though! Win-win!
I didn’t buy strawberries at the market, but did come home with a load of beautiful peaches and blueberries, so I swapped out the filling. Like I said, I’m not that picky.
Into the crust it went. I was down a peach, so the filling wasn’t as bountiful as it should’ve been, but it didn’t matter too much in the end.
Sure, my crimping skills aren’t up to par, but let’s just call this intentionally rustic and leave it at that. I topped it with a mixture of palm sugar and cinnamon instead of white sugar because I’ve been on a real palm sugar kick lately; it can be subbed one-for-one with white sugar but has a much more complex flavor, somewhere between cane sugar and brown sugar without the added moisture. I just love it and it gives a little color to your baked goods. It’s also in the spotlight at the moment because it’s supposed to be low on the glycemic index. I don’t eat enough sugar to be that concerned with sweeteners, but if you do, you might want to look into it.
Since this was the first thing I baked with Cup4Cup flour and I’ve decided to turn it into a review series, you’ve probably already drawn the conclusion that it’s pretty good stuff. And it is. No complaints at all so far. Of course, the pie crust isn’t as flaky as one with AP flour would be, but it was leagues better than any other gluten-free crust I’ve tried — flavorful and tender. It’s a pretty starchy flour blend, but not so starchy that the crust squeaks when you bite into it. And it browns beautifully. Thomas Keller’s no slouch, as it turns out. Heh. On the basis of this pie alone, I’d recommend Cup4Cup.
recipe after the jump
If you don’t have palm sugar handy or just prefer white cane sugar, feel free to swap it out.
For the Crust:
For the Filling:
To make the Crust:
In a small bowl, stir together the egg and buttermilk. Pour into the flour mixture and pulse in one-second bursts until flour mixture is evenly moistened.
On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Sprinkle generously with flour. Shape dough into two disks and wrap in plastic wrap. Allow dough to rest in the fridge for 1 hour.
To make the Filling:
To assemble the Pie:
Brush top of pie with beaten egg. Sprinkle generously with palm sugar and cinnamon mixture. Cut 4 small vent holes in the top of the pie. Place pie on prepared baking pan and place in the oven. Bake at 425 degrees F for 10 minutes. Reduce oven temperature to 350 degrees F and bake for 30-35 minutes or until crust is a gorgeous golden brown, and the juices are bubbling from the pie. Remove from the oven and allow pie to cool to room temperature before slicing.