One of Clarissa’s birthday gifts was a subscription to Clubhouse Jr magazine. She was so excited to have her own mail and was even happier that she would receive a magazine monthly.
One of the articles in magazine was how to make a pie for grandparent’s day. So she started asking if we could make a pie.
I told her that we would have to wait until the weekend since I did not have all of the ingredients at home. So she asked every morning if we were going to the commissary.
On Saturday afternoon, we went to the commissary at Camp Carroll because ours has been out of a few things lately. She chose cherry pie from our options which kind of surprised me. She loves blueberries like her daddy so I assumed she would pick that. But cherry pie was in the picture so that is what she wanted.
On Sunday, I made the pie crust dough. It’s hard to find gluten-free pie crust in general, but it doesn’t exist here. So I just made my chicken pot pie crust (of course now Tim wants real chicken pot pie for dinner). Clarissa said she didn’t want to help me with the crust, “just the pie.”
She rolled out the dough and then helped me line the pie pan with it. Gluten-free dough is tricky and this was my first nonpumpkin pie, so we had to piece the dough together.
Then we poured the cherry filling into the crust and spread it around.
We tried doing the hand cut out from the picture, but it didn’t cut out well. So we just decided to do a normal crust. But putting the crust on top was still tricky. I remembered to spray my bottom sheet this time, but it still didn’t come off in one piece. It looks more like a patchwork quilt…
Then we had to wait for the pie to bake. Clarissa spent several minutes watching the pie bake with the oven light on. Once the timer went off, she was ready to eat. She already had a spoon in her hand!
After Tim cut the pie, she informed us that she just wanted to the crust and not the filling. We all enjoyed the pie. I think next time, I will experiment with a healthier, homemade pie filling.
Gluten-free pie recipe
1 1/2 cups brown rice flour
2/3 cup garbanzo bean flour
2 teaspoons xanthan gum
1/4 teaspoon baking soda
3 tablespoons sugar
1/2 cup earth balance butter
1/2 cup soy milk
2 cans pie filling of your choice
1. Combine all flour, xanthan gum, baking soda, and sugar in a bowl.
2. Mix in butter.
3. Add soy milk to mix.
4. Stir with fork until it is as combined as you can get it. Then knead until dough is completely combined and smooth.
5. Put dough in plastic bag and store in refrigerator until ready to use (I find that it is less sticky if you chill the dough for at least 30 minutes).
6. When you are ready to put dough in pan, split into two parts (about 1/3 of the dough and 2/3 of the dough).
7. Preheat oven to 375 F/190 C.
8. Use a rolling pin and parchment paper to roll out larger part of dough.
9. Line pie pan with dough.
10. Pour in pie filling and smooth out.
11. Roll out the smaller part of dough and place on top of pie filling.
12. Bake at 375 for 45 minutes.