This pie tastes like it could be chilled, poured into fine crystal, and sipped greedily. Succulent white grapes suspended in champagne syrup between a sturdy, yet tender, bottom crust and a sweet crunchy streusel topping – it really doesn’t get any better than that. And for all its flavor, this pie is incredibly easy to put together. My 9-year-old made the filling while I supervised and tossed together the crust. It really is that simple... Promise!
Before you begin, line a shallow baking pan (large enough to hold your pie plate) with aluminum foil and set aside until it is time to bake your pie. You will place your pie plate on this pan to protect your oven from potential filling overflow during baking. My pie didn’t bubble over, but just in case…
First, prepare the crust:
1/3 cup Potato Starch Flour
1/3 cup Tapioca Flour
1/3 cup Sweet Rice Flour
1/3 cup Gluten Free quick oats
1 tablespoon Sugar
1/2 teaspoon sea salt
1 teaspoon Gluten Free Baking Powder
5 T. Earth Balance® Buttery spread (I used soy-free) - Click HERE to see my Earth Balance product review!
4 T. cold water
Combine dry ingredients in a medium mixing bowl and stir with a whisk until blended. Add Earth Balance and cut it in with a fork until the mixture resembles small crumbs. Drizzle water, 1 tablespoon at a time, over crumb mixture, lightly stirring with the fork after each addition of water. After the last tablespoon of water is stirred in, you should be able to pinch the mixture and have it stick together, but it should still be “clumpy” and definitely NOT sticky or wet.
Press mixture evenly into a 9-inch pie plate and set aside while you prepare the filling.
Before you begin, line a shallow baking pan (large enough to hold your pie plate) with aluminum foil and set aside until it is time to bake your pie. You will place your pie plate on this pan to protect your oven from potential filling overflow during baking. My pie didn’t bubble over, but just in case…
First, prepare the crust:
1/3 cup Potato Starch Flour
1/3 cup Tapioca Flour
1/3 cup Sweet Rice Flour
1/3 cup Gluten Free quick oats
1 tablespoon Sugar
1/2 teaspoon sea salt
1 teaspoon Gluten Free Baking Powder
5 T. Earth Balance® Buttery spread (I used soy-free) - Click HERE to see my Earth Balance product review!
4 T. cold water
Combine dry ingredients in a medium mixing bowl and stir with a whisk until blended. Add Earth Balance and cut it in with a fork until the mixture resembles small crumbs. Drizzle water, 1 tablespoon at a time, over crumb mixture, lightly stirring with the fork after each addition of water. After the last tablespoon of water is stirred in, you should be able to pinch the mixture and have it stick together, but it should still be “clumpy” and definitely NOT sticky or wet.
Press mixture evenly into a 9-inch pie plate and set aside while you prepare the filling.
Filling:
4 c. white seedless organic grapes
1 c. good quality champagne
½ c. sugar
Pinch sea salt
2 T. corn starch (or other starch of your choice, such as tapioca or potato)
Place filling ingredients in a heavy saucepan and cook over medium heat, stirring occasionally, until mixture begins to simmer. When the liquid begins to thicken, crush the grapes
(a potato masher works well for this). Continue to stir mixture as it thickens to the consistency of thin custard. Remove filling from heat and set aside while you prepare the streusel topping.
Preheat your oven to 375.
Gluten/Dairy Free Streusel
¼ c. white rice flour
¼ c. sorghum flour
½ c. sugar
2 T. Earth Balance® buttery spread (soy-free)
In a mixing bowl, combine flours and sugar; stir to combine. Add Earth Balance, and cut into flour mixture until mixture resembles small crumbs.
Now, to assemble the pie…
Carefully pour the filling into your crust. Top evenly with streusel topping. Place pie plate on foil-lined baking pan and bake for 35-40 minutes, or until the edges of the pie crust are a light golden color and the streusel topping becomes slightly golden and crisp.
Cool pie for 30 minutes before slicing. Serve warm.
4 c. white seedless organic grapes
1 c. good quality champagne
½ c. sugar
Pinch sea salt
2 T. corn starch (or other starch of your choice, such as tapioca or potato)
Place filling ingredients in a heavy saucepan and cook over medium heat, stirring occasionally, until mixture begins to simmer. When the liquid begins to thicken, crush the grapes
(a potato masher works well for this). Continue to stir mixture as it thickens to the consistency of thin custard. Remove filling from heat and set aside while you prepare the streusel topping.
Preheat your oven to 375.
Gluten/Dairy Free Streusel
¼ c. white rice flour
¼ c. sorghum flour
½ c. sugar
2 T. Earth Balance® buttery spread (soy-free)
In a mixing bowl, combine flours and sugar; stir to combine. Add Earth Balance, and cut into flour mixture until mixture resembles small crumbs.
Now, to assemble the pie…
Carefully pour the filling into your crust. Top evenly with streusel topping. Place pie plate on foil-lined baking pan and bake for 35-40 minutes, or until the edges of the pie crust are a light golden color and the streusel topping becomes slightly golden and crisp.
Cool pie for 30 minutes before slicing. Serve warm.
“Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton,Bags by Bloom and Harvard Common Press”
RSS Feed
