Grain-Free + Dairy-Free 🍒
Happy Monday! Are you ready to talk pie? I know I am, because this is my new favorite. I’m seriously obsessed, I mean look at that filling!!! I just had no idea about the true magic behind the cherry-cranberry union. Not only is it beautiful aesthetically with it’s gorgeous reds, but the flavor combination is glorious. And this pie is deliciously sweet yet tastefully tart and the dash of cinnamon and vanilla put the perfect holiday spin on it. This would make an excellent dessert for your holiday dinner table!
You can find instructional photos on how to roll out the crust here .
-To make this crust Vegan, omit the eggs and change the guar gum measurement to 2 1/2 tsp and the cold water measurement to 1 cup.
-You can substitute tapioca starch for potato starch, just add an additional 1.5 tbsp more than the recipe calls for.
And something to note- I usually just cut vent holes in my covered pies-it looks lovely and serves the purpose well. But, if you’re feeling adventurous and would like to achieve the look pictured here, you can purchase this Lattice Pie Top Cutter that I used. Grain-Free crust is a little trickier to work with as it is stickier. So if you use the Lattice Cutter, make sure to dust it and your dough with potato starch and press the cutouts through before lifting the cutter off the dough. Then you can remove the cutouts with a knife. After that, it’s a swift but careful flip of the dough onto the pie and you can mend any breaks with a touch of water. That’s the beauty of the grain-free dough, it’s a bit like working with clay—you can reshape it as you wish.
Ok, I have really talked your ear off today! Let’s head to the recipe and get started, Happy Baking!