Gluten Free Blackberry Crumble Pie Recipes

GLUTEN-FREE BLACKBERRY CRUMBLE PIE

Gluten-Free Blackberry Crumble Pie image

We have an abundance of blackberries on our farm in July. I took an old Mennonite pie recipe, a crumble recipe and a gluten-free crust recipe and combined them to make this delicious seasonal dessert. If you're doing Weight Watchers, each piece of pie is 9 points.

Provided by AllergyGirl

Categories Pie

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup bob's red mill gluten-free all purpose baking flour
2 tablespoons sweet white sorghum flour
2 teaspoons sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter
1 egg
1 tablespoon cider vinegar
4 cups blackberries
1/2 cup sugar
3 tablespoons quick-cooking tapioca
1 cup brown rice flour
1/2 cup sugar
3 tablespoons butter (melted)
1 tablespoon oil
1/2 cup chopped pecans (optional)

Steps:

Preheat oven to 425.
Mix together gluten-free all purpose flour, sweet sorghum flour, sugar and salt.
Cut the butter into chunks and, using your finger tips, work the butter into the dry ingredients to form a coarse meal.
Make a well. Break the egg into the well.
Add vinegar and use a fork to stir from the center, working the flour into the egg to form a soft dough.
Roll out the dough between two sheets of wax or parchment paper. Roll it to about 10-12 inches in diameter and then stick it in the freezer for 10-15 minutes, this will allow the dough to be hard enough to not stick to the paper when you need to peel it off.
Peel off the paper, and put the pie dough into a pie pan, fluting the edges. Set aside.
Combing the ingredients for the filling in a large bowl, pour into uncooked pie crust.
Mix together ingredients for the crumble. Sprinkle crumb topping on top of the blackberry combination.
Bake in preheated oven at 425 for 10 minutes.
Reduce heat to 350 and continue baking for 25-30 minutes.

Nutrition Facts : Calories 430.8, Fat 16.4, SaturatedFat 8.8, Cholesterol 57.6, Sodium 156, Carbohydrate 67.9, Fiber 5.3, Sugar 34.2, Protein 5.1

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