INGREDIENTS:

Gluten-Free Pie Crust:

• 1 package Breads from Anna Pie Crust Mix
• 1/4 cup milk or water (or non-dairy drink)
• 3/4 cup oil
• 1 egg, lightly beaten for brushing over crust (optional)

Filling:

• 6 cups blueberries, pears, apples, cherries or peaches
• 1/2 cup maple crystals or your favorite sweetener
• Juice of 1/2 of a lemon (optional)
• 1-4 heaping tablespoons cornstarch or arrowroot (the juicier the fruit the more cornstarch/arrowroot needed). For example, apple pie needs 1 tablespoon whereas a very juicy peach filling will need 4 tablespoons
• Dash of salt

Preheat oven to 350 degrees.

DIRECTIONS:

Gluten-Free Pie Crust:

1. Combine wet ingredients (1/4 cup milk and 3/4 cup oil) into a large bowl.
2. Add dry mix and gently stir until well combined. The crust will be oily but do not worry – this is how it should look.
3. Press bottom crust into standard 9-1/2 inch glass pie dish.
4. Roll out top onto a cutting board between two pieces of wax paper.
5. Place crust top in the freezer for 15-20 minutes. Once the crust top is chilled it will allow you to remove the wax paper easily.

For the Filling:

1. In a large bowl, combine all dry ingredients; sugar, cornstarch/arrowroot, salt. Whisk until well combined.
2. Add to this the fruit (rinse and drain if using fresh) and stir into dry ingredients until well combined. If using fruit other than blueberries, remove the skin and cut into small, evenly sized pieces.
3. Pour mixture into the pie shell.
4. Remove wax paper from rolled out top crust and place on top of pie. Seal around the edges and cut small slits in the center to allow steam to escape.
5. Brush lightly beaten egg all over the top crust.

Bake for 45-60 minutes or until bubbly and golden. After about 30 minutes check to make sure crust is not over browning; if it is, put foil or pie ring over darkest areas until finished baking.

©2005 Breads from Anna. All rights reserved.