Blackberry-Blueberry Crumb Pie - Gluten Free

There are definite perks to living in the country. One of them is the endless bounty of fresh blackberries that grow on my property. My whole family munches on these juicy dark purple beauties at the end of each summer, and we freeze the surplus so we can make delicious blackberry pancakes and muffins throughout the year.


This recipe for gluten free Blackberry-Blueberry Crumb Pie is my kid's favorite. I employ a few shortcuts to speed up the preparation of this juicy summertime treat, so I can serve it in a jiffy when my kids get a craving for it. By using a pre-made frozen gluten free pie crust, and opting for a simple crumb topping this pie comes together in no time.


Embrace the last days of summer by making this old fashioned, gluten free Blackberry-Blueberry Crumb Pie for your friends and family. Whether served on it's own, or along side a scoop of vanilla ice cream it is the perfect end to a summer time meal.


Blackberry-Blueberry Crumb Pie - Gluten Free
1 gluten free (single crust) pie shell - unbaked (I use the frozen Gluten Free Bakehouse brand available at Whole Foods Market)


3 cups fresh blackberries


2 cups fresh blueberries


3/4 cup sugar


1/4 cup cornstarch


1/8 teaspoon ground nutmeg


TOPPING:

1/2 cup Pamela's Ultimate Baking and Pancake Mix

1/4 cup packed brown sugar


1/4 cup cold butter


In a large bowl, combine blackberries and blueberries. Combine the sugar, cornstarch, and nutmeg; sprinkle over berries and toss gently to combine. Pour into crust.


In a small bowl, combine the Pamela's Ultimate Baking and Pancake Mix and brown sugar; using a pastry blender cut in butter until crumbly. Sprinkle over filling. Bake at 375 degrees for 55-60 minutes or until set (cover edges with foil during the last 15 minutes to prevent over-browning if necessary). Cool on a wire rack. Yield: 6-8 servings.

*Recipe adapted from Simple & Delicious Magazine

*For more gluten free menu ideas visit The Gluten Free Homemaker and check out the the What Can I Eat That's Gluten Free page.


Enjoy!

Double Berry Cream Pie - Gluten Free

I have made this delectable gluten free Double Berry Cream Pie faithfully each summer for the past 7 years. When berries are abundant this is the first dessert I think of. My crisp, buttery, gluten free cookie crust pairs perfectly with the sweet cream filling and white chocolate dipped strawberries. The fresh blueberries and whipped cream top this pie with both beauty and great flavors. There are no shortage of oohs and ahs when I bring this beloved dessert to the table. My family and guests alike say it is one of the best pies they have ever had. I have to agree... I just love it! I am confident that I will be proudly passing this recipe down to my daughters, and that is truly sweet.

*For more delicious menu ideas visit The Gluten Free Homemaker and check out the "What Can I Eat That's Gluten Free?" feature.

Double Berry Cream Pie - Gluten Free

6 squares ( 1 oz. each) white baking chocolate

8 whole fresh strawberries, halved lengthwise

1 baked and cooled 9 inch Gluten Free Cookie Crust (recipe to follow)

3/4 cup sliced fresh strawberries

1 package (8 oz.) cream cheese, cubed

3/4 cup confectioners sugar

3/4 cup cold milk

1 package (3.3 oz.) instant vanilla pudding mix

1 cup fresh blueberries

Whipped cream for decorating pie (I used canned whipped cream)

In a microwave or heavy saucepan, melt white chocolate; stir until smooth. Dip the halved strawberries halfway in chocolate. Place cut side down on a waxed paper-lined baking sheet. Refrigerate for 15 minutes or until set. Spread the remaining melted chocolate over the bottom and sides of crust. Arrange sliced strawberries in crust.

In a mixing bowl, beat cream cheese and confectioners sugar until smooth. Gradually add milk; mix well. Beat in pudding mix on low speed for 2 minutes or until thickened; spread evenly over sliced strawberries. Place blueberries in center of pie. Arrange dipped strawberries around the edge. Squirt whipped cream stars (using canned whipped cream) between the strawberries and blueberries. Refrigerate until serving. Yield: 8 servings

Gluten Free Cookie Crust

1-1/2 cups crushed gluten free vanilla cookies (I use EnviroKidz Organic Gluten Free Vanilla Animal Cookies which I buy in bulk from Amazon.com to save money)

1/4 cup sugar

1/2 cup (one stick) melted butter

Pre-heat oven to 375 degrees. Mix butter, sugar, and crumbs together and press into a 9 inch pie plate. Bake 8 minutes. Cool on a wire rack. Fill with your favorite no bake filling. Yield: One 9 inch pie crust.

*Recipe adapted from Light & Tasty magazine