GLUTEN-FREE BLACKBERRY CRUMBLE PIE
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
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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