Easy Crustless Gluten-Free Raspberry Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 to 4 1/2 cups fresh raspberries (see notes)
• 1 1/2 tsp ground cinnamon
• 1 tbsp granulated sugar
3/4 cup butter, melted (dairy or non-dairy substitute, like soy-free
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Earth Balance)
1 cup granulated sugar1 cup gluten-free flour mix (I use my Two-IngLedie.Lt-ELQ.uLM.iZ)
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• 1/2 tsp xanthan gum (optional but preferred; omit if using a gluten-
free flour mix that already contains xanthan gum)
1 large egg
Dash of lemon juice
Pinch of salt
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Directions: |
Directions:1. Put raspberries in greased, deep-dish pie plate and sprinkle with
cinnamon and one tablespoon of granulated sugar.
2. In a large mixing bowl, mix melted butter, one cup of granulated
sugar, gluten-free flour mix, and xanthan gum (if us3. Blend in unbeaten egg, lemon juice, and salt. Mix well and pour over
raspberries. (This mixture will be thick, so you will have to spread it
with a spatula to cover all the raspberries.)
4. Sprinkle a little more cinnamon (or cinnamon-sugar mix) over the
top.
5. Bake at 350F degrees for about 45 minutes. Check for doneness with
toothpick. |
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Personal
Notes: |
Personal
Notes: Notes
I used three 6-ounce containers of raspberries, which I rinsed, drained,
and blotted dry with a paper towel. That was the equivalent of aboutt 4 1/2
cups of raspberries but then I picked out a few raspberries that were
too mushy so the amount I actually used was somewhere between 4 and
4 1/2 cups.
I like the way the raspberries peek out through the batter but using less
raspberries---only 4 cups---should keep the raspberries hiding under
the crust if you prefer the look of a solid crust on top.
I'm sure you could make this recipe in an 8-inch square casserole dish
or something similar if you don't have a deep-dish pie plate.
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