Fruit pie with gluten-free crust

Looking for a pie so healthy you can enjoy a slice for breakfast? This fruit pie is just that—low in added sugar or sweetener and with a wholesome gluten-free crust.

The crust comes together quickly in the food processor. It combines almond, oat and cassava flours, making it nutritious and easy to digest.

Filled with fresh seasonal fruits like plums, peaches or apples, it’s the perfect autumn treat. The pie can also be made with berries. With its mild natural sweetness from the maple syrup and a touch of cinnamon, it is a delicious and healthier alternative to store-bought desserts.

To walk you through the process on making the fruit filling and crust, the step-by-step instructions with pictures are below.

Fruit pie with gluten-free crust

INGREDIENTS

Fruit filling & glaze

3 cups (500 gr) fresh fruit ( berries or sliced stone fruit or apples or a mix.)
¹/₄ cup (60 ml) maple syrup
¹/₃ cup (80 ml) lemon juice + 1 teaspoon (tsp) zest
2 tablespoons (tbsps) cornstarch
1 tsp ground cinnamon (option)

Gluten-free crust

1 cup (130 gr) almond flour
¹/₂ cup (60 gr) oat flour (can also blend oats in a small blender)
¹/₂ cup (50 gr) cassava flour (also called manioc or yuca flour)
¹/₄ tsp salt + ¹/₄ tsp baking soda
1 large egg, whisked *see note for vegan
¹/₄ cup (60 gr) plant butter, room temp. (e.g. this one or this one)
1 tbsp apple cider vinegar (or lemon juice)
1 tsp vanilla
2-4 tbsps cold tap water

* Note: To replace egg, add an additional 2 tablespoons (30 gr) of plant butter.

PROCEDURE

Oven: 175°C / 350°F

Equipment: One 9-inch (24-25 cm) round non-stick pie pan. If necessary, line pan with parchment.

1. Prepare or slice the fruit and transfer into a big bowl. In a separate small bowl make the glaze by whisking together the maple syrup, lemon juice and zest, cornstarch and cinnamon (cinnamon gives it a dark brown colour). Pour the glaze into the fruit and toss to combine. Cover the bowl and let the fruit marinate on countertop for at least 45 minutes, tossing a few times.

2. Meanwhile make your pie crust. In a big bowl, hand mix together the flours, salt and baking soda. Make sure that the flours are well mixed. Then transfer the flour mixture into your food processor bowl and pulse a few times to mix thoroughly. Add the whisked egg and pulse several times to combine, until the mixture looks like fine grain.

3. Add the butter in teaspoons or small cubes. Pulse again several times until the butter is mixed throughout and you get a thick moist grainy mixture.

4. Add the cider vinegar and vanilla and pulse a few times to blend. Add the water, starting with 2 tbsp and pulse a few times until the mixture begins to gather into a ball (see below). If mixture is dry, add more water, 1 tbsp at a time, stopping and pulsing. If too moist, add 1 or 2 tbsp of any flour used in this recipe.

5. Scoop out the dough and shape it into an oval mass with your hands. Transfer the dough into the pie pan (lined with parchment if needed). Press it down evenly with your fingers into the pan. You can also use a small rolling pin or a glass (I used a small jar) to spread out the base. Keep pressing and spreading and create a small border on the sides. Poke holes at the base with a fork.

6. When your fruit has marinated, heat up your oven. Toss the fruit one last time and transfer it into a fine-meshed strainer with a bowl underneath to drain the syrup. Set aside the syrup you collected for later (there will be about 2/3 cup of syrup).

7. Transfer and spread out the drained fruit into the prepared pie crust. Bake in preheated oven on lower rack for 20 minutes.

8. After 20 minutes of baking, remove the pie from the oven but do not turn off your oven. Transfer the fruit syrup into a small sauce pot. Heat this up on stove top on medium-high whisking constantly until it turns dark, starts to bubble and gets thick . This takes a few minutes.

9. Pour the thick syrup on top of the fruit and dab it all over and evenly, not forgetting the edges. Return the pie back into the oven set at the same temperature and on the lower rack. Bake for another 15-20 minutes, until the crust edges are golden brown.

10. Remove the pie from oven and let it cool completely on a rack. When cool, place in fridge to chill for a few hours. Slice and enjoy. Store leftover pie in the fridge with a big bowl turned over the platter or covered with a plate or foil. Tastes great and holds well the next day and the day after.