Peach-Raspberry Pie, soundtrack by Ramases and Myrdhin

Good eve! I am typing this as I am waiting for the pie crust to come to room temp so that I can work with it. I am rolling it out in between two pieces of parchment, as it is my first gluten free rolled out pie crust experience...the rest I have done have been the pressed-in kind. I wanted a two-crust pie! I was inspired by an apple pie recipe in the book Gluten Free Girl by Shauna James Ahern, who also has a lovely website. So, here I go.

Tonight's soundtrack for baking and cooking have been these two moody lps:

Myrdhin s/t Celtic harp music from 1974...good stuff. don't be scared away by his photo...



also: Ramases 'Space Hymns' - really, words can't describe this album. you'll have to check it out for yourself to understand the magic. just put it on and start baking...

gluten free pie crust: (for a 2-crust pie)

1 1/2 c sorghum flour
1/2 c tapioca flour
3T sweet rice flour
1/4 t sea salt
3 t sugar (I use a squirt of honey)
8 T butter/or, vegan: 3 T coconut oil/4-5 T soy-free earth balance or yr fave shortening
1 egg/or egg replacer
2T apple cider vinegar
1/4 c ice water, just enough to hold dough together

(I used one egg and the coco oil/e. bal combo -- less dairy is better for me. I can see after eating it how butter would be really perfect...sigh, someday...)

food process dry ingred together. add butter or e.b./coco oil. process til it looks like small pea-sized lumps. while it's processing, add egg and vinegar. then drizzle in a little water at a time, just until the dough can hold together.

take it out and halve it. put each in between two pcs of parchment and refrigerate overnight if possible, or for a few hours.
take it out 20 mins before you want to start rolling it out. keep it in the parchment -- gf pie crust likes to be sticky:



preheat your oven to 400.
slice (evenly) about 6-8 peaches, thaw some frozen raspberries (about 1/2 c) or use fresh; place all fruit in a bowl. add: 1/4 c agave or other sweetener, 1T kuzu dissolved in 2T apricot nectar or other juice, 1t fresh grated ginger root, 1t cinnamon, 1t vanilla. stir gently.

roll out your bottom crust and carefully place it in the pie plate. it will break apart -- it doesn't matter. it will be forgiving when it bakes! fill it with fruit:



(I needed more peaches...)

roll out your top crust. place it on top, crimp your edges however you desire and with a sharp knife slice some air vents in a pretty star pattern on top. brush it w/ milk and sprinkle cinnamon-sugar on top if you want.



place it in the oven at 400 for 10-15 mins. turn it down to 350 and bake for another 30 mins. (this is where you might need to switch your soundtrack to another album while it is baking...) if your edges start getting too browned cover them w/ foil. put your feet up and enjoy the celtic harp stylings of Myrdhin!

pull your pie out when it's done and let it cool for a bit before you try to cut into it. et voila!


highly recommended topping: Luna and Larry's organic coconut bliss -- naked coconut or vanilla flavors, in your local natural foods store's frozen section with the sorbets. gluten, dairy, soy and cane sugar free! sweetened with agave. enjoy!