Since going gluten free, I've made pumpkin pie in those amazing pre-made GF pie crusts from Whole Foods. No big challenge there.
However, since we're having fruit pies instead of cake at our wedding and we have a number of GF guests coming, sooner or later, I was going to have to figure out what that just right mix of GF flours is to make a perfect fruit pie. (We are making our GF pies for the wedding because we couldn't find anywhere in the area that was willing to make a GF pie. Sad.)
So on Monday night, we did a test pie with some fresh local rhubarb (we'll use frozen rhubarb for the wedding) and those pre-made GF pie crusts. I set the pie crusts out for a good long while until they softened up. While waiting the 6 or so rhubarb stalks got chopped up and I worked on creating a flower mixture...here is what I came up with...
1 tablespoon cornstarch
1 tablespoon sweet white rice flour
1 tablespoon sweet sorghum flour
2 tablespoons tapioca flour
1 tablespoon xanthan gum
I tossed the rhubarb in the flour mixture with about a cup of cane sugar.I poured the mixture into one of the pre-made crusts and then slowly peeled out the other crust and placed it on top. It definitely cracked here and there but it worked just fine.
The pie came out amazing! The consistancy inside was perfect. It gelled and thickened surprisingly well.
Hooray for pie sucess!