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Low Calorie Peach Cranberry Pie (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
Peach/Cranberry Filling Ingredients:
7 cups sliced peaches (with skins—adds fiber and nutrients)
1 cup frozen cranberries
¾ cup sugar
1/3 cup quick-cooking tapioca beads
Mix sliced peaches, cranberries, sugar and tapioca beads in large bowl and let sit while you make the crust. (This will give the tapioca beads time to dissolve.)
Olive Oil Pie Crust Ingredients:
2 cups gluten-free flour
1 teaspoon Xanthan Gum
1 teaspoon salt
1 teaspoon sugar
½ cup light olive oil
¼ cup fat free milk
1/3 cup fat free cottage cheese
½ teaspoon vinegar
Pie Crust Directions:
Mix together liquid ingredients first, then add dry ones until if forms sticky clumps. Press together by hand until it forms a loose ball. Cut in half and roll out under Saran wrap. It will be very loose and not easy (or pretty) to roll out. Press into bottom of pie plate - some parts will need to be pressed in with your fingers. Prick with a fork and bake at 350F until lightly golden – or about 15 minutes. Remove from oven and add the filling. Cover with top crust (which will, again, not be very cooperative.). Bake at 350F for about 45 minutes or until done. Cool and enjoy.
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