This recipe comes to us from Nina Spitzer.

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

Filling Directions:
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.

As always, Celiac.com welcomes your comments (see below).