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Black Currrant 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
This recipe comes to us from Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons. - James
½ cup sifted gluten-free flour *
½ cup soy flour
2 teaspoons xanthan gum
¼ - ½ teaspoon salt
2/3 cup Crisco or other shortening
5-7 tablespoons COLD water (I use 7)
Sift flours, xanthan and salt; cut in shortening until likeness of cornmeal; sprinkle in water and mix with a fork until dough forms a ball. Divide dough in half, rolling each half between sheets of wax paper until dough is about the thickness of 1/8 inch. Place into pie plate, fill with favorite gluten-free filling (fresh currants are not that easy to find) and bake as directed.
gluten-free flour 6 parts rice
2 parts potato starch flour
1 part tapioca starch flour
Black Currant Filling:
3 Cups fresh Currants (heaping), crush ½ cup.
Mix the crushed berries with 1 ½ cup sugar, 3 tablespoons of quick-cooking tapioca and ¼ teaspoon salt. Cook and stir until bubbly; Cook 2 minutes more. Add remaining whole berries, stir in ½ to 1 teaspoon of grated orange peel and ½-2/3 cup of broken walnuts. Fill pastry with the filling and dot with 2 tablespoons of butter, cover with top pastry making slits for steam to escape. Bake at 400 for about 35 minutes.
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