Summer fruit can still be found at the local markets. On Sunday I saw raspberries and strawberries, and huge baskets of blueberries. They look so cute, I wish I liked them. Who knows how much longer these delicious little things will be around, and until they disappear for another year I’m enjoying them as much as I can.
This berry pie came from Mollie Katzen’s Moosewood Cookbook and is with raspberries or blackberries, but I don’t see why it can’t be made with others. I made it as the recipe was written so you may want to tweak it a bit, for your sweetness preference (The Honey thought it was way too sweet while friends thought it was just perfect). With a gluten-free pie crust, this berry pie is a nice way to end a summer BBQ with friends.
Lowfat Berry Pie (from Moosewood Cookbook) 1 -9” gf pie crust, baked until lightly browned, then cooled completely. 6-8 cups fresh raspberries or blueberries 1/3 – ½ cup sugar 1 ½ tbs cornstarch Place 2 cups of berries and 1/3 cup sugar in a food processor and purée. Taste to adjust the amount of sugar. Place the remaining berries in the cooled pie crust, gently spreading them into place. Put the cornstarch into a small saucepan and whisk in the puréed berries. Bring to a boil, then lower heat and simmer. Whisk frequently for 5 mins or until thickened. Remove from heat and pour over the berries in the crust. Cool to room temperature before serving (or chill).
I hope you enjoy your time here. Here, you'll read about how I'm dealing with being gluten free (what I learn and encounter) and the triumphs and tribulations in life.
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I’m a thirty-something woman and live in Ottawa. This is about trying to maintain a healthy and happy lifestyle, which isn’t always easy given the bumps in the road of life. Here, I’ll be writing about my adventures, ahhh moments, my job that I love, and any other little quibbles that come up in life.
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