Gluten-free Berry Pie Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan.

* SEE THIS RECIPE ON VIDEO

PORTIONS : 8


INGREDIENTS

  • 2 9-inch (23 cm) pie crusts, uncooked
  • 130g (1 cup) fresh or frozen strawberries
  • 195 g (1 1/2 cups) fresh or frozen raspberries
  • 325 g (2 1/2 cups) fresh or frozen cherries, pitted
  • 55 g (1/4 cup) maple sugar or cane sugar, to taste
  • 105 ml (7 tbsp) de tapioca starch

PREPARATION

  1. Preheat the oven to 180 °C (350 °F).
  2. Line the bottom of the pie plate with a crust(deep glass plate).
  3. In a bowl, combine the berries, tapioca starch and sugar, stirring gently with a wooden spoon.
  4. Pour this mixture into the pie plate, and place the other crust on top, taking care to brush the edges of a beaten egg to seal.
  5. Make incisions on top to allow steam to escape and brush, if desired, with a beaten egg for a nice wash.
  6. Bake on bottom rack for about 60 minutes, or until crust is golden brown.
  7. Let rest before serving to allow the tapioca to thicken.
Recipe Gluten-free Berry Pie Gluten-free, dairy-free (casein-free), hypotoxic and vegan

TIP

I really like to make crust trellises to decorate the top of this pie. The beautiful color of the fruit is mouth-watering... just look! I confess that I really have a soft spot for fruit pies that contain cherries... and we are fortunate to have a grower of excellent cherries nearby, so I always have some on hand.

 

NUTRITION FACTS

260 Calories

Per portion

  • 18 %Fat: 12 g
  • Saturated 6 g
    31 %Trans 0,1 g
  • Polyunsaturated: 1 g
  • Omega-6: 0,6 g
  • Omega-3: 0,3 g
  • Monounsaturated: 3 g
  • Cholesterol: 10 mg
  • 1 %Sodium: 25 mg
  • 13 %Carbohydrate: 38 g
  • 16 %Fibres: 4 g
  • Sugars: 10 g
  • Protéines: 3 g
  • 2 %Vitamin A
  • 30 %Vitamin C
  • 4 %Calcium
  • 8 %Iron
  • 50 %Manganese
  • 10 %Phosphorus
  • 10 %Thiamin