Delicious Berry and Apple Pie with Maple Teff Pie Crust

You can make delicious pies with local, seasonal and organic fruits all year long. Simply mix and match and swap as you adapt the seasons. You can freeze the local berries in summer. Then add them to the fall apples and pears as I have done here. Even making a gluten-free pie crust is easy with teff flour. No need to roll or refrigerate the dough. Simply mix it up and press it in.

Have fun and eat well.

Leslie’s Gluten-Free Pie Crust

2 cups teff flour

1/2 cup melted Organic extra-virgin coconut oil or pasture raised Organic butter

1/2 cup Organic Grade B maple syrup

Optional: 1 tablespoon Organic vanilla extract or 1/4 teaspoon Organic almond extract

1/2 teaspoon Celtic sea salt

Preheat oven to 375ºF. Lightly oil a 9-inch pie pan.

To make the crust, combine the teff flour, oil, maple syrup, and salt in a medium-size bowl and stir until well combined. Reserve 1/2 cup of the mixture to use as a crumb topping.

Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and sides of the pan. Poke a few holes in the dough with a fork. Bake for about 10 minutes, until it loses it shine.

Add your filling… Bake and share it!

Adapted and Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier www.lesliecerier.com

all the best,

Leslie Cerier, The Organic Gourmet