Flo’s Sour Cream Berry Pie, Gluten Free

Flo’s Sour Cream Berry Pie, Gluten Free

Around here we look forward to holidays.  We get to pretend to sleep in. Emphasis on pretend.

Unfortunately there are two small dogs who own an invisible alarm clock and do not wish to sleep any later than the law allows because they are certain that somewhere in the world breakfast is being served.

Their invisible alarm clock is set for 5:27AM.

Another holiday custom is to savor the hot coffee. But then again, there are those two dogs who will have to go for a walk the absolute minute we sit down and pour hot coffee. It could be five minutes or thirty minutes after they eat, but as soon as the coffee is poured – they are ready for a walk.

But this other holiday custom seems to have stood the test of time and dog. We call it the anything-we-want-to-eat food day. We make whatever the heck we feel like eating (always GF). We might have cupcakes or pizza for breakfast. Then we might make a cake for lunch followed by pie. Or pancakes. Or it might be a savory day and we’d add a grilled burger to maybe potato pancakes followed by homemade ice cream sundaes.

Don’t judge. The Home Alone kid had a big impact on us.

This holiday we are making pie, originally brought to us by Flo, the keeper of all things Danish, as in cheese and fruit danish. The original recipe came with a note that said this was “GREAT” scribbled off to the side. Translated, that means it tastes like cheese or fruit danish, but in a pie. That was good enough for me.

Since it is the 4th of July, fresh berries would do for the topping. Instead of a regular graham cracker crust we made a chocolate cookie crust. If you are ambitious and want to make some cookies to crumble, try these Thin & Crispy Chocolate Wafer Cookies from GF Shoestring.  Otherwise, just find a bag of Pamela’s Extreme Chocolate Mini Cookies and use the whole package.

You’ll need some blueberries and raspberries for the topping. Some of the berries will be made into a compote and the others will be sitting on top. You can  skip the compote part and just top the pie with fresh berries if you want. The recipe can be made in one 9″ pie pan or use 4 mini pie pans, or 4-6 individual tart pans will work nicely.

Make your holiday more fun. Send the dogs to your in-laws.  Pretend to sleep in. Have some lukewarm hot coffee and make Flo’s fabulous pie.

Flo’s Sour Cream Berry Pie, Gluten Free
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This is an easy summer pie. Use whatever berries are in season and chill the pie or tart(s) for best flavor. The crumb crust works with both chocolate cookies or GF graham crackers. Makes one 9″ pie or 4 small miniature pies, or 4-6 small tarts.
Ingredients
Crust
  • 1 package of Pamelas GF Extreme Chocolate Mini Cookies 198 grams (7 oz bag)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon Framboise
Pie Topping
  • 3-4 half pints raspberries or mixed berries (divided)
  • 2-3 tablespoons sugar
  • zest of half a lemon
  • 2 tablespoons water
  • ¼ teaspoon pectin (optional)
  • ¼ teaspoon kosher salt
  • 1 tablespoon tapioca starch
  • 1 teaspoon Framboise
Pie Filling
  • 75 grams granulated sugar (1/3 cup)
  • 2 extra-large eggs, separated
  • 500 grams full fat sour cream (2 cups)
  • 2 tablespoons AP GF flour (your favorite mix)
  • ¼ teaspoon kosher salt
  • 1 teaspoon Vanilla
  • 1 teaspoon Framboise
  • zest of half a lemon
Instructions
Crust
  1. Use 4-6 small tart pans or 4 mini pie pans or one 9 inch pie pan. Preheat oven to 350.
  2. In a food processor pulse the cookies until they are fine crumbs. Melt the butter and mix with the Framboise. Stir into cookie crumbs. Divide and press into tart pans or place all of the crumbs in the 9 inch pie pan and press up sides and bottom. Refrigerate or freeze for about 15 minutes. Place tart or pies on baking sheets. Bake about 15 minutes and cool to room temperature before filling.
Pie Topping
  1. In a small but deep sided saucepan, heat 2 half pints of berries, sugar, lemon zest, water, pectin (optional), salt and tapioca starch. Heat to a low simmer and let mixture reduce for about 8-10 minutes. Off heat, add Framboise and stir. While hot strain mixture into a bowl pressing on the solids to get all the good stuff. Use a silicone spatula to scrape off the bottom of the strainer and discard the seeds and solids. Let the mixture cool thoroughly at room temperature – it should thicken slightly. If it needs more thickening, heat the strained liquid in a small saucepan until it comes to a low boil. Simmer and stir for about 5 minutes. Cool thoroughly.
Pie Filling
  1. Preheat oven to 350. In a small bowl whisk the sugar with the egg yolks, sour cream, flour, salt, vanilla, Framboise and lemon zest. In another bowl whip egg whites just until stiff peaks form. Fold whipped egg whites into the sour cream mixture. Scoop about ⅔ full into tart or pie pan(s). Bake at 350 for 15-18 minutes for small tarts and pies. Bake about 30-35 minutes for a 9″ pie. The filling should look lightly golden and mostly set with a slight jiggle in the center. Remove to a rack and cool completely.
  2. Chill in the refrigerator. Top sour cream filling with thickened pie topping and spread almost to the edges. Chill. Add fresh berries to chilled pie right before serving.

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  1. [...] is a redux of Flo’s Sour Cream Berry Tart recipe. It’s a little like cheesecake light. Be sure not to bake it into submission or the [...]

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