Discover a delicious gluten-free pie recipe that will have everyone asking for seconds. Simple, tasty, and perfect for any occasion!
Deliciously Easy Recipes for a Perfectly Flaky Crust and Irresistible Fillings
This gluten-free pie is a delightful homemade dessert that features a traditional Hungarian sour cherry pie recipe, crafted to be 100% gluten and dairy-free. The recipe utilizes basic gluten-free flours, eliminating the need for premade mixes, which makes it accessible for anyone looking to explore gluten-free baking. With a focus on creating the perfect crust and a juicy, tangy sour cherry filling, this pie is a great option for those who are new to gluten-free cooking.
The ingredients list includes gluten-free oat flour, wholemeal yellow corn flour, corn or tapioca starch, icing sugar, dairy-free margarine, lemon zest, an egg, xanthan gum, psyllium husk, sodium bicarbonate, Himalayan salt, and sour cherries—whether in compote, fresh, or defrosted form. This recipe is not only gluten-free but also dairy-free and soy-free, making it suitable for various dietary restrictions while maintaining a classic Hungarian taste.
Deliciously Irresistible: A Slice of Joy That Defies Dietary Limits!
In this video today, I’m going to make a sour cherry pie, gluten and dairyfree. This pie is a little bit different from the pies you probably are used to. Uh, but I really hope you are going to like this video and give it a try. It’s a really tasty dish. In every video I make, I have to.
Say the same thing. Please use proper measuring tools like measuring spoons, a good scale. In baking general, but especially in gluten-free baking, it’s really important to follow the recipe. Otherwise, the end result won’t be the same like I have. All my recipes are tried and tested. Success of the recipe mostly depends on the measurements. And.
Now some words about when I say butter, I never mean butter with dairy in it. I usually use this brand. This is Sensbury’s own brand. This is um a baking block, basically a margarine. It’s not expensive and I like the taste of it. It smells also good. So I usually use this one. If you find anything similar in your local shop.
That’s completely dairyf free, then you are more more than welcome to use that lot. About the sour cherries I’m going to use. This time I’m going to use a comport like this one. I live in the UK and in this country uh I can’t buy series in the shops basically fresh only just comport if I can find them in a Polish shop. Uh not all the Polish shop.
Has them too unfortunately because I love sour cherries. Um in Hungary we have um a sour cherry soup also which is really good. If you ever visit Hungary you you must try that. Okay. So this is how they look after I pitted them out. If you can buy them frozen, that can also work. It doesn’t matter. The best would be the fresh obviously, but if you.
Can’t have fresh, you can use uh frozen ones or comport sour cherries. It would work either way. For this pie, I’m using four jars. Four smaller jars. They are not one liter, just a smaller portion. This is uh 720 g. But I use four of these. And uh after I pitted them, this is the amount you are going to.
Get. Sorry if I don’t look exactly where I should look into the camera. I’m still new to this uh recording myself for YouTube and it is difficult still. But anyway, so we measure out everything now. Heat. Heat.
I measured out everything. Now, let’s start putting them together. First, you have to start with the dry ingredients. Mix them well together. Make sure that nothing stays on the plate. This is the whole grain oat flour, glutenfree, of course. This is corn starch. You can use tapioca starch if you have that.
Also, most of the time you can swap the two together. Tapioca starch in general is uh better in my opinion for baking, but you can use either of them. This is the powdered sugar, icing sugar. Gently, I don’t want to end up in an icing sugar cloud. This one is a whole meal uh corn flour.
I like using this to add to the starches because it would help the whole dough to have a little bit higher amount of fiber in it. Okay, mix them up. Now I am adding the selium husk. Selium husk has double purpose. It retains moisture in the dough and.
Also add a lot of fiber to the dough. It’s really good. Now I am adding the not the baking powder but the sodium bicarbonate. Baking powder has a lot of um extra ingredients in it. You don’t need just chemicals basically and most of the time it has weed in it too. I don’t like using that. So this is zantang gum and sodium.
Bicarbonate. Zantang gum has a function similar to gluten. It helps the doll to stick together and it also retains moisture. If you ever tried to bake anything gluten-free, you probably already noticed that uh whatever you bake, it’s going to be dry in the end, a lot drier than just if.
You would compared with the uh gluten or anything that contains gluten. So that’s why I’m using zantang gum. I add now some salt. Not much. You, you know, all baked goods have to have salt in it. The taste would be better if you just add some salt in it.
When I was young, I didn’t think of it at all. And I didn’t use uh salt in the bacon, but mine never tasted like my mom’s. Then I I realized I learned later on that you have to use salt. It doesn’t matter. It is a a sweet dish. You have to use you just you just have to use some salt. So now I add some lemon zest. And let’s hope I won’t gr my.
Fingers. I often do. I try to be extra careful here. I like using this grater because um this is a lot more secure for me than the one that you just push down and do this. I end up grading my finger here, but I’m trying my best. And as you can see, this video is a little bit different from the previous.
Ones because I talk more. I kind of thought that if this video was up for my children to have some sort of um video memory of me and my baking and cooking, why not talking more? And it’s difficult to find a royalty-free music that I can use. I found a few of them, but.
Uh I can’t find them new ones and new ones and new ones all the time. So, this is my solution. I think that’s enough. Let’s make it in the bowl. I would really appreciate if you could make a comment telling me what are you.
Struggling with when it come to gluten and dairyfree baking. Then uh I might can mention those questions your questions in the next videos coming up and that might help you. I might can help you. Sorry about my English. I’m still learning but I hope you can understand me. Okay. So now I add the butter, which is not a.
Butter. It is margarine. As I said before, I’m going to try to work quickly because I don’t like when it’s melting in my hand. When it happens to this kind of dough when you make a pie, if the butter is uh or the margarine is too warm, it would sweat out the uh fat content in it and that will end up in the bottom of the baking tin and your.
Dough or your pie would be really dry, not too good to look at and not good to eat either. So try to work with kick movements like this sort of rubbing movements. Just rub the butter together with the flour mix we created. Now I think I’m going to swap to the overhead camera to show you better and speed up the whole video cuz it’s going to be.
Boring. Heat. Heat. Heat. Heat. N. Heat. Heat. The pie is.
Ready. Look at this. The smells go so good. It spent 40 minutes in the oven, 160 Celsius. It is a fun supported oven. If your oven doesn’t have a fan in, then just turn a little bit up the heating around 170 Celsius and that would be enough. Wait until the color gets like this. Otherwise, the bottom of the pie.
Won’t be cooked and it would be soggy. No one likes a soggy pie. When it cool down perfectly, I will dust it with some icing sugar, cut it. I will take some photos and show it to you. Um, I really hope you are going to try this pie. It’s really worth it. I I swear to you, it’s worth it. Really tasty. Tomorrow I’m going to make.
Another video. I’m going to show you how to make dairy and gluten-free vanilla and raspberry ice cream from scratch with basic ingredients that I promise you will be very, very, very delicious. Your children will love it. You don’t need anything special for it. Just an ice cream machine. If you don’t have an ice cream machine, there is a technique.
How to make it even without an ice cream machine. But I will tell you everything in the next video. I hope you enjoyed this and see you next time. Bye.
