Gluten-Free Fruit Pie

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GLUTEN-FREE FRUIT PIE

Makes 1 pie

 

Dough:

3 1/2 oz vegan margarine

3 1/2 oz almond paste, coarsely grated

1 cup cornstarch

 

Chop together the ingredients to a smooth dough. Press it out in a pie pan

and bake for about 30 minutes at 400F.

 

Rhubarb filling:

Pre-cook 6 - 7 rhubarb stalks in 3/4 " long pieces and put them in the pie

crust. Sprinkle with scant 1/4 cup sugar mixed with 1 tbs cornstarch.

Decorate with flaked almonds. Bake as above.

 

Prune filling:

Finely chop around 20 pitted prunes. Mix with substitute for 3 eggs (flax type)

and 1 cup creamy soymilk.

Pour this mixture in the pie crust, bake as above and allow to cool.

Sprinkle with powdered sugar and serve.

 

Apple filling:

Press out 2/3 of the dough in the pie pan. Put on 4 - 5 tart apples in thin

slices, alternated with 1 tbs cinnamon, 2 tbs sugar and some raisins.

Crumble remaining pie dough on top, sprinkle with flaked almonds and bake as

above.