after the initial inspiration from the movie waitress, i was overly enthusiastic about making my gluten-free pie, as if magically it to would bring sweetness to my lips and calm to my chaos. (like it did in the movies.) i was really excited about this whole process, from the conception of this pie-making frenzy to the fantasy of a blissful day of pastries. but somewhere between deciding on then changing, then adding to, and omitting from the ingredient list, and the actual recipe itself, things got a little difficult. i went from the initial idea of black current pie, to blackberry pie (who knew currants were so bitter), to blackberry peach pie, to “it’s too hot to make this pie pie”…i began the day at around 8:30am, which included a trip to the farmers’ market to gather fresh ingredients—and ended the day with actual pie in hand, around 6:00pm that evening. hats off to the pastry chef.
there were two cooks in the kitchen though, my friend jac, creating her own version of a corn-pudding pie, and myself. we began our venture on an unusually humid day, even for a summer day in late-july—85 degrees with 80% humidity. the rain that was predicted refused to fall and give us a reprieve from the awful humidity. due to the heat and lack in central air we split our time between the kitchen and the living room that as acted as a refuge with its large, welcoming overhead fan. as we lounged in the living room, my arms and legs slung over the sides of a worn living room chair, and jac on her futon, we began to invent names, as well as ingredients for our pies: “what should i put in this pie pie”, “it’s too hot to make a pie pie”, “i don’t know how to make a pie pie” and so on.
It did seem at that point in time that this pie would never actually be finished.
but as i sit here, a day later and a lot cooler, i’m in love with my pie, which I call incidentally “my first and only pie” aka blackberry peach oatmeal pie. and it is good, different, but good. i started with a recipe, but then added a bit from another, then just started adding spices, and ingredients. my pie is somewhat unique in consistency, but i have had a favorable response thus far ( michael). i used fresh peaches and blackberries, but then added oatmeal to make it less runny. the conclusion, a cake-like filling. the crust, however, is flakey and light. next time i would actually use a hint more sugar.
i adapted most of the recipe from epicurious.com. for the complete recipe and directions, click on the link below:
http://www.epicurious.com/recipes/recipe_views/views/106870
for my modified pie, look at my ingredient list below. ☺ suggestions are always welcome.
blackberry peach oatmeal pie ingredients:
gluten free pantry perfect pie crust for a 8-inch double-crust pie
5 cups peeled and sliced ripe peaches
1/4 cup fresh blackberries
3 tablespoons fresh lemon juice
pinch of salt
2 tablespoons ground cinnamon
1-teaspoon cardamom
5 tablespoons gf flour ( or pie crust mix)
1/4 cup packed light-brown sugar
1 egg white (or egg replacer)
2 teaspoons water
2 tablespoons granulated sugar
1 ½ cups oatmeal
another slight alternation: i cooked the ingredients on the stovetop for 5 minutes before filling the crust.
one more pie-making tip: make a pie with a friend. It makes everything that much sweeter. thanks jac!
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