Another beautiful and delicious pie made using our new Gluten Free Pie Crust Mix. A slice of this would be perfect with a cup of tea and a good book. Why do I always want to pair pie with a book? Guess lounging in an overstuffed armchair with pie and a book sounds pretty pleasant to me. This is the last in our series of amazing pie recipes for a while. We’ve been building up to something and it’s time to share…
Tomorrow kicks off the beginning of our Easy As Pie Pin to Win Sweeps
! A what?? This is a really fun way to get inspired with delicious pies this holiday season using Pinterest. To enter, simply visit this page: http://sweeps.piqora.com/bobsredmill
or visit our Facebook page
. Fill out the form, follow Bob’s Red Mill on Pinterest
and start pinning pictures of your favorite pies. Pin something from our Easy As Pie
board or somewhere else. That’s it. Nothing wild and crazy. We’re just trying to spread the pie love! Once you’ve filled out the form and pinned a pie, you’ll be entered to win one of five Pie Box prizes. If you didn’t win our giveaway before, now’s your chance. Each Bob’s Red Mill PieBox will be filled with four packages of our new Gluten Free Pie Crust Mix, a pie server, a small recipe book and a $100 Bob’s Red Mill gift card. Not too shabby, eh? AND, to be sure that you have the best Christmas ever, we’ll make sure your prize arrives before the big day (assuming, of course, we get your contact info back quickly). Contest starts 11/15/13 and ends 12/15/13. See full contest rules here
. Questions? Leave it in the comments and I’ll get back to you right away.
Honey Blackberry Pie
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen
Prep Time: 25 minutes
Cook Time: 50 – 60 minutes
Yield: 8 servings
Preheat oven to 425°F.Remove dough from the refrigerator and let sit at room temperature until malleable. Roll 1/2 of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap.
Toss blackberries with tapioca flour then add honey, lemon juice and orange zest. Pour into prepared pie shell.
Roll the remaining 1/2 of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern (if desired) or create a lattice top crust.
If desired, brush top crust with an eggwash made from 1 egg whisked thoroughly with 1 Tbsp water.
Bake at 425°F for 15 minutes then reduce the heat to 350°F and continue to bake until the filling is set and beginning to bubble and the crust is golden, about 60 minutes.
Let cool before serving.