For those of you who don't like to mess with the hassle of trying to make a gluten-free pie crust, we have the perfect answer that will still allow you to enjoy the great taste of a summer pie delivered in a gorgeous presentation: pie in a glass!
Unlike a fruit parfait, this dessert includes a crumb crust that is layered with the fruit and topped off with whipped cream.
Our featured recipe is 'Fresh Strawberry Pie in a Glass', but you can easily enjoy any summer fruit 'pie' by simply substituting the strawberries for your favorite fruit to create your own delicious and beautiful dessert.
Perfect for entertaining, you may never care to go back to a traditional pie again!
Fresh Strawberry Pie in a Glass
You can make each portion of this 'pie' ahead of time and re-warm the strawberries just before assembling.
For crumb crust:
- 2/3 cup gluten-free flour mix
- 1/2 cup certified gluten-free rolled oats
- 6 Tablespoons cold unsalted butter, cut into 1/2” pieces
- 1/2 cup slivered almonds
- 1/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 teaspoon salt
- 4 cups fresh strawberries, cut in half
- 4 Tablespoons sugar
- 4 teaspoons corn starch
- Pinch of cinnamon
- Pinch of salt
- 1 Tablespoon unsalted butter
- 1/2 teaspoon fresh lemon juice
- 1-1/2 cups whipping cream
- 1-1/2 Tablespoon sugar
For crumb crust:
Heat oven to 325 degrees F.
Place all crumb ingredients in a stand mixer and mix on medium-low until all is blended and there is no more 'dry' powder. Transfer crumb mixture to a baking sheet and bake for 20 minutes, turning every 5 minutes, until light golden brown.
Place strawberries, sugar, cornstarch, cinnamon and salt in a large skillet over medium heat. Smash strawberries with a potato masher to break up about half of the strawberries. Cook, stirring often, and bring to a boil. Reduce the heat and cook for 2 minutes until thickened. Remove from heat and stir in lemon juice and butter until blended. (If you are making ahead, cover and let sit until you are ready to assemble then re-warm strawberry mixture over low heat until heated through.)
For whipped cream:
Pour whipping cream into a deep bowl and beat on high with electric mixer until cream begins to thicken. Add sugar and continue to beat until desired thickness. (To make ahead, spoon whipped cream into a small plastic baggie and refrigerate until ready to use. When ready to use, cut the tip off the bottom end of the baggie and squeeze whipped cream on top of assembled desserts.)
Spoon 2 large spoonfuls of crumb mixture into the bottom of dessert dishes. Top with 2 spoonfuls of warm strawberry mixture then repeat with crumb mixture and again with strawberry mixture then top with whipped cream.
- Chef Yvonne