My first cherry pie from this year's cherry harvest & first green beans from the garden. The beans are doing really well this year, as are the tomatoes. I gave away a large bag of beans today, will start freezing tomorrow's pickings for winter. The tomato plants are crazy, about as tall as I am. Got lots of green tomatoes out there. Have had to go gluten free for health issues, my first gluten free pie crust tasted great, even if it didn't roll out well. Oh well, improvised...crumb topping, yeah that's what it is. lol
If that pie is half as good as it looks, WOW! Our green beans are done, and I won't be planting again until September. Believe me, okra is no substitute .
I looked at the post title and thought for an instant, "Green bean and cherry pie." However, I quickly recovered and my mind calmed the stomach that was screaming, "NO!! NO!!" The pictures provided proof that a culinary disaster had not happened. Both items look very tasty, especially if separated by a large distance and preferably in separate plates. Jerry
Your pie looks fantastic. What did you use for the crust? I have had a lot of my customer comment on being gluten free. How about bread? do you make any for yourself? and what do you use?
Carolyn- Anything gluten free from the store is so overpriced. However, I picked up something called perfect pie crust mix, company name is Gluten Free Pantry. It was on clearance at Target believe it or not. It would have been fine except I didn't keep it cold enough I guess and it got sticky really fast. Will have to try again. I haven't had a chance to try another recipe yet, but certainly will. Bread is another challenge, as store bought versions are expensive and taste just terrible. There has been one recipe I really like though. Gluten Free Bread Recipe 1/4 cup plus 2 tsp. sugar (I use less) 1 1/3 cup dry milk 1 cup brown rice flour 2 cups white rice flour 3 1/2 tsp xanthan gum 1 1/2 tsp salt 2 1/4 tsp bread machine yeast Mix all above ingredients with a wisk. 2 eggs 1/4 cup oil 1 tsp apple cider vinegar 1 3/4 cup warm water Mix eggs, oil & vinegar together, add warm water and mix. Add liquid ingredients to dry ingredients into Kitchen Aid mixer with dough hook and mix thoroughly. Spray bread pan with non-stick spray, place mix into pan and cover & let rise for about an hour. Bake in 350 degree oven until internal temperature reaches 200 degrees. (about 45 min. depending on pan) This is the moistest GF bread recipe I've tried yet, and it slices nicely. Only downside is the milk, sometimes GF people are also allergic to milk. I purchase all my GF ingredients using subscribe and save from Amazon. Bob's Red Mill is the brand I use for the dry milk powder and rice flours. I buy xanthan gum by the pound, it's cheaper that way and lasts a very long time. (http://www.amazon.com/gp/product/B0...IJQ_1?ie=UTF8&m=A16NOSQ55ZAIJQ&n=&s=&v=glance) Keeping cross contamination away from GF baking is the hardest part. Even the supplies have to be stored separately. Jerry- that's a pie gate from Pampered Chef. Handy little gadget. http://www.pamperedchef.com/orderin...=8753&catId=122&parentCatId=122&outletSubCat=
AWESOME!!! thanks for the recipe. and, yes contamination is a huge problem for most. I can put these supplies down stairs in my canning kitchen and bake it there....hmmm.
