Gluten Free Raspberry Pie

There's something a bit special about raspberries. To me, raspberries evoke memories of clear blue skies, radiant sunshine and long summer days. Their exclusivity makes them all the more magical. Each year, I long for November to come, so I can experience their soft texture and sweet juices.

Introduce this soft texture to the crunch of a crisp gluten free pastry , through the jamlike consistency of raspberry compote , and summer will melt in your mouth. I serve my raspberry pie with whipped cream for ultra decadence. The perfect accompaniment for a Christmas or end of work party!

Here's what you'll need ...

For the short sweet pie crust

For the filling

And here's how to make it ...

For the short sweet pie crust

  • Mix together margarine, ricotta and sour cream.
  • Stir in sifted dry ingredients and form into a ball of dough.
  • Roll dough between two pieces of rice floured baking paper and shape into a circle.
  • Transfer to a 25cm pie pan/flan dish and flute the edges.
  • Chill in the fridge for at least 2 hours.
  • Preheat oven to 200°C and wrap edges of crust in tinfoil to stop burning, bake for 20-25 minutes. Remove foil and cool completely before filling.
  • For the filling

  • Place 3/4 of the raspberries onto the cooled pie crust, so there are no spaces left between berries (i.e. basically until you can't fit anymore in!)The put in the fridge to chill for about an hour.
  • After 45 minutes, place the remaining raspberries into a medium saucepan with water. Simmer until the berries are tender. Then using a handheld blender (or regular blender if you want more dishes to do!),blend the raspberries until a smooth compote has formed.
  • Add caster sugar and cornflour and place back on the stove and cook over a low heat until the sugar and cornflour have dissolved.
  • Remove the chilled pie from the fridge and pour the hot glaze on top. Chill for at least another hour in the fridge. Serve with whipped cream.
  • Leave a comment