The Shopper Kitchen: A Fruit Pie for your quarantine cuisine

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By Angela McRae, The Shopper Kitchen

So in the midst of this coronavirus pandemic, we’re finding that the grocery store doesn’t always have our usual pantry staples in stock. Many of us are getting creative with our cooking, and because I get twitchy if there’s not something sweet in the house, I’m experimenting with desserts. One of my favorites is called Quickie Blueberry Pie.

Several years ago, my mother-and-daughter friends Deberah Williams and Amelia Cronic published Gluten-free With No Apologies: Southern-style & comfort food recipes, in which they shared a gluten-free version of a favorite fruit pie. I made the non-gluten-free version, and this pie—which tastes like a cross between a pie and a cobbler to me—is extremely versatile. When I was running short on butter recently and the grocery store was out, I made the pie with four tablespoons of butter instead of six, and it turned out fine. Another day, I made the pie by mixing blueberries and cranberries, and that variation was great too.

Because this easy, delicious recipe can probably be made with ingredients you already have on hand, I got the authors’ blessing to share both versions with you here.

Stay safe, y’all!

Quickie Fruit Pie (gluten-free)

Deberah says, “The original version of this pie has been used in our family for generations. It was used when there wasn’t time to make a regular pie or cake. Even though it is easy to make, it has great flavor. It is best cooked with blueberries, blackberries, or peaches.”

6 tablespoons butter
1/2 cup sweet (glutinous) rice flour
1/4 cup sorghum flour
1/4 cup potato starch
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup sugar
1 cup milk (or almond milk or buttermilk)
2-1/2 cups fruit of your choice

Heat oven to 375 degrees. In an 8 x 8-inch baking dish, melt butter in the microwave. In a small mixing bowl, combine sweet (glutinous) rice flour, sorghum flour, potato starch, baking powder, salt, sugar, and milk. Stir just until all is mixed, then pour on top of the melted butter. Layer the fruit on top and bake for 30 to 45 minutes, or up to 1 hour if frozen fruit is used. Pie will be lightly brown and firm to the touch but soft inside like a pie. Makes 6 servings.

Quickie Blueberry Pie (as I make it with regular flour)

6 tablespoons butter
1 cup plain, all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup sugar
1 cup buttermilk
2-1/2 cups blueberries

Heat oven to 375 degrees. In an 8 x 8-inch baking dish, melt butter in the microwave. In a small mixing bowl, combine flour, baking powder, salt, sugar, and buttermilk. Stir just until all is mixed, then pour on top of the melted butter. Layer the blueberries on top and bake for 30 to 45 minutes, or up to 1 hour if frozen fruit is used. Pie will be lightly brown and firm to the touch but soft inside like a pie. Makes 6 servings.

Quickie Blueberry Pie

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