Pies & Tarts

Pies and tarts are a perfect way to end summer meals and holiday celebrations, and when I switched to a gluten-free lifestyle, I was determined not to give them up. Cream- or curd-based pies were easy to adapt, as they typically call for a crumb-type crust that could be made with ground nuts, gluten-free cookie crumbs, or toasted coconut. Traditional fruit pies and quiches proved a more challenging task, but once I learned the ins and outs of working with gluten-free flours and starches, I came up with a handful of tender and delicious crusts that could be used for a variety of different recipes. Sorghum flour, almond meal, and oats, all naturally gluten free, are my go-to ingredients for crisp toppings and thickening fillings.