Sour Cherry Pie with the Flakiest Gluten-Free Pie Crust Ever!

Once you’ve gotten used to baking with the “normal” ingredients of flours, sugars, milk, eggs, etc., the idea of changing that up can be rather frightening. And I have to admit, I’ve had some pretty big flops in the kitchen in the “non-traditional” baking world.

But, I just can’t quit. I welcome the challenge (not the frustration and shouting that often follows) and know it’s all about trial and error and patience. Yeah, that P-word is not one of my favorites…

But it’s summer, and there are few desserts that shout summer as much as a sour cherry pie.

Gluten-Free Cherry Pie

Gluten-Free Cherry Pie

It was a sad year for these beautiful fruits. My home state of Michigan, the state that grows more sour cherries than anyone else, suffered a huge loss of around 90% of their crop this year. A crazy warm front came in early spring, and then lots of frost followed it, so those baby buds couldn’t even compete. Hey, I’ve heard of this thing called global warming, have you?

Funny story, Michigan was actually somewhat able to survive, due to sour cherries imported from Poland. Rather interesting, but apparently the Polish variety are similar enough that the Michigan fruit production industry could make do.

Back to pie. Gluten free baking is definitely a challenge, or can be for a novice. But if you can set some time aside, as well as a pile of something to throw every now and then, you’ll do just fine. And the end result (even if the cherries are from the NW)? The flakiest, most delicious gluten-free crust ever.  Continue reading

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Zosia’s Pierogi


Boiled Pierogi
Of all the cooking that I do, I have a couple of recipes that are staples in the kitchen and really bring me back to my childhood. Growing up in a Polish-American family, pierogi were always one of the dishes that was served along any big event. For Christmas and Easter, they were there, and each year at the church festival, they were also there, golden and crispy on the outside, warm and gooey on the inside.

After my grandmother Zosia(Sophie)’s passing 6 years ago, no one in the family really had an interest in continuing the labor-intensive tradition of pierogi making. And then there was this weird little gay boy who liked getting dirty in the kitchen.

To celebrate my mother, the sheeny herself, coming for a DC visit, I decided to role out the cabbage-lined carpet and create a feast that would please even the frumpiest Stasho at the PLAV.

The centerpiece was a behemoth platter of pierogi. And in full disclosure, I have to confess, that in the heat of the day of cooking, I somehow managed to forget to take photos of much of the end results. Not sure how this happened exactly, but I’ll blame the wine.

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