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.
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