A marriage of the two quintessential summer fruits. Because tomatoes are a fruit, remember?
1 recipe gluten-free pie dough
1 cup sugar
3 Tbsp. gluten-free AP “flour”
zest of one orange
1 Tbsp. minced rosemary
pinch of kosher salt
12 oz. tomatoes
1 pound strawberries, hulled and quartered
1 egg yolk
2 Tbsp. heavy cream
turbinado sugar, to garnish
Bring a medium pot of water to a rolling boil. Prepare a bowl of ice water nearby. Cut a shallow “X” in the bottom of each tomato. Boil the tomatoes for 25-30 seconds then plunge them directly into the ice water.
Combine sugar, flour, zest, rosemary and salt. Set aside.
Once cooled, peel the tomatoes and slice, coring as necessary. Toss together the strawberries and tomatoes. Set aside.
Heat the oven to 375 F.
Dust a piece of parchment paper with gluten-free “flour” mix. On the paper, roll out half the dough into an 1/8 inch thick round. Place the round on a flat surface in the freezer for 5 minutes.
Grease a 9” pie pan. On another piece of “flour” dusted parchment, roll out the remaining dough to 1/8 inch thick, using more “flour” as needed. Set the pie pan upside down on the rolled out dough and quickly flip the dough into the pan. Trim any overhang and press together any cracks.
Pour half the fruit mixture into the pie pan followed by half of the sugar mixture sprinkled evenly around. Repeat to fill.
Remove the second piecrust from the freezer. Slice the dough into ¾ - 1 inch wide strips. Quickly lay the strips on top of the pie into a lattice design.
Whisk together egg yolk and heavy cream. Brush the crust with egg wash and sprinkle with turbinado sugar, if desired. Place pie in the oven and bake for 50 minutes, or until lightly golden brown and bubbling.
*Gluten-free pie dough can be substituted with your favorite standard pie dough in all instances
Gluten-Free Pie Dough
a gluten-free alternative to piecrust and more, brought to us by Kirsten Bradford of Kiki’s Bakeshop in Watkinsville, Ga.
4 cup white rice flour
2 cup brown rice flour
2 cup potato starch
1 cup tapioca starch
2 Tbsp. xanthan gum
Whisk together and set aside. This is the gluten-free all-purpose “flour” that can be used as a substitute for AP flour in most pie, cake and cookie recipes.
18 oz. gluten free AP “flour”
6 oz. sugar
12 oz. cold butter, cut to ½ inch cubes
1 egg
1 tsp. vanilla
pinch of kosher salt
Combine the “flour” and sugar in the bowl of a mixer with a paddle attachment. Add the cold butter and mix until it resembles a streusel.
Add the egg, vanilla and salt. Mix until it lobs up into a ball.
Chill dough in the fridge for at least 2 hours before use.