A "Quickie" Blueberry Pie, regular and gluten-free

Earlier this year, I had the pleasure of editing a gluten-free cookbook for my friend Deberah and her daughter, Amelia. I got so hungry reading all of their classic southern recipes, and I remember at the time thinking how I was going to have to make the fruit pie recipe it included come summertime. I decided to make the recipe with all wheat flour, which is pretty much the original version in Deberah's family, but I'm including their gluten-free version below for those of you who eat gluten-free and probably have these alternative flours on hand. The result is a dish that's got quite a crispier crust than your average cobbler, and Alex and I are still enjoying it with a little low-fat vanilla ice cream. (Now when are Daddy's peaches coming in?)

The following recipe appears courtesy of Gluten-free With No Apologies: Southern-style & comfort food recipes-taste so good you won't have to apologize that they're gluten-free! by Deberah Williams and Amelia Cronic. You can go here if you'd like to order the paperback book or an e-book of your own!

Quickie Fruit Pie

Deberah writes, "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 or equivalent 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 made it with wheat 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 or equivalent 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.