This pie and post is dedicated to my new friend, Michelle who celebrated her 42nd birthday last Friday. She is such a beautiful woman inside and out and was the inspiration behind this particular pie and crust.
Michelle and the other ladies in my Friday morning prayer group have been wonderful supporters of the pie project since its first month. They were guinea pigs for my first savory pie, Sausage Pie, way back in January on post #4. What I did not realize at the time I made the sausage pie was that Michelle could not eat it due to her allergy to wheat and other grain flours. Finding this out, got me on a whole tangent discussing gluten-free foods and recipes. Michelle’s oldest daughter is also allergic to gluten and is a little “baking queen in the making”. I copied this one from her cookbooks by Rebecca Reilly called Gluten-Free Baking.
This spinach and ricotta pie smelled heavenly coming out of the oven and was so tasty, I made it again this past Tuesday for another one of my favorite peeps- my dear friend Sharon. Sharon’s birthday was last week also, but we chose to celebrate this week. I made the spinach ricotta pie this time using my whole wheat crust pie pastry. Both crusts took a back seat to the intense flavor of the spinach and ricotta. They simply became a holder for the filling.
As far as the gluten-free thing goes, the hardest part was tracking down the items in Fred Meyer. Unbelievably, they had everything I needed and I did not have to make a special stop at the Co-op. For the most part, the gluten-free crust looked, rolled and tasted just like a typical flaky pie pastry. If you need to bake a gluten-free pie, it is really not as scary as it looks.
Make the mix first, then….
….combine the gluten-free mix to the rest of the crust ingredients.
This top photo shows the gluten-free mix (brown rice flour, potato starch and tapioca starch)
- I made it twice, need I say more about how much I liked it?
- Happy birthday Michelle and Sharon!