Peach Tartlets = Perfect Dessert

 

It is the peak of peach season so get some peaches and whip up a delicious gluten free peach pie. I wanted individual tarts so everyone would feel special; that I baked them their own mini pie; easy to do!  If you don’t have these deep dish pans you can use the flat bottomed tartlet pans; probably won’t hold quite as much filling. mass upload 8-22-16 563

Please make every effort to use local fruit; can get peaches at orchards like Bechdolt’s near Springtown, at most farm stands and at farmer’s markets; one on Saturdays in Easton or Sunday’s in Hellertown.  This pie really showcases great tasting peaches. If you use lousy peaches your result will lack great flavor. But, here’s the thing: store peaches can be poor in flavor and texture due to improper chilling so I strongly suggest you get locally grown, sweet, ripe peaches to make your pie.  I love when they have a pink blush; it makes the pie so pretty and perhaps even tastier.

To peel; do it old school: heat 3 inches of plain water in a wide pot, drop the peaches gently in 4-5 at a time and blanch them 2-3 minutes, two if very ripe, 3 if less ripe.  Allow to cool somewhat before peeling.  I like to do that over a bowl to catch the juices as I slice each peach. Or just use a potato peeler and slide off the skins. Slice thin and you are ready to use the peaches! If they are quite ripe this works well. Less work, less heat in the kitchen.

Don’t eat these tartlets hot; should be cooled to just warm if you like it so or room temperature or even a bit chilled. They were perfect, just like a big pie only tiny and making one individual dessert.  You could certainly serve them with vanilla ice cream.  And this recipe, like all peach desserts, works perfectly with fresh nectarines, bonus: no peeling required!

Sorry I have not been posting much lately; dealing with illness.  Makes it hard to focus on my blog but these tartlets were just too good to not blog about.

Angie’s GF Peach Crumb Tarlets: makes 7

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

———————

You will need 7 deep dish 4 inch tartlet pans if you make them all at once. I actually froze my dough and made the second batch of 3 a day later. Adjust the filling to the number of tartlets you are baking.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

6-7 cups sliced fresh peaches, peeled and cut in thick slices, place in medium bowl

Mix with:

½ cup sugar

1/4 cup quick tapioca

Notes: I made it in two parts; used 7-8 smaller peaches for each batch. Adjust the sugar and tapioca accordingly.  Let the filling stand while you prepare the crust. This is important so the tapioca can soften and absorb some juices before baking.

Construction: Break dough into 7 small equal balls.  Roll out each tiny crust in a pie bag or between the two sheets of wax paper, try to get the thickness even and somewhat thin, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Or not; I left mine kinda rough but it worked! Place the crust lined pans on a baking sheet with a rim to catch any spills. Fill each tartlet with fruit mixture after you have the crumb topping ready to go. Fill to a tad less than the top edge of the crust.  Do not overfill; they will bubble and spill if you take the filling right to the top edge.mass upload 8-22-16 560

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. If you let them go extra long you get big fat crumbs for when you want that look, they work great!

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of each tartlet with crumb mix; use as much as you like.  I didn’t measure; just sprinkled until the fruit was barely visible through the crumbs. Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 400 degree oven for 35 minutes until bubbly and the crumb crust is light brown.  Cool at least 1 hour before serving at room temperature.  I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for ten minutes before filling it with the fruit.  I have a bottom heat pizza style oven which gives me perfect pie crust so I don’t ever have pale pie crust. This is a big benefit of having this type of oven; it is a two oven range with a full sized lower oven.

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Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour

1/3 c tapioca flour

Note: the crust and crumb recipe are out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine.

First published in Summer 2016. No changes to recipe in this posting.

 

Rhubarb Peach Pie, Yeap…It’s Doable!

 

Generally, my rhubarb is done long before I see fresh peaches in my neck of the woods. Not that I actually live in the woods. Just happen to like that idiom and it fits.  I think the peaches I bought at Bechdolt’s Orchard were imported from the Carolinas and it is the end of picking my rhubarb but they came together beautifully in this lush pie.  I was kinda curious how these two fruits would taste in one pie: in one phrase: lush and delicate. It is a version of my rhubarb custard pie.

It goes together rather quickly especially if you have a stand mixer and had leftover crumbs in the fridge as I did. Suggest you use a  potato peeler to cut the skin off the peaches and sliced them on the thin side. Saves the effort of hot water bath poaching which is kinda hot; you will only need 3-4 peaches depending on their size.

This pie is for all the pie lovers who love a fat slice of juicy homemade pie!

Rhubarb Peach Custard Pie

Crust:

1 c plus 2 Tbsp. brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions:

Mix dry crust ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and lemon juice.  Mix briefly until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.  Then roll out and put on the parchment lined pan; put back in the fridge while you prepare the filling.

Filling:

4 cups chopped rhubarb (use 3 if your pan is 9 inch)

2 cups fresh peaches, sliced and sprinkled with 1 Tbsp. fresh lemon juice

2/3 cup sugar

¼ cup tapioca flour

¼ tsp. cinnamon

Sprinkle nutmeg

Zest of ½ a lemon, optional

Mix all dry ingredients; pour over fruit and stir up and pour carefully into crust that you rolled out and placed into a 9 or 10 inch pie pan.   Top with the following custard mixture you beat in a small mixing bowl:

2 eggs. 1/3 cup whole milk, ¼ tsp. almond extract.

Then top with crumbs:

In stand mixer: ¾ cup brown rice flour mix, ½ cup sugar, ½ tsp. xanthan gum and 1/3 cup cold butter cut into six chunks. Mix until the butter is in fine crumbs well blended with the dry ingredients. I use about half a batch of crumbs on top of my crumb pies; you can use as much or as little as you like. Don’t press on them; just lightly sprinkle over top of fruit mixture.

Bake at 375 degrees for about 55 to 60 minutes; should be bubbling and lightly browned. Let cool and set for at least 2 hours before cutting.

rhubarb peach pie just out of oven

rhubarb peach pie sliceBrown Rice Flour Mix (same as King Arthur basic gf blend you can buy at Giant)

2 c brown rice flour

2/3 c potato starch – not potato flour!

1/3 c tapioca flour

The crust recipe is from Annalise Roberts great cookbook, GF Baking Classics, Second Edition.

Pavlova: A Symphony of Delish!

My sister Elaine makes this dessert all the time. It is a specialty of hers. I think it is her go to company dessert when nothing else comes to mind. When she first described it I was not impressed. I wasn’t even looking forward to it at our family dinner party she throws every summer when I come up to visit. So I was surprised when I bit into my slice of it. Clearly this is a case of the results being far more than a simple sum of the ingredients. It is light, sweet, airy, fruity and basically melted in my mouth. I have had it at her house many times and have made it a few times myself. It is easy to construct and it can be varied in the fruit topping.

The old school classic topping is fresh passion fruit. Elaine mostly serves it with sliced fresh strawberries, perfection! It is decent with blueberries too. I once used a mixture of ripe summer fruits; peach, nectarine, blueberries, mango and kiwi. That was really memorable. Ripe local strawberries would be super tasty too. Go with what is ripe and flavorful when you are shopping for fruit. I used blueberries and raspberries for this latest version but you decide what works for you. No canned fruit though, only fresh will do.

My sister got the recipe from Food network – a 1999 recipe. It is naturally GF so no one will ask where the wheat is! Don’t leave out the red wine vinegar; totally necessary.

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Slice today; sorry it is on a paper plate but it  was luscious!

Pavlova

Ingredients:

1/2 cup egg whites at room temp (about 4-5 eggs)

1/8 tsp. cream of tartar

1/8 tsp. salt

1 cup granulated sugar

1 1/2 tsp. cornstarch

1 Tablespoon red wine vinegar

1/2 tsp. vanilla extract

1 1/4 cups heavy cream

2 T light brown sugar packed or white sugar

1 pt. fresh strawberries for top, sliced and 1 cup fresh blueberries

or 3-4 oz fresh raspberries and half a pint of blueberries

or 2 sliced ripe peaches and some raspberries or blueberries

DIRECTIONS:

Preheat oven to 350 degrees

In a mixer fitted with a whisk attachment whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar and vanilla and continue whipping until stiff, smooth and glossy, about 7-8 minutes more.

On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a 9 inch circle in diameter. Line the sheet pan with the parchment, pencil side down (you should be able to see the circle). Spoon the egg whites in the circle, using the back of the spoon to smooth the top and sides of the disk. Make it high rather than wide; it will settle after baking. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and slightly cracked on the top and the surface is highly browned to the color of a latte coffee, about 45 minutes more. Turn off the oven, prop open the oven door, and let it cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.

Whip the cream and brown sugar (sometimes I use white sugar) until stiff. spoon it in the center of the cooled pavlova and spread out to within 1/2 inch of the edge, arrange the slices of strawberry in the middle. Sprinkle the blueberries around the edge of the strawberries. To serve, slice into wedges with a serrated knife.

So make a pavlova and make everyone happy; it is beautiful to look at and even better to eat. Enjoy!

Originally published July 2014. Recipe slightly changed, minor editing to text.

Strawberry Baked Alaska Pie

Remember baked Alaska? A fancy frozen dessert from the 70’s? Made out of a round layer of yellow cake topped with a mound of ice cream and then covered with a thick layer of meringue which was briefly baked in the oven to brown the meringue lightly. Well, this is 2018 and we have improved that to the Baked Alaska Pie! I posted a recipe for it in April using a gingersnap crust.  My family was crazy for it.

This time I am using a pre-made graham crust, strawberry ice cream and the traditional meringue topping. It’s a better balance of flavors than the old baked Alaska because the pie crust is ¼ the thickness of the layer of cake in a standard baked Alaska so it is just a touch of crust. The strawberry ice cream pairs with that more traditional graham cracker crust exceptionally well. My guy was pretty impressed with the look of it when I pulled it out of the freezer to serve dessert. I am betting chocolate ice cream would be crazy good too! Next version…

This is remarkably easy to do but you must have patience as there are several steps and a lot of chilling in the freezer. You will be rewarded with an impressive looking dessert although it can get kinda sloppy when you serve it especially if you didn’t chill it again after the meringue browning step. Which I kinda did when I made this pie; it was late and we couldn’t wait; only chilled it 10-13 minutes…..still delish!

Baked Alaska Pie, Strawberry version – serves 6-8

Ingredients

Pre-made gf graham cracker crust

Most of a standard big carton of strawberry ice cream

5 egg whites, room temp.

½ tsp. cream of tartar

Pinch of salt

1/3-1/2 cup granulated sugar

Directions:

Let the ice cream warm a few minutes so it isn’t rock hard and is easily scooped.  Fill the pie crust with the ice cream; spread it to cover evenly and mound it slightly.  Put in freezer for 2 to 3 hours.

Make the meringue: put the room temp egg whites in a mixing bowl, add the salt and the cream of tartar. Beat until it is in soft peaks. Add the sugar a spoonful at a time while it beats to the stiff peak stage. It should be glossy and hold a stiff peak of curled meringue. Get the pie out of the freezer and quickly mound the meringue over the pie making absolute sure you cover every bit of ice cream with lots of meringue which will act as insulation.  Chill for 2-4 hours in freezer. Heat oven to 400 degrees. Slide the frozen pie in for 6-8 minutes until lightly browned, return to freezer for 30-60 minutes. You can serve it immediately but it will be a bit squishy; best to chill it again. Cut into wedges with a sharp knife and dig in. Enjoy!

strawberry pie slice

A bit squishy as I only chilled for 10 minutes after browning; couldn’t wait to enjoy it!

 

strawberry pie cut

Messy but totally nummy good!

Strawberry Shortcake….the Real Deal!

strawberry shortcake

Strawberry shortcake is a classic and no one turns down a slice of it at at a family gathering. I am not sure where I got the gf shortcake recipe; maybe my old Bette Hagman Gourmet Cookbook. I used to make shortcake a lot when I could still use all purpose flour but my gf biscuit version is pretty tasty. But there is one thing, you gotta make it with the best freaking strawberries you can find.  None of those ultra firm ones with whitish cores that are shipped in from far away.  You need juicy ripe scented red berries that are served over a gluten free short bread.  Yes, my local season is done but it can be done with other than local produce – the riper the better and it will taste great!

My mom always made a gorgeous version of strawberry shortcake. When I was a kid she would serve it as an entire meal.  I have done that and it is kinda cool.  Pre gluten free I generally made a huge oval biscuit with a smaller topping biscuit that I split off and buttered the split area before topping with berries and the smaller biscuit and topped with more ripe berries and a pillow of softly whipped heavy cream.  Oh berry perfection!  Now I bake it in two separate pans but the construction of the final product is the same otherwise. The pictures on construction are a couple of years old but the process is the same; just made some this past weekend; came out perfect.

Mom’s Strawberry Shortcake, GF2.3

Biscuit dough

1 cup white rice flour

2/3 cup potato starch flour

4 tsp. baking powder

1 tsp. baking soda

2 tbsp. sugar

½ tsp. salt
½ tsp. xanthan gum

6 tbsp cold butter

1 medium egg

2/3 cup buttermilk

2-3 tsp. sugar (optional)

2 tsp. soft butter

Other ingredients:

2 quarts ripe strawberries

½ cup sugar

2-3 tbsp. Karo light syrup

1 cup heavy whipping cream

½ tsp. real vanilla

2 tbs. powdered sugar (if you like your cream sweet)

Directions
Heat oven t0 400 degrees. Mix the dry ingredients in a medium mixing bowl. Cut in the cold butter until it is small pebbles.  Add the egg and most of the buttermilk.  Mix with a spoon; add rest of buttermilk if you need it.  It should be a bit sticky, don’t over mix; just until dry is blended in.  Spray the inside of an eight inch cake pan and a 6 inch cake pan with cooking spray.  If you don’t have a small pan just use two 8 inch ones.  Pat ¾ of the dough into the 8 inch; make it about ¾ to 1 inch thick and try to smooth the top and side edges a bit.  Put the rest of the dough in the smaller pan and do the same smoothing.  Make that one ½ to ¾ inch thick.  Optional: take 2-3 tsp. of granulated sugar and sprinkle it over top of them. I think it gives a great finish to the shortcake. Bake them about 20 to 25 min; the smaller one should be done in 20 minutes; a golden light brown. Set on a cooling rack for a few minutes.

While it bakes, get the berries ready.  Hull 2 quarts of fresh ripe berries.  Place them in a glass mixing bowl; chop through them a few strokes with a sharp knife.  Add ½ cup sugar and about 2-3 tbsp. Karo light corn syrup to the berries.  Stir well and refrigerate until the shortcake is baked.  You could do this berry preparation up to two hours in advance.  No more or they will start to disintegrate.

Place the fairly hot bigger layer on a large platter, one big enough to hold the shortbread and still have room for a generous overflow of strawberries. Butter lightly if you wish.  Top with several big spoonfuls of berries.  Don’t worry if there is juice in the berry bowl; there should be; melted down sugar and Karo syrup with berry juice will give you a delish berry liquid.  Top with the second smaller biscuit and then more berries.   Cut into chunks.  Top with freshly whipped cream; beat a cup of heavy whipping cream until it is softly whipped.  Add ½ tsp. vanilla and ¼ cup sugar if you wish it sweet.  Be sure to pour the berry juice over your shortcake; it soaks in and adds to the strawberry experience.

My dad liked to pour unbeaten cream over his shortcake. My mom usually set out the whipped cream, a jug of cream and some whole milk so you could chose how to finish off your personal shortcake.  I might add that I grew up on a farm so this was raw milk from grass pastured cows; fantastic cream equaling a freaking perfect shortcake topper.  We also grew our own berries; no chemical sprayed on them ever.’

Notes: Karo is sugar syrup; I know, I know its not very healthy but it is only a bit and it improves the berries to have some. Just do it. And while I am being bossy: please use real whipped cream. So easy to make and if you are going to the trouble of a scratch shortcake you need the real deal topping. It is hugely worth it.  I actually stored some whipped cream in the fridge overnight and it was still decent the next day although the texture is a bit softer than it originally was. Strawberry shortcake is a decadent treat but honestly no more so than a sundae you get at an ice cream place. SO go ahead and indulge. Enjoy!

shortcake, one serving

If there is any left over it makes a great breakfast the next morning!

Originally published in June 2014. Minor text changes this time.

Rhubarb Crisp For Dessert…or Breakfast.

It’s still rhubarb season, at least at my house and garden! The last three desserts I made were this recipe. It was super easy and super yummy. I swear it tasted like there were cherries in there! My brain can hardly believe I never made rhubarb crisp; make apple crisp all the time in the fall and winter…so glad I tried it this spring. Hence, my sharing of this tasty quick dessert with you.  Makes a yummy breakfast too!

It keeps about 3 days depending on humidity. I have a glass baking dish with a plastic lid for keeping things fresh; works great.

Notes; any gf flour blend will do, I use King Arthur blend.  You can use sliced or slivered almonds. Or no nuts! Tried it with both nuts and I prefer walnuts.  I think the walnuts add a hint of cherry flavor to the result. But great with no nuts too…

Rhubarb Crisp

Ingredients

Fruit layer

4-5 cups rhubarb cut into ½ inch bits (I do 5 cups)

¾ cup sugar (could use up to a cup if you like it sweeter)

¼ cup tapioca starch (or cornstarch if you chose)

3/4 tsp. cinnamon

Topping

½ cup gf flour blend

1 cup gf oats (not quick ones!)

½ cup brown sugar

½ tsp. cinnamon

¼ cup brown sugar, not packed

¼ cup butter, cold

½ cup walnuts (optional)

DIRECTIONS:

Heat oven to 350 degrees. Spray inside of 8×12 glass baking dish; any dish roughly that size will do. In a large mixing bowl dump all the dry ingredients; sugar, starch and cinnamon. Mix a bit; add rhubarb, mix well. Dump into baking dish.

Dump all dry ingredients left except nuts into bowl of stand mixer, blend briefly. Add butter which you have cut up into about 12 or more tiny bits; a few cuts with a knife do it quick. Blend a minute or so until you can’t see the butter. Add nuts. Pour over the rhubarb. Bake on middle shelf for 35 to 40 minutes; the thicker the layer of fruit is the longer it takes; you want it bubbling and the top lightly browned. Let cool at least 15 or 20 minutes.  Great with vanilla ice cream or plain Greek yogurt on top. Store with a tight lid on top. Enjoy! rhubarb crisp in dish

Rhubarb Custard Crumb Pie, Oh My!

Rhubarb is starting to get plentiful so it was a good choice for my first adapted gluten free pie recipe years ago. This is my favorite rhubarb pie and my go to recipe for a great spring dessert.

 

This is an easy pie even though it has several steps.  I store any leftover crumb mixture in a sealed container in the fridge; keeps a few weeks.  It is different from the usual rhubarb pie because the texture is a bit closer to a crumb cake, no wet, slimy texture and no ultra sour flavor.  I think this new version tastes as good as it did when I made it with wheat flour.  This GF crust will work for any pie you wish and the GF crumb topping is great for any crumb pie topper.  What I am giving you is my mixture of three recipes with some small modifications over time to create my first GF pie recipe.  I know it has several steps but each one is easy and you can use these crust and crumb recipes for other pies.

I like it because it has a great texture and the flavor is complex but subtly rhubarby.  It isn’t really soft or all that custardy but more cake-like in texture. It is a game changer of a rhubarb pie. I promise you that!

Angie’s GF Rhubarb Custard Pie

Crust:

1 c plus 1 tbsp brown rice flour mix (recipe for blend at bottom of pie recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

——————

Spray a 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice. Do not leave out the juice; it is critical to the crust texture and structure!  Mix until it comes together into big chunks.  Shape the sticky mess into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you chop the rhubarb into ½ inch chunks.

rhubarb

My sister Karen bought me one of those pie crust plastic bag thingies; has a zipper around the edge.  I love it; it works better than wax paper which can get soft and torn as you roll out the crust.  King Arthur Flour sells them on line. I highly recommend you get one for making pie crusts from scratch especially gluten free crust.   Or just use a sheet of heavy duty plastic! Strong enough to work with the rolling pin better than wax paper.pie crust bag

Filling:

4-5 cups cut up fresh rhubarb – place in medium bowl

Mix with dry mix made of

2/3 – 1 c sugar (depends on how sweet you like your pie) I go with 2/3 cup

¼ c brown rice flour mix (see below recipe)

½ tsp nutmeg

Sprinkle cinnamon

Roll out pie crust between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with dry rhubarb mix.  Pour the following wet mix evenly over this mixture:

Wet mix: 3 eggs beaten lightly with 1/3 c milk (not skim), and ¼ tsp almond extract.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of the pie with the crumb mix; use as much as you like.  I like about 2/3 of the mixture.  Up to your personal taste… It sinks into the rhubarb and wet mixture to create an almost cake like texture and the crumb crust adds lots of sweetness and eye appeal.

Bake in a preheated 375 degree oven for 55-60 minutes until bubbly and the crust is light brown.  Cool at least 2 to 4 hours before serving at room temperature.

Brown Rice Flour Mix (same as King Arthur’s Basic Blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

This post was originally published in the late spring of 2013.  I revised it somewhat since then.  I have made this pie many times in past years to rave reviews.  One of my friends had it for dessert at my house and said it was the best pie she had ever eaten, gluten free or not!  Spring is rhubarb season.  Go forth and make pie!