This is the very first pie I made after being diagnosed with celiac disease. It’s fruity and sweet, but ginger and a bit of cracked black pepper give it the tiniest of kicks.
I grew up eating fruit pies my uncle made in his bakery, or that my mom made at home. We were the kind of family that had dessert every night after dinner, and all summer long it was pie after pie after pie. Peach pie was my favorite, followed closely by sour cherry.
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black pepper, brown rice flour, buttermilk, cinnamon, dessert, egg, ginger, gluten free, kosher salt, lemon juice, mochiko, nutmeg, oven, peaches, sugar, tapioca starch, time: 2 - 3 hours, unsalted butter, white rice flour, xanthan gum