there wasn’t only chicken pot pie for pi day, we also had a quick cherry pie. normally, i’m a fruit pie purist and like to use fresh fruits to be sure the starch used for thickening is gluten free, but i really wanted cherry pie and it’s not cherry season.
i decided to celebrate pi day with a pot pie and a fruit pie. pot pie is a super simple dish to prepare, you just need a pate brisee (plain pie crust) and some stew that’s not too soupy as a filling.
with an eye towards turkey pot pie for dinner tonight, i made a double batch of pie dough yesterday. for thanksgiving dessert, i filled the dough with fresh cranberries, maple syrup, dried cherries, butter and a generous glug of cherry marnier liqueur. the finished pie was served with a dollop of creme fraiche.
this pie is adapted from a recipe in “Martha Stewart’s Pies and Tarts“. the pastry is a standard pate brisee and was made with Cup4Cup gluten free flour blend. i used Maker’s Mark bourbon instead of the brandy. i’ve made many versions of this pie over the last 20 years, it’s a holiday season tradition, along with my sweet potato praline pie, but this is the first time i’ve attempted a gluten free version. i must admit, i’m pretty darned happy with the finished product. the dough rolled out beautifully and it also works nicely with cookie cutters. i even made myself some cook’s treats of pie crust acorns from the extra pie dough, to nibble on.