Why Gluten Free? I'm lactose intolerant and have become increasingly sensitive to all sorts of foods. The reality is that even if you're not gluten intolerant, wheat products can be harder for your body to digest, causing some undesirable side effects. If you would like to learn more about gluten and gluten sensitivities, Udi's website has some great information and a list of additional resources.

My greatest hesitation to minimizing my gluten intake has been not knowing of delicious alternatives for staples like bread, cookies, and other treats.  My fears were put at ease when I was introduced to Udi's products at the BlogHer '12 conference a few months ago.  I had a sandwich on their Whole Grain Bread and couldn't believe it was hearty and tasty. I couldn't stop raving about it!

As a follow up to the conference, I received some additional Udi's products to try and was given the challenge of using them to create a gluten free dessert. I put the creative thinking cap on and finally came up with a pie recipe. I used a package of Udi's Snicker Doodle Cookies for a pie crust and Udi's Vanilla Granola for a streusel pie topping. The hardest thing about this recipe was resisting the urge to eat the cookies! If you put these Snicker Doodle Cookies out for guests, they would have no reason to think that they were gluten-free.  Sames goes for all of the other Udi's products I've tried including breads and muffins.

If you enjoy the fall flavors of cinnamon, sugar and pears this pie is for you! I tried to cut back on sugar usage but you can reduce it even further. I'd love your feedback if you end up making it, but remember, I'm not a baker by trade so please be kind :)
Pear Blackberry Pie

For the Crust:
1 Package of Udi's Snicker Doodle Cookies
1/4 Cup of Butter, melted

Use your food processor to crumble the cookie into crumbs. Add the melted butter and process until well combined. [Alternatively you can crush the cookies in a resealable bag using a rolling pin and then mix with the melted butter in a bowl]. Press the cookie-butter mixture into an 9 inch pie plate and let it set in the refrigerator for at least an hour. 

The Filling:
3 Bosc Pears, pealed, cored & sliced
6 oz Package of Blackberries, washed and cut
1/3 Cup Sugar
1 Tablespoon of Lemon Juice
1 Teaspoon of Vanilla Extract
2 Tablespoons of Rice Flour

In a large bowl, toss the pears and blackberries with sugar, lemon, vanilla and rice flour. Let the mixture sit for 30 minutes so that the natural sugars can emerge. 

Streusel Topping:
3/4 Cup of Udi's Vanilla Granola
1/2 Cup of Rice Flour
1/4 Cup of Sugar
1/2 Cup of Chopped Pecans
1/2 Cup of Butter, Cold and Cut into 1/4 inch cubes
1 Tablespoon of Milk

When your filling and crust  have set sufficiently, preheat your oven to 400 degrees and get your streusel topping ready.  Combine the granola, rice flour, sugar, pecans, butter and milk in a bowl.

Pour your filling onto the cookie crust. Don't overfill or it will bubble over in the oven. Also, don't feel the need to use all of the liquid or your pie can get too mushy. Once the filling is in, top with the streusel filling and distribute evenly. 

Bake the pie, uncovered, for 35 minutes or until the filling bubbles and streusel topping is golden brown.

Cool for about 30 minutes on a cooling rack. Slice it up and enjoy!

I received free Udi's products for the purpose of this review, but received no other form of compensation. The recipes and opinions herein are my own.

Oct 29, 2012 Posted in | , , , , , | 5 Comments »

One Responses to "Udi's Gluten Free: Pear Blackberry Pie"

  1. Jo-Lynne Shane says:

    That looks wonderful!!!

  1. Eric D. Baca says:

    I will be coming over this weekend to try it! ;)

  1. Unknown says:

    yum!!! snicker-doodle crust!!!!

  1. Sabz says:

    i've neverrr heard of udi! meh! :(

  1. Unknown says:

    Yummy! Great recipe. I've been thinking of transitioning to a gluten fee diet so this gives me hope ;)

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