I made this mixed berry pie for Thanksgiving. It was an improvised recipe - a combination of a few different ones I found online, plus my own gluten-free twist. It was so good! I have big plans to make it regularly for snacking. Why not?
The filling: thaw three different types of frozen berries (1 bag each), mix in a pot over medium heat, add 1 cup sugar, 3 healthy dashes of cinnamon, 1 teaspoon of grated nutmeg, 2 heaping tablespoons arrowroot flour, 2 teaspoons xantham gum. Pour into your gluten-free crust (I used frozen). There will be plenty left over, which I ate straight from the bowl while waiting for the pie to bake. You can also put it over vanilla ice cream or your morning oatmeal.
Decadent oat crumble: 1 cup of whole oats, 1/2 cup dark brown sugar, 6 tablespoons arrowroot flour, 8 tablespoons unsalted butter, grated nutmeg, 1 teaspoon of salt. Mix with your hands. Sprinkle clumps evenly over the top of the pie. (I didn't use oats labeled as gluten-free, but they do exist.)
Bake at 400 degrees F for 35-40 minutes, until top and crust is lightly browned. Let sit for 15 minutes. This pie is delicious. Creating perfect slices can be a challenge, but it's all going to the same place.
