What comes to mind when it comes to thanksgiving?

My thoughts are, it’s that amazing time of year where family and friends get together and consume an obscene amount of calories. And I mean obscene!! I recently read an article that the average person will consume 3,000 calories on thanksgiving day! 3,000!? That’s more than most people would consume in two days, let alone one meal!! Wowzers.

I have to say I fall into this glorious eating fest along with so many others. You’re eating and talking, eating and catching up, eating and trying this dish & that dish and noshing on your favorite dishes and then oh my the dessert after you are so stuffed and can not breathe but must try at least a little of EVERYTHING! Whew I’m full just writing about it lol.

My contribution to every thanksgiving I go to, is to bring the gluten-free dishes. So this year my husband prepared the gluten-free stuffing. I cooked two pies; blueberry and apple. They came out incredible and anyone who says they can tell the difference between GF and non-GF is out of their mind!

Gluten Free Blueberry Pie

INGREDIENTS:

3/4 cup of white sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1/4 cup of cold water

1/2 teaspoon ground cinnamon

1 tablespoon of butter

5 cups of fresh OR frozen blueberries

1 tablespoon of lemon juice

1 teaspoon of lemon zest

1 gluten free pre-made pie crust (I used Mi-Del graham cracker crust)

3/4 cup of light brown sugar

3/4 cup of gluten-free flour

1/2 teaspoon of ground nutmeg

1/3 cup of butter; chilled and cut into small pieces

DIRECTIONS:

1. Preheat oven to 425 degrees F

Blueberry Filling instructions

2. In a saucepan over medium heat, combine sugar, cinnamon, cornstarch, salt and water until smooth.  Add 3 cups of blueberries.  Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

3. Remove from the heat.  Add butter, lemon juice, lemon zest and remaining blueberries. Stir until butter is melted.

4. Pour berry mixture into the pie shell.

Crumble Topping instructions

5. In a small bowl mix together the brown sugar, GF flour and nutmeg

6. Next mix in the chilled butter and cut it in with a fork or other tool (hands work) until you have a course crumbly mixture.

7. Sprinkle the crumble topping all over the top of the pie

8. Bake for 20 minutes, and then reduce the heat to 375 degrees F and bake for another 20 minutes. If you use frozen blueberries, add another 10-15 minutes of baking time.