Gluten-Free Lemon and Ginger Macerated Mulberry Cobbler Pie

Not overly sweet, this foraged mulberry cobbler pie is gluten-free and is baked and served in a cast iron skillet.

The Story:
Yes, “Gluten-Free Lemon and Ginger Macerated Mulberry Cobbler Pie” is a mouthful, but that’s what this is. The crust is gluten-free, the mulberries have been macerated overnight in lemon juice, zest, and grated ginger. Then it’s baked in a cast iron skillet, which makes the crust is crispier and causes this dessert to toe the line between a pie and a cobbler.

I chose to macerate the mulberries as they aren’t as sweet as typical berries. Well, they’re not typical anyway, seeing how’s they grow on trees and not on bushes or suckers like blackberries, blueberries, strawberries, raspberries and the other usual berry suspects.

Mulberries came in season in my part of the world recently and not one to let food fall to the ground go to waste, I went out a couple three times to get some free mulberries. I’ve made this as well as trying my hand at a mulberry extract. In truth, I’m trying more than just mulberry extract, but we’ll have to see how all of my experiments turn out.

Meanwhile, we thoroughly enjoyed this mulberry cobbler pie and I barely got a second piece, it was gone so quickly.

NOTE: Both the crust and macerated mulberries should be prepared the day before baking

The Gluten-Free Crust:

Gather your tools. You’ll need:

1. measuring cups 2. measuring spoons 3. zester 4. mixing bowls 5. plastic wrap 6. sharp knife 7. rolling pin 8. parchment paper

Gather your ingredients. You’ll need:

1. brown rice flour 2. tapioca flour 3. potato starch 4. xantham gum 5. almond meal 6. lemons 7. vegetable shortening 8. granulated sugar 9. sea salt

Gluten-Free Pie Crust Ingredients:
adapted from Artisan Cheese Making at Home by Mary Karlin
1 and 1/2 cups brown rice flour
1/3 cup tapioca flour
1/3 cup potato starch
1 teaspoon xantham gum
1/4 cup almond meal
1 and 1/2 teaspoons granulated sugar
1/2 teaspoon salt
zest of 1 lemon
1/2 cup vegetable shortening
~3/4 cup of ice water

Gluten-Free Pie Crust Directions:
Mix together dry ingredients (brown rice flour to salt) and then zest a lemon into mixture and stir. Using a pastry blender, cut in shortening until dough is crumbly. Add in water and work dough with hands until it sticks together. On plastic wrap, press dough into a disc about 6-8 inches in diameter. Wrap completely with plastic wrap and refrigerate for at least 4 hours, but overnight is optimal.

When dough has chilled for appropriate amount of time, heat oven to 350 degrees F.

The Lemon and Ginger Macerated Mulberry Cobbler Pie:

Gather your tools. You’ll need:

1. measuring cups 2. grater 3. measuring spoons 4. juicer 5. zester 6. container 7. cast iron skillet

Gather your ingredients. You’ll need:

1. mulberries 2. ginger 3. lemons 4. granulated 5. cornstarch

Lemon and Ginger Macerated Mulberry Filling Ingredients:
3 cups fresh mulberries, stems removed
1 tablespoon peeled and grated ginger
juice of two lemons
zest of one lemon

Next day:
1 cup granulated sugar
1/4 cup cornstarch

(optional) yolks of two eggs

Lemon and Ginger Macerated Mulberry Filling Directions:
The Night Before: Remove the stems from the mulberries and then place in shallow dish. Peel and grate fresh ginger, juice both lemons, zest one lemon, and sprinkle all over mulberries. NOTE: Zest for the other lemon should be used in the crust. Cover and refrigerate.

When ready to make the cobbler pie, heat oven to 400 degrees F. Using both a bottom and top layer of plastic cling wrap (this is the best way we’ve found to roll out gluten-free pie crust), toll out 2/3 of the pie crust dough and press into bottom and half way up the sides of the cast iron skillet. Then drain the lemon juice from the mulberries. Mix with granulated sugar and cornstarch. Spread out over crust. Cover with remaining 1/3 of pie crust dough.

Bake for 40 minutes or until crust is golden brown.

Optional: Brush yolks of two eggs over crust for a crispier, more golden crust.