On a much more cheerful note I think you're going to love my latest pie, inspired by the one I made for the Adopt a Gluten-free Blogger. That caramel looking texture, somewhat like a pecan pie (yes, pecan pie is next on my list, by the way!) is not corn syrup or any other kind of refined sugar, but soaked dried fruit. And oh is it heavenly! Cheers!
Cherry Almond Pie:
Add to bowl:
7 dates, pits removed
Cover with 1 and 1/4 cups of water, and soak over night.
In the morning, add to two separate bowls:
1 cup dried red sour cherries (my absolute favorite, though another variety would work too)
1/2 cup slivered almonds
Cover each with water and soak for 1 hour.
Rinse the almonds in fresh water and strain.
Strain the cherries.
Set the oven to 400 degrees.
Add the dates, prunes, and their soaking water to the blender and puree.
Pour the liquids into a bowl and add:
10 drops of vanilla creme liquid stevia
1 tbs coconut flour, sifted
Add the cherries and almonds. Stir.
Pour into pie dish, well greased with coconut oil, and dusted with any gluten-free flour. I used brown rice flour.
Bake 20 to 25 minutes. You want the natural sugars in the fruit to caramelize some, but not to burn.
Chill in the fridge a few hours before serving.
Top with my Vanilla Pudding and garnish with a fresh cherry.