I have a confession to make. Rylee is no longer gluten-free. Wow! It seems so strange to write that. Whenever I've heard people say they got a food back, I'd be 1. jealous & 2. wonder how the heck did you get so lucky? I honestly wasn't sure if we'd ever see the day of foods returning. However, in the last year we've seen a lot make it to the 'we can try these' list. I have to admit, I've been pretty hesitant to try new foods. I never know if they'll cause a flare-up or a less obvious reaction & we'll end up regretting the reintroduction.
In the past six months or so, as I've seen his body grow, & overall, appear healthier, I've been more willing to tackle that 'we can try these' list. It's been very worth it. Most recently, we successfully crossed wheat of the list. Ry was gluten-free because he has always tested intolerant to wheat & either oats or rye at some point, so it was easiest to just eliminate gluten altogether. Plus, I know gluten can be inflammatory, & I didn't want to wonder if gluten was the possible culprit of his severe eczema. However, there has been absolutely no change in his health since reintroducing wheat. I have to admit, it's pretty damn exciting.
When you can't even count your child's allergies & intolerances on both hands, it's an amazing feeling to get foods back. In addition to wheat, beef & chicken did not show up on his last allergy test. Those have also been successfully reintroduced. They were both IgE allergies (type I), whereas wheat was a IgG allergy (type IV). It is strange not worrying about gluten/wheat. Those evenings when I wished I could've made a pizza real quick are no longer existent (okay, there's no cheese on our pizzas, but they still taste good!). Reading labels & seeing in bold letters contains: wheat, no longer matters. & pie. Yes! Sweet, delicious pie. I can now use my mom's tried & true pie crust recipe. While I had a great gluten-free pie crust recipe that I used for both dessert pies & turkey/venison pot pie, the simplicity of my mom's crust is nice. I sort of feel like I'm bragging here, & I'm sorry, but I just feel like we finally have a food in Ry's diet that makes things 'easy.'
When you can't use dairy, wheat or eggs, it makes it a bit challenging. There should be some unwritten allergy law that says you can only be allergic/intolerant to one of those, not all three! But if you are, you make do- we always have.
Now on to the recipe. Salmonberry pie. It was delicious & lasted mere hours in our household. Ry & I picked the berries yesterday, while my other two slept in the car. I have a feeling their naps during our berry picking time allowed us a successful harvest. We picked some of the biggest berries I have ever seen. I should've gotten a picture, if we find some more that size I will. I told Ry if we got enough berries, we could make a pie. He must've really wanted that pie, as he only ate a few berries from our bucket, I was shocked! I didn't strain the seeds out of these guys, but I did soak them in some water, to clean them up & get any mysterious berry inhabitors out of them. I also made it last night & we didn't eat it until this morning- pie for breakfast, yes please! It had plenty of time to set, so I'm not really sure how long it would need otherwise. The boys were trying to get into it straight out of the oven, but it was a bit jiggly.
Salmonberry Pie Filling
4 cups salmonberries
1 cup sugar
1/3 cup cornstarch*
1 teaspoon vanilla
1 tablespoon lemon juice
1 pie crust (recipe below)
1. Preheat oven to 375.
2. Mix together all filling ingredients & let sit in bowl, while you prepare your crust.
3. For crust, mix together all ingredients, until it comes together in a ball.
4. Roll out into a thin piece of crust & place into a pie pan (this recipe is enough for one crust, which you can see on my topless pie, is all I made last night).
5. Poke the crust with a fork & bake for about 4-5 minutes.
6. Pour filling into pre-cooked pie crust & bake for about 35-45 minutes.
7. Remove pie from oven & let set for about an hour, if you can wait that long!
1 cup flour
1/3 cup shortening
ice cold water, as needed
*note: you could try arrowroot or tapioca starch in place of the cornstarch, if you are corn-free.