Most traditional fruit pies are thickened with cornstarch or tapioca, both of which are acceptable in a gluten-free diet. The problem with pies is the wheat flour in the crust rather than the filling. But the recipes in this chapter will change all of that. The chapter begins with a few recipes for crusts you can use for thousands of recipes: Basic Gluten-Free Piecrust, Almond Piecrust, and Gluten-Free Graham Crackers you can use to make graham cracker crusts.

We then move on to some specific pies and pastries that are perfect for the holidays.