date:Oct 11, 2018
isn't that miracle (unless you substitute gluten-free flour for white flour).
The end result is something more in line with a clafoutis than a pie. The fruit ends up embedded in a cake-like base. The main difference I see between crustless pies and a clafoutis is that a clafoutis adds some milk to the mix to make the inside a bit more custard-like.
If given the choice, I'd choose a traditional fruit pie with crust over one of these crustless pies, but I can see where a crustless pie makes sens