Category Archives: pie

Just Peachy

Pie. I need pie.

Usually I make little individual pies in these amazingly cute small quiche pans. I like cute food, and I find small pans really adorable. Adorable food is usually more appetizing too.

But, once in awhile I need “regular” food.

The peaches are arriving at the farmer’s market and they are delicious. Easy to peel and really juicy. Time for pie.

Peach Pie

Filling:
  • 5 C peeled and sliced peaches
  • 2/3 C sugar
  • 1/3 C gluten free flour blend ***see note***
  • 1/4 teaspoon cinnamon
Crust:
  • 2 1/2 C gluten free flour blend ***see note***
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 C powdered sugar
  • 1 stick of butter (or replace with 1/2 C palm shortening)
  • 1/2 + C cold water

Blend the crust mix in a stand mixer until it makes a nice ball. Let it rest for 20 minutes and roll it out. I baked it at 350 for about 45 minutes, it might take longer in your oven to make it golden brown and bubbly. When it’s done, it’s done. Don’t rush. This list of ingredients makes both the top and the bottom crusts for this pie with plenty leftover for “pie crust cookies”-

*Pie Crust Cookies*

My mom’s favorite thing on the planet! – roll out leftover pie crust dough, cut into triangles, prick with a fork and sprinkle cinnamon sugar all over the top. Bake. Delish.

***NOTE*** ==This is the gluten free flour blend that I use for this recipe. I mix up a giant batch of this and just keep it in a big Tupperware bin in my pantry, and use it in place of “regular flour” in some recipes. Easy Peasy. Feel free to use whatever works for you. Buy it off the shelf at the market, or mix it up in your own kitchen. I am a big fan of whatever works. This works.

  • 2 cups Potato Starch
  • 1/2 C Potato FLOUR (not! the same as potato starch)
  • 1/2 C xanthan gum (this seems like a lot, it isn’t)
  • 1/4 C unflavored gelatin (Knox is the brand I use, I just open little packets until it measures what I need)
  • 8 C brown rice flour
  • 2 C tapioca starch
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Scrape the pan kind of delicious

Oh my. How to transform some berries from the farmers market and make the recipe from “chef camp” gluten free at the same time.

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Step 1:

Mix together in a bowl-

  • 4C blackberries from the farmers market- straight from the farmer himself
  • 1/4 C sugar
  • 2 T potato starch

 

Step 2:

Make the topping-

  • 1 C brown rice flour
  • 1/2 C potato starch
  • 1 tsp xanthan gum
  • 1/4 C sugar
  • 1/4 tsp soda
  • 1/2 tsp salt
  • 3 T organic palm shortening
  • 3/4 C cold coconut milk

Step 3:

Pour the berry mixture into an 8×8 baking pan, and layer on the topping mixture on top by dropping spoonfuls of it over the berries. Sprinkle with granulate sugar for extra pretty niceness.

Step 4:  Bake at 350 for 40-45 minutes.

mmmmmmm
where are the glutens? who cares.

Raspberry Pie

Pie. Who doesn’t like P-I-E? seriously.

So we had some festivities that seemed pie worthy, and made this pie. It was delicious.  You should totally make one. Really. It’s easy. Easy as pie. Ha.OCT09 034

  • 3-4 C raspberries (I used thawed, previously frozen berries)
  • 1 C sugar
  • 1 T lemon juice
  • 2 1/2 T tapioca pearls
  • 6 T potato starch

Mix these together well, and pour into unbaked pie shell, that used 1/2 of the crust recipe.  found here.

Top with another crust made from the other 1/2 of the dough, and crimp edges to make it fancy.

Bake at 425 for 15minutes, then turn the oven down to 375 for another 25 minutes.

Let cool. (if you can stand it) and even refrigerate it overnight to let the filling set up.

“Yum”

Pumpkin pie? No I don’t think so.

Can’t have eggs… can’t have gluten(wheat/rye/oats/barley).

However, I must have pie with Thanksgiving dinner.

The plan is to make this one. But I have to test it before I serve it for “real”.

Here’s what it looked like out of the oven. Actually LOOKS like a pie.

It did fall a little bit. and it’s not remarkable in taste while still warm. Right now it’s in the fridge to mellow out before I taste it again.

Vegan- yes. Gluten free- yes. Tasty????? maybe-I am reserving judgement on that… I don’t think it’s going to be as good as what I remember… but then nothing ever is. (and….see update below)

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Update:

NO!!! It’s just gross. Now it tastes like uncooked wacked out “pumpkin glue”. The pumpkin part and the spice part are fine. The TEXTURE is nasty. Don’t make this. I might monkey with the GF flour to make this more acceptable… but this was a definate NO. It’s that gross.

I let it sit in the fridge all afternoon to think about it’s fate. I threw it out. I feel better now.