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Category Archives: Pies and Crusts

#apieformikey

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(I ended up using Glutino brand “oreos” for the crust and filled it with the simpler filling recipe I posted here.)


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Peanut Butter Pie

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*Update on recipe below

I’ve learned about a lot of other food blogs and “foodie” people via Twitter and online since I have started this blog. It sounds weird, but there is a whole online community of food bloggers out there and while I am way, way, waaaay, on the out-skirts of that community, I’ve learned a little about it, especially via Twitter.

I had never even heard of Jennifer Perillo until this past Monday. I logged into Twitter on Monday to see what was going on and kept seeing Jennifer’s name mentioned over and over again with condolences and sympathy-driven comments. I got curious. It turns out that Jennifer’s husband died suddenly of a heart attack on Sunday, leaving Jennifer and their two young girls behind. You don’t have to know a person to have that hit home hard and immediately have an ache for that person and family.

Amazingly, Jennifer has posted on her website since then with a very touching post about her beloved Mikey and his love for peanut butter pie. In his memory, on this day that is his memorial service, Jennifer is asking anyone/everyone to make a peanut butter pie and to share it with those you love. I want to make a pie. I don’t know Jennifer and I never met Mikey, but I have a husband and countless others I love deeply whom I need to stop and show love and to celebrate more often than I do. And, in honor of Mikey, I think we’ll show a little loving to each other over a piece of peanut butter pie.

Here is a recipe for a gluten free chocolate cookie that is needed for the crust of the pie. I haven’t made these yet and they look a bit complicated for mixing together the cookie flour mix, but I think once I get in there and start, it won’t be too bad. I’ll update this post if I find any short-cuts or a way to mix up just enough flour for this one recipe. Of course, you can pick up a package of gluten free chocolate cookies and use those.

Let me know if you make a peanut butter pie. Or, if your sweetheart or other loved ones who need to feel a little warm-fuzzie from you today have another favorite treat – make it for them and let them know you love them.

Gluten-Free Chocolate Roll out Cookies and cookie mix

This recipe is from Gluten Free Doctor and was recommend by Gluten Free Girl and The Chef.

Cookie flour mix
2 cups 250 grams brown rice flour
1 cup 161 grams white rice flour
1 cup 160 grams potato starch
2 cup 246 grams sorghum flour
1 cup 147 grams sweet rice flour
1 cup 116 grams tapioca flour
4 cups 855 grams organic cane sugar
2 tablespoons 34 grams baking soda
¼ cup 67 grams baking powder
1 tablespoon 21 grams salt

Chocolate roll out cookies
½ cup 113 grams unsalted organic butter
1 large egg
½ cup 40 grams cocoa powder
1 teaspoon 5 grams vanilla extract
2 ½ cups 475 grams cookie flour mix

Beat butter till light and fluffy.
Add the cookie mix and cocoa and continue to beat till well combined.
Beat in large egg and vanilla extract
Beat for one minute.  The dough will be pliable and thick.

Cut a 15” long piece of plastic wrap
Place dough in a log form down one side of the wrap.
Roll the dough into the plastic and refrigerate for 6-8 hours before using.
It can also be frozen at this point for slice and bake cookies.

When you want to roll and cut out the cookies, sandwich the dough between parchment paper.  Roll out to ½ inch thickness and cut out using cookie cutters

Bake at 350 degrees for 10-12 minutes till the cookies puff slightly and feel firm to the touch.

Here is the pie recipe directly from Jennifer’s site.

Creamy Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner’s sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

*Here is a link to another recipe for the pie filling that is quick and easy.

Rhubarb Pie

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Rhubarb Pie

I couldn’t help it. I made another pie.

Our dear friends gave us some rhubarb over the weekend and all I could think about was rhubarb pie – the one that my Mom makes; the one that her Mom made; and probably the one that her Mom made. My brother and I, when we were little, always called rhubarb pie “Candy Pie” and I get it. Colorful, sweet and tart – just plain delicious. My Mom and I decided that the filling should work just fine substituting cornstarch for the flour to make a gluten free version. (By the way, when converting flour to cornstarch, the ratio is 1 tablespoon cornstarch to 2 tablespoons flour.) And, we were right! If you haven’t had a rhubarb pie, you’re really missing out. Our family recipe is more of a custard version – rhubarb with a creamy, sugary egg filling. The flaky, buttery crust with the sweet and tart filling – it just tastes like summer! If you want to mix it up a bit, toss in some strawberries for another popular version.

I love to photograph food and recipes as I make them. I’m no Pioneer Woman and her food photography, but I enjoy it and it makes the recipes come alive. The photos I am about to share come courtesy of my hubby because it does add a lot of time to actually getting the food made when I take the photos myself. So, I enlisted his help and thankfully, he’s usually happy to “play” with me in the kitchen. 🙂

So, without further ado, here are the recipes for the pie crust I shared last week and for rhubarb pie via pictures and then typed out for your enjoyment.

 

 

 

 

 

 
The pie crust ingredients: Brown Rice flour mix, Sweet Rice flour, sugar, xanthan gum, salt, an egg, butter, orange juice.

 

 

 

 

 

 
Combine the dry ingredients in the mixer, and mix until combined. Add butter until it resembles a course meal.

 

 

 

 

 

 
Add in the egg and orange juice and mix at a low speed until the dough comes together. It shouldn’t be sticky. Form the dough into a ball and place on wax paper. (This smells SO good!)

 

 

 

 

 

 
Roll out the dough between two pieces of wax paper. (ok, this makes it SOOO easy to put it into your pie plate! Love!)

 

 

 

 

 

 

 

 

 
See? Just take off the top piece of wax paper and flip the rolled out dough onto your pie plate. Peel the other piece back and then style the edges however you like. (If your dough has gotten a bit warm, you might refrigerate it for a few minutes before doing this step because it can stick to the wax paper.

 

 

 

 

 

 
Don’t look too closely at my edges – I’m not very good at making them pretty or uniform. I poked the bottom a couple times and then pre-baked it for about 10 minutes like the fruit pie recipe states.

While this was baking, I made another batch of dough. I still haven’t decided if I should just double the recipe for the crust or if it should be made twice. Time-wise, I would LOVE to just double the recipe. Anyone out there know if it works out just as well to just double it? I sure with the cookbook had advice on that! I also stirred up the pie filling…

 

 

 

 

 

 
Very low maintenance as far as ingredients go: Rhubarb, sugar, cornstarch, eggs.

 

 

 

 

 

 

 

 

 
Beat the eggs until they are pale.

 

 

 

 

 

 

 

 

 
Add in the sugar and the cornstarch.

 

 

 

 

 

 
Beat until smooth and creamy.

 

 

 

 

 

 
Gently stir in the rhubarb.

 

 

 

 

 
Pour into pre-baked crust.

 

 

 

 

 

 
Top with second pie crust. Vent top crust with small slits and sprinkle with sugar (I forgot to do this – woops!)

 

 

 

 

 

 
Ta-da! Beauty, ain’t she? 😉

 

 

 

 

 
Don’t ask me how many pieces I ate after it was ready. I did enjoy this first piece with a nice hot cup of coffee. YUM!

So, those are the recipes via picture and now here are the written recipes. Please let me know if you give anything a try!

Traditional Pie Crust
*From Gluten Free Baking Classics 

1 cup plus 2 tablespoons Brown Rice Flour Mix
2 tablespoons sweet rice flour
1 tablespoon granulated sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
6 tablespoons cold unsalted butter (not margarine) cut into 6 pieces
1 large egg
2 teaspoons orange juice or lemon juice (I used orange)

  1. Spray 9-inch pie plate with cooking spray and dust with rice flour (I used the sweet rice flour).
  2. Mix flours, sugar, xanthan gum, and salt in large bowl of electric mixer. Add butter and mix until crumbly and resembling course meal.
  3. Add egg and orange juice. mix on low speed until dough ball holds together; it should not be sticky. Form dough into a ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (You can freeze the dough like this for up to one month; wrap in plastic wrap and then use foil as an outer wrap)
  4. Roll out dough between the 2 sheets of wax paper. If dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper, and crimp edges for single-crust pie.

To partially bake a bottom pie crust (for fruit filled pies like Cherry or Blueberry)

Preheat oven to 375. Bake pastry for 10 minutes. Remove from oven and fill and bake per recipe.

Rhubarb Pie

2 recipes Traditional Pie Crust (1 partially pre-baked, one for top of pie)
2 eggs
1 1/2 cup sugar
2 Tbls cornstarch
3 cups Rhubarb, cleaned and chopped

  1. Beat eggs until pale
  2. Add in sugar and cornstarch and beat until smooth
  3. Fold in rhubarb
  4. Fill pre-baked crust with filling
  5. Top pie with second pie crust and sprinkle with sugar

Bake at 425 for 20 minutes, then lower oven to 375 and bake for another 30 minutes.

*Sorry about some layout issues with the photos and text. I am having so much trouble with formatting photos in my posts. Anyone use WordPress and have any tips?

Pie Crust and Blueberry Pie

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Just a warning – you are going to want to bake a pie. And soon. Ignore the 100 degree heat. Well, ok, don’t do that if you don’t have air conditioning. That would be torture, although the deliciousness of the pie might off set the misery. Just saying.

As I look over this recipe again to share it with you, I am noticing something that would have been helpful to realize when I made my pie the other day and really explains so much. There is a very important note to the side of this recipe: “Makes ONE 8 or 9-inch pie crust or ONE 10-inch tart crust”. OH! So THAT’S why I didn’t have enough dough to make pretty crimped edges or a pretty lattice top. DUH. So friends, when you make this pie crust, don’t be like me. Don’t try to use one recipe to make a 2 crust pie – it’s only for ONE! I am very excited to make another pie and to give it the full amount of crust it deserves – my mouth is watering!

What the cookbook doesn’t say is if this recipe handles just being doubled to make two crusts, or if it’s advised to mix up the recipe twice. Right now, I am leaning towards just mixing it up twice. It’s recommended to pre-bake the bottom crust for fruit-filled pies, so it’s easy enough to whip up the second batch of crust for the top while the bottom crust is baking. It seriously took me longer to pull out the ingredients than it did to actually make the dough. So, here’s the recipe and I’ll share some tips and tid-bits afterwards.

Traditional Pie Crust
*From Gluten Free Baking Classics 

1 cup plus 2 tablespoons Brown Rice Flour Mix
2 tablespoons sweet rice flour
1 tablespoon granulated sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
6 tablespoons cold unsalted butter (not margarine) cut into 6 pieces
1 large egg
2 teaspoons orange juice or lemon juice (I used orange)

  1. Spray 9-inch pie plate with cooking spray and dust with rice flour (I used the sweet rice flour).
  2. Mix flours, sugar, xanthan gum, and salt in large bowl of electric mixer. Add butter and mix until crumbly and resembling course meal.
  3. Add egg and orange juice. mix on low speed until dough ball holds together; it should not be sticky. Form dough into a ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (You can freeze the dough like this for up to one month; wrap in plastic wrap and then use foil as an outer wrap)
  4. Roll out dough between the 2 sheets of wax paper. If dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper, and crimp edges for single-crust pie.

To pre-bake a bottom pie crust (for custard pies like Key Lime or Chocolate Cream Pie)
Preheat oven to 375. Gently prick pastry in 3 or 4 places with a fork. Bake pastry for about 25 minutes or until golden. Remove from oven and cool completely on a wire rack.

To partially bake a bottom pie crust (for fruit filled pies like Cherry or Blueberry)
Preheat oven to 375. Bake pastry for 10 minutes. Remove from oven and fill and bake per recipe.

Blueberry Pie

2 recipes of Traditional Pie Crust for a 2 crust pie
6 cups fresh or frozen blueberries (highly recommend fresh!)
3/4 cup – 1 cup sugar, depending on the sweetness of the berries
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon orange juice (if needed)
1 tablespoon butter

  1. Preheat oven to 375.
  2. Combine berries, sugar, cornstarch, salt, and cinnamon. Gently toss berries and ingredients so that berries are covered.  If ingredients are not sticking to berries, you can add up to 1 tablespoon of orange juice to help coat the berries.
  3. Pour prepared berries into pre-baked bottom pie crust.
  4. Dollop with 1 tablespoon butter.
  5. Cover with second pie crust in preferred style – lattice, cut outs, crimped edges, etc
  6. Bake for 45-50 minutes or until crust is nicely browned and fruit juices in center of pie are bubbling.
Store pie in refrigerator.
Easy as, well, Pie! 🙂 Everything really did come together very easily. I had only made scratch crust one other time, the Thanksgiving before I went gluten-free, and this crust was MUCH easier. I discovered I was out of wax paper or even parchment when I got to that step and I will be sure I have it next time. It really would have been easier.  A tip so that you don’t end up with a huge mess from your pie bubbling over in the oven…line a baking sheet that has edges with foil and set your pie plate on it while it’s baking. It will catch any bubbling over that might happen and save your oven from a horrible mess!
I hope you’ll give the pie crust a try and then let me know what you think! My personal favorite kind of pie is cherry, so I am really looking forward to making one soon!