Pumpkin Pie

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It’s the fall, which means pumpkin season!  Here is our favorite pumpkin pie (we doubled all the spices from the original recipe).  You can make your own pie crust (shown above on right), or you can buy a gluten-free unbaked pie crust, such as a graham cracker one (shown above on left).  We personally preferred the homemade one.

Original pie recipe

 

Pumpkin Pie
Adapted from All Recipes and Betty Crocker

Yield: One 9″ pie

For the filling:

  • 1 (15-oz) can pumpkin
  • 1 (14-oz) can sweetened condensed milk
  • 2 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt

For the crust:

  • 1 cup gluten-free flour OR all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon butter
  • 2 to 3 tablespoons cold water (you may need to add a little more until the pastry just sticks together in a ball)

 

  1. Preheat oven to 425ºF.
  2. Mix flour and salt in a bowl.  Cut in butter with a pastry cutter or with your fingers until the pieces are the size of small peas.
  3. If you’re using gluten-free flour and have time, cover and refrigerate the flour mixture for at least 30 minutes, or until the butter pieces harden.  This will help make the crust flakier.
  4. Sprinkle in water and toss with a fork until the pastry sticks together and you can form it into a ball.
  5. You can dust a work surface with flour and roll out the dough with a rolling pin, but the easiest thing to do with gluten-free flour is to press the dough into the pie tin.  If the butter pieces are cold and hard, they’re less likely to melt from the heat of your hands.
  6. In a medium bowl, whisk pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth.
  7. Pour into crust.  Bake 15 minutes.
  8. Reduce oven temperature to 350ºF and continue baking 35-40 minutes, or until knife inserted 1 inch from crust comes out clean.
  9. Cool completely before serving.  Store leftovers covered in refrigerator.
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Blueberry Pie

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Here is another use for blueberries while they’re in season – fresh blueberry pie!  Even if the gluten-free crust won’t taste quite like a regular crust, it will still be buttery and crisp and tasty.  Paired with warm berry filling (and maybe a scoop of ice cream), what’s not to like?

 

Blueberry Pie
Adapted from Betty Crocker

Yield: One 9-inch pie

Crust

  • 2/3 cup + 2 tablespoons butter
  • 2 cups gluten-free flour
  • 1 teaspoon salt
  • 1 egg, beaten
  • 3-4 tablespoons cold water

Filling

  • 1/2 cup sugar
  • 1/3 cup gluten-free flour
  • 1/2 teaspoon ground cinnamon (optional)
  • 4 cups fresh blueberries
  • 1 tablespoon lemon juice

 

To make the crust:

  1. Preheat oven to 425ºF.
  2. Mix flour and salt in a bowl.  Cut butter into the mixture until pieces are the size of small peas.
  3. Add egg and toss flour mixture with a fork to moisten it.
  4. Sprinkle in water 1 tablespoon at a time while tossing with fork.
  5. When the pastry almost cleans the side of the bowl, divide it in half.  Gather each half into a ball.  Don’t worry if you added a little too much water and your pastry turns into a sticky mess.  It will still taste good.
  6. Take one ball and press it into the pie tin with your hands.

 

To make the filling and assemble the pie:

  1. In a mixing bowl, combine sugar, flour, and cinnamon (if using).
  2. Stir in blueberries, tossing with a fork to coat them with the sugar mixture.
  3. Turn filling into the pastry-lined pie tin.
  4. Sprinkle with lemon juice.
  5. For the top crust, it’s easiest to pinch off portions of the second ball of pastry and shape it into a lattice pattern directly on the filling.  (This is especially useful if your pastry is too wet and sticky.)
  6. Put pie on a foil-lined plate to catch any juice overflow.
  7. Bake for 35-45 minutes, or until the crust is golden brown and juice begins to bubble up.

Coconut Cream Pie

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In honor of Pie Day, here is another pie recipe with a new pie crust!  I thought this crust worked very well gluten free.  It did crack when I was moving it into the pie tin, but patching it up was simple, and it tasted delicious with the coconut cream filling.

Coconut Cream Pie
Adapted from The Little Pie Company’s Pies and Other Dessert Favorites

Crust
1 1/4 cups gluten-free OR all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar (optional)
1/4 cup + 1 tablespoon vegetable oil (I used canola)
a little over 1/8 cup cold milk

Filling
1/2 cup sugar
4 tablespoons tapioca starch OR cornstarch
1/2 teaspoon salt
4 egg yolks, lightly beaten
2 1/2 cups cold milk
2 tablespoons unsalted butter
2 1/2 teaspoons vanilla extract
3/4 cup sweetened flaked coconut

Topping
1/4 cup sweetened flaked coconut

Make the pie shell:

  1. Preheat oven to 425ºF.
  2. In a mixing bowl, stir together flour, salt, and sugar (if using).
  3. In a separate bowl, combine vegetable oil and milk.  (You don’t need to stir them together.)  Pour into the flour mixture.
  4. Stir pie crust mixture until flour is completely incorporated.  It will look crumbly.
  5. Press dough into a round, flat disk.
  6. Place dough disk in between 2 sheets of 12″ x 12″ wax paper.
  7. Roll out the disk into a 12″ circle, flipping the wax paper-dough “sandwich” over a couple times during the rolling process.
  8. Remove the top sheet of wax paper.
  9. Carefully lift the bottom sheet of wax paper by the top corners and invert the dough into a 9″ pie tin.
  10. Remove wax paper and gently press dough into the tin.
  11. Trim edges to 1/2″ of overhang and fold under the edge of the tin.  (Don’t worry if the gluten-free dough is too crumbly and breaks when you try to fold it under.)
  12. Prick the bottom and sides of pie shell with a fork.
  13. Bake for 6 minutes.  Remove pie shell from oven and prick the dough anywhere it has puffed up.  Bake for 10 more minutes.  Remove from oven and let it cool.

Make the filling:

  1. While pie shell is cooling, stir together sugar, tapioca starch OR cornstarch, and salt in a saucepan.
  2. In a bowl, stir together egg yolks and milk.
  3. Stir yolk mixture into sugar mixture, scraping sides with a rubber spatula.
  4. Cook mixture over medium heat on stove, stirring constantly.  The mixture will thicken and boil.
  5. Reduce heat to medium-low and continue to cook and stir for 1 minute longer.
  6. Remove pan from heat and stir in butter and vanilla extract.
  7. Mix in 3/4 cup coconut.
  8. Press a piece of plastic wrap or wax paper onto the surface of the filling so a skin won’t form as it cools.  Let filling cool for 30 minutes.
  9. Preheat oven to 350ºF.
  10. Spread 1/4 cup coconut on a cookie sheet and bake 10-12 minutes, stirring several times.  The coconut will look golden brown.  (It’s a little over-toasted in the photo above.)
  11. Pour cooled filling into the pie shell and smooth the surface with the back of a spoon.
  12. Sprinkle toasted coconut over filling.
  13. Cool pie to room temperature.
  14. Refrigerate pie for 2 hours or until thoroughly chilled.  Do not cover pie before it is completely chilled.
  15. Serve pie the day you make it.

Strawberry Pie

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Now that strawberries are in season again, it’s time for strawberry pie!  I love this recipe from my friends, because it reminds me of strawberry pie from Polly’s Pies.

Strawberry Pie
Adapted from a recipe from friends, pie shell adapted from Betty Crocker

Strawberry Filling
3/4 cup sugar
2 tablespoons tapioca starch OR cornstarch
2 tablespoons agave nectar OR light corn syrup
1 cup water
3 tablespoons strawberry-flavored gelatin
1 quart (a little over 2 lbs) fresh strawberries, hulled

Pie Shell
1/3 cup + 1 tablespoon butter OR shortening
1 cup gluten-free flour OR all-purpose flour
1/2 teaspoon salt
2-3 tablespoons cold water

Make pie shell:

  1. Preheat oven to 475ºF.
  2. Mix flour and salt in a bowl.  Cut butter OR shortening into the mixture until pieces are the size of small peas.
  3. Sprinkle in water while tossing with fork to moisten the flour.
  4. Gather the pastry into a ball and place on well-floured surface.  You can try rolling it out, but the dough will be fairly crumbly.  I usually flatten it somewhat with my palms and then press it into the pie tin.
  5. Prick bottom and sides with fork.  Bake for 10 min.  Cool while you make the filling.

 

Make filling:

  1. Combine sugar, tapioca starch OR cornstarch, agave nectar OR corn syrup, and water in a saucepan.  Bring mixture to a boil.
  2. Cook mixture, stirring constantly, until clear and thickened.
  3. Add gelatin, stirring until dissolved.  Cool mixture.
  4. Arrange strawberries in the baked pie shell.  Pour gelatin mix over strawberries.  Chill until firm.

Key Lime Pie

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Yay for key lime pie!  The recipe is both simple and reliable, the best kind there is.  To make gluten-free graham crackers for the crust, you can use this recipe.  It’s definitely worth the time!

Original pie recipe

Key Lime Pie
Adapted from the Food Network

1 1/2 cups graham cracker crumbs
a little less than 1/4 cup sugar
5 tablespoons butter, melted
1 (14-oz) can sweetened condensed milk
1/2 cup key lime juice (such as Nellie and Joe’s Famous Key West Lime Juice)
1 egg

  1. Preheat oven to 375ºF.
  2. Crush graham crackers.  I usually place them in a big Ziploc bag and crush them with a rolling pin.
  3. With your hands, mix together the graham cracker crumbs, sugar, and butter in a bowl.
  4. Press mixture firmly into a 9-inch pie pan.
  5. Bake 8 minutes.
  6. Let pie shell cool to room temperature (a little warmer is okay).
  7. Decrease oven temperature to 325ºF.
  8. In a clean bowl, whisk together condensed milk, key lime juice, and egg.
  9. Pour filling into pie shell and bake for 25 minutes.
  10. Let pie cool on the counter until you can touch the pan, then chill it in the fridge for 2 hours.  (You can eat it sooner too if you’re impatient, but it tastes best cold.)

Lemon Meringue Pie

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We all love lemon meringue pie!  This is a recipe you can tweak easily depending on how sweet or lemony you want it.  The original recipe can be found here:

Original Betty Crocker recipe

Lemon Meringue Pie
Adapted from Betty Crocker

Crust
1 cup gluten-free flour OR all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening OR butter
2 to 3 tablespoons cold water (you may need to add a little more until the pastry just sticks together in a ball)

Filling
3 egg yolks
1 to 1-1/2 cups sugar, depending on how sweet you like your pie
1/3 cup plus 1 tablespoon cornstarch OR tapioca starch
1 1/2 cups water
2 teaspoons to 1/4 cup grated lemon peel, depending on how lemony you want your pie
1/2 to 3/4 cup lemon juice

Meringue
3 egg whites
1/4 teaspoon cream of tartar
4 to 6 tablespoons sugar, depending on how sweet and stiff you want your meringue
1/2 teaspoon vanilla

Make the crust:

  1. Preheat oven to 475°F.
  2. Mix flour and salt in a bowl.  Cut in butter or shortening with a pastry cutter or with your fingers until the pieces are the size of small peas.  Sprinkle in water and toss with a fork until the pastry sticks together and you can form it into a ball.
  3. You can dust a work surface with flour and roll out the dough with a rolling pin, but the easiest thing to do with gluten-free flour is to press the dough into the pie tin.
  4. Prick the bottom and sides of the crust with a fork and bake for 8-10 minutes.  The crust will look golden brown.

Make the filling:

  1. Separate eggs, putting yolks in a small bowl and the whites into a mixing bowl.  (Eggs are easiest to separate while cold.)
  2. Decrease oven temperature to 400°F.
  3. Stir together sugar and tapioca OR corn starch in a saucepan.  Stir in water.  Cook on medium heat, stirring occasionally and watching for it to begin thickening.  Once it starts to thicken, it will do so very quickly.  Stir constantly at this stage and let it boil for a minute.
  4. Stir about half of the thickened mixture into the bowl of egg yolks.  Mix this back into mixture in the saucepan.  Boil and stir for another minute.
  5. Remove saucepan from heat and stir in lemon juice and peel.
  6. Pour filling into the pie crust.

Make the meringue:

  1. Beat egg whites and cream of tarter until they are foamy.
  2. Continue to beat while adding sugar one tablespoon at a time.
  3. Beat until meringue is stiff and glossy.  Beat in vanilla.
  4. Use rubber spatula to spread meringue over the hot filling.  Make sure to seal the meringue to the edge of the crust so it doesn’t shrink while baking.
  5. Bake for 10 minutes.  The meringue will be light brown.
  6. Cool away from drafts for 2 hours.  Store pie in refrigerator until you serve it.

Coconut Crust Ice Cream Pie

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It’s still ridiculously hot here!  This weather calls for more ice cream desserts.  I thought the ice cream pie turned out even better than the ice cream cake.  It even keeps very well in the freezer if you can’t finish it the day you make it.  The original recipe uses pecans, but if you’re allergic to nuts, gluten-free or normal flour work equally well.

Coconut Crust Ice Cream Pie
Adapted from The Little Pie Company’s Pies and Other Dessert Favorites

2 cups packaged sweetened flaked coconut, chilled
1/4 cup gluten-free flour OR finely chopped pecans OR normal flour
4 tablespoons unsalted butter, melted and cooled
About 3/4 quart ice cream of your choice (chocolate works very well)

1.  Preheat oven to 325°F.
2.  In a mixing bowl, stir together the chilled coconut flakes and gluten-free flour OR finely chopped pecans OR normal flour.
3.  Pour in melted butter and mix together by hand.
4.  Press mixture into a pie plate, starting from the edges of the plate.  Try to make sure that the top edge of the crust does not extend over the rim of the pie plate, and the crust edge is level and compact (to avoid burning).  The crust should be about 1/8 inch thick.
5.  Bake pie shell for 25 minutes, until golden brown.
6.  Cool completely (you can put it in the refrigerator to speed it up) and fill with ice cream.