Posts Tagged ‘Pie’

Coconut Cream & Fresh Fruit Pie (Gluten & Dairy Free)

Its definitely summer weather now…. and we’re up to 106 this weekend! Yikes! It all started with the 4th of July…at least we got some great family time in, went to the beach, the zoo and got some shopping in too! This pie was a result of the holiday weekend as well! And I have to say, it is amaaaazing! I made it with raspberries this time, but I’m going to do peaches next, then strawberries, and blackberries, etc as the fruit gets ripe! You could probably do it with any kind of fresh fruit or even a mixture. Make sure your fruit is ripe, so that each bite is nice and sweet and juicy! You can also make your own crust if you want, but one of the local stores had pre-made gluten free graham cracker crusts which is super tasty! S0, I’m off to the store soon to stock up! They are way better than I could make and who has time to make a pie crust?! I barely had time to make a stinkin pie! LOL, it was well worth it tho! I might try it with my yummy oatmeal crust too. The coconut cream layer is delicious and you can use up the rest of the whip cream on the top if you want, or use it all on the bottom with a  thicker layer, you cant really mess this pie up! Its the perfect mixture of crunchy crust,  creamy coconut whip cream, and sweet, juicy fresh fruit! Stay cool….and take the opportunity to play around with it….most of all though, enjoy! 🙂

Coconut Cream & Fresh Fruit Pie (Printable Version)IMG_5157

Ingredients:
1 premade 9-inch GF graham cracker crust
2 pints (2 lbs) fresh fruit (berries, peaches, etc)
3/4 cup sugar
2 tbsp cornstarch
1/3 cup water
1 tsp vanilla extract (opt.)
Coconut whipped cream (see recipe below)

Directions:
Wash the fruit. Mash 1 & 1/2 cups to make approximately 1 cup puree.
Combine mashed fruit with sugar, cornstarch and water in a medium saucepan and whisk to combine. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil for about 1 minute, then remove from heat, add in the vanilla extract if desired and stir the mixture for about 5 minutes to cool it down.
Meanwhile, make your coconut whipped cream following the recipe below and prepare the fruit as needed.
Spread a layer of the coconut whip cream on the bottom of the pie shell and then arrange the fruit evenly on top. Pour the sauce evenly over the sliced fruit. Refrigerate for at least 2 hours, or until ready to serve. Top with leftover whipped coconut cream.

Coconut Whipped Cream

Ingredients:
One 15-ounce can full-fat coconut milk
1 tablespoon sugar or more to taste
1 teaspoon vanilla or more to taste

Directions:
Place the can of coconut milk in the refrigerator and leave it there until well-chilled or overnight. Open the can of coconut milk. Scoop out the firm layer of coconut cream that has solidified at the top of the can. Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream.
Place the cream in the bowl of a stand mixer, or a large bowl. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla.

Taco Pie (Gluten & Dairy Free)

I’m finally getting back into the swing of things and getting around to cooking some new things and posting them. If you couldn’t tell by my 2 month absence on here that I had my little bundle of joy….and she takes up a lot of time! Thank goodness for all those freezer meals I prepped in advance! She’s 2 months old now and giving me more time to do things, and I have a little more energy since she’s sleeping longer, so I’m taking advantage and getting something posted before she wakes up from her nap! This awesome taco pie is not only impossibly easy to make, its super tasty! Even the leftovers are yummy, and thank goodness for leftovers these days! There are some variations on this you could do like using chopped or shredded meat, adding tomatoes or peppers or whatever else you want to throw in to make it your kind of tacolicious! Have fun with it and enjoy! 🙂

Taco Pie(Printable Versiontaco pie

 Ingredients:

1 lb ground turkey, beef or chicken

1 small onion, diced

1 tsp taco seasoning

1/2 cup GF Bisquick

1 cup almond milk

2 eggs

1/2 cup shredded cheddar or soy cheese 

1 cup corn kernels, cooked & drained

¼ cup sliced black olives

2 medium green onions, sliced

Crushed tortilla chips

Shredded cheddar cheese for topping

 

Directions:

 1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

 2. In 10-inch skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning, corn, and olives. Spread in pie plate. Top with cheese.

 3. In medium bowl, stir Bisquick, milk and eggs with wire whisk until blended. Pour into pie plate.

   4. Bake 25 minutes. Top with cheese, green onions, and tortilla chips. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

French Apple Pie (Gluten & Dairy Free!)

Wow, I did it again! Ive been slacking on my posts lately 😦 It’s crazy how life sneaks up on you and you find yourself without time for things! That and my kitchen has been taking over and getting all the finishing touches before our appraisal next week!! Even now, I am without an oven (again!) so the floor can get finished! I’ve got a ton of recipes just sitting here waiting to be posted, so I’m gonna try to get caught up! Especially since I’m trying to fight a cold, which means I’ve gotta take it easy…. guess I’ll just have to curl up on the couch with my laptop and start blogging right?! Heehee! OH! and I just realized that Thanksgiving is less than 3 weeks away! And since I’ve let everyone know that Thanksgiving needs and WILL to be at my house this year because 1. I have a beautiful new kitchen to use and 2. I’m the one with food allergies, so it will just be easier for everyone to come here and let me cook! So…..the whole family (well almost, 1 sis is halfway across the world, maybe we can Skype her in?! LOL) will be here! YAY! I’m super excited, but there are a few things I need to do, like plan the menu and then do a test drive on my new recipes! Ive already done that with my GF & DF pumpkin pie, but now here is the apple pie! I mean, you can’t just have one pie right?! Options are wonderful! 🙂  And apple pie is just so American!! LOL This pie is amazing! Its the apple pie that I grew up eating….and now that i have a wonderful pie crust recipe that works AND tastes great, it was easy to make this one! It turned out fantastic too! You could also use the pie crust and topping from my 5-Fruit pie, if you want a little more substance to the crust and topping. Either way, they’re all delicious! I’ve got fresh apples to use up, and I’m thinking of making an apple crisp later! YUM! So….more coming, since this post is getting a little long. Enjoy! 🙂

French Apple Pie (Printable Version)

Pie Crust Ingredients:

1-1/2 Cups Gluten Free Flour

3/4 tsp Xanthan Gum

1-1/2 Teaspoons Sugar

1/2 Teaspoon Salt

6 Tablespoons Vegetable Oil

3 Tablespoons Cold Water

 

Filling Ingredients:

6-7 cups sliced apples

¾ cup sugar

1 tsp cinnamon

2 Tbsp GF flour

 

Topping Ingredients:

½ cup non-dairy butter

½ cup brown sugar

1 cup GF flour + 1/2 tsp xanthan gum

1 tsp cinnamon

 

Directions:

Combine all of the crust ingredients, and press the dough into a 9-inch pie pan. Mix the flour, sugar & cinnamon and combine with the sliced apples. For the topping, mix the dry ingredients & cut in butter with a pastry blender until crumbly. Spread evenly over the apples. Bake 45-60 min at 375 F. until the apples are cooked through. Cool on a cooling rack.

Gluten & Dairy Free Pumpkin Pie

Ok, I just have to say it….I LOVE pie!! And I never make it enough, simply because i HATE making pie crust! LOL I wish Pillsbury would just get on the gluten free ball and make those wonderful, ready made pie crusts and stuff, although i doubt they would be dairy free too. Anyhow….. I’m having Thanksgiving at MY house this year, in my wonderful new kitchen (photos coming soon, we’re just putting the finishing touches on!! YAY!) and so I figured I better start doing a test run on some things! Like the pumpkin pie, did you notice how i totally started with dessert?!? LOL  Yep…..that’s me, a dessert first kinda girl! I love pumpkin pie……and before I had to go dairy free, I just made a crustless pumpkin pie, and it was great! But……. now that I can’t have any dairy….. I was like, OMG WHAT am i gonna do!?! You can’t have Thanksgiving, or fall for that matter, without the pumpkin pie!! That’s when i decided I better get my butt into gear and get this pumpkin pie thing done! So…..here it is! And not to toot my own horn or anything but……..its amazing! Hubby had a piece of “regular” pumpkin pie (thanks mom!) and a piece of MY pie, and after the official taste test… you can not even tell the difference! Same taste, same texture! And the crust…. well lets just say I’m sold on this, because it tastes just like a regular pie crust, but guess what?! NO ROLLING!! And NO breaking! This crust is wonderful!! Its sooo easy to make, just mix and stick! LOL And it holds together! I’m on a little bakers high right now on the results of this pie! Pretty sure I’m set for Thanksgiving now! Haha…..of course just in case, I’d better make a few more…….you know, “just in case!” LOL Ok….. so give this your own test run……hope you enjoy it as much as i do!! Your gluten and dairy eaters will never even know the difference! 🙂

Gluten & Dairy Free Pumpkin Pie (Printable Version)

Ingredients:

  • 1/2 Cup Packed Brown Sugar
  • 1/4 Cup White Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 11/4 Teaspoon Ground Cloves
  • 1/2 Teaspoon Salt
  • 2 Large Eggs
  • 1 15-ounce Can Pumpkin Puree
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup Full Fat Canned Coconut Milk
  • 1 Unbaked GF Pie Shell  (see below for recipe)

Directions:

Preheat your oven to 425ºF. Combine the sugars, cinnamon, ginger, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. Allow the pie to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve.

 Gluten & Dairy Free Pie Crust

Ingredients:

  • 1-1/2 Cups Gluten Free Flour
  • 3/4 tsp Xanthan Gum
  • 1-1/2 Teaspoons Sugar
  • 1/2 Teaspoon Salt
  • 6 Tablespoons Vegetable Oil
  • 3 Tablespoons Cold Water

Directions:

Combine all of the ingredients, and press the dough into a 9-inch pie pan.  Fill and bake as directed above.

5-Fruit Pie with Oatmeal Crumble Crust (Gluten & Dairy Free!!)

Oh how I love pie! And oh….what a pain it is to make pie crust, especially gluten free pie crust! I used to cheat before I was gluten-free and just use the frozen pre-made pie crusts, but now….. i don’t have that option. So….whats a girl to do?! Well, I’ve got the solution right here, and it’s pretty darn tasty, not to mention easy! This is the best pie….so yummy and fruity, and you can’t feel too guilty cause not only is it full of oats, its got 5 kinds of fruit!! This crust would probably work well for most pies and tart crusts too…. so next time you’re having a pie craving and think you can’t have any or just don’t have time to attempt an awful crumbly gluten free pie crust, think again and give this one a try!! Hope you like it! Enjoy! 🙂

5-Fruit Pie with Oatmeal Crumble Crust (Printable Version)

Crust & Topping:

1-1/2 cups quick-cooking oats

1 cup gluten free  flour

½ tsp xanthan gum

¼ tsp cinnamon

1/2 cup packed brown sugar

10 Tbsp non-dairy butter, melted

In a large bowl, combine the oats, flour, gum, cinnamon, brown sugar and butter; set aside 3/4 cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 10 minutes.

Pie Filling:

1 cup sugar

1/3 c gluten free flour

Dash of xanthan gum

Dash of cinnamon

4 cups total of fruit: use equal amounts of blackberries, blueberries, raspberries, diced strawberries, and diced peeled peaches

In a large bowl combine the pie filling and spoon into crust. Bake for 15 minutes. Remove from oven and sprinkle with reserved oat mixture. Bake for 30-40 minutes or until topping is lightly browned. Cool on a wire rack.

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