Tag Archives: Pie

Macadamia Nut Pie – Gluten and Dairy Free

MacadamianutpieTwo months without a post! Turns out two holidays in two months makes for a happy, rested, tanned me but almost zero kitchen time. Happy to be back refreshed and eating my way again. Since I just returned from Hawaii I thought I share this healthier twist on a traditional Macadamia Nut Pie. I brought home a few bags of nuts so I think I’ll make this one again soon =) Enjoy!

Oven to 325°F
9 inch pie crust
Medium bowl:
1/2     cup Coconut Sugar
1/2     cup Coconut Syrup
3          large Organic Eggs
3          tablespoons Organic Unsalted Butter, melted
2          teaspoons Vanilla Extract
2 1/4 cups Roasted Unsalted Macadamia Nuts, chopped (reserve some to top with)

Whisk sugar, syrup, eggs, butter and vanilla in large bowl.

Fill pie crust with nuts then pour pie mixture over nuts.

Bake pie until center puffs slightly, about 55 minutes.

Serve with vegan whipped topping, or coconut ice cream and top with more chopped nuts.

BlackBerry Pie

Summer Favourite!

blackberry-pie-a

 

 

 

1-2     Pie Shells of your choice
4-5    cups fresh Blackberries (or thawed, drained from frozen)
1/2    cup Honey, Raw Sugar or sweetener of choice
1/4    cup Tapioca Powder
1         tablespoon Lime Juice
1         teaspoon Lime Zest

Combine all in a large mixing bowl then add to your pie shell. Cover with more dough and cut a hole in the top or crisscross or simply leave open. Loosely cover with tin foil and bake at 425 degrees for 20 minutes then, reduce heat to 350 degrees, remove foil and bake another 30 minutes or until less filling is bubbling and crust golden. When using a gluten free crust I always egg white wash the top in the last few minutes of baking to get a golden top. Allow pie to cool for half an hour or more before serving so it sets. You can always reheat it on a low temp covered in foil. Enjoy =)

Strawberry-Rhubarb Pie

pie-before-bakingHere is another classic pie I made this weekend (and often). I used my basic gluten free pie shell recipe and two shells. This pie is tart and not very sweet, you can add sugar if you prefer a little more sweetness. I just noticed I haven’t posted my blackberry pie recipe either! I make a few of these from fresh picked berries here in North Vancouver in late August or September, its probably my favourite =)

Oven to 425 degrees

1-2     Pie Shells of your choice
Large bowl
3          cups Rhubarb, thinly sliced
2          cups Strawberries roughly chopped
1/2     cup Honey or sweetener of choice
1/4     cup Tapioca Powder
1           tablespoon Lemon Juice
1          teaspoon Lemon Zest

Combine all in a large mixing bowl then add to your pie shell. Cover with more dough and cut a hole in the top or crisscross or, simply leave open. Loosely cover with tin foil and bake at 425 degrees for 20 minutes then, reduce heat to 350 degrees, remove foil and bake another 30 minutes or until less filling is bubbling and crust golden. When using a gluten free crust I always egg wash the top in the last few minutes of baking to get a golden top. Allow pie to cool for half an hour or more before serving so it sets. You can always reheat it on a low temp covered in foil.

pieEnjoy =)

Raspberry-Nectarine Pie

Two 9-inch pie crusts
Large bowl
Medium bowl
Colander
Non-stick sauce pan
8             cups Nectarines, pitted and sliced (approximately 5 – 6 large)
1              tablespoon Lemon Juice
1/2         cup Sucanat Sugar
½            teaspoon Sea Salt
1              tablespoon fresh grated Lemon Zest
2              tablespoon Arrowroot or Corn Starch
2              cups fresh or frozen (thawed) Raspberries

Place the sliced nectarines and raspberries in a large bowl and drizzle with the lemon juice and sprinkle on sugar and salt then toss them gently to mix evenly. Allow to marinate for 30 minutes to one 1 hour.

Transfer the nectarine mixture and juices to a colander suspended over medium bowl to capture the liquid.

In a small non-stick saucepan, over medium-high heat, reduce the captured liquid by half until a syrupy and lightly caramelized sauce and set aside to cool.

Transfer the nectarines to a bowl and add lemon zest and starch and mix well.  Add the cooled sauce and toss once more.

Pour the nectarine raspberry mixture onto your pie shell and then cover with a second shell, crimping the edges well and make slits in the top.

Bake at 375 degrees on the lowest level shelf on top of a baking stone or baking sheet for approximately 45 minutes or until the juices bubble through the slits.

Cool pie completely before serving.

Fresh Peach Pie

My boyfriend’s parents spent the day with us today and then had dinner at our place. The last time we visited them at their home on Vancouver Island, James’ Dad asked if I could make a good peach pie. I laughed (because his wife is a baking master) and said “sure”; to be honest, I had never made a peach pie. So, I did what I usually do when I want to create a new recipe: research then put one together based on what I like or bits and pieces of what I find others doing or reviewing about. I have a natural sense for flavour combinations and spices and decided that I loved the thought of cardamom and fresh peaches. Plus, the local peaches right now are to die for!

The crust below is a basic, good-for-all wheat flour crust, personally I prefer and usually make, gluten-free crusts but every once in a while it’s ok do go traditional. If you must have gluten-free, I have a recipe for a crust I will post later. In a pinch I love to use Mountain Top Bakery’s Gluten-Free Pie Crusts, they are located literally 3 blocks up the street from our place but can be purchased at Whole Foods.

As always I use the best ingredients I can, only the freshest peaches, organic flours, unsalted goats butter, earth balance shortening, raw sugar, sea salt and fresh spices.

You will need:
Oven at 400 degrees
2 large bowls
9 inch glass pie pan
Colander/strainer
Large baking sheet
Parchment paper
Rolling pin

Crust:
2 1/3 cups All-Purpose Flour
1 tablespoon fine Sugar
1 teaspoon Sea Salt
3/4 cup chilled unsalted Butter, cut into pieces
1/4 cup chilled Vegetable Shortening, cut into pieces
1 teaspoon White Vinegar
5-6 tablespoons of cold Water

Filling:
5 pounds medium Peaches, peeled, pitted, sliced (approximately 9 peaches)
3/4 cup Turbinado Sugar
1/4 cup All-Purpose Flour
1 tablespoon Tapioca Starch
1/2 teaspoon ground Cinnamon
1/8 teaspoon ground Cardamom
1/8 teaspoon ground Nutmeg

Crust:
Combine flour, sugar and salt in large bowl. Add butter and shortening, using hands, rub in until mixture resembles a coarse meal. Add in vinegar.

Using fork, mix in enough water to form a moist clump.

Form two equal dough balls; Flatten each into a disk and wrap separately in plastic. Chill for 45 minutes. (Can be made 2 days ahead and kept refrigerated. Soften to almost room temperature before rolling out.)

Roll out first disk to approximately 13-inch round and transfer to the glass pie plate.

Here is a great read on how-to pie crusts, pretty much all you need to know and it explains how to roll out. http://whatscookingamerica.net/piecrsthint.htm

Filling:
Cut peaches into a colander so that any extra juice drips off then toss them into a large bowl with, sugar, flour, tapioca and spices; mix well.

Transfer peaches to crust.

Roll out second dough disk and then gently lay on top of peaches.

Pinch edges together and crimp.

Cut 6 slits in top crust to allow steam to escape.

Place pie in the oven on the middle rack. You may have some bubble over, it’s a good idea to place a large baking sheet on the shelf below, just in case.

Bake pie for approximately 1 hour and 10 minutes, cover with tin foil just after you notice the crust begin to brown (approximately the 50 minute mark).

Cool pie 3-4 hours.

Serve with Vanilla Ice Cream

Gluten-Free Pie Crust

This gluten free pie crust is so good, given the option I’d choose it over a traditional wheat one.  It’s tender and crusty and holds together beautifully, perfect for sweet pies or even savory quiches.

Makes one 9 inch pie crust.

Oven 350 degrees.

Large bowl, mix:
1/3      cup Potato starch, plus extra for dusting
1/3      cup Tapioca flour
1/3      cup Millet flour
1/3      cup Almond meal
1/2      teaspoon Sea salt
1         tablespoon of unrefined Sugar *Optional
1/2      cup (1 stick) Butter, cold and cut into small pieces
(I’m anti-cow so I use Goat butter  but you could also use a Vegan butter of your choice)
1         Egg, lightly beaten

Roll out on wax paper, flip wax paper and dough into a 10-inch circle flat pan and press to the edges. Next, invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork.  To get the nice pro looking edge simply press another (crimped) pie plate on top.

Line crust with parchment paper and fill with pie weights or dried beans, if you don’t weight the bottom down it will likely bubble,  rise and crack a bit. Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.