Gluten-Free Pie Crust

A nice, thick, flaky gluten-free pie crust coming your way....



Gluten-Free Pie Crust - Gluten-Free Pantry Recipe
Makes 2 tick 9-inch pie crusts

1 bag Gluten-Free Pantry Perfect Pie Crust Mix
1/4 tsp. baking powder
2 T sugar
10 T cold butter
10 T cold shortening
2 eggs, beaten
2 T cold water
3 tsp. apple cider vinegar

Combine mix, baking powder and sugar.



Cut in the shortening and butter.





Combine eggs, water and vinegar.



Combine with the mix; and form into a ball (or 2 balls, one for each crust).   





Refrigerate for 1 hour.

Then, roll out the crusts between two pieces of waxed paper.



Refrigerate again for about 10 minutes.

Invert into a pie crust and flute the edges.



Fill the pie, and use a crumble topping (using more GF flour), if desired.  Or, use the second pie crust on the top.





Bake the pie at 350 for about 45 minutes, until done.



We also made a pumpkin pie!

Whole Wheat Pie Crust

Frog Prince's request for Thanksgiving dessert... a "real" apple pie.



I admit, my love for pie crust has been replaced by the oatmealy goodness of my apple honey pie.  But, my hubby's request didn't fall on deaf ears.  I decided to try making a "real" crust -- only using whole wheat flour (to make it healthier, of course).

Whole Wheat (mostly) Pie Crust - Adapted from Taste of Home's Light and Tasty

1/2 C flour
1/2 C whole wheat flour
2 tsp. sugar
1/4 tsp. salt
3 T butter, melted
3-4T cold water
(note: this makes 1 crust, double to make a second)

In a bowl, combine flours, sugar, salt and whisk together. 



Add melted butter and mix with a fork until crumbly.





Add the cold water until the dough sticks together in a ball. Then, place the ball between two sheets of plastic wrap, and press to flatten.



Roll into a large circle.



Stick the pie crust in the freezer for about 10 minutes.

Then, invert the pie crust into the pie plate.



Fill with your desired filling....



And, invert a second pie crust over the top.



Seal the edges and cut a few slits in the center to bake.

Bake at 375 for about an hour (checking after 40 minutes to make sure the crust does not burn).



Allow to cool for about an hour before slicing and enjoying!



Frog Prince had to wait a whole 18 hours... it was a challenge.

But, well worth the wait.



Especially with ice cream.



Or, as leftovers for breakfast :)



This post is linked to:

• Slightly Indulgent Tuesdays
• Save room for dessert
  

Sweet Potato Pie

I love pumpkin pie.  But, I love my hubby more.  Seeing as he's allergic to pumpkin, we don't eat it in our house, and I haven't had a slice of it in ... too long.

This year, I tried a new pie -- Sweet Potato Pie -- and I love it.  I love it because it reminds me of pumpkin, but is more robust than pumpkin pie.  I love it because it's healthy -- sweet potatoes are good for you, you know.  I love it because my hubby can eat it too.  I love it because it has a yummy crust.  The crust is made from whole wheat molasses crinkles.... possibly the best crust ever.

For our first attempt, we used crushed cookies to make the pie crust.  After the pie was in the oven, I got to thinking that I should make the crust with the dough from the cookies, which would reduce the use of butter to get the cookies to stick together and form a crust.  I haven't actually tried this yet, but you can find my thoughts on how to do it under the * at the bottom of this post.    

Sweet Potato Pie with Molasses Crinkle Crust - SnoWhite

Crust
~8 large molasses crinkles*
1-3 T butter

Filling
1 can (12oz) evaporated milk
2 C sweet potato puree
1/2 C packed brown sugar
2 eggs
2 tsp. ginger
1 tsp. pumpkin pie spice
1/4 tsp. salt

Preheat oven to 350.

Crumble cookies into a medium sized bowl, and mix in butter until the cookies easily stick together.

Press into a pie plate. Be sure to get a little cookie up the side (mine could have gone up higher).

Pre-bake the crust just a little (this becomes especially important if you are using raw cookie dough to make the crust); about 10 minutes until lightly browned.

Meanwhile, combine the filling ingredients in a bowl.

Mix well.

Pour into the pre-baked crust. (and, now, turn up your oven to 425)

Place pie on a cookie sheet in the oven heated to 425.

Bake the pie for 15 minutes at 425, and then reduce the heat to 350.
Continue baking for about 45-50 minutes more.

Pie is done when the center is set (you can check this by cutting into the center of the pie).

Allow the pie to cool before serving.

Pie is best eaten within 2-3 days of making. :) But, it won't last that long.


*You can also use about 1/2-1 C dough pressed into an 8-inch pie plate to form a crust.  Pre-bake the crust for about 8-10 minutes, before adding the topping.

This post is linked to:

• Tasty Tuesday
• Tuesdays at the Table
• In-Season Recipe Swap: Sweet Potatoes
• Love the Pie Party

Apple Honey Pie

We're still enjoying apples... and one thing you can never have enough of is pie.



I wanted to try to make the traditional apple pie a little healthier -- less sugar, whole wheat flour, and lots of spices. One bite from Frog Prince and I knew it was a hit.





Apple Honey Pie - SnoWhite

Crust/Topping
1 C whole wheat flour
1 C old-fashioned oats
2 T brown sugar
1 T honey
1/2 C butter, melted
1/2 tsp. cinnamon

Apple Filling
4 large apples, sliced and diced
2 T whole wheat flour
1-2 tsp. cinnamon (to taste)
1/2 tsp. nutmeg
1/4 C honey

You'll start by making the crust/topping. Don't snitch any in the process either ;)

First, melt the butter. Stir in the honey.

Then, add to the melted butter the flour, brown sugar, oats and cinnamon.



Stir and mix well until clumpy.



Pour all but roughly 3/4 C of topping into the pie plate. Press into the pie plate to form a crust. Reserve the rest for the topping.

[sorry, somehow I didn't take a picture of the crust!]

Then, mix flour, cinnamon and nutmeg together in a large bowl.



Add apples and drizzle with honey.



Stir well to coat.



Place apples inside the pie crust.



Sprinkle with remaining topping.



Smile.



Bake at 350 for ~45 minutes until browned and slightly bubbly (juiciness of the pie will depend on the variety of apples)... ours never really got bubbly, but the apples were tender.



Allow the pie to cool slightly before serving. With ice cream, of course.



Then, go back for seconds... it is healthy apple pie, after all ;-)



This post is linked to:

• Slightly Indulgent Mondays
  
• Tasty Tuesday
• Tempt My Tummy Tuesday
• Chocolate/Dessert Friday
• Homemade Holidays
• Fall into Flavor
• Love the Pie Party