Pie, Glorious Pie & A Few Other Holiday Must Haves

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We had other foods on Thanksgiving of course that are my favorites, but I’ll start with the pies. There aren’t many people on the planet who dislike pie. I can’t even fathom such a crazy thing.

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I absolutely love that we can have food allergies and sensitivities and we can still enjoy all types of fabulous meals and desserts. In fact, that’s why I originally started this blog. To prove to people that you can dramatically change the ingredients in your diet and still love the food you eat while you gain back your health.

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I don’t know about you, but I was not willing to say goodbye to pie so I figured out numerous ways around it. First, the crust is to me, the absolute most important part. Good filling with a bad crust is a bad pie and we don’t want that.

My crust must be buttery, flaky, without weird texture or sour taste, and must be able to be used for both sweet and savory dishes. I’ve tried many recipe variations and this one meets all of my requirements and gets rave reviews every single time I use it. The Mama’s Flour Mix is the key. The recipe makes 4 crusts and can easily be frozen for future use. You can find my recipe for Pie Crust From Heaven HERE.

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So let’s move on to the actual pies. Pumpkin pie…oh how I love pumpkin pie! It’s incredibly easy to make gluten and dairy free.

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Gluten Free & Dairy Free Pumpkin Pie

1 – 15 oz Can of Organic Plain Canned Pumpkin

1 – 13.5 Can of Full Fat Organic Coconut Milk

3 Organic Eggs

3/4 Cup of Organic Coconut Sugar

1 1/2 Tablespoons of Pumpkin Pie Spice

Pinch of Sea Salt

1 Pie Crust, rolled out with GF flour

Preheat oven to 425 degrees. Prepare pie crust in pie plate and set aside. Measure all other ingredients into a large 6 Cup glass measuring cup or large bowl that is easy to pour from. Whisk well until all ingredients are fully combined, making sure the solidified parts of the coconut milk are fully combined and smooth. Place a baking sheet on the middle rack of the oven and then place the pie plate on the sheet. Carefully pour the batter into the crust.

Bake for 15 minutes at 425 degrees, then reduce oven temperature to 350 degrees (leave the pie in the oven!), and bake for 35-40 minutes until set. I like mine to have just the slightest jiggle in the middle when I take it out. It will set more when it’s out of the oven. If you overcook it, it will crack.

I also made an apple pie with a pie crust bottom and a streusel top. The best of both worlds in one pie if you ask me! Also extremely easy to do gluten free and dairy free.

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Apple Crumble Pie

For the topping:

1 Cup of Gluten Free Rolled Oats

1/2 Cup of Organic Coconut Sugar

1/2 Tablespoon of Unsulphured Black Strap Molasses

1/2 teaspoon of Sea Salt

1/2 teaspoon of Ground Cinnamon

1/2 Cup of Mama’s All Purpose Almond Flour

6 Tablespoons of Cold Dairy Free Butter 

For the pie:

1 Pie Crust rolled out with GF flour

5 Fuji Apples, washed & dried, peels on

1/2 teaspoon of Ground Cinnamon

1/4 teaspoon of Ground Nutmeg

1/8 teaspoon of Sea Salt

1/3 Cup of Organic Coconut Sugar

1/2 Cup of Mama’s All Purpose Almond Flour

About 6-8 teaspoons or so of Dairy Free Butter to dot apples 

Prepare the pie crust in the pie pan and set aside. Preheat oven to 375 degrees. For the topping: measure the sugar and molasses into a bowl and stir with fork until sugar and molasses are combined. Measure in the rolled oats, sea salt, cinnamon, and flour and stir to combine. Add the 6 Tablespoons of cold butter and lightly and quickly (as to not melt the butter) combine with fingers until it forms a “crumble”. Set aside.

The sugar and molasses should still be relatively dry after being combined.

The sugar and molasses should still be relatively dry after being combined.

Core the apples and slice thinly into a large bowl. Add the cinnamon, nutmeg, sea salt, and butter and stir well to coat all the apples. Pour the apples into the pie crust and arrange so there are no holes or gaps.

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Dot the top with the 6-8 teaspoons of cold dairy free butter. Top evenly with the crumble topping.

Bake at 375 degrees for about 60 minutes, I covered mine with foil at 40-45 minutes to keep the crumble from over browning. Test with a fork to make sure apples are done, they should have just a very light bit of texture.

Another absolutely fabulous thing you don’t need to go without when dealing with food allergies is whipped cream. This time when I went to grab my jar of homemade GF vanilla extract, I realized it was just full of beans and no extract. I used the insides of several beans and went without extract and it resulted in the best and most flavorful coconut milk whipped cream I’ve ever made.

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Vodka Vanilla Bean Coconut Milk Whipped Cream

*Place Cans of Coconut Milk In Fridge Overnight, or if you’re in a hurry, a minimum of 4 hours

3 Cans of Chilled Full Fat Organic Coconut Milk

About 1/2 – 3/4 Cup of Organic Coconut Powdered Sugar, whiz up in a blender or Nutribullet to resemble powdered sugar

8-10 Vodka Soaked Vanilla Beans, scraped about 3 teaspoons (or, 2 teaspoons of pure vanilla extract if you don’t have the beans)

If you’re using vanilla beans, slice down the middle and scrape into a small bowl.

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Whiz up the coconut sugar until it resembles a powdered sugar texture.

This is prior to blending.

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Carefully scoop out the solid half of coconut milk out of each can and place it in the bowl of an electric mixer. Reserve 3 Tablespoons of the liquid coconut milk for the whipped cream and refrigerate the remaining milk for smoothies at another time (If you’re using vanilla extract, you may not need to add any additional coconut milk). Using a whisk attachment, beat the coconut cream until medium peak. Add the powdered coconut sugar in two parts, beating in between. Add the vanilla bean seeds and beat until thick and the consistency you like in your whipped cream. If it’s too thick, add coconut milk about 1 Tablespoon at a time until it reaches the consistency you desire. Don’t add it too quickly, as it will thin out very fast and there’s no turning back.

Next to pie, I would have to rank stuffing as my next favorite part of any holiday meal. By itself or along with giblet gravy and mashed potatoes…I could just swoon every time I eat it. Pure comfort food at its best. You can go HERE for my Million Dollar Stuffing recipe.

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Lastly, there’s the turkey. We had a bit of snafu with ours this year, you can read about it here. The farm we purchased it from responded to my note right away and we are being given the option of a gift certificate or a refund. An organic 14lb turkey costs right at about $100 with shipping, so I’m thankful for their courteous customer service and as this was the first turkey from them that we’ve ever had issue with, I will definitely try them again.

The turkey was a bummer but I did make a fabulous rub for the skin. Very flavorful and aromatic. To me, one of the best parts of any roasted bird is the crispy, salty skin!

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Turkey Herb Rub

Nurtribullet or Good Blender

About 1/8 to 1/4 Cup of Sea Salt (you will likely have some left over for other meals)

3 Fresh Sage Leaves

1 Large Sprig of Fresh Rosemary, stem removed

About 1 Heaping Tablespoon of Fresh Thyme Leaves

Place all ingredients in a blender or Nutribullet and blend until herbs and salt are completely combined.

Once I stuffed the turkey, I covered it in chilled dairy free butter and then rubbed a very generous amount of the Herb Rub all over the turkey. Delicious! 

Store any unused Turkey Herb Rub in an air tight container. But, allow it to dry out for a day first as the fresh herbs add a bit of moisture.

I hope you have a wonderful holiday season and remember, with a little research and willingness, we don’t have to suffer or feel like we’re going without just because of food allergies.

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Peach Hand Pies

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When life gets rough, I bake. Or clean house, or work in the garden, or go for a walk.

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I need that kind of therapy. Lying down is maybe a one or two day thing tops, after that, I need to putter even if I feel really bad. If I can’t putter, life is dismal. I cannot curl up in a ball and be miserable.

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After a couple of weeks of feeling terrible, all I could think about was pie. So a few days ago, I made these fabulous Peach Hand Pies and an Apple Galette. I say if you’re going to do it, go BIG.

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Remember my broken tooth the dentist supposedly fixed? Well, I was in pain for several days after he fixed it, so I put a call in to find out that he was on vacation for 10 days. On the last day of his vacation, his receptionist forwarded me to their “favorite endodontist”. An endodontist specializes in root canals. Evidently my dentist doesn’t do root canals anymore because they make his hands hurt. A tip for you: Anything with the word Specialist = $$$$.

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After making the appointment the endontist’s receptionist told me that it would be a minimum of $250.00… just for them to tell me what’s wrong with the tooth. If I chose to venture out from there and get a root canal, that would be a minimum of $1,500.00 possibly up to $1,750.00. And of course, “your insurance only pays 30% so we ask you to pay $1250.00 up front”. Keep in mind that this doesn’t include the crown that I will have to have made to go over that tooth after the root canal. I then need to go back to a regular dentist and pay another minimum $700.00 for the crown because according to the receptionsist, “we don’t do crowns here”. $2,200.00 minimum for one tooth. Considering the cost of dental care, it’s amazing to me that we aren’t a completely toothless nation.

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Of course after being in major pain and living on a diet of ibuprofen for two weeks, there was really no other choice but to get the dreaded root canal. Three hours later, with Novocaine that is laced with adrenaline “so it will work faster and longer”, it was finally done. I dare you to relax during a root canal when they’ve laced your numbing stuff with adrenaline. I felt like I was going to have a heart attack. When the gal came in to check on me and asked how I was doing I said, “Well, fine I guess, but my heart is pounding out of my chest and my hands are shaking.” She said, “Oh yeah, that’s the adrenaline in the shots she gave you.”

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On the positive side, she was very good about making sure I felt nothing. She tested my tooth throughout the beginning of the process with a cold procedure to make sure I was sufficiently numb.

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After my appointment I had my son drive me up to a specialty store so I could buy soup that I wasn’t allergic to from their deli. Then I went home, ate, and went to bed relieved that I would no longer be in pain. The next morning…I woke up with a jaw infection. I had a lump on my jaw and my face was swollen and in pain all the way up to my ear. What luck, huh?

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They put me on a strong antibiotic for 7 days which took all of the seven days to take care of the infection and pain. On the heels of that, our son ended up with a terrible cold and flu and needed mom to take care of him. He came over and planted himself on my couch ready and waiting for me to cure him. If he does that, I know he’s very sick.  And let’s be honest, he’s 23 and hasn’t let me mother him in a long time, so while I felt bad for him, I gave myself a high 5 for still being the one he comes to when he’s miserable.

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 On the heels of that… we helped him move into his new apartment even though he was still feeling pretty sick. And in the midst of that….I of course caught his cold and flu.

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Two weeks ago I was bragging to my doctor that “I never get colds! I haven’t had a cold in at least 10 years!” 

Now, the cold is lingering and the tax on my immune system is causing a Lyme flare. To make matters worse, I woke up with a hideous cold sore on my lip.

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My husband now has the sickness. On top of that, we both have some kind of weird muscle spasm and pinched nerve thing going on in our hip and back. Which translates into, “You’re OLD now.”

But we have pie.

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At this point, I’m just trying to focus on the positives:

We have pie. We aren’t dead. We have pie. My tooth no longer hurts. We have pie.

We’re going away for the weekend to get some much needed R & R if we can fix the back pain thing.

Oh, and we have pie.

See you next week!

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Peach Hand Pies

For the crust:

(This recipe makes 4 discs, you will need 2 discs for the hand pies)

5 – 5 1/2 cups Mama’s Almond Blend All Purpose Gluten Free Flour, plus more for rolling

4 tsp. Xanthan Gum

1 Tbsp. Sea Salt

1 1/2 Tbsps. of Coconut Sugar (if I’m using this for a savory recipe, I only add 1 Tbsp. of sugar)

1 lb. of Spectrum Shortening, I weigh mine on a kitchen scale

1 Egg (beaten with fork in measuring cup and then filled to 1 cup with water)

Place 5 cups of Mama’s Almond Flour in large bowl.  I use the spoon in cup method and level with a knife.   Add salt, sugar, xanthan gum, whisk to combine.  Next scoop 1 lb of the shortening onto flour mixture.  I know it sounds like a crazy amount, don’t freak out!  Remember, this recipe makes 4 large pie crusts.  Work the shortening into dough with your hands, sifting through your fingers until the shortening is somewhat combined and the flour resembles loose small pea size (about) pieces. (For pictures to reference on what the dough should look like, see the Apple Galette recipe.)

Next, whisk 1 egg in a measuring cup and fill to 1 cup with water. Add the egg and water in a well in the center of mixture. Work together with a fork just until mixed. Scoop out onto floured parchment paper. Work it a little, not too much!! (you may need a bit more flour) to form it into a log.

Then cut it into four even sections. After it’s cut I put each section into a ziplock bag and flatten into a disc. Chill in the refrigerator for at least 1 hour before rolling.

For The Filling:

*Preheat the oven to 350 degrees and line one baking sheet with parchment paper

(2 discs of dough make roughly 6 large hand pies – depending on the size of your cutter)

3 Very Ripe Peaches, peeled and sliced, then cubed

Juice of Half a Lemon

About 1 Tablespoon of Coconut Sugar

About 1 Tablespoon of Flour

(For the glaze you will need powdered sugar, dairy free butter, almond extract, and a little water)

Toss ingredients and set aside. Flour your work surface and rolling pin and roll dough out. I used a fluted cutter roughly the size of my palm. Place 6 “bottoms” on the parchment lined baking sheet and flatten out and enlarge a bit more slightly with your fingertips. Place about 1 1/2 – 2 Tablespoons of peaches in the middle. Next, roll out more dough and cut the tops. Remove the extra dough from around them and enlarge them a little by flattening them out more with your fingertips. With a finger dipped in water, wet the edge of the bottom crust. Then, with a floured spatula, place each “top” over the peaches and press around. Press edges with a for and slit the tops with a sharp knife.

Bake for 35 minutes.

Once the Peach Hand Pies have cooled, put one dollop of glaze on top of each one allowing it to run down the sides (it should be medium thick). Wait 10 minutes and drizzle the tops with glaze in a back and forth motion.

Apple Galette

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I’ve been slowly entering grains and nuts back into my diet with fingers crossed. So far, in small amounts and if I keep it to about once or twice a week, I’m not having any adverse effects with inflammation.

Being on somewhat of an AIP (Auto Immune Paleo) diet since last November has definitely helped my health, but being able to finally deviate from that diet every now and then with grains, nuts, and legumes, is a definite blessing and something to celebrate.

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So, with that happy news, I skipped out to buy my absolute favorite gluten free all purpose baking flour. It’s been almost a year since I’ve used it! This flour is hands down the absolute best flour for converting gluten baked goods into gluten free baked goods. It has fabulous texture and taste. It’s not grainy, gummy, or heavy like many gluten free and paleo flours.

We missed the last month of summer due to all the fires and terrible smoke, so it feels like we were catapulted from 90 degree days right into Fall. The evenings and mornings are cool and crisp, which means my body is thinking: sweaters, hot tea, and Autumn baked goodies.

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 Technically, a Galette is described as, “a flat round cake of pastry or bread”.

I’ve made them round many times, but prefer them square or oblong. Why? Because the crust if my favorite part and making it oblong or square allows for more crust overlap.

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You may also be thinking, “Why a galette? Why not just make a pie?” I really like the rustic look of a galette. I also like the exposed fruit, I think it’s very pretty and really adds something to the enjoyment. A galette can be made quickly and easily, especially if you’ve already made your dough and have it chilling in your fridge.

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An Apple Galette is an easy and delicious dessert to kick start Fall!

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Apple Galette

For the crust:

(This recipe makes 4 discs, you will need 1 disc for the apple galette)

5 – 5 1/2 cups Mama’s Almond Blend All Purpose Gluten Free Flour, plus more for rolling

4 tsp. Xanthan Gum

1 Tbsp. Sea Salt

1 1/2 Tbsps. of Coconut Sugar (if I’m using this for a savory recipe, I only add 1 Tbsp. of sugar)

1 lb. of Spectrum Shortening, I weigh mine on a kitchen scale

1 Egg (beaten with fork in measuring cup and then filled to 1 cup with water)

Place 5 cups of Mama’s Almond Flour in large bowl.  I use the spoon in cup method and level with a knife.   Add salt, sugar, xanthan gum, whisk to combine.  Next scoop 1 lb of the shortening onto flour mixture.  I know it sounds like a crazy amount, don’t freak out!  Remember, this recipe makes 4 large pie crusts.  Work the shortening into dough with your hands, sifting through your fingers until the shortening is somewhat combined and the flour resembles loose small pea size (about) pieces.

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Next, whisk 1 egg in a measuring cup and fill to 1 cup with water. Add the egg and water in a well in the center of mixture. Work together with a fork just until mixed. Scoop out onto floured parchment paper. Work it a little (you may need a bit more flour) to form it into a log.

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Then cut it into four even sections. After it’s cut I put each section into a ziplock bag and flatten into a disc. Chill in the refrigerator for at least 1 hour before rolling.

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For the filling:

*Preheat oven to 350 degrees

2 Large Apples (use your favorite)

3 Heaping Tablespoons Of Coconut Sugar

About 1/4 teaspoon of Sea Salt

2 Tablespoons of Flour

Juice of 1/2 Lemon

About 1 Tablespoon of Ground Cinnamon

About 6 teaspoons of Dairy Free Butter

1 Egg

While your dough is chilling, core and thinly slice 2 large apples.

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Toss with the lemon juice, sugar, cinnamon, salt, and flour and set aside. Measure and cut a piece of parchment paper to fit your baking sheet. Lay the parchment on the counter and sprinkle with flour. Roll 1 disc of dough out so the dough is overlapping some of the sides of parchment.

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Next, layer (upright) the sliced apples in rows. I tucked the ends into each row.

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Then, fold the sides up carefully. Pinch the edges or press with a fork. Sprinkle the top with a little more coconut sugar and dollop with a few teaspoons of dairy free butter. Whisk the egg with a little water in a cup and brush the crust.

Bake for 60 minutes until apples are tender and crust is golden. Serve warm with dairy free vanilla ice cream.

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Saturday Night Special – Hors d’ oeuvre & Cocktail Night

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We’ve dubbed Saturday nights our hors d’ oeuvre & cocktail night.

I make fun little meals that can be enjoyed in the backyard with our feet up.  We’ve worked hard to make our backyard our little sanctuary and once the nice weather arrives, we try to enjoy every second possible!

Italian Stuffed Mushrooms

*Makes 20

1/2 Package Ground Italian Mild Sausage

1/4 Cup (heaping) Sweet Onion, diced

1/4 Cup (heaping) Red Bell Pepper, diced

1 teaspoon Garlic, chopped

1 1/2 teaspoons Dried Oregano

1 1/2 teaspoons Dried Basil

1/4 Cup Kalamata Olives, chopped

1 Tablespoon Vegan Parmesan plus more for topping

Parlick Fell Sheep’s Milk Cheese, crumbled for topping

20 Cremini Mushrooms, stem scooped out at base

In a large skillet on medium heat, saute the sausage, onion, bell pepper, garlic, oregano, and basil. When sausage is done add the 1 Tablespoon of vegan parmesan and the olives. Stir to combine. Set aside.

Place the mushrooms on a baking sheet lined with parchment, hole side up. Fill each mushroom with stuffing.

Crumble a little Parlick Fell on each mushroom and sprinkle with more vegan parmesan. Bake at 325 for about 30 minutes.

Spinach Tart

*Makes 4 personal sized tarts

1 Portion of Gluten Free Pie Dough

10 oz Frozen Chopped Spinach, thawed & drained

2 Cups Raw Spinach Leaves, packed

4 Cloves of Garlic, chopped

3 Tablespoons Dried Parsley

1 1/2 Tablespoons Dried Dill

1/4 Cup Sun Dried Tomatoes Packed in Oil, chopped

1/4 Cup Roasted Red Peppers, chopped

10 oz of Sheep’s Milk Feta

2 eggs

Roll out the chilled pie dough and fill each tart pan, press in, and trim edges.

Place remaining ingredients except the feta in a medium bowl and stir to combine thoroughly. Fold in the crumbled feta.

Fill each tart pan.

Place on a baking sheet and bake at 325 degrees for about 35 minutes or until the edges of the crust turn golden.

Sugar Plum Tomato & Cucumber Salad

Sugar Plum Tomatoes

English Cucumber, peeled and sliced

About 6 Basil leaves, torn

Ground Pepper

Olive Oil

White Balsamic Vinegar

Pinch of Kosher Salt

Place desired amount of tomatoes and cucumbers in a small bowl. Add the basil and drizzle with olive oil and balsamic. Season with ground pepper and kosher sat. Toss to combine.

Of course, no snack night would be complete without a cocktail or good wine and a delicious dessert.

My favorite wine from the Methow Valley.

Chocolate Mousse with Coconut Cream

*This recipe was adapted from the Black Dog Food Blog

(This recipe makes 4 – 1 cup servings. It is very rich and could easily be made into 8 – 1/2 cup servings)

24 oz of silken tofu, blended in food processor or Vitamix until very smooth

20 oz of Dark Belgian Chocolate, chopped & melted

1 1/2 teaspoons Espresso Powder

1/2 teaspoon Kosher Salt

2 teaspoons Pure Vanilla Extract

3 Tablespoons Raw Agave Syrup

2 Cans Full Fat Coconut Milk, refrigerated upside down overnight

Pure Vanilla Extract

Powdered Sugar

Raspberries & Apple Mint for garnish

Scrape the blended tofu into a medium-sized bowl. Add the melted chocolate, espresso powder, vanilla, salt, and agave. Whisk until thoroughly combined and very smooth. Set aside.

Remove the coconut cream from the fridge carefully as to not allow the coconut milk on the bottom to mix with the coconut that has settled on top. Remove the lids (which is actually the bottom of the can). Very carefully, scoop out the solid coconut cream stopping as you get close to the liquid and add to an electric mixer. Do this with both cans.

Pour 1/2 Cup of the clear coconut milk into the chocolate mixture and whisk until smooth. Spoon chocolate mixture into dessert dishes.

To the solid coconut milk, add about 3 Tablespoons of powdered sugar and 1 teaspoon vanilla. Mix on high with the whisk attachment, for about 2 minutes. It won’t get as firm as whipping cream made with cow’s milk, but it does set up a bit and will set up even more when refrigerated for a couple of hours.

Spoon the coconut cream on top of the chocolate. Garnish with raspberries and mint.

Happy Valentine’s Day!

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I have to admit, I love Valentine’s Day. I love to bake and give gifts in cute little packages, I love the colors, I love the decorations, I love…LOVE. Kind of gross to some people, I know. But, there you have it. I’m a sap.

I made several goodies to give as gifts this year. I’m sure you’ve noticed, because your inbox is probably now packed with the recipes which I posted separately…

All of the goodies were new except for these Raspberry Pie Dough Cookies, which I’m pretty sure are the absolute best cookie on the planet. You can find the recipe HERE.

I spent all of yesterday and most of this morning in the kitchen baking, making candy, and wrapping everything up in fun little packages.

You can find the Orange & Sea Salt Chocolates HERE. And the Peanut Butter, Pretzel, & Cherry Chocolate Clusters HERE.

You can find the Clementine Buttercream Cupcakes HERE.

And of course these are the famous pie dough cookies…seriously, I know I have an unhealthy love affair with pie dough, but these really are the best cookies ever.

I hope you all had a wonderful Valentine’s Day, whether it was spent with a special lover or just with people you care about. And I certainly hope you celebrated with a bit of something sweet!

Happy Valentine’s Day!

Hugs and Kisses to You

~ April

Pie Crust From Heaven

8 Comments

 

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OK, first let me explain to you how much I absolutely love pie crust. If left here by myself with a pie, I can probably easily eat the whole thing for breakfast, lunch, and dinner in two days flat. Pie crust is comfort food, plain and simple. It has “grandma” and “warm” and “cozy” and “home” written all over it.

When I had to remove gluten from my diet one of my first thoughts was, “No pie dough?”.  Life is too short to not have pie.  You can go to your local grocer and purchase their gluten-free, ready made crusts that taste like a mixture of cardboard, sand, and glue in a pinch. But if I told you this recipe makes four pie crusts that are deliciously flaky, scrumptious and you can freeze the dough to have it ready any time, you would be crazy to settle for cardboard and glue.

It’s also veratile! Here are some examples:

(Click on the link to get the recipes)

Peach Hand Pies 

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Individual Chicken Pot Pies

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Raspberry & Apricot Pie Dough Cookies

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Mixed Berry Valentine Pie

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Mini Mixed Fruit Pies & Cherry Pie

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Sunday Morning Quiche

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Apple Galette

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Fig Pillows

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Rustic Berry Tart

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Spinach Tart

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Rustic Vegetable Tart 

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Pie Crust From Heaven

*makes four pie crusts

5 to 5 1/2 cups Mama’s Almond Blend All Purpose Gluten Free Flour (plus more for turning out and rolling, it will be pretty wet when you turn it out of the bowl, don’t panic, it all comes together.)

4 tsp. xanthan gum

1 Tbsp. sea salt

1 1/2 Tbsps. sugar (if I’m using this for a savory recipe, I only add 1 Tbsp. of sugar)

1 lb. of Spectrum Shortening (Remember, this makes the equivalent of 4 crusts…don’t freak out.)

1 egg (beaten with fork in measuring cup and then filled to 1 cup with water)

Place 5 cups of Mama’s Almond Flour in large bowl.  I use the spoon in cup method and level with a knife.  Mama’s Almond Flour is very soft and dense, not dry and grainy like wheat flour.  I think if you used the scoop and scrape method it would pack into the measuring cup and you would end up with way too much flour and a dry crust. Add salt, sugar, xanthan gum, whisk to combine.  Next scoop 1 lb of shortenig onto flour mixture.

Work the shortening into dough with your hands, sifting through your fingers until the shortening is somewhat combined and the flour resembles small pea size (about) pieces.

Next, whisk 1 egg in a measuring cup and fill to 1 cup with water.

Add the egg and water in a well in the center of mixture. Work together with a fork just until mixed.

Scoop out onto floured ( Mama’s Almond Flour)  parchment paper.

Work it a little to form it into a smooth-ish log. But don’t overwork it!

Cut into four sections.

Pat into discs, wrap with plastic wrap and either freeze in freezer bags for use later or chill in fridge for same day or next day use. If you’re going to freeze the dough for use later, simply remove it from the freezer and put in the fridge the night before, or, thaw on counter for 20 minutes.

When rolling gluten free pie dough, be sure to start on floured parchment paper.  Gluten free dough is sticky and will need flour underneath it and flour on top of it as you are rolling it out.  I use the parchment paper to help me get it into the pie plate.  Sometimes, but not always, it even works to roll it up on your rolling pin like a regular gluten crust.  If it tears on you, don’t panic, you can start again or you can patch it by pinching the dough together in the pan, no one will ever know.  With a little practice, you’ll have a perfect pie crust in no time.