Gluten Free Pies

Gluten Free Pies make gluten-free life a little easier. These recipes contain safe grains for celiacs and many great substitutions forhealthy and delicious alternatives.

NEW! Check out the Pie Supply Grocery Store for gourmet pie fillings, sugar-free and gluten-free ingredients. Baking on a Budget? Top 10 Must Have Pie Supplies under $10 for a list of perfect kitchen additions. Looking for a sweet treat without busting the diet? I have compiled a long list of Light, Low Calorie Pies

Gluten-Free Pie Crust
Gluten-Free Almond Pie Crust
Gluten Free Pumpkin Pie
Gluten-Free Apple Cranberry Crisp
Gluten-Free Lemon Chiffon Pie
Gluten-Free Chocolate Pear Crisp
Gluten-Free Fluffy Orange Pie
Gluten-Free Pecan Crusted Chocolate Mousse Pie

Gluten-Free Pie Crust

This is a tender, flaky pie crust that is reminiscent of a shortbread cookie.Serves 8 (one 9-inch pie shell)

• 1 cup white rice flour
• 1/2 cup brown rice flour
• 1/2 cup Arrowroot flour
• 6 tablespoons tapioca flour
• 6 tablespoons potato starch flour
• 1/2 teaspoon salt
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 2 sticks butter, cut into 1/2 - inch pieces
• 1/2 to 1 tablespoon ice water

1. Place the rice flours, arrowroot, tapioca starch, potato starch flour, salt, xanthan gum and baking powder in the bowl of a food processor and process until all ingredients are thoroughly combined
2. Add the butter bits and process until the mixture almost gathers together. It will be a little dry.
3. At this point, while processor is running, drizzle in the water. If the dough seems too moist, turn it out onto a board and coat it with a little potato starch.
4. Wrap dough in plastic wrap and refrigerate for 2 hours or overnight.
5. This dough can be rolled out using potato starch or rice flour to prevent sticking as you go along, or pressed with fingers into a pie plate. Spray pie plate with canola cooking spray first to help prevent sticking. Fill dough with filling of choice and bake as instructed.

Nutrition Info

Per Serving (79g-wt.):
380 calories (210 from fat)
23g total fat
15g saturated fat
2g protein
41g total carbohydrate (1g dietary fiber, 0g sugar)
60mg cholesterol
210mg sodium

Source: WholeFoods.com

Almond Pie Crust

• 1/3 cup butter
• 1/4 cup brown sugar
• 1/4 teaspoon xanthan gum
• 3/4 cup rice flour
• 1/2 teaspoon vanilla
• 1/3 cup chopped almond

1. Combine brown sugar, Xanthun, Rice Flour, Vanilla and Almonds in a medium mixing bowl.
2. Cut in butter with pastry cutter or fork.
3. Spread the mix into a nine inch pie pan and shape with fingers or bottom of a spoon to cover the bottom and sides.
4. Bake for 15 minutes in oven at 350 degrees
5. Let cool.
6. Pour in filling or use in place of graham cracker crusts.

• 1 15 ounce can pumpkin
• 1 cup milk or soy milk
• 3/4 cup sugar
• 1/4 cup corn starch
• 1/4 tsp salt
• 1 tsp vanilla
• 2 tsp pumpkin pie spice
• 1 9 inch gluten-free pie crust

1. Preheat oven to 425 degrees F.
2. Add all ingredients together. Mix slowly at medium speed for 3 to 4 minutes.
3. Pour into 9-inch gluten-free pie crust and bake 15 minutes. Turn oven down to 350 degrees F. Bake another 45 to 50 minutes. Let cool. Refrigerate 30 minutes

Source: www.vegetarian.about.com

Apple Cranberry Crisp

Filling:

• 3 cans apple pie filling
• 1 tablespoon lemon juice
• 1 cup dried cranberries

Topping:

• 1 ½ cup gluten free granola
• 20 Mi-del gluten-free gingersnaps, chopped or broken
• 4 tablespoons melted butter

1. Spray a 9" x 13" pan with oil spray. Spread apple pie filling into pan.
2. Mix in cranberries with lemon juice (adds tartness). Mix gingersnaps and granola together, spread evenly on top.
3. Drizzle melted butter on topping, spread through.
4. Bake at 350F degrees for 20-30 minutes till golden brown and bubbling at sides
5. Serve warm with ice cream or whipped cream.

Lemon Chiffon Pie

• 1 tablespoon gelatin dissolved in ¼ cup water
• 4 egg yolks
• ½ cup honey
• Rind of 2 lemons (grated)
• ½ cup lemon juice
• ½ teaspoon salt

1. Whisk yolks until pale yellow and mix in other ingredients.
2. Cook over low heat or in top of a double boiler until thickened.
3. Let cool.
4. Beat 4 egg whites until stiff and fold into yolk mixture
5. Pour into a pie plate and chill until set.
6. Pour into pie plate or custard dishes.

Source: www.celiac.com

Chocolate pear Crisp

• 3 pear
• 1/2 lemon, juice of
• 1 tablespoon light muscovado sugar
• 4 teaspoons poire william pear liqueur (optional)
• 1 egg white
• 50 g icing sugar
• 1 tablespoon cocoa powder
• 25 g ground almonds

1. If you're going to cook this immediately, preheat the oven to 160C/ gas 3 while you cook the pears on the hob. Otherwise you can leave the preheating until you're ready to cook the topping.(e.g. I made my pear filling ahead of time, so heated the oven while I made the topping).
2. Peel (if desired), core and chop pears into small chunks.
3. Place in a saucepan with lemon juice and sugar. Bring to the boil, then cover and cook for 10 minutes. Uncover and cook for a further 8-10 minutes to allow the liquids to thicken up.
4. Divide between 4 ramekins, and if using, top with the liqueur.
5. Sift the icing sugar and cocoa together, then stir in the ground almonds.
6. Whisk the egg white until stiff, then fold into the dry ingredients. (It also works the other way round -- so don't worry).
7. When the cocoa sugar almond mixture is combined with the egg white, it should be a stiff dropping consistency. Top the pear filled ramekins with it, it will spread and puff during cooking so it doesn't have to reach the edges or be enormously neat.
8. Bake in the oven at 160 C/gas 3 until the topping is firm to the touch - 20-25 minutes. Serve hot or cold.

Fluffy Orange Pie

• 2 cups vanilla wafer crumbs (about 50 wafers)
• 1/3 cup butter, melted
• 1 (250 g) package cream cheese, softened
• 1 (300 ml) can Eagle Brand Condensed Milk
• 3/4 cup frozen orange juice concentrate, thawed
• 1 cup whipping cream, whipped

1. Combine crumbs and butter.
2. Press firmly on bottom and up sides of 9" pie plate, chill.
3. In large mixer bowl beat cream cheese until fluffy.
4. Gradually beat in condensed milk and concentrated orange juice until smooth.
5. Fold in whipped cream.
6. Pile into crust.
7. Chill 2 hours or until set.

Source: www.recipezaar.com

Pecan Crusted Chocolate Mousse Pie

• 2 cups chopped pecan
• 1/4 cup butter, melted
• 1/4 cup brown sugar or Splenda brown sugar blend
• 8 ounces cream cheese, softened
• 1/3 cup cocoa powder
• 1 cup superfine sugar or Splenda sugar substitute
• 1/2 cup chocolate chips, melted
• 1 teaspoon vanilla
• 2 cups heavy cream
• 2 tablespoons superfine sugar or Splenda sugar substitute

1. Preheat oven to 375ºF.
2. In a medium bowl, combine pecans, brown sugar, and melted butter and mix well
3. Press into 9" pie pan.
4. Bake for 8-9 minutes until just set
5. Cool on wire rack until completely cooled.
6. In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar.
7. Beat until smooth and fluffy
8. Then add melted chocolate chips and vanilla; beat until smooth.
9. In medium bowl, combine heavy cream and 2 tablespoons superfine sugar until stiff peaks form.
10. Beat a spoonful of this mixture into the chocolate mixture to lighten.
11. Then fold remaining whipped cream into chocolate mixture to combine.
12. Pour into cooled pie shell.
13. Cover and chill until firm, about 4-6 hours. Serves 8.

Source: www.recipezaar.com

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