Tag Archives: pie

Raspberry Rhubarb Meringue Pie-Gluten Free

My family loves pie. Any kind of pie is desired, all the time. Any fruit will do. 

Me, I love rhubarb in anything. 

So when I was invited to the NY pie party recently, I wanted to really make a statement. 

Combining smooth raspberry rhubarb curd, a fluffy meringue top and crisp bottom crust, brings it all together into one delicious pie. 

Blind Baked Gluten Free Pie Crust

 By blind baking the crust, I got away from the dreaded damp bottom crust. 

Blind baking means rolling out the crust to a good thickness, then fill it with parchment paper and some weights. Baking it like this means that the crust has a chance to be crisp before getting filled with the moist curd. 

Baking a blind crust with spoon weights

I know they make pie weights like these, Fox Run Ceramic Pie Weights, 11-Ounce,  and those work really well but I don’t own any.  I do own spoons, lots of spoons. 

So I lined the pie pan with parchment and then filled the pie with spoons, then baked the empty pie crust. 

Once cooled, it was simple enough to fill with tart raspberry rhubarb curd. 

Gluten Free Crust filled with Raspberry Rhubarb Curd.jpg
Gluten Free Crust filled with Raspberry Rhubarb Curd

Fluffy meringue covers the curd, carefully sealing the crust all around the pie.  Baked quickly to brown fluffy peaks, then cooled before cutting.  

Gluten Free Raspberry Rhubarb Meringue pie..jpg
Gluten Free Raspberry Rhubarb Meringue pie.
Gluten-Free Raspberry Rhubarb Meringue pie out of the oven
Gluten-Free Raspberry Rhubarb Meringue pie out of the oven

 The perfect springtime pie or frozen food pie. 

Raspberry Rhubarb Meringue Pie- Gluten Free
Cook time
Total time
This multi part recipe seems to be complicated but actually flows easily to the end result. The pie crust bakes while the filling is cooked, the meringue topping beats while the filling cooks. Together they make a lovely brilliant red and stark white pie. Just remember to beat the whites throughly, dissolving every sugar grain.
Recipe type: Gluten Free Dessert
Serves: 8
  • 1 cup organic cane sugar
  • 2 cups rhubarb sliced
  • 2 cups raspberries (frozen are fine)
  • 4 egg yolks
  • ¼ cup organic cornstarch
  • ¼ teaspoon salt
  • 3 tablespoons butter
Meringue top
  • 4 egg whites
  • 8 tablespoons superfine sugar
  • ¼ teaspoon cream of tartar
Pie Crust
  1. roll out pie crust to ¼ inch thick,
  2. Place in pie pan.
  3. Place a piece of parchment paper inside and add weights
  4. Bake at 425 for 20 minutes.
  5. While it is baking prepare the Raspberry Rhubarb Filling.
Raspberry Rhubarb filling
  1. combine raspberries, rhubarb and sugar in a saucepan.
  2. Simmer till the fruit is soft and mushy
  3. Pour fruit into a sieve and stir till the juice is drained and all the seeds remain.
  4. This quantity should measure 2 cups.
  5. Combine 2-3 tablespoons with the egg yolks to temper them-allow them to come to warm.
  6. Stir in the cornstarch and salt.
  7. Stir in the rest of the fruit puree, and return to low heat.
  8. Cook, stirring frequently, till the mixture is bubbling and thickens- 5-8 minutes
  9. Whisk in the butter.
  10. Pour into hot pie crust.
Meringue Topping
  1. Bring the egg whites to room temperature. Cold egg whites have less volume than room temperature egg whites.
  2. Add cream of tartar to the egg whites.
  3. Beat the eggs till soft peaks form.
  4. Slowly add superfine sugar while beating and continue to beat until firm peaks form.
  5. The mixture should feel smooth when you rub it between your fingers; you shouldn't be able to feel any sugar granules.
  6. Spread the meringue on top of the still warm fiilling.
  7. Make sure the meringue reaches onto the pie crust. Meringues want to shrink and spreading it to the crust helps anchor the meringue topping.
  8. Bake at 350 degrees for 10 – 15 minutes until the top is a light golden brown.
  9. Allow the pie to cool on a rack until it reaches room temperature, before placing in the refrigerator to finish cooling.


Gluten-Free Blueberry Crumb Pie

gluten-free blueberry crumble pie
Blueberry Crumble Pie, Gluten-Free

National Pie Day is today.

Yes, I know it isn’t 3/14.

But the American Pie Council says that it is today, and who can argue with them?

This gluten-free blueberry crumb pie was actually made for my husband last Friday as a congratulations for getting through a very busy week at work.  We have so many things in the juggle right now.

We are making a local move into Bellingham from Sudden Valley.

Our office will be moving within Bellingham by March 1st.

So it will be a bit quiet here for a couple of weeks.

Time to bake a pie and enjoy!

Gluten-Free Blueberry Crumb Pie
Prep time
Cook time
Total time
Combining the best of fresh blueberries, and walnut crumb topping, this pie can make a party truly special, or breakfast a real treat.
Serves: 8
  • 112 grams (1 stick) butter- softened
  • 5 grams (1/2 teaspoon)cinnamon
  • 2 grams (1/4 teaspoon) salt
  • 75 grams organic cane sugar
  • 75 grams whole grain flour mix
  • 125 grams walnuts- chopped finely
  • !Filling
  • Frozen blueberries to heapingly fill the pan
  • ¼ cup organic cane sugar
  • ¼ cup sweet rice flour
  • 2 tablespoons lemon peel grated.
  • pinch of cinnamon
  • One batch pie crust with egg or vegan or butter crust
  1. preheat oven to 425
  2. roll out pie crust to fit pan, fluting the edge decoratively
  3. Stir together the filling mixture,
  4. Pour into prepared pan
  5. Stir together the crumb mixture, till it holds together well
  6. Place blobs of the crumb mixture over the blueberries, making sure to leave some gaps
  7. Bake at 425 for 30 minutes
  8. Reduce oven heat to 350 and bake an additional 30 minutes.
  9. Allow to cool completely before serving.

And if you want a few other options for pies, try these:

Kate McDermott’s new Gluten-Free Vegan pie crust

Carol Kicinski’s Gluten-Free Pie Crust

King Arthur’s Gluten-free Pie Crust 




Enhanced by Zemanta

Pumpkin Pie from scratch

Having a food based holiday happening so close to a candy based holiday alway seemed like serendipity to me.

After all, haven’t we all wondered what to do with those lovely pumpkins post Halloween?

This year we ended up with a few spares after the carving party.  

The best ones are the pie pumpkins not the typical carving ones. 

What to do with them?  Pumpkin PIE gluten free,  of course.

To make the fresh pumpkins into puree, just cut in half, place on a cookie sheet and bake till soft. 

Then drain the pumpkin meat till all moisture runs off and puree in the food processor.  You will have enough for a few pies.   

Fresh Pumpkin Pie

Pumpkin Pie from scratch
Prep time
Cook time
Total time
When you use a fresh pumpkin, make sure to drain it thoroughly before pureeing it. Any moisture you can eliminate makes for a better pie texture.
  • 1½ cups pumpkin puree (from fresh pumpkin or organic canned)
  • 3 eggs
  • ⅔ cup brown sugar
  • ½ teaspoon ginger (fresh or powdered)
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves.
  • 1 cup heavy cream, I always use Organic Valley products.
  • 1 teaspoon vanilla
  • One pie shell lined with pie crust
  1. Preheat oven to 425
  2. Beat together all ingredients.
  3. Pour into prepared pie pan
  4. Place on lower rack in the oven
  5. bake for 15 minutes
  6. Reduce oven temperature to 350
  7. Bake an additional 45 minutes or till a knife inserted in center comes out clean.

Pumpkin pie is one of my favorite breakfasts, at least as long as it doesn’t have a ton of sugar, that is.

This morning, that was exactly what we had, because like I said, we have several pumpkins to eat up.

I put this custard into my newest pie crust recipe.

Katie responded with, ” this is your best pie ever, Mom”.

When your 13 year old says something like that, you just have to believe.




Peach Pie Gluten Free Dairy Free

Camp is such a fun time, Now imagine one where baking pies is the main focus. That is where I have spent the last four days, Pie Camp with Kate McDermott.

I got to teach about gluten-free, and gluten-free, dairy-free pie dough plus prepare the breakfasts each morning. More Recipes will follow, but enjoy this picture of my final pie Peach Pie Gluten Free Dairy free. Made from Frog Hollow Farms  Peach in a gluten free dairy free crust.

Peach Pie
Prep time
Cook time
Total time
Frog Hollow Farms peaches were just an incredible treat for this simple pie. Fully ripe when they arrived, we had a hard time resisting them long enough to get some in a pie.
Recipe type: pie
Serves: 8
  • 2 tablespoons tapioca flour
  • 2 tablespoons of brown sugar (optional)
  • ½ teaspoon cinnamon
  • pinch of nutmeg
  • 3 Large Peaches or 4 smaller- washed but not peeled
  • 2-3 tablespoons of pastured butter.(optional) (I love Organic Valley)
  • 1 batch of gluten-free, dairy free pie crust
  1. Divide the pie crust into slightly uneaqual halves.
  2. Rollout the slightly larger piece of pie crust between plastic sheets floured with tapioca flour to overflowingly fit a deep pie pan.
  3. Gently place the pie crust into the pan, don't get worried if it breaks a bit, just patch it.
  4. roll out the the smaller piece of pie crust to at least the size of the pan plus edge.
  5. Place both back into the fridge while you prepare the filling.
  6. Combine the flour, sugar and spices in a deep bowl.
  7. Stir together till one color.
  8. Preheat oven to 425.
  9. Slice the peaches into wedges without peeling them directly into the bowl.
  10. Toss gently to coat each slice in the flour mixture,
  11. Place the filling into the prepared pan.
  12. Dot with butter if desired.
  13. Cover the filling with the second piece of pie crust.
  14. Cut decorative cuts into the upper crust to allow steam to escape.
  15. Place completed pie into preheated oven.
  16. Bake 15 minutes.
  17. Turn oven down to 350.
  18. Bake an additional 25-30 minutes till pie crust is browned and you hear a Thump, Thump from the boiling fruit.

Gluten-Free Strawberry Cream Puff Pie

Gluten-Free Cream Puff Pie

Sometimes, you just need pie.
And when a group of food bloggers simultaneously come to that conclusion, Pie Party is the result.
Last year it was a spontaneously organized Twitter party that morphed into 1500+ people on Facebook all talking about pie.

This year, the tradition continues with Garrett McCord, Shauna Ahern, Ashley Baron Rodriquez and Justin Schwartz all hosting.

Lucky for me, a fellow CampBlogAway alumi just came out with her second pie book, Not So Humble Pies

Kelly Jaggers is the mastermind behind Evil Shenanigans, an exploration of all things tempting and delicious.

So when I looked for inspiration, flipping through her book was the solution.

So many tempting choices, how was I to choose?


I’m confident enough in my skills to sub out one of my gluten free pie crusts for any of her recipes.

Butter Pie Crust,

Cheddar Cheese and Thyme Crust,

Cookie Crumb Crust

It’s the combinations of flavors that attracted me to this book.

Imagine, Salted Peach Crumble Pie. Yup, I’m saving this one till the peaches come in later this summer.

Lemon Pistachio Tart in a lavender short crust.   This one is on the list too, just as soon as I harvest some fresh lavender this year.

Chipotle Peanut Butter Cheese Pie?  Maybe, but Fiona isn’t a peanut butter fan and I always make a recipe exactly as written the first time.

Hmmm, oh wait! I have  a container of organic strawberries.  That means, Triple Berry Cream Puff Pie is the one.

#gluten-free   Cream puff pie shell setupBringing it to a boilPreheatBoiling yet?  almostAdd flours and stir
Cooling for 5 minutes before adding the eggsAdding the first eggBeating in the first eggdough is readyAdding the 2nd eggBeating in the 2nd egg
 Smoothing the choux paste into the pie panchoux paste in pie pan 1st pie baked
 Crust 1Custard fillingStarting the custardCustard cookinglast additions Butter and vanilla

Cream Puff Pie , a set on Flickr.

Inspired by Kelly Jaggers new book, Not So Humble Pies, this series shows the step by step creation of a fabulous summertime special dessert, Triple Berry Cream Puff Pie with Custard Filling

Ready in 50 minutes!

Gluten-Free Cream Puff Pie
Prep time
Cook time
Total time
I slid the pie out of the pan when cooling to insure crispness
Serves: one nine inch pie
  • 135 grams (½ cup) water
  • 57 grams (4 Tablespoons) butter
  • 3 (¼ teaspoon)grams salt
  • 10 grams (1 Tablespoon) sugar
  • 41 grams (¼ cup) whole grain flour mix
  • 36 grams (¼ cup) white flour mix
  • 2 eggs
  1. Preheat oven to 400 degrees
  2. Bring water, butter, salt and sugar to a boil in a small saucepan.
  3. Add both flour mixtures all at once.
  4. Cook, stirring constantly till the mixture comes together in a ball.
  5. Continue to cook for 1 minute
  6. Remove to a stand mixer’s bowl
  7. Cool for 5 minutes
  8. Add one egg and beat well to incorporate
  9. Repeat with second egg.
  10. Smooth the mixture into a 9” pie plate making sure to brush the dough up the sides.
  11. Bake in preheated oven for 10 minutes
  12. Reduce the heat to 350 and continue to bake for 20-25 minutes more or till well browned and crisp.
  13. Remove from oven and cool on wire rack.

Once you have the pie shell made and in the oven, it is time to make the Custard Filling

Once the shell and custard are done,

Layer the shell with the custard, top with an assortment of fresh berries of your choice

Then add whipped cream for true decadence.

And share!

Have you seen the NPR mention of pie?

Just in case you would like something a bit different, check out these other pie inspirations:
Already gluten-free:

Fennel Tart

Paleo Pot Pie-Thai Chicken

Bittersweet Chocolate Mousse pie in a Hazelnut Meringue Shell

Chocolate Pudding Pie

Gluten-Free Dairy Free Strawberry Rhubarb Pie

C4C Strawberry Rhubarb Pie

Strawberry Meringue Pie

Strawberry Crosta

Mini Cheese Pies with Roasted Plum Jam

Cutie Pie

Rustic Berry Frangipane Crosta

Need to adjust to a gluten free crust:
Tart Cherry Lattice Pie

Georgia Peach Pie

Rustic Blueberry Pie

Lemon Chiffon Pie

Lemon Tart

Key Lime Pie

Savory Endive Pie

Smore’s Pudding Pie

Summer Fruit Kuchen

Peach Pie

Savory Pie for Pie Day

Pea Pie and Spud

Pumpkin Pie

Strawberry Rhubarb pie 

Fudgy Brownie Crunch Banana Ice Cream Pie

Mint Chocolate Chip Ice Cream Pie

Vegan Strawberry Pie

Grandma Duck Apple Pie

Mini Grape Pie

Berries and Cream Pie

Peach Blueberry pie with Oatmeal Crumb topping and Crust

Sour Cherry Pie

BlueBerry Crumb Pie

Peanut Butter Cup Ice Cream Pie

Peach Bourbon Pie in Jars

 Nectarine Blackberry Pie

And so many more are on Sweet Remedy’s site 

Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range

Cheddar Cheese Apple Pie with Thyme- Gluten-Free

Cheddar Cheese Apple Pie with Thyme- Gluten-Free
Cheddar Cheese Apple Pie with Thyme- Gluten-Free

Pie, Stuffing and Mashed Potatoes.

That is my personal trinity of comfort food, and this pie is made even better by including the cheese pie crust, gluten-free to contrast the thyme scented apples.

Cheese Pie Crust Recipe Gluten Free

This month I’ll be posting a recipe each day or two that are essential to my holidays.

Hoping that they help you create your special gluten-free holiday meal.

Pie is breakfast, lunch and dinner around my house during the holidays. After all, most pies are a terrific combination of fruit, carbohydrates and just a bit of protein from nuts or eggs, perfect for the dreary winter days or nights.

Am I worried about the fat content? Not so much since I use organic butter, organic lard or non hydrogenated fats for my crusts. With these good fats in hand, I can make a crust that is flaky, crisp and special without worrying whether I will be painting the interiors of my blood vessels with bad fats.

I’ll happily take an organic lard crust over Crisco any day!

But I won’t use gums anymore, my husband is reacting to them. So I used a bit of Pixie Dust to bind the flours into a supple cheese pie crust recipe gluten free dough.

And this is a seasonal indulgence, bringing along memories of pie crust rolling with my mom to my daughters.


The Ruhlman ratio for a perfect pie crust is 3 parts flour : 2 parts fat :1 part liquid. My recipe uses butter, cheese and an egg as the fat sources, honey and the egg as the liquid. This makes for a crisp and easily browning pie crust.

But don’t stop here, check out all the links at the bottom of the post to see how other bakers handle pie crust. You may find one of your dreams.

Cheddar Cheese Apple Pie with Thyme- Gluten-Free
When I first saw Martha's cheddar crusted apple pie, I wanted one, just had to convert it using a ratio of course. I really like to add an herbal note to apple pie so the thyme made its way into the mix. Feel free to eliminate if you don't like. Enjoy!
  • 70 grams Whole Grain Flour Mix
  • 94 grams White Flour Mix
  • 10 grams (1 packed Tablespoon) Pixie Dust
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter
  • ½ cup 40 grams shredded cheddar cheese
  • 1 egg
  • 1 tablespoon honey
  • Filling: Stir together
  • 4 small granny smith apples- peeled and sliced
  • ¼ cup organic cane sugar
  • ½ teaspoon cornstarch or tapioca flour
  • ⅛ teaspoon thyme-optional
  1. In the bowl combine all the flour mixes, pixie dust and the salt.
  2. Add in the butter and shredded cheese.
  3. Pressing in the dough
  4. Cut the butter into the flour mixture till it forms small crumbs.
  5. Add the honey and large egg.
  6. Let the mixer run till well combined.
  7. Wrap the dough in plastic and chill for at least 1 hour before rolling out.
  8. Preheat oven to 400 degrees.
  9. Place one fourth of the dough between plastic and roll to to ¼ inch thickness.
  10. Place gently into tart pan using the plastic wrap to manipulate it into the crevices.
  11. Trim the edges to even them out with the outer edge of the pan.
  12. Re-roll the scraps for decorative top cut outs or lattice work.
  13. Add apple slice mixture.
  14. Top with lattice or cut outs.
  15. Bake for 10 minutes then reduce oven temperature to 350.
  16. Bake 8-10 minutes more till the apple slices are tender and the crust is browned.
  17. Quick notes
  18. If you like the idea of herbs in your apple pie, try rosemary too. I switch back and forth between the two.
  19. Realize that this dough incorporates the fat in both the butter and the egg yolk. And since the egg is in the dough, there is no need to brush the crust with egg for browning.
  20. If you would like to make this into a typical sliceable pie, just divide the dough into slightly unequal halves. Roll the smaller portion to ¼ inch thickness and place into the pie pan. Add the apple mixture (I up the number of apples to 6 and increase the sugar by 1 tablespoon) then top with the larger portion also rolled out to ¼ inch.
  21. Place the pie on a cookie sheet to bake.
  22. Make sure to cut vents or leave areas uncovered so the apples moisture can escape. Bake 1o minutes at 400 degrees then ½ hour at 350.
  23. Preparation time:
  24. minute(s)


Weaving the lattice work
F is for Fiona

TR from No One Likes Crumbley Cookies Chocolate Mousse Pie

Irvin from Eat the Love Double Butterscotch Apple Pie

Charissa from Zest Bakery Apple Galette with Pisco Soaked Golden Raisins

Kate from katealicecookbook Kale & Zucchini Tart

Jenn from Jenn Cuisine Sweet Potato and Duck Pot Pie

Karen from Cooking Gluten Free Pie

Rachel from The Crispy Cook Maple Walnut Pie

gretchen from kumquat deep dish chocolate bourbon pecan pie

Claire from Gluten Freedom Autumn Pumpkin Spice Pie

Morri from Meals With Morri Spinach – Prosciutto Ricotta Quiche & Muffin Tin Pie Variations

Silvana Nardone from Silvana’s Kitchen Chicken Potpie

Caneel from Mama Me Gluten Free Green Tomato Pie

Meredith from Gluten Free Betty Blueberry Pie

Shauna from Gluten-free Girl and the Chef Fresh Pumpkin Pie

Meaghan from The Wicked Good Vegan Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping

Erin from The Sensitive Epicure Chess Pie

Mary Fran from frannycakes Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie

Brooke from B & the boy! Pot Pie

Lisa from Gluten Free Canteen Frangipane Apple Tart

I’ve been included in this great handout of gluten-free recipes, too.