Blender Custard Pie

 In blender, for 10 seconds; don’t over blend:

• 2 cups milk
• 4 eggs
• ½ cup Bisquick
• ½ stick butter
• ⅔ c sugar
• 1 tsp vanilla
• Dash salt

Stir in 1 cup coconut after blending. Pour into greased 9 inch pie pan. Sprinkle with nutmeg. Bake 350 about 40 minutes. 

Easy Lemon Pie

Easy Lemon Pie from "Wedding Cake Murder," by Joanne Fluke
Oven 350 degrees, middle rack
1 pie crust, unbaked
1 medium lemon
1/2 c butter
1 c sugar
4 large eggs
Cut the tough ends off the lemon, cut it in half and then each half into 4 slices each - remove seeds. Put in blender and process until they are mush.
Melt the butter, and pour into the blender, add the sugar, and add the eggs.
Blend until mush. Pour into pie crust. Bake 350 degrees for 40 min until mixture turns solid and top is brown. Good with Creme Fraiche on top.

Creme Fraiche
2 c heavy whipping cream
1/2 c white sugar
1/2 c sour cream
1/2 c brown sugar (for sprinkling on top)
Whip cream with sugar until firm peak. Gently fold in sour cream. Refrigerate. When ready to serve pie, put a generous dollop of this on each piece and sprinkle with brown sugar.

To try with this crust:
1 1/4 Cup almond meal (or very finely ground almonds, unblanched)
1/3 Cup butter (I will use coconut oil)
3 Tablespoons sugar
Preheat oven to 350F. Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed. Spread into an 8" round pie pan, pushing into corners and on edges. Bake for 10 minutes or until slightly browned.

12/22/18 Here's what I tried for my 8" cast iron skillet:
1 meyer lemon
1/2 c sugar
1/4 c coconut oil
2 large eggs
1/4 c flour

Crustless Berry Pie

Oven 350 degrees. 9 inch pie pan.

1. Combine 1 c flour, 1 c sugar, pinch salt

2. Stir in 2 c berries and 1/2 c walnuts

3. Stir in 2 beaten eggs, 1/2 c butter, 1 tsp almond extract

4. Spread in pie pan. Bake 40 minutes.

Skillet Custard Pie

For my little blue cast iron skillet:
Oven 350 for 40 minutes.

In a blender, combine:
1.5 c almond or coconut milk
1/3 c flour
2 T sugar and a few drops Stevia
2 eggs
1/2 tsp vanilla
pinch salt

Butter skillet and pour in batter. Scatter 1.5 cups of berries or fruit on top. (I used blueberries.) I also sprinkled cinnamon sugar on top, but you can dust on powdered sugar after baking. Very good!!

Chocolate Cream Pie

GLUTEN FREE CHOCOLATE CREAM PIE RECIPE

Reprinted with permission from Everyday Grain-Free Baking 

From the prairie homestead site

Chocolate Piecrust Ingredients:

• 1 3/4 cups blanched almond flour (where to buy)
• 3 tablespoons unsweetened cocoa powder (where to buy)
• 2 tablespoons coconut flour (where to buy)
• 1/4 teaspoon unflavored grass-fed gelatin (where to buy)
• 1/4 teaspoon sea salt (where to buy)
• 5 tablespoons palm shortening (where to buy)
• 3 tablespoons honey (where to buy)

Chocolate Cream Filling Ingredients:

• 2 3/4 cups pure canned coconut milk (where to buy)
• 2 1/4 teaspoons unflavored grass-fed gelatin
• 4 large egg yolks
• 1/3 cup honey
• 2 teaspoons pure vanilla extract (how to make vanilla extract)
• 2/3 cups dairy-free mini chocolate chips (where to buy)
• 2 tablespoons cocoa powder
• 1/8 teaspoon sea salt

Optional: Homemade Whipped Cream or Whipped Coconut Cream or for topping

Prepare the Chocolate Piecrust:

In a food processor, combine the almond flour, cocoa powder, coconut flour, gelatin and salt. Pulse in the palm shortening. Then add the honey and pulse until a dough ball forms.

Carefully remove the dough and shape it into a disk. Wrap in plastic and place it in the fridge to chill for 20-30 minutes.

Preheat oven to 325°F. Lightly oil a 9-inch deep-dish pie dish. Once dough is chilled, remove it from the fridge and press the dough evenly along the bottom and sides of the pie dish to form the piecrust. Poke the bottom of the crust with a fork.

Bake 12-14 minutes until crust is golden brown. Carefully remove it from the oven and allow the crust to cool completely.

Sugar Cream Pie

Sugar Cream Pie

Author: Hayley Parker, The Domestic Rebel

Serves: 8

Ingredients

• 1 DEEP DISH pie crust, at room temperature (I used a frozen one, but you can use refrigerated pie crusts too)
• 4 Tbsp cornstarch
• ¾ cup white sugar
• 4 Tbsp butter, melted
• 2 & ¼ cups heavy cream
• 1 Tbsp vanilla
• FOR TOPPING:
• 4 Tbsp butter, melted
• ¼ - ½ cup cinnamon sugar (1/4 or ½ cup sugar with 2-3 teaspoons ground cinnamon mixed in. Start with ¼ cup, but add up to ½ cup if you prefer things spicy).

Instructions

1. Preheat oven to 325 degrees F. Place the pie crust onto a baking sheet. Or, if using a refrigerated crust, lightly grease a 9" pie pan, put the crust in, and set the pan on a baking sheet. Bake for approximately 10-12 minutes or until partially baked. Set aside.
2. In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it's thick and creamy. Stir in the vanilla.
3. Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.

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Pumpkin Puree

The Easiest Homemade Pumpkin Purée

A "pie pumpkin" is best. Every pound of pumpkin will be about a cup of purée. 

Stab about 3-6  holes with a sharp knife around the top of the pumpkin for ventilation.  

Bake at 350ºF (180ºC) on a baking sheet lined with foil or parchment for about an hour.  (I baked at 450 and it took more than an hour. Next time I'll try lower temp.)

When the pumpkin is very tender when poked with a fork and the skin is dark, it's done. (I could hardly get a knife in the skin it was so hard!)  

Allow the pumpkin to cool slightly and then slice the whole thing in half. 

Scoop out all the guts and seeds with a spoon. 

Scoop all the flesh into your food processor with a spoon. Purée until smooth. (I didn't need to do this - it was already creamy and nice.)

If you have excess moisture, it will gather in the container and you can pour it off after it has been refrigerated overnight. Store in the refrigerator in a sealed container. It should keep for about a week. You can also freeze it. It should keep in the freezer for a few months. Replace in any recipe that calls for canned pumpkin.

1 small can of pumpkin (15 oz.)= 1 3/4 cup pumpkin purée 

1 big can of pumpkin (29 oz.)= 3 1/2 cups. Read more at http://www.yammiesnoshery.com/2015/10/the-easiest-homemade-pumpkin-puree.html#GddsC5YZAHdFq6dv.99 

Sugar Cream Pie

Sugar Cream Pie

Author: Hayley Parker, The Domestic Rebel
Recipe type: Pie

Prep time:  10 mins
Cook time:  26 mins
Total time:  36 mins

Serves: 8

This Sugar Cream Pie

* 1 pie crust, at room temperature (I used a frozen one, but you can use refrigerated pie crusts too)
* 4 Tbsp cornstarch
* ¾ cup white sugar
* 4 Tbsp butter, melted
* 2 & ¼ cups heavy cream
* 1 Tbsp vanilla
* FOR TOPPING:
* 4 Tbsp butter, melted
* ½ cup cinnamon sugar

Instructions
1. Preheat oven to 325 degrees F. Place the pie crust onto a baking sheet. Or, if using a refrigerated crust, lightly grease a 9" pie pan, put the crust in, and set the pan on a baking sheet. Bake for approximately 10-12 minutes or until partially baked. Set aside.
2. In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it's thick and creamy. Stir in the vanilla.
3. Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.

Cherry Clafoutis

• 21 oz cherries
• 1 tbsp. butter 
• 4 eggs
• 1/2 cup sugar (I used a mixture of Monk fruit and cane)
• 1 and 1/4 cup flour (used GF)
• pinch of salt
• 1 tsp. vanilla extract
• 1 tsp. almond extract (did not have)
• 3/4 cup milk (used coconut from a can)
• 1/8 cup melted butter (forgot!)
• 
  
• This was good but not sweet enough for me. 
• 
  

1. First comes the annoying part: pitting the cherries. If you have a cherry pitter, it's easier and quicker to do this by hand, but you can also use this trick: Remove the stems, and then place the cherry on the opening of a bottle (the opening must be smaller than the cherry so that the cherry does not fall through). Using a chopstick, press through the cherry and watch the pit fall into the bottle! Now the cherries can be eaten safely. 
2. Use the butter to grease a quiche pan, or any round baking dish. Don't forget the edges! 
3. Sprinkle a generous tablespoon of your sugar into the greased pan, und carefully shake so that the sugar is distributed evenly, even on the edges. Now add your pitted cherries. 
4. In a separate bowl, add the eggs, the remaining sugar, and the salt. Mix well. 
5. Add the flour, vanilla extract, almond extract, melted butter, and milk to the egg mixture. Beat until smooth. 
6. Pour the mixture evenly over the cherries and bake for 45 minutes at 350°F until golden brown. Sprinkle with powdered sugar and serve!

Is it a cake? Is it a pie? No matter! It's wonderfully sweet and brings the taste of summer directly to your plate. Try the recipe using other fruits, depending on what's in season. Enjoy!

Another version, use a cast iron skillet, serve warm

YIELD

Serves 4–6

INGREDIENTS

1. • 1 cup whole milk
   • 3 eggs
   • 1/2 cup sugar
   • 1 teaspoon vanilla extract
   • 2 tablespoons butter, melted
   • 1/2 cup all-purpose flour

1. 1. 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
   2. 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35–40 minutes. Serve immediately.
   3. Clafoutis Variations:
      Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top.
      Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates.
      Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. 
      Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

Shaker Lemon Pie

using the gluten free pie crust recipe

2-3 lemons, very thinly sliced (try Meyer next time)
2 cups sugar
4 beaten eggs
tiny pinch salt
1 recipe double crust pastry

Slice lemons as thin as possible. Put in bowl with sugar, mix, and let them set 6 hours or overnight. Preheat oven 450 F. Add eggs, salt, and mix well. Pour into crust, top with another crust, a lattice is nice. Brush with egg white wash, and sprinkle with sugar. Bake 450 degrees for 15 minutes, and then reduce heat to 375 degrees for about 25 minutes (check pie at 20 minutes). Pie is done when an inserted knife comes out clean. REALLY good. Next time I will use only 1/2 of rind and more lemon insides.

 

GF Pie Crust

Never Fail Pie Crust
 3 cups flour
1 cup lard
1 tsp salt
1 well-beaten egg
1 tsp vinegar
5 TB ice water
(yields 3 crusts)

Makings of Shaker Pie.

Today I am going to turn the Never Fail into GF, one crust and see what happens.
GF NEVER FAIL PIE CRUST
1 1/4 c GF flour (with gum - if you use without, add 1/2 tsp xanthan gum)
1 T sugar
1/3 c olive oil - used grape seed oil
1/4 tsp salt
1 well-beaten egg
1/4 tsp apple cider vinegar (could use vodka)
scant 2 T ice water
This was FABULOUS - still a bit crumbly, so maybe a little more oil is needed.  I made this the night before and refrigerated it overnight; baked the pie in the morning.

Grain Free Pie Crust (Have not tried this one yet)

• 1/2 cup butter, chopped and cold
• 1 cup almond flour, packed
• 1/3 cup coconut flour, packed
• 1/2 teaspoon salt
• 2-3 tablespoons water, ice cold

***for sweetnened version add 2 tablespoons honey

1. Combine butter, flours and salt with a pastry blender or food processor.
2. Slowly add in water, until dough forms into ball.
3. Flatten into disk, wrap and refridgerate for at least 1 hr.
4. Roll out and place in pie dish. It’s ok if it is crumbly or falls apart, just push back together.
5. Place back in fridge and chill before baking to ensure it will keeps its shape.
6. Bake in a preheated oven at 325.

*please be aware that almond flour browns quicker than most, so use a pie crust shield if you have one, or tented tin foil works just as well.

*yields 1 9in pie crust, regular or deep

Mix in the pie pan crust

Mix in a pie plate with fork and fingers. Pat & press out in the plate. If no filling is added, prick crust with fork and Bake at 375 degrees for 15 minutes.

• 1.5 cups flour
• ½ tsp salt
• 2 Tb sugar
• ½ cup vegetable oil
• 3.5 Tb milk

Perfect Buttery and Flaky Pie Crust

(Have not tried this one yet, with real flour I will always use Sandy's Never Fail Fie Crust) The secret to a memorable pie crust is to create light, flaky layers that give way to a buttery tenderness in each bite. 

The colder your ingredients are, the better your crust will be. You can even freeze the flour in advance. The better your butter, the better your pie crust. Use a tangy, cultured butter with a high fat percentage if you can find it. The luscious offerings of Vermont Creamery and Organic Valley are widely available. Or better yet, make your own!

And don’t skip the vodka — it’s the secret to the flaky layers you seek. In its liquid form, the vodka works with the water to keep the dough together, but as it evaporates in the oven, lovely little pockets of air are left behind to separate thin layers of pastry.

Ingredients: 

4 1/2 cups flour, plus extra for rolling 

2 tsp kosher salt 

12 ounces unsalted butter, cut into small pieces, chilled until use 

1/4 to 1/2 cup ice water 

2 tbsp vodka 

Instructions: 

Whisk together the flour and salt in a large bowl. Using clean hands, begin to rub the bits of butter into the flour with your fingers and palms. Eventually you’ll have a mixture that looks like sand. It’s OK to have some slightly larger smears of butter, but there shouldn’t be too many that are larger than a pea.

Sprinkle the water and vodka over the sandy mixture. Using your hands again, combine to form into a thick ball of dough that barely holds together. Add water as needed to pull the dough together, but try to limit it. Shape the dough into a slightly flattened circle. Wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.

Lightly flour a clean countertop or other work surface. Unwrap the dough and roll it into a 10-inch round with a thickness of about 1/4 inch. Line a 9-inch pie plate with the dough, crimp the edges between your thumb and forefinger, and trim off any excess dough. (Excess dough can be used to make a small tart.) Chill the dough for about 20 minutes while you preheat the oven to 300 degrees Fahrenheit.

Depending on your recipe, you might want to fill the pie shell before baking. If blind baking instead, line the pie shell with parchment paper or aluminum foil, then fill it with a layer of dried beans. Cover the edges with foil or pie guards to prevent the edges from overcooking. The beans act as a weight to keep big bubbles from popping up, and can be used many times. Bake for about 35 minutes, or until the crust is cooked but not browned. Remove the parchment and pie weights. Bake uncovered for another 5 to 10 minutes, or until golden

Microwave Chocolate Pie

This recipe is my continuing experiment with Sandy & Mom's Chocolate Party Pie Recipe, and dairy, gluten, sugar free cooking.

Caveat: Monk Fruit is NOT as sweet as sugar. I made this pie on pi day (March 14, 2016) using only Monk Fruit and it was pretty tasteless. Next time, I mix in some coconut or regular sugar.

 Crust for one pie:
1 1/4 cup gluten free flour
1/2 tsp xanthan gum
1 Tb sugar
1/4 tsp salt
1 egg
2 Tb vodka (or water)
1/3 cup oil (I used grapeseed)
1 Tb ghee

Mix it right in the pie pan, and put in frig to set. It would probably be a better pie if I were to bake the crust a little before putting in the pudding. :-)

Filling for one pie:
1/4 cup cocoa (Gary thinks more is needed)
1/3 cup GF flour
1/4 tsp salt
1 1/8 cup sugar
2 cups milk (almond is what I had)
2 whole eggs and 2 egg yolks (save the whites for the meringue)
1 tsp vanilla
3 Tb ghee

I used the Betty Crocker meringue recipe.

3 egg whites, 1/4 tsp cream of tarter, mix this till foamy

Add 1 Tb at a time, 6 Tb sugar, beat till stiff and glossy

Put on pie, bake 400 degrees for 8 min or so.



Step by step directions for pie

1. Make the crust by mixing up all the ingredients in a pie plate (I had a 9 or 10 inch one). Pat the crust mixture down and around the edges. Put in refrigerator to set. When pudding is cooking, bake the crust a bit at 475 degrees for 8 minutes (I would watch this carefully). Let pie crust  cool and change oven down to 400 degrees.
2. In a large glass container, mix the dry ingredients, eggs, and milk. Microwave 1 minute, and whisk. You may need to do this 4 or 5 more times, until pudding is nice and very thick. 
3. Add the ghee or butter and vanilla, and whisk once more.
4. Into baked pie crust, pour the pudding and smooth it out.
5. Make the meringue, and spread over the pie. Bake as directed.

 
 TO TRY for meringue to keep weeping down:

4 room-temperature whites

1/2 c water

2 tsp cornstarch

1 tsp vanilla

1/2 tsp cream of tarter

1/2 c sugar

In 1 cup liquid measure whisk water and cornstarch. Microwave 45-60 seconds until boiling, stirring once. set aside.

Add vanilla and cream of tarter to egg whites. Beat on medium for 1 minute until soft peaks form. Add sugar 1 T at a time, beating on high. Gradually beat in the warm cornstarch mixture until stiff, glossy peaks form. Make this meringue before you fix the filling - the cornstarch stabilizes it. Spread meringue onto HOT filling. Cook meringue to 160 degrees.