Last Sunday my pal Alli (yes, there’s two of us) came over to join forces to make GF, DF, Egg-Free, Cane Sugar-Free, PIES!!
– PIE CRUST:
First, lets start with the crust. Here’s how we made this “Fool Proof” New York Times recipe, friendly: Reduce the flour to 2 cups and use Bob’s Redmill with a little coconut flour, and 1 tbsp of date sugar to add some sweetness. Next for the butter, I love baking with Earth Balance soy-free buttery sticks. You can treat most recipes that call for butter 1-for-1. For the shortening, we tried Nutiva Red Palm and Coconut Oil shortening. And for the vodka, Tito’s is a good GF option.
– SPICED LAMB PIE:
We started with savory Spiced Lamb meat pies. Recipe from Bon Appétit, Inez Valk-Kempthorne Feb 2015.
Just a few substitutions to make these delightful pies “alli friendly”. We traded the garlic and ginger for shallots, and we added a dash of cinnamon.
We used a muffin tin to insure the GF flour held its shape. Then we topped the spicy aromatic meat pies with a tangy sauce. Mix 2 tbsp goat cheese, dill, chives, 1 tbsp Earth Balance Mayo, dash of lime juice, salt and pepper.
– LEMON BERRY TART:
We gave this Lemon Blueberry tart a try from Zenbelly. Skipping the crust steps, we used the “fool-proof” recipe above. Then for the filling, we stuck with all of the ingredients except swapped the eggs for Ener-g Egg Replacer, which again is my go-to for recipes with eggs. We also doubled the recipe and used a springform tin for extra lemon good-ness.
– CHOCOLATE RASPBERRY:
While we waited for the pie crust for our other pies to chill, we whipped up this easy 10min No Bake tart from Bakerita. Paleo, GF, Vegan… except we added a bit of coconut and date sugar to our crust.
– STAWBERRY RHUBARB MINI PIES & CRUMBLE:
We went rogue for these next two.
For the filling, stir together:
1 Cup Frozen Rhubarb
1 Cup Strawberries
1/2 Cup Date Sugar
1/4 Cup Coconut Sugar
2 Tbsp Cornstarch
1 Tsp Lemon Zest
For the Mini Pies, we used the same “fool-proof” crust from above.
For the crumble, mix together and top your crumble pie filling:
1 Cup Oatmeal
1/2 Cup Date Sugar
1/4 Cup Honey
1 Tbsp Cinnamon
1 Tbsp All Spice
1/2 Stick of Earth Balance “Buttery Spread”, cut into smaller pieces
*Sorry, no pictures of the crumble, cus we ate it too fast 🙂
What a fun pie-adventure.
Thanks for joining me, Alli D.