Tag Archives: pie

Rhubarb Crisp a la Mode

IMG_3259Rhubarb is among the first vegetables to be harvested in the spring; out of the garden and onto the dessert table. It is my tradition to serve rhubarb crisp during memorial day weekend for our family get together. This recipe is simple, allowing the rhubarb to take center stage. I recommend to enjoy it with vanilla ice cream (or your favorite dairy free option).

5 stalks rhubarb (about 5 cups)
5 Tablespoons sugar

3/4 cup flour (I use King Arthur’s “measure for measure” gluten-free flour)
1 Tablespoon brown sugar
7 Tablespoons salted butter

Preheat oven to 375. Wash rhubarb stalks and cut into 1/2 inch rounds. Toss with sugar and pour into an 8″ x 8″ glass pan. Mix flour and brown sugar in a medium bowl with shallow sides, add the butter and mix with a pastry blender/cutter until small pea sized pieces of butter and flour are formed. Pour over rhubarb and bake till the top is just golden and the filling is bubbly, about 45 minutes. Remove from oven and serve warm with vanilla ice cream.


Thanksgiving Desserts


1 cup graham cracker crumbs
3 Tablespoons butter
1 8 oz package cream cheese; room temperature
1/2 cup sugar
1 Tablespoon fresh pressed lemon juice
1/2 teaspoon vanilla
2 eggs

1 cup sour cream
2 Tablespoons sugar
1/2 teaspoon vanilla

berries; optional

Preheat oven to 325.
Melt butter, add graham cracker crumbs and stir to combine. Press into a 9″ pie pan lining the bottom and sides.
Beat cream cheese till fluffy. Blend in sugar, lemon juice and vanilla. Add eggs, beating well after each. Pour into crust and bake until firm, for 30 minutes. Test by gently shaking the pie plate to be sure the center is fully baked.
Meanwhile, combine sour cream, sugar and vanilla.
Remove cream cheese base from oven, pour sour cream mixture evenly over the cream cheese base and bake for an additional 10 minutes. Cool completely. Serve with optional berries. *suggestion- make day in advance

2 eggs; lightly beaten
1 3/4 cups (16 oz can) cooked pumpkin
3/4 cup sugar
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 1/2 cups (12 fl. oz.) evaporated milk
1 9″ unbaked pie crust with high fluted edges (frozen or recipe below)

whipping cream

Preheat oven to 425. Combine filling ingredients in order given, pour into pie shell and bake 15 minutes. Reduce temperature to 350 and bake an additional 45 minutes or until a knife inserted in the center comes out clean. Cool. Serve with optional fresh whipped cream. *suggestion- make day in advance

PIE CRUST- one 9″ crust
1/2 cup flour
6 Tablespoons butter
2 Tablespoons water

Combine flour and butter with a pastry knife, cutting until the mixture is finely crumbled. Add the water and combine quickly with a wooden spoon until the dough forms a ball. Chill 20-30 minutes. Meanwhile, prepare filling.
With a rolling pin, roll out into an 11-12″ circle between plastic wrap or parchment paper. This was my mother’s trick to prevent dough from sticking to the counter. Peal plastic/parchment from top side of dough and turn into pie plate/pan. Fold edges to create a double layered edge. Leave edge as is, crimp or flute and fill.

Double the recipe for covered pies. Divide the dough in half then chill. After lining the pie plate/pan let the crust hang over the edge then fill the pie. The top crust can be laid solid over the top with the edges rolled and pinched together -or- cut the top round crust into strips and weave them over the top and end by folding the edges together to seal.

1-1 1/2 lbs apples
2 Tablespoons sugar

Core and slice apples into thin wedges, place in baking dish, sprinkle with sugar and cover with crust (full sheet or strips in lattice)

Gluten Free Pie Bars

DSC_0002This recipe is modified by one that I cut from a magazine years ago. The magazine remains a mystery but on the recipe it states “compliments of Barbara Cote, Bristol Hospital ”

2 1/4 cups gluten free flour (I used 1/2 cup chickpea/besan, 1 cup Trader Joe’s all purpose gluten free and 3/4 cup oat flours)
1 cup sugar
1 cup pecans; chopped
1 cup butter
1 egg
10 oz jam/preserves (I used golden current jam)

Preheat oven to 350. In a large bowl combine all ingredients except for the jam. Beat at a low speed, scraping the sides of the bowl often until well mixed. Reserve 1 1/2 cups of the mixture and press the remainder into a greased 9×13 inch baking pan. Spread the jam within 1/2 inch of the edges over the top. Crumble (or plop depending on how sticky the dough/batter is) the reserved mixture over the jam. Bake 40 minutes or until lightly browned. Cool completely and cut into bars.

Gluten Free Peach Cobbler

DSC_0014Peaches, fresh off our little tree, are a treat off the branch or out of the oven. I will be preserving the peaches (as they ripen faster than we can eat them) by making the peach pie filling below and freezing it in a gallon sized sealable freezer bag. All that needs to be done this winter is allow the peach pie filling to defrost while preparing the crust (cobbler or crisp) and bake.

Peach Pie Filling:
6 cups sliced fresh peaches (I did not peel them though many recipes call for peeled peaches)
1/4 cup sugar
3 Tablespoons fresh pressed lemon juice
3 Tablespoons tapioca flour (a.k.a starch)
1 teaspoon cinnamon (optional)
pinch nutmeg (optional)

DSC_0008 DSC_0009 DSC_0010 DSC_0013Preheat oven to 375. Prepare peaches and mix with sugar and lemon juice. Add flour and optional spices, toss with the peach, lemon and sugar mixture and pour into a glass or ceramic baking dish.

1/2 cup oat flour (I grind rolled oats in a coffee grinder used for gluten free grinding)
1/2 cup finely chopped pecans (or walnuts)
2 Tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 egg; beaten
2 Tablespoon canola or grape seed oil

DSC_0011 DSC_0012 DSC_0015 DSC_0016Combine dry ingredients in a medium sized bowl. Add wet ingredients and mix with a spoon. The mixture should be thick and sticky, somewhere between pancake batter and cookie dough. DSC_0017 DSC_0021Spoon batter/dough on top of peaches in baking dish. Bake for 45-50 minutes (until the cobbler is golden brown, the peaches cooked and the peach sauce thickened. Serve warm or chilled, as is or with vanilla ice cream/frozen yogurt.

Gluten Free Blackberry Pie Square Experiment

This is only a test, that was eaten and enjoyed but I think I can do better so stay tuned…

3/4 cup almond meal
1/4 cup teff flour
1/2 cup potato flour
2 Tablespoons brown sugar
3/4 cup (1 1/2 sticks) butter
Blackberry Topping
1 cup sugar
2 Tablespoons tapioca flour
1/8 teaspoon cinnamon
pinch nutmeg
2 eggs
2 1/2 cups blackberries (I used fresh from the garden)

Preheat oven to 325.
DSC_0008 DSC_0009 DSC_0010

DSC_0015Combine the flours and sugar, cut the butter into the dry mixture and combine using a pastry knife until small pea size crumbles have formed. Press the crust crumbles into a 9×13 inch glass pan and bake for 15 minutes.

In the meantime prepare the topping:
DSC_0012 DSC_0013 DSC_0014
Mix the sugar, tapioca flour and spices. Crack eggs into medium size bowl, add the mixed dry ingredients and combine. Start mixing on slow speed and increase slowly until mixing on high so that the berries break up and the mixture looks purple.

DSC_0016DSC_0017Pour over baked crust, return to oven and bake for 25 minutes (the topping should be firm when done, shake the pan to check it). Cool completely and cut into squares.