This is the Pie You’re Looking For…

I’m pretty sure blueberries employ some kind of Jedi mind trick on me when I see them at the market. They coo as I pass, suggesting, “Strawberries are not the fruit you’re looking for; you will buy blueberries instead. We are better for you and more delicious.” How else to explain coming home with THREE QUARTS of them last weekend when I rarely eat fresh blueberries? It makes no sense, but I’ve come to terms with my inability to resist them if I wander in their vicinity. Do you have this problem, too? Ah well, it gave me some new items for my portfolio and today’s dessert, so I’m not complaining.

Without a plan and far too many berries (and nectarines, as it turned out) languishing in the refrigerator, I decided that pie would be a good idea. Yeah, I know. Pie/the bane of my existence/the very reason I hate baking. But I’m determined to make a go of pie for fear I’ll forfeit my Mennonite card forever if I don’t. I’m not sure what made me attempt a lattice-top version when I have trouble with a standard crust, but I sought instructions at Simply Recipes and it seemed doable, even ::gasp:: easy. And I was very pleased with the results! The lattice top is impressive and disguises flaws well; you love this pie and didn’t notice that I over-floured the edges.

Blueberries aren’t the only ones who can use Jedi mind trick. Hmph.

Now that my crust is semi-presentable, I really have to work on getting my fruit fillings right. It seems they’re either too juicy or too firm; I’ve never hit that sweet spot, which I think will come with experience. For this pie, I used the Cup4Cup crust recipe from this post, but rejiggered the filling a tiny bit. Because ground almonds worked so well as a juice-absorbing layer in my strawberry galette, I thought they’d be pretty successful here, too. I used about 1/4 cup of almond flour and it added a nice flavor, but my nectarines were freakishly juicy and overwhelmed the best efforts of the almonds. I’ll try double that next time if conditions seem the same. I’m sure I’ll have another blueberry situation before summer’s over, after all.

Gluten-Free Blueberry-Nectarine Pie | Minimally Invasive

Day 15, Sweet Potato Pie

2012 Advent Calendar, Day 15

Today, we liberate sweet potato pie from the tyranny of Thanksgiving! We free it from the bonds of turkey and gravy, mashed potatoes and green beans! No more shall this dessert be relegated to one holiday when 364 days of the year are so glaringly sweet potato pie-deficient. Radiating a spirit of Christmas generosity, give the world a slice of heaven; I assure you, no right-minded pie-eating person could deny it.

2012 Advent Calendar, Day 15

Like a lot of people, I grew up eating pumpkin pie, which was fine because I didn’t know better; the spices were there, but the flabby, wet consistency was a turnoff. I grew up with this idea that sweet potato pie could be amazing because my dad gets this dreamy look in his eyes when he talks about the ones his co-worker used to bring in. But he never tried to duplicate them at home, so sometime in adulthood I discovered sweet potato pie on my own and wondered if there were other secrets my family kept from me all those years. If you can have the real thing, why suffer through a Jell-o approximation?

W. Kamau Bell put sweet potato pie front and center in his Thanksgiving episode, maintaining, “Black people like sweet potato pie and white people are wrong.” If the breakdown is that stark, then yeah, he’s got us there. So I’m getting evangelical about it . . . Make This Pie! The gluten-free version is just as good as the regular, so you really have no excuse.

2012 Advent Calendar, Day 15

I also made my own pie spice, using the recipe here. Totally worth it to have something so fresh and, you know, spicy on hand. As the recipe yields a lot, it gives me plenty of reason to make more pies as often as possible.

So treat yourself this holiday season. Make a sweet potato pie.

recipe after the jump

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Day 1, Mini Apple Pies

Hello, and welcome to this year’s Advent Calendar! Are you in the holiday spirit now that December’s here? Maybe you’re the organized sort with your shopping done and presents wrapped. Maybe you’re dreading the idea and hope to put it off for another day. If so, consider yourself among friends; have a glass of prosecco and hang out for a bit. If you’re looking for inspiration, I’m here to help! My goal with this series is to post every day till Christmas with gift ideas and recipes (many southern-inflected, all gluten-free). Think of it as my own NaBloWriMo, only my failure is guaranteed the posts are planned to end on Christmas day. Wish me luck; it’s a huge undertaking for someone who typically posts once a month.

2012 Advent Calendar, Day 1

You won’t find sweet stuff here everyday, but let’s start off with a bang, shall we? For your consideration, mini apple pies: all the goodness of the deep dish version, but portable, adorable and (hint, hint) perfect for giving. If you’re missing Hubig’s —and who isn’t? — okay, this isn’t the same, but close your eyes and pretend for a bit, then send some love their way.

For this recipe, as ever, I turned to Joy the Baker, who is unable to steer you wrong in matters of pie. Like Ina Garten and Nigella Lawson sifted together, she’ll buck you up and won’t let you fail. But even if you do (hey, shit happens), it’s still pie, and you can eat your mistakes.

2012 Advent Calendar, Day 1

Once again, I brought out my prized Cup4Cup flour, which cured me of a fear of pie crusts. I don’t fear much in the kitchen and mostly keep my cool no matter what, but I absolutely am a big old drama queen when it comes to pies. Silly, I know, but you weren’t around to witness my abject failure whenever I tried to make a gluten-free version. Vapors were experienced, cursing ensued. But this flour is a dream to work with and the flavor’s right up there, too.

2012 Advent Calendar, Day 1

But you’re not here to read about my issues. You want pie, and pie you shall have. With pictures. After the jump.

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Cup4Cup Week: The Pie

Gluten-Free Pie with Cup4Cup flour

You can blame/thank Joy the Baker for this entire week of posts. If not for her gorgeous strawberry-ginger pie and enthusiastic championing of Cup4Cup Flour, I never even would’ve attempted this pie, much less five posts on the topic of… flour. My frustration with the intersection of pie crusts and small countertops is well-documented on this site, but I miss having a good slice of pie, especially after going gluten-free. See, I LOVE pie. I’m a pie girl. If you give me a choice of cake or pie, I’ll choose pie every day and twice on Sunday. I’m not too picky on the filling as long as it’s freshly-made and not dumped in from a can, but a bland or god-forbid bad crust really offends my delicate sensibilities. As Joy’s detailed instructions gave me hope of making my own pie with an amazing crust, I dove in after receiving my flour order.

Gluten-Free Pie Dough with Cup4Cup flour

Looks like pie dough, right? There’s usually a trade-off with gf flours: you don’t have to worry about overworking the dough, but it’s often so sticky, it’s tough to approximate an old favorite recipe. Not the case here, though! Win-win!

gluten-free

I didn’t buy strawberries at the market, but did come home with a load of beautiful peaches and blueberries, so I swapped out the filling. Like I said, I’m not that picky.

Gluten-Free Pie with Cup4Cup flour

Into the crust it went. I was down a peach, so the filling wasn’t as bountiful as it should’ve been, but it didn’t matter too much in the end.

Gluten-Free Pie with Cup4Cup flour

Sure, my crimping skills aren’t up to par, but let’s just call this intentionally rustic and leave it at that. I topped it with a mixture of palm sugar and cinnamon instead of white sugar because I’ve been on a real palm sugar kick lately; it can be subbed one-for-one with white sugar but has a much more complex flavor, somewhere between cane sugar and brown sugar without the added moisture. I just love it and it gives a little color to your baked goods. It’s also in the spotlight at the moment because it’s supposed to be low on the glycemic index. I don’t eat enough sugar to be that concerned with sweeteners, but if you do, you might want to look into it.

Since this was the first thing I baked with Cup4Cup flour and I’ve decided to turn it into a review series, you’ve probably already drawn the conclusion that it’s pretty good stuff. And it is. No complaints at all so far. Of course, the pie crust isn’t as flaky as one with AP flour would be, but it was leagues better than any other gluten-free crust I’ve tried — flavorful and tender. It’s a pretty starchy flour blend, but not so starchy that the crust squeaks when you bite into it. And it browns beautifully. Thomas Keller’s no slouch, as it turns out. Heh. On the basis of this pie alone, I’d recommend Cup4Cup.

recipe after the jump

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