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Delicious allergy-friendly recipes for you and your family

FeaturesJune/July 2009 Issue

Easy Gluten-Free - Dairy-Free Pie Recipes

One of my favorite activities is visiting the farmer’s market and admiring the beautiful displays of just-picked produce. As a chef, I stroll past all the gorgeous fresh fruit and vegetables with my mind open to the different culinary possibilities. I usually don’t go in with a plan; I want to let the sights, smells and textures of the season’s abundance inspire me. As I reach for a container of plump blueberries or fragrant strawberries, my baking creativity and my appetite always lead me to the same conclusion: it’s time to make a pie.

Fresh, colorful and health supportive, pies are a mouthwatering way of showcasing the deep-hued beauty and ripe goodness of fruit. When creating a pie, I work with the freshest fruits and berries available, preserving as much of the fruit as possible. Pureed, sliced or whole, using all edible parts extracts the most flavor and nutrients (vitamins, fiber, antioxidants). With each mouthful, I want to taste the richness of that juicy peach or those sweet cherries.

Does the thought of creating a special-diet pie from scratch intimidate you? I urge you to think again! Making an allergy-friendly pie isn’t difficult. Yes, you use a different set of ingredients but the methodology is pretty much the same and the results are just as tasty and well worth the effort.

These pie recipes get enthusiastic two thumbs up from kids and adults alike. They’re fun to make and to eat. But perhaps the most fun is serving them, knowing that family and friends will thoroughly enjoy these luscious summertime treats—and never miss the gluten, dairy or eggs.

Cherry Galette

SERVES 8

A delicious alternative to the standard sugar-laden pie, this recipe highlights the natural beauty and taste of the cherries. If you can find them, a combination of sour and sweet cherries provides wonderful flavor.

    1  double pie crust (recipe on page 24)
    1/2  teaspoon cinnamon
    3  tablespoons tapioca starch/flour
    -  Pinch salt
    ¼  cup maple crystals, date sugar or granulated sugar
    1  teaspoon finely grated lemon zest
    3½  cups cherries, pitted
    1  tablespoon lemon juice
    1½  teaspoons vanilla
    ¼  cup maple syrup, for brushing

1. Preheat oven to 350 degrees. Lightly oil a cookie sheet.

2. Combine cinnamon, tapioca starch/flour, salt, maple crystals and lemon zest in a medium bowl. Add cherries and toss until well coated.

3. In a separate bowl, mix together lemon juice and vanilla. Pour mixture over the cherries and stir ingredients until just combined. Set aside.

4. Roll out pie crust dough into a circle (slightly larger than a 10-inch pie plate) on prepared cookie sheet. Place cherry mixture in the center of the circle and fold up the sides, overlapping as you go. The dough will not stick to itself so put a few drops of water on it and press it together with your fingers. If the bottom of the crust splits as you’re working, put a dab of water on your finger and push the dough together.

5. Chill galette in the freezer for 30 minutes. Remove from freezer and bake it in preheated oven for about 30 minutes or until it starts to turn golden.

6. Remove it from oven and brush the crust and cherries with maple syrup. This adds a touch of sweetness and gives the galette a beautiful shine.

7. Return galette to preheated oven and bake another 15 to 20 minutes or until golden.

Each serving contains 385 calories, 15g total fat, 12g saturated fat, 0g trans fat, 0mg cholesterol, 62g carbohydrate, 8mg sodium, 3g fiber, 3g protein.

 

TIP Can’t find fresh cherries? Good-quality frozen cherries work fine in this recipe.

 

Fresh Strawberry Pie


SERVES 8

Here’s a simple way to show off the beauty of fresh, whole strawberries, preserving all their color, taste and nutrients. This refreshing no-bake pie is adapted from an old family recipe created by Rosella Phlipot of Darke County, Ohio. Serve chilled.

    1  prebaked 10-inch pie crust, cooled (on page 24)
    1  cup pomegranate juice, divided
    1  (¼-ounce) packet unflavored gelatin
    1/4  cup organic sugar, maple crystals or date sugar
    3  cups fresh strawberries, washed and stems removed

1. Whisk together ¼ cup pomegranate juice and gelatin in a bowl until well combined. Set aside.

2. Combine remaining pomegranate juice and sugar in a saucepan and bring it to a boil.

3. Add gelatin mixture to boiling pomegranate juice and sugar and turn off heat. Stir occasionally for about 5 minutes or until gelatin has melted.

4. Allow pomegranate mixture to cool until it starts to thicken.

5. Place fresh berries in baked pie shell, arranging them attractively and piling them high. Pour pomegranate juice mixture over berries to coat. Chill in the refrigerator until gelatin congeals.

Each serving contains 199 calories, 7g total fat, 6g saturated fat, 0g trans fat, 0mg cholesterol, 33g carbohydrate, 7mg sodium, 2g fiber, 2g protein.

TIP If the pomegranate juice mixture becomes too thick to pour over the fruit, reheat it briefly on the stove, stirring to smooth out any lumps.


Ginger Peach Pie


SERVES 8

This summer-fresh pie has all the juicy taste of peaches along with a zip of ginger. An ideal dessert for a barbeque or picnic.

    1  double pie crust (recipe on page 24)
    1  teaspoon ground ginger
    ¼  cup maple crystals or date sugar or granulated sugar
    3  tablespoons tapioca starch/flour
    -  Pinch salt
    1  teaspoon cinnamon
    ¼  cup crystallized ginger, cut into small pieces
    5  cups fresh ripe peaches, sliced
    1½  teaspoons vanilla
    ¼  cup maple syrup, for brushing crust

1. Preheat oven to 350 degrees.

2. Combine ginger, maple crystals, tapioca starch/flour, salt, cinnamon and crystallized ginger in a bowl.

3. Add sliced peaches and toss until dry ingredients are well dispersed over the peaches. Add vanilla and toss again just to coat.

4. Roll out pie crust into two 9 or 10-inch circles, according to instructions (page  26). Press bottom crust into pie pan.

5. Fill bottom crust with peach mixture and cover with second crust. Crimp edges together and slit top crust in several places for steam to vent.

6. Chill pie in the freezer for about 30 minutes before baking.

7. Bake pie in preheated oven for about 30 minutes or until it begins to turn golden. Remove pie from oven and brush crust with maple syrup.

8. Return to oven and bake an additional 15 minutes until pie
is golden.

Each serving contains 423 calories, 15g total fat, 12g saturated fat, 0g trans fat, 0mg cholesterol, 72g carbohydrate, 8mg sodium, 3g fiber, 4g protein.

TIP Don’t like ginger? This recipe is delicious as a simple peach pie. Just leave out both the ground and crystallized ginger.

TIP If fresh peaches aren’t available, substitute an equal amount of any stone fruit or use high-quality frozen fruit instead.

 

Blueberry Pie

SERVES 8

Diane Kittle, owner of a gluten-free, dairy-free bakery in Glastonbury, Connecticut, developed this recipe using wild Maine blueberries, which are smaller and sweeter than cultivated berries. If the wild variety isn’t available, substitute standard blueberries or frozen blueberries (no need to thaw) and add up to ¼ cup additional sugar.

    -  One double pie crust (recipe at right)
    5  cups fresh wild blueberries
    ¾  cup sugar or organic evaporated cane juice
    ¼  cup cornstarch
    2  tablespoons fresh lemon juice
    1  teaspoon lemon zest
    ½  teaspoon salt
    1  tablespoon rice milk, for brushing
    1  tablespoon sugar, for sprinkling

1. Preheat oven to 350 degrees.
 
2. In a large bowl, mix blueberries, sugar, cornstarch, lemon juice, lemon zest and salt together until combined. Set aside.
 
3. Roll out pie crust into two 9 or 10-inch circles, according to instructions (page  26). Press bottom crust into pie pan.

4. Pour filling into prepared crust. Cover filling with top pie crust and crimp edges together. Slit top crust in several places for steam to vent. Brush pie crust with rice milk and sprinkle with sugar.

5. Chill pie in the freezer for about 30 minutes before baking.

6. Bake pie in preheated oven for about 60 minutes. Pie is done when hot blueberry filling is thick and begins to ooze through the vent holes.

Each serving contains 420 calories, 15g total fat, 12g saturated fat, 0g trans fat, 0mg cholesterol, 72g carbohydrate, 156mg sodium, 6g fiber, 3g protein.

 

Allergy-Free Pie Crust


MAKES TWO 10-INCH CRUSTS

This gluten-free, dairy-free, egg-free crust is light and delicious. The dough is easier to work when it’s rolled out immediately so if you’re making a double-crust pie, prepare the filling first before making the crust. For a one-crust pie, halve the recipe.

    2  cups gluten-free High-Protein Flour Blend (page 62) or gluten-free flour blend of choice
    2  teaspoons xanthan gum
    -  Pinch salt
    2  tablespoons maple crystals or date sugar or granulated sugar
    8  tablespoons coconut oil
    ½  cup cold water
    4  teaspoons cider vinegar

1. Pre-heat oven to 350 degrees. Lightly oil a 10-inch pie pan.

2. In a medium bowl, combine gluten-free flour, xanthan gum, salt and maple crystals. Set aside.

3. Melt coconut oil until liquid but not hot. Add liquid coconut oil to water and cider vinegar, stirring to combine.
 
4. Pour oil mixture into dry ingredients and mix with your hands until just combined. Do not over-mix or the dough will become tough. Dough will be a little wet.
 
5. Divide dough in half, keeping half covered. Turn the uncovered half of dough onto a work surface dusted with gluten-free flour and form it into a flat disk. Roll out dough with a floured rolling pin to ¼-inch thickness. Work fast as dough dries out rather quickly.

6. Carefully place dough in prepared pie pan. Crimp edges and add pie filling. If desired, top pie with second crust and crimp edges together. Slit top crust in several places for steam to vent. Chill pie for 30 minutes in the freezer before baking.

7. To precook the crust without filling, chill crust in the freezer for about 30 minutes. Preheat oven to 350 degrees. Remove crust from freezer and prick bottom a few times with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in preheated oven for 20 minutes or until parchment paper pulls away from crust without sticking. Remove paper, along with weights or beans, and bake an additional 15 to 20 minutes or until bottom is golden.

Each serving of crust contains 279 calories, 14g total fat, 12g saturated fat, 0g trans fat, 0mg cholesterol, 36g carbohydrate, 7mg sodium, 2g fiber, 3g protein. LW

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