Pies for Pi Day!

This is an old post that I am bringing back just for National Pi Day, yes we all know it’s not Pie day but still why not celebrate with a pie you can eat?  So, since I am wishing for warm weather here are some of my past summer pies… Note: the original recipes were before I went GF so therefore are NOT Gluten-free.  To make them gluten-free, you have a few options; substitute regular flour with a gluten-free version (a nut flour would be really tasty , you could buy a pre-made crust, or use could use a nut or GF cracker crust.




Blueberry Pie


basic pie crust, homemade or store bought
I added a dash of almond extract to my homemade pie dough, this is optional.



Filling:
5 cups fresh blueberries
3/4 cup sugar, more or less depending on the sweetness of the berries

3 tbsp cornstarch

Zest of one lemon
Juice of one lemon

Preheat oven to 400 degrees. In a large bowl toss all the filling ingredients. Set aside. Roll out the dough for a 9″ pie crust. Lay in pan and crimp edges. Pour filling into pie crust. Bake for about 50 minutes.

Strawberry & Hazelnut Cream Galette

1 basic pie crust

Filling:
2 cups fresh strawberries
2/3 cups blueberries (optional)
2/3 cups sugar
2 tbsp cornstarch
1/4 cup hazelnut cream cheese

Preheat oven to 400 degrees.

Roll out dough to about a 12″ diameter circle. Place on parchment paper on a baking sheet.

Working from the center, spread the cream cheese out leaving about two inches around the edge. Pour the berry mixture onto the center, keeping about two inches around the edge.



Carefully fold over the edge of the pie crust. Sprinkle with sugar. Place in the oven and bake for about 50 minutes.




Citrus Pie


For the crust:
2 cups Graham cracker crumbs
1/2 cup melted butter


For the filling:
Juice of 2 limes (about 1/4 cup)
Juice of half lemon
Juice of 1/4 grapefruit
(there should be a total of about 1/2 cup of juices combined)
About 2 tablespoons lime and lemon zest
1 – 14 oz can sweetened condensed milk
3 egg yokes
Candied lemon for garnish


Mix together the graham cracker and melted butter and press into a 9″ pie dish. Bake at 350 degrees for about 8 minutes. Let cool.


Beat egg yokes. Add the milk and citrus juice and zest blend until smooth. Pour into cooled pie crust and refrigerate until set, about 4 hours.


Candied lemon: add 1 cup water and 1 cup sugar into a small sauce pan. Add sliced lemon. Let simmer for about 4-5 hours.



Enjoy!


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