Simply Gluten Free Magazine. Ingredients For the pie crust (for nut-free pie crust see note at bottom of recipe):2 cups almond meal/flour7 tablespoons coconut oil, melted, (or butter, melted, or Earth Balance® vegan butter, melted)½ cup brown sugar1 tablespoon maple syrup, preferably Grade B2 ½ teaspoons vanilla extract½ teaspoon ground cinnamonFor the caramel sauce:¾ cup light brown sugar, packed½ cup full-fat canned coconut milk2 tablespoons coconut oil2 tablespoons maple syrup, preferably Grade B¼ teaspoon sea salt1 teaspoon vanilla extractFor the filling:4 apples, such as Fuji (or Granny Smith for a more tart pie), peeled, cored, and thinly sliced2 lemons, juiced¼ cup light brown sugar or coconut sugar1 tablespoon ground cinnamon¼ teaspoon sea salt1 teaspoon vanilla extract Directions For the pie crust: Preheat the oven to 350ºF.
Combine all of the ingredients in a bowl. With your fingertips, press the dough into a 9-inch glass pie plate or tart pan. Written by Kim Maes Ready for dessert? “I am amazed! Share This: Apple Pie by Grandma Ople Recipe. The Great Pumpkin Pie Recipe. - Sallys Baking Addiction. Bursting with flavor, this pumpkin pie recipe is my very favorite.
It’s rich, smooth, thick, and tastes incredible on my homemade pie crust and served with whipped cream. Baking Basics: Homemade Buttery Flaky Pie Crust. - Sallys Baking Addiction. Bakers!
Welcome back to my Baking Basics series. This is a very long post. Pie crust makes me chatty. It’s summer. The days are longer and a bounty of fruit is at our fingertips. There is nothing more satisfying than making a pie completely from scratch. Let me help you get there. As the base holding all of the pie’s contents, pie crust’s flavor is in every single bite. About The Ingredients This crust is made with a few simple ingredients: flour, salt, cold water, and fat. Start with quality flour. What does this mean? Homemade Buttery Flaky Pie Crust. Inside Out Apple Pies. This dessert is part of a larger meal "A Taste of Autumn" where every single dish was made using "edible" or natural "bowls.
" That post is my entry for Project Food Blog Round 6. You can check out the post and vote for me here. I'm not a baker. Bakers are precise, careful, planned, and detail-oriented people. They have to be this way, for baking is such a precise art. I'm more of a throw-it-all-together-without-measuring type cook, which can often lead to failures if you're trying to get cake to be a certain texture, a crust to be flaky, or dough to rise properly. This was my first time ever making any pie from scratch. This recipe is a twist on the traditional apple pie because it's sort of an inverted apple pie. The Crust Your goal in a pie crust is to make a flaky crust. The key is to use really cold butter - like frozen butter. At this point you use your hands and try to form a ball with the mixture. The next day (or, an hour later), roll out the dough until it's about 1/8 inch thick.
Seriously good heart-healthy apple pie - Guest Chef. After heart problems forced me to stop eating saturated and trans fats, I thought I would never make or eat pie again (and believe me, I cried myself to sleep over that one).
Then I saw a crust recipe in Saveur made with white flour, vegetable oil and whole milk. The old Cathy would have scoffed at this idea, but I had to give it a try – especially considering that a pie with this crust won the Iowa State Fair pie contest! I gave the recipe a bit of a health makeover by using half whole wheat pastry flour, plus organic canola oil and fat-free milk. The result was shockingly good, and I was a Pie Queen once again. Not a good thing for my waistline, but great for my happiness level. Don’t be skeptical, you butter lovers. 1. 2. 3. Thanksgiving Countdown. Hillvilla Restaurant Pumpkin Pie. Joe Pastry. I have to admit, these Melton Mowbray-style pork pies aren’t just something you throw together, but for the serious pork pie enthusiast they are well worth the time and effort.
To make them the old-fashioned way you’ll need an old-fashioned piece of equipment called a pie dolly plus some rendered leaf lard, for without good quality lard the side walls of the pie won’t stand up in the oven. Oh yes friends, these pies are baked free-standing, didn’t you know? Forms are for sissies. At least they are in Melton Mowbray. That said you absolutely can adapt this recipe to more conventional ingredients and equipment. On day one you’ll need to make your hot water dough and let it chill for at least four hours or overnight (which is better). When you’re ready to shape, make your filling. Pulse until the meat is chopped well, but no further. Produce your pie dolly and a round cutter (from a cutter set) that’s a bit larger than the circumference of the dolly. Twenty Pie Recipes for Summer - Interactive Feature. Mary Lucille Hays's Photos - Pie. Best Savory Pie « Portland Pie-Off. Bacon-and-Egg Pie.