Gluten free Pie

Fresh Pumpkin Pie

/ Janet Monk / Leave a comment

I decided to make both! Pumpkin pie and Pumpkin Bread! I’ll add the Bread recipe later.

Fresh Pumpkin Pie

1 Cup Freshly cooked Pumpkin Puree ( you can use canned pumpkin if you wish)

1 Teaspoon Gluten Free Ground Cinnamon

¼ Teaspoon Gluten Free Ground Nutmeg

¼ Teaspoon Gluten Free Ground Cloves

1 ½  Cups Dark Brown Sugar Packed

2 Eggs

¼ Cup softened Butter ( or Oil)

1 – 14oz. Can of sweetened condensed Milk

1- 9in. Unbaked Gluten Free Pie Crust

Preheat oven to 375*

In large mixing bowl add all ingredients and mix well with electric mixer until pie filling is smooth and well blended. Pour into unbaked pie crust. Be sure to cover edges of pie crust with foil or use a crust shield around the edges, otherwise it will burn. Place pie in oven and bake for 50-55 minutes or until pie is not runny in the center. It will still be slightly jiggly, but almost set. When done remove from oven and let cool completely before serving.

Enjoy!

Strawberry Cheesecake

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MVIMG_20200604_181040Strawberry Cheesecake

1  1/2 Cups purred Strawberries with juice

2- 8 oz. Blocks of Cream Cheese ( I use Philadelphia brand)

1/2 Cup Granulated Sugar

1 envelope unflavored Gelatin ( Knox brand is Gluten Free)

1 Gluten Free Graham Cracker pie crust.

About 1/2 Cup fresh strawberries sliced in half for garnish.

In medium size sauce pan add strawberries and cream cheese. Place on medium heat and stir until cheese is melted. In a small bowl whisk together gelatin and sugar. Keep stirring strawberries and cheese until mixture starts to bubble. Then stir in sugar and gelatin, let mixture come to a slow boil and remove from heat. Pour into pie crust and refrigerate until firm. Garnish with fresh strawberries and enjoy!

 

Grilled Skillet Apple Cobbler

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Skillet Apple Cobbler

My Mom’s apple trees have a lot of apples this year, and we love Apple anything! This cobbler is so easy and making it on the grill adds to the flavor and keeps from heating up the house with the oven.

Grilled Skillet Apple Cobbler

Crust:

2 Cups Gluten Free Biscuit Mix

2/3 Cup White Granulated Sugar

1 Cup Water

1 Large Egg (beaten)

Filling:

4 Cups peeled and sliced Fresh Apples ( I used green cooking apples, sliced about 1/4 inch thick)

1 Tablespoon Ground Cinnamon

1/2 Cup packed Brown Sugar

1/4 Cup (1/2 Stick) Cold Butter sliced very thin ( or butter substitute)

Finish Topping:

1 Teaspoon Ground Cinnamon

1 Teaspoon White Granulated Sugar

Preheat Grill to 375 – 400* ( only use the outside burners)

In large bowl whisk together all ingredients for crust and pour about a third of the mixture into bottom of a greased 10 inch cast iron skillet. Just enough to cover bottom completely. Set aside the rest of the batter.

Then in another mixing bowl combine apples, cinnamon, and sugar. Then pour into skillet on top of the bottom crust. Then top apples with cold butter slices, spacing evenly over apples. When this is done pour the rest of the batter on top of butter and apples.

Place in the center of the top rack of grill and close lid. Remember to leave the center burners off and only use the end burners. Bake for 35 – 40 minutes or until crust is browned around the edges and a knife inserted into apples are soft.

 10 minutes before removing from grill sprinkle top with remaining Cinnamon and Sugar. Enjoy!

Strawberry Thyme Frozen Yogurt Pie

/ Janet Monk / 1 Comment

Strawberry Thyme Frozen Yogurt Pie!

2 Cups fresh washed stemmed and sliced Strawberries

2 Tablespoons Fresh chopped Thyme (if you use dry, then only one Tablespoon)

1 Cup plain Greek Yogurt

1/2 Cup Stevia (you can add more or less of your favorite sweetener to your taste)

1 Gluten Free Graham cracker pie crust

Place strawberries, thyme, yogurt and sweetener into food processor. Chop on the puree setting until strawberries are finely chopped and other ingredients are well mixed. Pour into pie shell and freeze for at least 2-3 hours or until pie is set. Serve frozen, Enjoy!

This recipe also makes great yogurt popsicles, minus the pie crust of course!

Jan’s Gluten Free Pecan Pie

/ Janet Monk / 1 Comment

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Happy National Pie Day!

Jan’s Gluten Free Pecan Pie

1/2 Cup packed Brown Sugar

3 Tablespoons All purpose Gluten Free Flour

1/2 Teaspoon Salt

3 Large Eggs

3Tablespoons Softened Butter ( or butter substitute)

1 Cup Corn Syrup ( you can use light or dark)

1 Teaspoon Vanilla

2 Cups Pecan Halves ( I like to reserve 1 cup to decorate the top)

1- 9 inch unbaked Gluten Free Pie shell

Preheat oven to 350*

In small bowl whisk together sugar, GF flour, and salt. In separate large bowl, beat eggs, butter, and corn syrup together, adding in flour mixture and vanilla. Fold in 1 Cup pecans, then pour mixture into pie shell. Arrange the remaining pecans in a circular pattern around pie. Cover outer edge of pie crust with a pie shield or foil to keep crust from over browning.  Place in oven and bake 45 minutes. Remove pie shield the last 10 minutes of baking time. Remove from oven and let cool before serving.