It is November, which means it is pie month! At least that is what consumes my mind. Although, pies are my jam and Thanksgiving is all about some pumpkin pie, I am planning on making a Croquembouche. Weird, I know. Some of the cream puffs will have pie inspired fillings, like pecan. Just because I will not be making pie for our family Thanksgiving does not mean I will be not making pies this month, though.
I love pies because they are rustic. Plus in recent years I have been really experimenting and playing with designs. Obviously this is can be seen in the picture of today’s pie. This excites me, because gluten-free pie dough can be trickier to use. There just isn’t the elasticity or ability to play like you can with a traditional pie dough. Like I love to braid. Braid hair. Braid pie edges, but I have to be able to braid gluten-free pie dough. I will not stop though, some day. I have learned that I can make these roses, though, which are pretty quick and relatively easy to achieve. They just add to the rustic beauty and add a touch of elegance. Make some pie dough with freeze-dried strawberries, raspberries or cherries and boom you’ll have pink roses. Maybe some turmeric for yellow roses. Add a bit of matcha to the leaves. You can really have some fun.
This pie, besides the excitement to decorate, I was pumped to play with flavor combos. Originally I was inspired by one that was a smoked gruyere and thyme apple pie. The price of gruyere was a little too much for me. Therefore I swopped the gruyere for white cheddar cheese. I will say you really can’t taste the cheese. What I adored was the thyme. I’ve really been wanting to bake with it for some time. Especially since I’ve seen multiple bakers try to use it on the British Baking Show. My husband was not so fond of tasting thyme in his pie. I pleasantly enjoyed it. I tasted it subtly in the beginning of the bite and it was just enough to me to make it interesting. Not too much at all. Plus it made the flavors more dynamic to me.
If you want to be daring this Holiday season, I would give this pie a try. And play. Play with your decorations. I also enjoy putting words or phrases on my pies. Sometimes I use cookie cutters for that, but many times I will cut them by hand (especially if I want cursive writing).
Gluten-Free White Cheddar Thyme Apple Pie
White Cheddar Pie Crust
- 1 1/4 cup almond flour
- 1 1/4 cup tapioca flour
- 1/2 cup butter
- 1 cup shredded white cheddar cheese
- 1 egg
- 1 tsp coconut sugar
- 1 tbsp honey
Continue reading “Gluten-Free White Cheddar Thyme Apple Pie”
What?! This is my third post in week! That hasn’t happened in a while. And I have finally made some progress on all the recipes I’ve had stocked up. Which means I get to make new ones! That excites me. Got to brainstorm summer flavors. Cherries. Berries. Really want to get some passion fruit and do some cool stuff. Loaves. Cheesecake. Tarts maybe, who knows where I’ll be taken.
As you will recall, Tuesday I posted a recipe for Pistachio Rose Toffee <—–click for the recipe, which came about because of this tart. I had it on my agenda to make a purple crust using freeze-dried blueberries, but that wasn’t enough for me. I wanted to make more colors of crust. I had found some reasonably priced matcha powder and had been waiting on the perfect moment to use it. This was my moment. A lovely green crust.
I expressed Tuesday my concern for what flavors to pair with the tea. I ended up using a ricotta filling that I had made with a delicious blackberry tart <——–click for recipe. And the toffee got added for more depth of flavor and texture and color.
Gluten-Free Matcha Tart Continue reading “Matcha Ricotta Tart with Pistachio Rose Toffee”
I was on a bit of a pie kick a few weeks ago. As you will recall, I posted a recipe for a Chocolate Cherry Pie <——– click link here to get it. Well, as I was making this beautiful pie, another recipe came to mind. I should put bananas in the crust. My wonderful husband loves banana. He also really liked a banoffee pie I made once for the frat house. So let’s put some caramel in there somehow. Some chocolate. Maybe add some espresso for fun. Add more bananas. More caramel. And some whipped cream to keep it refreshing.
This was DELICIOUS. The caramel cream is where it’s at. And the espresso in the chocolate was enough that you are wondering about all the flavors you’re getting. It was a big hit and my husband loved them, which is the most important thing. Said they were one of the best things and although he is complimentary, he is also honest with my baking because he worked in a kitchen for 15 years and knows to be truthful so I can make the food better.
Stick around tomorrow I will be posting something savory: Taco Meatloaf, which has been a hit a few times around here.
Continue reading “Double Banana Caramel Espresso Tart”
Pies are kind of my thing, hence my business being named P3: Polifroni PIES and Pizzas. They are my favorite thing to make.
When I started working and researching to make a gluten-free pie cookbook last Spring, I found a recipe for pineapple pie.
I had never made a pineapple pie. Or really saw one. Or really heard of one.
It’s been in the back of my mind ever since to try.
And Saturday, my mother-in-law planned a little cook-out and I thought what better time to try the pie then now!
I had some unsweetened shredded coconut in the cabinet, which I thought would be a great addition to the tropical fruit.
I also thought that ginger added to the pie filling would be a nice subtle addition.
I also don’t know where my pie pan is (I usually make mini pies for my business), so I decided to make a deep dish pie, using a spring-pan (I have lots of those pans since I made 9 cheesecakes last year for our wedding reception). Plus that morning I saw a deep-dish pie on my Pinterest. I really want some mini spring pans to try mini deep-dishes!
And as for decoration, I couldn’t flute a border since I wasn’t using a standard pie pan. I decided to try and mimic the outside texture of a pineapple for a border. I didn’t know how it would bake with such an open top, so I decided to add some lettering. I once saw one tagged with a ‘humble’ label and I thought that would be a nice addition.
Gluten-Free Coconut Ginger Pineapple Pie Continue reading “Gluten-Free Coconut Ginger Pineapple Pie”
Happy Wednesday All! Monday I posted a recipe for dairy-free chocolate ice cream. Now I am sharing the rest of the stuff. I chose to sandwich the ice cream between two mini pies. Something that has been on my list for about 2 years now. I had to find the right time. Really I think I had to wait for the opportunity to use an actual ice cream maker.
The biggest challenge, actually, was deciding what flavor to make, because I had soooooooooooooo many ideas:
- Raspberry pies with Chocolate Ice Cream
- Blueberry with a Lemon Curd Swirl Ice Cream
- Rhubarb with Strawberry Ice Cream
- Strawberry with White Chocolate Ice Cream
- Strawberry with Banana Ice Cream
- Almond Butter/Chocolate with Banana Ice Cream, rolled in Candied Bacon
- Cinnamon Chocolate with Toasted Marshmallow Ice Cream
- Chocolate Matcha with Vanilla Ice Cream
- Peach with Vanilla Ice Cream
- Cherry pies with Chocolate Ice Cream
- Key Lime with Vanilla Ice Cream, Rolled in Graham Cracker Crumbles
- Lemon with Vanilla Ice Cream & a Toasted Meringue siding
- Jelly Filled with Almond Butter (or Cashew Butter) Ice Cream
- German Chocolate Pies with Caramel +Toasted Coconut Ice Cream
- Chocolate Espresso pies with Salted Caramel Ice Cream
- Pineapple pies with Mango Ice Cream, rolled in Toasted Coconut
- Apple with Salted Caramel Ice Cream
……………………….and I could keep going.
See how my brain works? Sometimes I suffer with too much creativity and too many ideas. Which is not a bad thing. I am very thankful and blessed to have so much creativity.
When I have to make a choice of what to make it can be a tiny bit overwhelming picking which idea to run with.
So I went into the store not anticipating that I was even going to attempt this recipe. Blackberry were on sale. WINNER. I selected them and ran with it as the pie inspiration. Chocolate seemed to be the natural pairing to me. Granted I did contemplate a Honey Lavender Ice Cream (maybe later). Continue reading “Gluten-Free Pie Ice Cream Sandwiches”
I saw little bites like this, probably about a year ago. I have been waiting for the perfect moment to try them. I think part of what held me back was uncertainty. I wasn’t sure if my dough would hold up. Sometimes it is softer, so I wasn’t sure if the shape would hold.
I put it on my market menu, holding myself then for actually making them.
I was determined. So I started brainstorming on how to remedy my problem. I cut down the amount of butter. And refrigerated the dough long enough. And this did the trick. I was able to shape them perfectly. I placed them in the freezer to keep the shape. Filled each little well with strawberry filling. And stuck them back in the freezer. I have learned with making gluten-free pies, freezing is my friend. I freeze to keep shape. Plus this helps me stay organized. I prep my pies during the week, working on them a little here and a little there. Then on Friday’s all I have to do is bake them fresh. This means I no longer spend all day prepping and baking. I feel less rushed. And I am able to give greater focus and energy to what I’m making. Plus I get to give each pie the attention it needs each time I work on them. I walk away feeling like I have truly done my best.
My vote is that I loved these little bites, if I did them again I would probably make them a tiny bit smaller. But I like the proportion of filling to salty, flaky crust. It’s my kind of thing. Plus one little bite, makes you feel treated without feeling guilty.
Strawberry Pie Bites
- 1 patch of Paleo Pie Dough
- 1 pint of strawberries
- 1 tbsp tapioca flour
- 1/2 cup honey
- 1 tsp lemon juice
Continue reading “Strawberry Pie Bites”
Cherries are my favorite food…..EVER. Cheesecake is my dessert weakness. My grandmother made me cherry cheesecake for my birthday every year instead of cake (another fact about me is a hate cake, which is ironic because I used to be really into cake decorating there for a while). I am a pie girl. My company is a pie and pizza based bakery. Pies are my thing. So…………. A cherry cheesecake pie is a perfect fit. Oh my gosh the idea of it, itself made me super geeked to try it. I wanted to bake it Monday when I get ingredients, but I had to wait until I was prepping for my market. The agony of waiting killed and I may have rushed cooking it a smidge, like maybe I should have cooled the cheesecake longer before putting the cherry on. It would have been prettier, but it did not have an effect on taste.
These pies were PERFECT. And with Valentine’s Day approaching next week, this could be a perfect little treat for you and someone you love, and fit your gluten-free lifestyle. Cut this recipe in half and make personal mini pies if you want. This one here, is one of four that my half batch made.
Stay tuned because I’ll have more to come on the V-Day dessert front. Think chocolate raspberry pies baked in mason jars (the cuteness levels are off the charts) and chocolate pavlova cakes…….plus more.
Cherry Cheesecake Pie
Cheesecake Layer Continue reading “Cherry Cheesecake Pie”