I love pie. I think that is pretty evident in the name of my brand and by the plethora of pies I make. I just enjoy the rusticness of them. I am a recovering perfectionist, so when I did cakes before it was easy to slip up (minus naked cakes, I am falling back into intrigue with cakes now that naked cakes have made a way. They have that rusticness too). Cakes are smooth and perfect and tedious. And pies, pie is okay for a little fruit to leak out. To me it adds color. They don’t have to be as perfect. And you can fill them with so much yumminess. I also like to eat pie. My whole life I have never liked cake. I spent a week when I was like 10 baking assortments of pie for fun, so they have always kind of had a pull over me.
I also have a thing of scrolling through food on my Instagram. One day I was stopped by a beautiful purple-crusted pie, made with blueberry powder. I had to do it. I began searching and seeking out blueberry powder or freeze-dried blueberries to pulse down.
When I finally found them, I realized there were a larger selection of fruit I could try too. I was almost giddy when I realized there was a cherry. Cherries are my all-time-favorite food. I may have eaten cherries today. How I wish their season was longer. So as always happens, my mind began racing with ideas on what to do with a cherry pie crust.
Chocolate + Cherry
You really can’t go wrong with that combo. A pinkish cherry pie crust. A cherry pie filling base. A chocolate cream pie. Whipped Cream. Shaved Enjoy Life Chocolate. WOW!
So good. This is one of those things I make that can really tempt me, so I give them away for others to sample. I think this pie ended up at my Bible Study and Zach’s Monday night men’s group. I made three pies that day and this was hands down my favorite. The whip topping adds a freshness. And as I said you can’t go wrong with chocolate and cherries together.
This pie went on to inspire the tasty banana pie I will be sharing tomorrow.
Chocolate Cherry Pie Continue reading “Gluten-Free Chocolate Cherry Pie”
Cheesecakes are probably my favorite dessert to eat. Pies are my favorite to make, but if I could eat any dessert, it would be cheesecake. In fact, for my birthdays growing up my granny would make me cherry cheesecake instead of cake (another truth- I hate cake and cherries are my ALL time favorite food).
I do like to play around sometimes, though. Sometimes I like to swap out the cream cheese. One of my favorite tarts (things) I’ve ever made, was a Blueberry Basil Goat Cheese Tart (click for the link for the recipe). Last week, however, I wanted to replace the cream cheese with a ricotta cheese.
I like ricotta cheese. I remember about a decade ago one of our clients came to our family with a ricotta pudding recipe. It was the first time I had ever had ricotta. It was delicious. Last month I got some ricotta to make a spinach lasagna (click the link for the recipe). Since then I kind of kept some in the fridge. Last week while baking tarts, it just came to me to make a ricotta tart. I had some blackberries, why not add those?
These were delicious! I made like 4 different tarts/pies and these were hands down my favorite. The ricotta layer on the bottom had a lovely texture and not-to-sweet flavor. And the blackberry toppings added a nice freshness to the tart. Plus they were beautiful. I also had some extra egg-whites, so why not add in some little meringue cookies?
Blackberry Ricotta Gluten-Free Tarts
Continue reading “Gluten-Free Blackberry Ricotta Tarts”
I have been loving some fruit curd lately!
If you’ll recall, last week I featured a Gluten-Free Grapefruit Meringue Pie.
That same day I also made a Mango Curd Tart.
Lately I have also been loving some mango and I am always down for some tropical flavor profiles. So I but some big, beautiful coconut flakes on the top.
It’s amazing how my husband and I work, though. I instantly gravitated towards the mango, whereas he claimed the grapefruit. Just like today I made pavlovas. Again I leaned into the mango and he Claimed the banana caramel for himself.
I think I like the refreshing quality the mango curd provides.
What is nice about this recipe, is that you may choose to break it up. You may want to top it differently. Add coconut into your pie crust dough.
You can just use the mango curd in different things.
Fill a cupcake with it…………
Smear it on a bagel…………………
Put it on your pancakes ………………..
Use it on a fruit pizza……………………….
Put it on a pavlova (more on this later this week)……………
Use it to top your ice cream (I am thinking a Blueberry Goat Cheese- something I’ve conceptualized, which I will eventually make)…………………………………………
Get creative. Continue reading “Gluten-Free Mango Curd Tart”
Growing up one of my favorite things to have for breakfast was grapefruit.
My mother would cut one in half. Sprinkle some sugar on each half. cut around the outside and each individual wedge, and microwave or broil each half. One half for Cliff. One for me. And the wedges just popped out.
I have seen several grapefruit tarts, which have been stunning and beautiful. It’s been on my Must Make list for probably about a year now.
Today I had some extra pie crust, plus I already already bought a grapefruit, so I determined that this would be the week I tried it. If I like it, maybe I can take it to the market as part of my POW (Pie of the Week).
Here is the good and the bad of how they turned out:
- They grapefruit curd was absolutely delicious. Like most other curds (such as lemon and lime), I could sit and sneak little bites maybe all day.
- Meringue on top? Why not! It’s citrus, just like lemon, why not use some meringue to dress it up
- Color, this is my only negative. The color was not what I was wanting. This could be 1. Because I used honey and that added to the darker color 2. Many of the recipes I saw used red dye to add to the rubiness of their tarts, but I’m not about that artificial coloring life, so the natural had to do
Gluten-Free Grapefruit Mini Pie Continue reading “Gluten-Free Grapefruit Tarts”
If you recall, last week I was on a smidge of kick making lemon-themed recipes. I started with the Blueberry Lemon Curd Dutch Baby (click the link to check it out). Today I have these beautiful Lemon Lavender Meringue Tarts, which I will be honest tempted me the most. They called my name repeatedly. And turning them down was really hard.
I am not typically a meringue fan, but this meringue with just egg whites and honey, was really light and airy, plus it wasn’t very sweet. The lemon had the very subtle taste of the lavender and was perfectly tart. Plus the crust on this. Crust is always my favorite part of a pie, but there was something just perfect texturally about it this time.
Next week I’ll end my lemon obsession with some delicious lemon bars.
Continue reading “Gluten-Free Lemon Meringue Tart with Lavender”
I have been really excited to make these. I few weeks ago I attempted my first go with some extra cherry filling and pie dough. I learned that you don’t want to overfill the, as I had cherries trying to escape over the edge of the crust. And initially I was planning on just making regular raspberry pies, but when I made the chocolate crust for my market it was so beautiful and perfect, I HAD to make them chocolate raspberry.
Learning my lesson from the first attempt, I stuck with just pressing the crust to the side and not up and out to flute. Although, this could be an option, just make sure to fill below the lid brim. I wanted to attempt some lattice work though, so I stuck with keeping it simple.
The lattice work? With regular pie dough I can do some phenomenal stuff. I am known for my braided borders and some pretty weaving and work. This gluten-free dough is delicious and the best I’ve ever made and worked with, but a lack of gluten, also means a lack of elasticity. I am getting better at working with it. For instance I’ve learned that freezing is my friend, as well as cookie cutters. I’ll cut out letters, put them on parchment, freeze them and then put them directly on the pie when I’m ready to bake. Works beautifully. Same with my pie pops and turn-overs. I’ll make my dough up ahead of time, cut it out. Freeze and then bake. But I really want to do some lattice work. And I want to braid. So this was my first attempt.
And……..it wasn’t perfect. The sticks were wanting to crack and were not easy to layer. They’re still cute, and absolutely delicious, but not up to par yet. So I will keep working on this braiding and lattice idea, but until then I would suggest cutting out little hearts for the center. Easy but cute and effective.
What I also love about baking into a mason jar lid beside the cuteness and perfect size, is that the bottoms are removable. I love all the tart pans I have because they have removable bottoms. So the outside of my crust and bottom come right out flawlessly and I’m not stuck trying to use a knife to shimmy something out of a pan. I paid a nice price for these pans too, so thank you mason jars for having this built in feature.
These are adorable and sure to be a crowd pleaser. Plus they’re a perfect little treat for yourself and your lover. So enjoy!
Chocolate Raspberry Mason Jar Pies Continue reading “Chocolate Raspberry Mason Jar Pies”
Last pie of this, and I will keep it short and sweet because I am sure you are busy preparing and baking already.
I was intrigued by this combination. I was also wanting to give pears more of a chance. I tend to lean towards apples (slash I tend to completely forget that pears exist).
So it was finally pears turn to shine. And I was on a cranberry kick. Having them together seemed perfect!
Continue reading “Pear Cranberry Mini Pies”