To accompany our on-line cooking class on Making the Perfect GF Pie we thought it only appropriate to share our favorite pie recipes just in time for the holidays! Please be sure to read through our November on-line cooking class for great tips on how to make your crusts come out flaky and beautiful. You will notice that some of these recipes call for the Gluten Free Pantry’s Perfect Pie Crust. This pre-packaged pie crust mix works great. If you prefer to make your own you can substitute our Basic Pie Crust recipe (which is also written out in the Deep Dish Cranberry Pie recipe).

Dutch Apple Pie

Ingredients

• Gluten Free Pantry’s Perfect Pie Crust
• 2-1/2 pounds Granny Smith apples, peeled, cored and sliced thin
• 2 pounds McIntosh apples, peeled, cored and sliced thin
• 2 teaspoons freshly squeezed lemon juice
• 1/4 cup sugar
• 3/4 teaspoon cinnamon
• Dash of freshly grated nutmeg
• Pinch of salt
• 2 Tablespoons unsalted butter
• 3/4 cup raisins
• 1/2 cup heavy cream
• 1/2 cup gf flour
• 3 Tablespoons packed gf brown sugar
• 3 Tablespoons sugar
• 1 Tablespoon cornmeal
• 4 Tablespoons unsalted butter, melted

Directions:

Preheat oven to 350°F.

Prepare pie crust as directed on package.

Arrange rolled dough in a deep dish pie plate. Using a fork, poke holes in bottom of pie crust.

Bake pie crust for 15 minutes. Remove from oven and allow to cool on a cooling rack.

Meanwhile, toss apples with lemon juice, 1/4 cup sugar, cinnamon, nutmeg and salt.

In a large deep skillet, heat 2 tablespoons butter over medium-high heat. Add apples, tossing to coat with butter. Reduce heat to medium and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Stir in raisins. Continue to cook, covered, stirring occasionally, for about 5 more minutes or until apples are softened and beginning to break down.

Set a large colander over a large bowl. Pour apples into colander, allowing juices to drain into bowl.

Pour juice back into skillet and add cream, bringing mixture to a boil. Cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes.

Transfer apples to the pre-baked pie shell.
Pour apple-cream mixture over the top and smooth with a rubber spatula.

In a small bowl, combine gf flour, brown sugar, 3 tablespoons sugar, cornmeal and melted butter. Toss with a fork until evenly moistened and mixture forms large chunks.

Line a jelly roll pan with parchment paper and spread cornmeal-flour mixture in an even layer. Bake at 425°F for 5 minutes or until golden brown. Let cool for about 5 minutes.

Spread cornmeal mixture over top of pie and bake at 425°F for 10 minutes or until topping is a deep golden brown.

Serve cooled to room temperature.

Pumpkin Pie

Ingredients:

• 1-1/2 cups canned pumpkin
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 3 slightly beaten eggs
• 1-1/4 cups milk
• One 6 ounce can evaporated milk
• 1 package gf Pantry Perfect Pie Crust Mix

Directions:

In a large bowl combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evaporated milk.

Pour into pastry shell (have edges crimped high because amount of filling is generous). Bake at 400 degrees F for
50 minutes, or until a knife inserted in center comes out clean. Cool.

Deep Dish Cranberry Pie

Ingredients:

For the crust:

• 1-1/4 cup gf flour
• 6 Tablespoons cold unsalted butter, cut into small pieces
• 2 Tablespoons cold vegetable shortening
• 1/4 teaspoon salt
• 4 Tablespoons ice water, or more as needed

For the filling:

• 1 cup water
• 1-1/2 cups dried cherries
• 1-1/4 cup dried cranberries
• 1 12 oz. package fresh cranberries
• 1-1/4 cup granulated sugar
• 3 Tablespoons gf flour
• Zest of 1 lemon
• 1 Tablespoon milk
• 1 Tablespoon sugar
• 1 teaspoon cinnamon

For the sauce:

• 1 cup crème fraiche
• 3 Tablespoons wildflower honey

Directions:

Make the crust:
Place the gf flour and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter and shortening into the flower and salt mixture until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and mix just until incorporated. Continue to add more ice water as needed, a tablespoon at a time, until you have a smooth dough. Form the dough into a disk, wrap tightly with plastic wrap, and refrigerate for 1 hour.

Remove the dough from the refrigerator and place on a lightly gf floured surface. (We use an extra large Silpat - a sort of "rubber" non-stick mat - which really helps prevent the dough from sticking to the bottom surface.) Lightly flour the surface of the dough with gf flour. Roll the pastry to a large round, about 12-inches in diameter. Transfer to a deep 9-inch pie dish, trim to within 1/2 inch of the pan, and crimp decoratively. You may find that the outer edges will break off before you can fold them under and crimp - just use excess dough and press onto the outer edge to form and even edge then crimp. Prick with a fork, cover and refrigerate for 20-30 minutes. Reserve any excess dough and reform into a ball.

Preheat the oven to 400°F. Bake for 15-30 minutes or until light brown in color. Remove from the oven and let cool completely on a wire rack.

Make the filling:
In a small saucepan, bring the water to a simmer. Add the dried cherries and cranberries. Remove from heat, cover and let stand for 20 minutes.

Meanwhile, in a large bowl, stir together the fresh cranberries, undrained dried cherry and cranberry mixture, sugar, gf flour and lemon zest. Pour the mixture into the prepared pie crust.

Preheat the oven to 375°F. Roll out the excess pie dough. Using a small knife, cut out shapes of leaves. Using the tip of your knife, gently create the veins of the leaves without cutting all the way through the dough. Using a spatula remove the "leaves" and place on top of the pie in a decorative fashion. Using a pastry brush, brush the "leaves" with milk and sprinkle top with sugar and cinnamon.

Cover the edges of the pie with foil and bake for 45-50 minutes or until juices bubble and the top of the "leaves" are lightly browned. Transfer pie to a cooling rack to cool.

Make the sauce:
In a medium bowl, whisk together the crème fraiche and honey.

To serve, place a slice of pie on a plate and drizzle sauce over top.

Frozen Peanut Butter Chocolate Pie

Ingredients:

For crust:

• 5 baked Glutenfreeda’s Peanut Envy Real Cookies*
• 1/4 cup melted unsalted butter

For pie:

• 1-1/3 cups gf semi-sweet chocolate chips
• 1-2/3 cups cream
• 2 Tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 1 cup gf creamy peanut butter
• 1 cup gf vanilla ice cream

Directions:

Preheat oven to 350 degrees F. Butter a 9" pie dish.
Place 5 Peanut Envy baked and cooled cookies in a food processor with melted butter and process until it will hold a shape when pressed against the side of the bowl. Transfer cookie mixture to the pie dish and press up the sides and over the bottom of the dish. Bake for 10 minutes.
Place the chocolate chips, 2/3 cup cream, corn syrup and vanilla in a small bowl and microwave for 1 minute. Whisk until completely blended. Pour chocolate mixture over bottom of cooled crust and spread evenly. Place dish in freezer. Place ice cream in a medium bowl and let soften enough to mix. Add peanut butter and stir until completely blended. In a separate bowl, whip remaining 1 cup of cream until soft peaks form. Fold whipped cream into ice cream mixture until completely blended. Pour mixture into pie dish and freeze. Cut into wedges to serve and drizzle with melted chocolate.

Ingredients:

• 1 package Gluten Free Pantry Perfect Pie Crust

For the filling:

• 2 cups pecans
• 3 large eggs
• 3/4 cup brown sugar
• 2/3 cup light corn syrup
• 1 teaspoon pure vanilla extract
• 2 Tablespoon unsalted butter, melted
• 1/2 teaspoon salt
• 3/4 cup bittersweet chocolate, chopped (or you can use semi-sweet or bittersweet gf chocolate chips)

Directions:

Prepare pie crust according to package directions. Roll out pie pastry between two sheets of plastic wrap. Transfer to a 9-inch pie plate. Trim the overhand to 1/2 inch and fold the edge under itself and crimp decoratively. Refrigerate until firm.

Preheat the oven to 375°F. Bake the pie crust for 10 minutes. Remove the pie crust from the oven and let cool while you prepare the filling (keep the oven on).

Place the pecans on a jelly roll pan in a single layer. Place them in the oven and toast for about 10 minutes or until fragrant. Let cool briefly and then coarsely chop.

In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla and salt until blended. Stir in the pecans and chopped chocolate until evenly distributed.

Pour the filling into the prepared pie crust. Bake at 375°F on the bottom shelf of the oven for about 50-55 minutes or until the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.

Enjoy!

-Glutenfreeda