Pie & Pie Crust Archive

Fruit Pizza!!

Posted May 25, 2013 By Sandy

Doesn’t Gluten Free Fruit Pizza sound wonderful?  Thank goodness, it finally does to me ….

I have been out of the loop for several days.  My lovely step-daughter’s beautiful wedding was last weekend, and barely before I could recover from it, I came down with one of the worst stomach/intestine flu I have ever had.  Went over 40 hours with no food — couldn’t even keep a small amount of green tea down.  And not only did the smell of food make me sick, I couldn’t even look at pictures!!

But, thankfully, I am feeling much better today — about 85% of normally and back to eating my salads, fruit — and even tried a bit of peanut butter (not my favorite) on gluten free toast hoping to get some extra protein in my body.

In the meantime, I found a wonderful sounding recipe (that even agreed with my volatile stomach) — and sounded like an excellent dessert for this beautiful Memorial Day weekend!!

NOTE:  From Jules Gluten Free

Fruit Pizza!!

Fruit Pizza!!


    Sugar Cookie Crust
  • 1/2 cup shortening (Earth Balance® Shortening Sticks)
  • 1 cup granulated cane sugar
  • 1 egg or egg substitute (e.g. prepared Ener-G Egg® Replacer)
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups Jules Gluten Free™ All Purpose Flour
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • Topping
  • 1 cup (8 ounces) cream cheese, softened (Go Veggie™ Cream Cheese Alternative)
  • 1 cup homemade coconut whipped cream*
  • Fresh fruit (berries, bananas, oranges, peaches, apples, plums, pears, etc.)
  • 1/8 cup yellow or orange colored preserves like orange, peach, or apricot (Bonne Maman® Golden Plum Mirabelle)
  • 1 tsp. water


    Crust Instructions
  1. Cream shortening and sugar until very fluffy. Add egg (or egg replacer), vanilla extract and milk, beating until integrated. Add the dry ingredients last, mixing until evenly blended. Gather dough and form a flat disc.
  2. Preheat oven to 375ºF (static) or 350ºF (convection).
  3. Dust a silicone baking mat or parchment paper taped to your counter with Jules Gluten Free™ All Purpose Flour. Dust a rolling pin and cookie cutters with Jules Flour as well. Roll the dough from the center in each direction to form a circle at least 12 inches across and 1/4-inch thick (see photo of cut cookie for appropriate thickness). Using a butter knife or pastry cutter, cut the uneven edges of the rolled dough off so that you are left with a large, clean circle of dough. Gather the cut off edges of the dough together and re-roll on a separate piece of parchment, then use cookie cutters to make cookies with remaining dough.
  4. Slide the parchment or silicone baking mat onto a flat cookie sheet. Arrange any cut cookies on a separate baking sheet lined with parchment. Bake cookies for 8–10 minutes, but remove before they begin to brown at the edges. Bake the large cookie for 13-15 minutes – the dough should still be soft, not browned or crispy.
  5. Remove to fully cool on a wire rack.
  6. Topping Instructions
  7. Prepare homemade coconut whipped cream, then beat together with the softened cream cheese using the whisk attachment of an electric mixer. Whip until light and the cream cheese is integrated without any lumps.
  8. Spread generously on top of cooled cookie, leaving a slight crust edge of the cookie exposed.
  9. Wash and cut fresh fruit and arrange on top of the pizza however you like.
  10. Warm the preserves and water in a small saucepan, stirring constantly until it is the consistency of a glaze. Brush on top of fruits that tend to brown, like bananas, peaches, pears and apples.
  11. Cover and refrigerate topped pizza until ready to serve.

Be healthy and have a wonderful Memorial Day weekend!!

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Raw Blueberry Chocolate Cake

Posted October 23, 2012 By Sandy

Remember last week when we talked about the Raw Food Movement?  Well, I have found another excellent recipe for Raw Blueberry Chocolate Cake (actually, it looks more like pie!) from one of the referenced sites:  Raw Power Australia

Notice the way many of the items are processed — still keeping the “raw” distinction.

Here is the recipe she sent me from her email list:

Raw Blueberry Chocolate Cake

Recipe Type: Desset
Author: Michelle Ovens, Raw Power Australia
Serves: 8 generous portions
  • Pastry: 1 cup oat grouts
  • 1 cup almonds (dry)
  • 1 cup dried apricots, soaked in water for 4 hours
  • Filling: 2 cups cashews dry
  • 2 -3 cups fresh blueberries
  • 3 tablespoons raw dark agave nectar
  • 3 tablespoons raw chocolate powder made from crushed cacao beans or nibs
  1. To make the pastry: Grind the almonds and oat grouts into a fine flour using a coffee mill or a Vita Mix or Vitacrush dry jug.
  2. Transfer to a food processor saving about 1 tablespoon for rolling out the pastry. Switch on the processor and drop the apricots down the chute. As the apricots become blended, a dough like consistency should form. If it doesn’t, add some soaked apricot water. Once the mixture forms a ball, switch the machine off and remove the dough.
  3. Place some of the saved flour onto a chopping board. Put the dough on this and then add more flour onto the dough. Start to flatten and roll the pastry as you would any other pastry. Make it wide enough to add to an eight inch (20cm) tart dish. One rolled, line your tart dish with cling film (though I prefer to use baking paper) and place the pastry on top of that. Press the pastry into the dish and cut the edges off.
  4. Place the tart in a dehydrator for 2 hours. The pastry will harden slightly. Carefully remove the pastry from the dish by turning it upside down. Remove the cling film/baking paper. Put the formed shell back on a dehydrator tray and dehydrate for 2 more hours. Removing it from the dish like this enables more warm air to reach the underside of the pastry and crisps it up.
  5. When the pastry shell is ready, remove it from the dehydrator and put it to one side.
  6. To make the filling: Remove the remaining ingredients, except one cup of blueberries to a Vita Mix or high powdered blender. Blend all the ingredients until the cashews are completely broken down and the mixture is smooth.
  7. Pour this mix into your pastry and spread it to the edges. Place the remaining blueberries on top. Put this into a freezer for at least one hour before serving.
  8. This keeps for many weeks in a freezer: just defrost it for half an hour before cutting and serving.


Sounds incredibly yummy!  Of course, living near the Rocky Mountains, I would use huckleberries rather than blueberries — but then you could probably use all kinds of different fruits or berries to make this dessert.

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Pumpkin Moose Squares — Gluten Free Vegan!

Posted September 26, 2012 By Sandy

You can sure tell fall is here.  Not only is the weather cooling down and the days getting shorter, but  I am finding some wonderful sounding fall foods recipes ….. Like our featured recipe:  Gluten Free Vegan Pumpkin Moose Squares!  I love fall foods, so I couldn’t pass up the opportunity to share this with you.

The original post is by Leanne Vogel  of Healthful Pursuit.   Leanne a holistic nutritionist whose blog is “dedicated to gluten-free and often allergen-free recipes”!  She sounds like a keeper!!

Photo courtesy of http://www.healthfulpursuit.com

Pumpkin Moose Squares — Gluten Free Vegan!

Recipe Type: Dessert
Author: Leanne Vogel of Healthful Pursuit
Prep time:
Cook time:
Total time:
Serves: 12
  • Gluten-free shortbread base: 1-1/4 cup almond flour
  • ⅓ cup soft coconut oil
  • 2 tablespoons coconut nectar
  • ⅛ teaspoon sea salt
  • Pumpkin mousse: 14oz. canned pumpkin
  • ⅓ cup full-fat coconut milk
  • ⅓ cup palm sugar
  • ⅓ cup pitted and packed medjool dates (approx. 6)
  • 3 tablespoons maple syrup
  • 2 scoops (30 grams) unflavored protein powder
  • 1 tablespoon melted coconut oil
  • 1 teaspoon gluten-free pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • pinch ground cloves
  1. Preheat oven to 350F.
  2. To prepare the base: Whisk almond flour and salt in a medium sized bowl.
  3. Add remaining ingredients and mash with a fork until combined. Knead with your hands for a couple of seconds until the dough holds together in a ball.
  4. Press into a 8×8 square pan and place in the fridge for 20 minutes.
  5. To prepare the pumpkin mousse: Place all ingredients in the bowl of your food processor or blender and blend until smooth.
  6. Pour into prepared base and smooth out with a spoon.
  7. Bake for 30 minutes in the preheated oven, until the pumpkin edges away from the sides and the top begins to crack just slightly.
  8. Remove from the oven and place on a cooling rack for a couple of hours, until completely cooled.
  9. Cover and place in the fridge overnight to set.
  10. After it is cold and set, cut into squares, top with pecans if desired and enjoy!
  11. Will keep in the fridge for up to a week. Do not freeze.


One of the reasons why I love this recipe (other than it is pumpkin!) is because Leanne is using coconut nectar, coconut milk and coconut oil — all are very good for you!  Not too many folk are familiar with coconut nectar, but I use it in place of maple syrup (which is also one of the better sweetener.)

I’ll bet this recipe would make a nice Gluten Free Vegan Pumpkin Pie as well.  I may have to try that …..

By the way, if you can’t find coconut products locally, here is a place to purchase them:

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Gingersnap Peach Pie

Posted September 21, 2012 By Sandy

The Gluten Free Vegan is one of my favorite blogs.  Megan, owner and writer of the blog shares some of the best recipes and tips on the Gluten Free Vegan subject!  If you have never seen her site, check it out!

Today, in keeping with our dessert posts, I am featuring her Grilled Peach Gingersnap Pie:  A very interesting combination of grilled peaches in a molasses/applesauce/ginger based crust!

Picture courtesy of www.TheGlutenFreeVegan.com

Gingersnap Peach Pie

Recipe Type: Dessert
Author: Megan, The Gluten Free Vegan blog
  • Crust: 3/8 cup vegan margarine, softened
  • ½ cup brown sugar, packed
  • ⅛ cup molasses
  • ⅛ cup applesauce (or ½ teaspoon egg replacer + 1 tablespoon water)
  • ⅝ sorghum flour
  • ½ cup brown rice flour
  • ¼ cup tapioca starch
  • ¾ teaspoon xanthan gum
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • Pie Filling: 7 or 8 large peaches, cut in half and stone removed
  • 2 oz. NAVAN vanilla liqueur
  • ½ cup sugar
  • ¼ cup tapioca starch
  1. Preheat oven to 375°F.
  2. Making the Crust: Cream vegan margarine and brown sugar. Add molasses and applesauce (or prepared egg replacer).
  3. In a separate bowl, sift together sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking soda, ginger, cinnamon, and salt. Add dry ingredients to wet ingredients. Mix well.
  4. Press dough into a 10″ glass pie plate to a ¼” thickness. Bake in preheated oven for 10 minutes.
  5. Remove from oven and pierce crust bottom all over with fork to let steam escape. Cover edges of crust with foil. Return to oven and bake another 15 minutes.
  6. Remove from oven and let cool to the touch before filling with fruit.
  7. Making the Grilled Peach Filling: Heat grill to at least 375°F.
  8. Place halved peaches cut side down. Grill for 5 minutes. Using tongs gently turn peaches over.
  9. Baste with vanilla liqueur. Close lid and grill for another 4 minutes.
  10. Remove from grill. Let sit until cooled before slicing.
  11. Combine sliced peaches with sugar and tapioca starch in a bowl. Pour filling into pre-baked gingersnap cookie pie crust.
  12. Re-cover the crust edges with foil. Place into preheated 350°F oven.
  13. Bake for 30 minutes. The filling should be set up.


I love peaches, but I’ll bet that nectarines will work in this recipe as well!  Fruit desserts are the best, in my opinion.

What are your thoughts?

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Gluten Free FRUIT Pizza

Posted August 28, 2012 By Sandy

I eat lots of fruit, so I enjoy recipes that use fruit in unique ways.  Fruit salads are wonderful, but when I am real adventurous, I will try something like our featured recipe:  Gluten Free Fruit Pizza.

The Gluten Free Fruit Pizza is original post by One Love Meg — and sounded so wonderful that I wanted to share it with all of you!

Vegan and Gluten Free Dessert Fruit Pizza



  • 1 tablespoon active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 1/2 cup tapioca flour
  • 2 teaspoons xanthan gum
  • 2 teaspoon coconut oil (heat to melt)
  • 1/2 teaspoon salt
  • 3 teaspoon sugar
  • 1 teaspoon cinnamon
  • 1 to 1-1/3 cups brown rice flour


  • Avocado
  • 1 cup Coconut Milk
  • 1 teaspoon Vanilla Extract
  • ¼ cup Brown Sugar

Fruit of your choice for toppings: Kiwi, Peach, Strawberries, Bananas, Blueberries etc. (try and be as colorful as possible)

READ FULL RECIPE — to find out how to put this all together and see the wonderful pictures she included!

When I make this, I think I would try adding some lemon juice to the sauce.  I would not want the avocado to turn brown and lemon juice should help.

So what fruit would you use  on this pizza?  I think I would use bananas, kiwi and peaches like she suggested — but will also add huckleberries and maybe cherries!

Share your thoughts with us!

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Summer Berry Treats

Posted July 21, 2012 By Sandy

Berries and summer go together!  I see berries everywhere I go:  the grocery store, farmer’s markets, …. even in my own yard the blackberries are everywhere (looks like a bummer crop this year).  And of course, with the ripe berries is an array of Summer Berry Treats.

Today, I am featuring two Summer Berry Treats:

  • Vegan, Gluten-Free Mixed Berry Crumble Recipe
  • Vegan, Gluten-Free Strawberry Tart Recipe

Both recipes are from Briana Rognlin, BlissTree blog post, but the original recipes are featured in Colette Martin’s Learning to Bake Allergent Free cookbook.

Mixed Berry Crumble

{Makes 8 to 12 servings}

5 cups mixed berries (see tip)
2 tablespoons fresh lime juice
¼ cup granulated sugar
¼ cup corn starch
¾ cup light brown sugar
¾ cup gluten-free quick-cooking oats
4 tablespoons (½ stick) Earth Balance Natural
Shortening, cold


  1. Preheat the oven to 350°F. Spray a 9-inch square baking dish with cooking oil.
  2. In a large bowl, mix together the fruit and lime juice, by hand.
  3. In a small bowl, mix together the sugar and corn starch. Sprinkle it over the fruit mixture and toss to coat the fruit. Set it aside.
  4. In a large bowl, combine the brown sugar and oats. Break up any lumps of brown sugar.
  5. Cut the shortening into tablespoon-sized pieces. Use a pastry cutter or pastry fork to cut the shortening into the oat mixture.
  6. Spread the fruit mixture evenly in the baking dish.
  7. Sprinkle the oat mixture on top of the fruit. Use the flat side of a spoon to lightly pack the topping.
  8. Bake at 350°F for 30 to 35 minutes, until the fruit is bubbling around the edges.
If that recipe does not sound yummy enough to make you go out and pick/buy some berries today, maybe this next recipe from Colette Martin’s book will …..

Strawberry Tartlets

1 cup gluten-free flour blend
¼ teaspoon xanthan gum (leave out if your flour blend contains xanthan gum)
½ teaspoon salt
1 tablespoon granulated sugar
4 tablespoons (½ stick) Earth Balance Natural
Shortening, cold
1 tablespoon apple cider vinegar
1 to 3 tablespoons cold water (as needed)
1 cup sliced strawberries (see tip)
1½ teaspoons fresh lime juice
1½ teaspoons tapioca starch
1½ teaspoons granulated sugar
2 tablespoons raw sugar (optional)


  • Combine the flour, xanthan gum (if needed), salt, and granulated sugar in a large mixing bowl.
  • Cut the shortening into tablespoon-sized pieces and place them on top of the flour mixture. Use a pastry cutter or pastry fork to cut the shortening into the flour mixture.
  • When the flour and shortening are crumbly, add the apple cider vinegar and 1 tablespoon of cold water. Continue cutting the ingredients together.
  • Add up to 2 tablespoons additional water, ½ tablespoon at a time, as needed. Continue cutting until the dough forms.
  • Separate the dough and use your hands to create four equal-sized balls. Flatten the balls. Cover with plastic wrap, and refrigerate for at least an hour.
  • When you are ready to roll out the dough, preheat the oven to 350°F. Spray a cookie sheet with cooking oil.
  • Coat the strawberries with lime juice.
  • Combine the tapioca starch and the granulated sugar. Mix this together with the strawberries, by hand, and then set it aside.
  • Place the dough on a smooth prep surface.
  • Using a rolling pin, gently roll each disk into a thin crust, about 6-7 inches round.
  • Use a spatula to gently lift the crusts and place them on the prepared cookie sheet.
  • Scoop the strawberry mixture into the centers of the crusts. Discard any remaining liquid.
  • Form the tartlets with your hands by folding the edges of the crusts over the berry filling, leaving the center open. Repair any broken pieces of crust with your fingers and a dab of water, if needed.
  • If a sugar crust is desired, use your fingers to sprinkle raw sugar over the folded crusts.
  • Bake at 350°F for 20 to 25 minutes, until the crusts are lightly browned and the strawberry filling is bubbling.
If you are interested in more recipes by Colette Martin, click the link below to order a copy of her book:

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Strawberry Rhubarb Pie and Crust Recipe

Posted May 10, 2012 By Sandy

Well, it is about that time of the year when strawberries and rhubarb are ripe or getting ripe!  Strawberry Rhubarb Pie always makes me think of spring — some of the first fruits to be ready in the garden!

What intrigued me most about this post from Living Without is the Pie Crust recipe!  Gluten Free Pie crusts are a whole different animal when making pies!  The following recipe lists step by step on how to make a wonderful Gluten Free Pie crust:

Allergy-Friendly Pie Crust

MAKES TWO 9½-INCH CRUSTSStrawberry Rhubarb Pie and Crust Recipe

1⅛ cups Gluten-Free Multi-Blend Flour Mix, more
as needed
⅔ cup finely ground gluten-free rolled oats
¾ cup + 1½ tablespoons millet flour
1½ teaspoons xanthan gum
¾ teaspoon salt
1½ tablespoons sugar (omit for savory recipes, like quiche)
1 cup cold leaf lard or regular lard, cut into pieces
½ cup ice-cold water (more, as needed)

Wash for Top Crust
2-3 tablespoons high-protein milk of choice (soy, almond, hemp)
1 tablespoon sugar

1. In the bowl of a stand mixer using the paddle attachment, combine flour mix, oats, millet flour, xanthan gum, salt and sugar. Turn mixer off.

2. Drop lard by the tablespoonful onto dry ingredients. Turn mixer on low and combine ingredients. When lard has coated the flour and bits of lard are about the size of peas, slowly add the water in a stream, enough to moisten the dough (you might need a little more water). If dough starts to make a wet, whipping sound, add a few more tablespoons of flour a little at a time until you have a soft dough. (If mixing by hand, use a pastry blender to mix lard into dry ingredients; then gradually add water until a soft dough forms.)

3. Gather a bit more than half of the dough into a ball and shape it into a 6-inch disk for the top crust. Shape remainder into a 4-inch disk. If the dough becomes sticky, wrap both disks tightly in plastic wrap and refrigerate for 20 minutes before rolling out.

4. On a cool countertop, between two sheets of plastic wrap, roll the 4-inch disk into an 11-inch circle. While rolling, frequently flip the dough over and lift up plastic wrap to ensure dough isn’t sticking. Remove plastic wrap from one side. Pick up plastic wrap sheet with dough and place it, dough side down, into pie plate. Peel off plastic wrap.

5. Trim overhanging dough or tuck it under itself. Crimp the crust by pinching a V-shape every ½-inch around the edge.

6. To partially bake the crust, cover it with foil and heap dried beans or pie weights inside. Then place pie plate in the refrigerator while oven preheats to 400 degrees. Bake crust for 15 minutes or until edges turn golden. Allow crust to cool for a few minutes. Then remove foil and weights. If a crisp crust is desired, return crust to oven to bake uncovered for 3 more minutes. Allow crust to cool for 10 minutes before filling with prepared fruit.

7. For a doubled-crusted pie, partially bake the bottom crust for 10 minutes to prevent sogginess. Roll out top crust to at least a 12-inch circle and place it on top of mounded fruit filling. Fold under the overhang of dough to create a thick edge around the pie. Crimp edges to seal. Cut 7 slits into the top crust for venting.

8. For a lattice top, roll out the second disk and cut into ¾-inch wide strips. Place half the strips horizontally and the rest vertically across the pie, weaving them together for a lattice look.

9. Brush the top crust with egg wash. For more about top crust washes, see “Easy as Pie.”

10. Bake assembled pie in a 325-degree oven for one hour. Pie is done when a knife inserted meets with slight resistance but still easily penetrates the fruit. If pie bakes longer, cover loosely with foil to prevent over-browning.

READ FULL RECIPE (You will need to access the original article to find out how to make the filling!)

Do you have a pie recipe you would like to share with the rest of us?  I would love to post it on my blog!

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Gluten Free Apple Pie

Posted April 5, 2012 By Sandy

Our featured recipe, Gluten Free Apple Pie, is from Living Without website. The original recipe was created for Passover, but can be enjoyed any time of the year!  This versatile pie crust can also be used with other fruit for the apples as spring fruits begin to ripen.

Gluten Free Apple Pie recipe can easily be converted to Vegan by using flax gel rather than eggs.

Gluten-Free Apple Crumb Pie

1 cup potato starch (not potato flour)
1 cup gluten-free oat matzo meal or rice flour
¼ teaspoon salt
4 tablespoons super-fine sugar
½ cup almond meal or finely ground
unsweetened coconut
10 tablespoons cold unsalted butter, margarine or
Earth’s Balance Buttery Spread, cut in pieces
1 large egg or flax gel
1 tablespoon ice water, as needed
½ teaspoon ground cinnamon
1 tablespoon sugar


3-4 large baking apples, peeled and sliced
2 tablespoons fresh lemon juice
½ cup sugar
1 teaspoon ground cinnamon


If you have never seen a Living Without, I encourage you to subscribe to this information packed magazine.  Living Without caters mostly to Gluten Free recipes and articles, but there is lots of recipes and information on other dietary preferences.

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