One day I saw this very tasty looking photo in a Martha Stewart magazine and got inspired! So I short cut substantially and they still came out great!

 

 

 

On a floured surface roll out pie dough a little thinner than I did.

 

 

cut into strips about 2-3” wide. Place some berries

in center of bottom half of each strip.

 

 

sprinkle a spoon of maple syrup granuals over berries.Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.

Preheat oven to 375 degrees  Lightly brush pies with egg wash and sprinkle with sanding sugar.

 

 

Bake, until pies are golden brown, 35 to 40 minutes.

 

 

Serve warm or cooled.

 

 

 

Blueberry and Raspberry Hand Pies

ingredients

• pie crust dough, premade in advance or from the store
• blueberries and raspberries, frozen and thawed or fresh
• maple syrup granuals
• 1 egg for brushing tops of pies
• sanding sugar, for sprinkling

 

Roll out chilled pie dough and cut into strips about 2-3” wide. Place some berries

in center of bottom half of each strip. sprinkle a spoon of maple syrup granuals over berries. Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.

Preheat oven to 375 degrees  Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, until pies are golden brown, 35 to 40 minutes. Serve warm or cooled.

 

No-bake gluten free mango kiwi lime mini pies. Made with, oh wait eat one first. Then I’ll tell you what’s in it.

 

 

Erica made these cute tasty little key lime pies as munchies for us. After the first bite I knew I had to make some myself!  So here is my version. 

 

 

The recipe didn’t have a mango in it but I had this mango that really wanted to be part of the pie so in it went.

 

 

Then a few spoons of honey.

 

 

Next avocado and lime juice,

 

 

Then coconut oil.

 

 

Then I remembered I wanted to make something with tofu! So I put half of the tofu in.

 

 

About that much and blended it all up.  Actually it was too full and I had to take some out and do it in two batches.

 

 

I scooped it out and set it aside.

 

 

Now for the crust, you just need some dates,

 

 

almond flour,

 

 

a pinch of salt and a pinch of cayenne.

 

 

Process it until it’s fine crumbs.

 

 

Spoon the crumbs into muffin papers

 

 

And press into place.

 

 

Spoon the filling in

 

 

and top with a kiwi slice.

Freeze for 1-2 hours.

 

 

When ready to serve, bring out to room temperature for about 5 minutes before eating if you left them in the freezer longer than 2 hours and they are hard.

 

 

 

 

 

 

Mango kiwi lime pie

Adapted from RunHardEatClean’s recipe

Filling:

• 2 Avocados, peeled and cubed
• 1 mango peeled and cubed
• 6oz. tofu
• 3 Tbs Lime Juice
• 1/2 Cup Coconut Oil
• 3-4 Tbs Raw Honey
  

Crust:

• 1/2 Cup Almond flour
• 1/2 Cup Dates (not soaked)
• Pinch of Salt
• Pinch of Cayenne

kiwi slices for garnish

 

Blend all filling ingredients together. Set aside.
For the crust, process dates, almond flour and salt/cayenne) together until smooth(ish).
Press the crust into greased or lined muffin tins.
*Spoon in filling and top with a kiwi slice. Freeze for 1-2 hours.  if it freezes hard, just leave out for 5 minutes before eating

 

This is my version of gluten free pie crust that I’m pretty happy with. It’s my regular recipe I used to use but I just use Bob’s gluten free flour and a pinch of xanthan gum instead of regular flour.

 

 

I start with a glass of water and a few ice cubes in there to get the water good and cold by the time I’m ready.

 

 

In a bowl I add sugar,

 

 

salt, gluten free all purpose flour and a pinch of xanthan gum

 

 

Then I chop frozen butter into small pieces

 

 

I mean small pieces.

 

 

Add the butter to the flour mix.

 

 

Because I’ve cut my butter pretty small I don’t have as much cutting to do with the pastry blender. Always thinking I am.

 

 

When the butter bits get to the size of small peas I stop. I stop even if I think there’s just one more butter piece I could cut.

 

 

Add water by the tablespoonful and stir in with a fork.

 

 

When the dough gets clumpy like this I set down the fork and use my hands.

Here it looks like it needs just a teeny bit more water.

 

 

 

divide dough in two, wrap and refrigerate for a hour or overnight or make ahead and freeze.

 

 

Gluten free Pie crust

• 2 1/2 cups Bob's gluten free flour
• 1/2  teaspoon xanthan gum
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 sticks  unsalted butter, very cold
• 1 cup water, with a few ice cubes

 

In a large bowl mix together flour, sugar and salt. Dice two sticks of very cold unsalted butter into small pieces. Add butter pieces to flour mixture.
Cut butter into the flour with a  pastry blender until the butter pieces are the size of small peas.
Drizzle tablespoons  at a time of the cold water over the butter and flour mixture. Stir in with a fork until it's making big clumps then work it with our hands.

Stop adding water Just before the dough turns slimy it's even ok if there's a little dry looking spots.Kneed it a little.
Divide the dough in half, and wrap with plastic wrap.  Let the dough chill in the fridge for one hour, or over night.

 

Delicious tomato and basil pie made in a gluten free pie shell.

This is my version of tomato pie, I just can’t bring myself to putting a whole cup of mayonnaise in a pie, just can’t do it.

So I compromised and put some in to keep the flavor I remember from the first tomato pie I ever had but have it be a lot less greasy.

 

 

We have had a lot of rain this year but the basil seems to be enjoying it.

 

 

Chop it and have it ready.

 

 

Fresh garlic.

 

 

Slice the garlic and have that ready.

 

 

I like taking photos of red onions.

 

 

Oo, pretty.

 

 

Slice  a few tomatoes and have them ready.

 

 

In an un baked pie shell Layer in tomatoes,

 

 

Basil,

 

 

cheese,

 

 

onion and garlic,

 

 

more tomatoes

 

 

and some mayonnaise.

 

 

But not a lot of  mayonnaise.

 

 

Repeat layers until the pie is full. Top with a little more cheese just to be on the safe side.

 

 

 

Bake at 350 for 30-40 minutes or until edges are lightly brown.

 

 

 

Let cool and serve.

 

Tomato Pie ~Gluten free

• 1unbaked pie shell, gluten free if you like.  (I used this pie crust recipe and substituted 1 cup garbanzo flour and 1 1/2 cups Bob’s all purpose GF flour and 2 tablespoons Xanthan gum)
• 3-4 ripe tomatoes sliced
• 1/2 – 1 cup chopped basil
• 3 garlic cloves sliced
• a few red onion slices
• 1 cup shredded cheese
• 2 tablespoons mayonnaise

 

In an un baked pie shell Layer in tomatoes, basil, cheese, onions, garlic and salt and pepper to taste. Repeat layers until pie is almost over full. Top with a little extra cheese to be safe and bake at 350 for 30-40 min or until edges are lightly brown. Let cool and serve.