This strawberry pie was a delightful afterthought. I had extra flaky gluten-free from a batch of quiche and I sure as hell didn’t want to waste it! I grabbed a bunch of frozen strawberries from last season and whipped up something tasty to fill mini pots. Perfect!

Now the crust is not my invention and I have not found a better gluten-free recipe that mimics the real, gluten-laden, flaky buttery crust for pies and quiches. Credit where credit is due! It’s my go-to gf crust recipe now. I use King Arthur All Purpose gluten-free flour with great results and omit the xanthan gum as that flour already contains it.

We loved these topped with straight sour cream and a sprinkle of brown sugar! In the 100+ temps we’ve been having, a cool strawberry pie is a welcome treat!

Gluten-free Mini Strawberry Pies with Flaky Pie Crust

CRUST

Extra Flaky Gluten Free Pie Crust

~ Follow the recipe and bake the crust as instructed, adding extra time if needed to make sure the crust is fully baked and nicely brown.

STRAWBERRY FILLING

  • 2 cups whole frozen strawberries, divided
  • 1/2 cup brown sugar
  • 1 ounce/ 2 Tablespoons fresh lemon juice
  • 2+ Tablespoons chia seeds
  • Sour cream, to top

~ Combine 1 cup of the frozen strawberries with lemon juice and sugar in a pot over low heat until the strawberries thaw.

~ Smash the strawberries with the back of a wooden spoon to add thickness and texture to the mixture then add remaining 1 cup strawberries.

~ Once the last strawberries thaw, turn up the heat to medium and lightly simmer until liquid reduces and thickens a bit.

~ Add chia seeds. Let cool then refrigerate. If your filling is more liquid than preferred, you can always add more chia seeds to soak up the juices. The water content of frozen strawberries can vary so adjust the chia accordingly.

~ Spoon chilled filling into ramekins of baked pie crusts. This recipe made 4 mini pies for me.

~ Top with a dollop sour cream (and a sprinkle of brown sugar if desired).

ENJOY!!!

It’s that time of year again when I have the pleasure of doing my annual pie shoot with my dear friend, Emily-the-Pie-Maven. Ahhhh I love the holidays and this tradition with Emily is truly one of my favorites. Now that she and I both have boisterous toddlers, we rarely have the opportunity to casually cook or chat together. It seems like it’s only once a year, at our pie shoot, that we can speak to each other in complete sentences with full attention without having to stop everything to catch a flying (correction: falling!) daredevil 2-year-old! The calm of the tradition is complimented by the incredible scents wafting through the house and finished by the insane flavor-filled fruits of our labor. Mmmmm.
This year we have a tart and sweet rustic pomegranate pear pie. I’ve included a recipe for a gluten-free press in flourless hazelnut crust which is delicious! The gluten-free crust makes this an open-faced pie. It’s easy to make this pie as pictured with the leaves using your favorite pie crust recipe. Emily hand cut the leaves for this regular flour artistic pie and boy did she nail it! She subbed 1/2 cup of the flour in her usual crust recipe for 1/2 cup ground hazelnuts and it was fantastic! The gluten-free crust cannot make these leaves as it is a press in crust and can’t be rolled;)
The pomegranate molasses in this recipe is a necessary and divine addition as it balances the sweet pear with the tartness of pomegranate. You can buy pomegranate molasses at some grocery stores and Persian markets but it’s easy to make. I’ve included the simple recipe at the end and it’s sooooo good!
Best pomegranate pear pie
GLUTEN- FREE Crust
  • 1 cup oat flour
  • 1/2 cup ground hazelnuts or pecans
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 3-4 Tablespoons melted butter or liquid coconut oil
~ Preheat oven to 375 degrees.
~ Mix all but oil. Mix in 3 Tb oil up to 4Tb until the mixture is moist but not sticky. Press evenly into pie pan or 2 cocottes.
~ Pre-bake for 10 min at 375 degrees.
*makes 1 regular sized pie bottom crust or 2 cocottes. Double recipe to make 4 cocottes to accomodate the amount of pear mixture or cut the pie filling recipe in half to accomodate 2 cocottes.
Pomegranate Pear Pie Filling
  • 5 cups sliced bosc pears, ripe but a bit firm and unpeeled
  • 1/2 cups pomegranate seeds plus more for garnish
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 4 Tablespoons pomegranate molasses (*recipe below)
  • 1 Tablespoon butter
  • Hazelnut Flourless Crust (recipe above) or regular pie crust of your choice.
~ Preheat oven to 450 degrees.
~ Mix sugar, cinnamon and salt in a small bowl.
~ Arrange sliced pears layer by layer over bottom crust, sprinkling sugar mixture and 1/4 cup of the pomegranate seeds over each layer as you go.
~ After assembling the top layer, drizzle molasses evenly over pie/s, sprinkle the last of the sugar on top and scatter little blobs of the butter on top of pie. If using regular crust, place top crust over the filling, pinch around edges and brush with egg wash.
~ Bake at 450 degrees for 10 minutes then reduce to 350 degrees for 40 minutes or so until golden and bubbling.
~Top with fresh pomegranate seeds.
*Pomegranate Syrup
  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1 Tablespoon lemon juice

~ Combine all ingredients in a saucepan over medium heat. Stir until sugar is completely dissolved. Simmer, stirring occasionally, until liquid has reduced to 1 cup (~ 75 minutes). It should be thick like warm molasses. Allow to cool for a while then transfer to jar to cool completely before refrigerating. Can be stored in refrigerator for 6 months or so.

Rustic Gluten Free Pomegranate Pear Pie

Best pomegranate pear pie

Still life of bosc pears pomegranate and holiday greens on blue napkin

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Happy Holidays all you wonderful people out there!! May you be surrounded by loved ones and good cheer this year, not to mention insanely delicious foods as far as the eye can see:) This creme fraiche swirled pumpkin sweet potato pie should be one of those foods, and it’s soooo purty! I like to serve it with fresh whipped cream and a spoonful of bananas foster from our previous parfait recipe. Stupid delicious and a bit of a different spin on pumpkin pie.

  • 1 recipe of your favorite 9 inch pie crust, or buy from the store
  • 1 1/2 cups roasted or canned pumpkin puree (you can also substitute other squashes like kabocha or butternut)
  • 3/4 cup roasted sweet potato puree
  • 1/4 cup maple syrup
  • 1/3 cup granulated sugar
  • 2 teaspoons packed finely grated fresh ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon allspice
  • 3/4 teaspoon salt
  • 3 eggs
  • 1 1/2 cups half and half
  • 1 teaspoon vanilla extract
  • about 1/2 package creme fraiche (~3 1/2 ounces) or sour cream, as dollops in pie
  • fresh whipped cream
  • bananas foster recipe

~ Position rack in lower third of oven and preheat to 400 degrees.

~ In a heavy bottomed pan, mix together pumpkin/squash, sweet potato purees, maple syrup, sugar, spices and salt. Bring to a simmer, stirring frequently for ~ 5 minutes. Cook 10-15 minutes stirring continuously until mixture becomes thick and glossy.

~ Place pie crust in pie pan so it’s ready and waiting.

~ In a large pyrex, whisk together eggs, half and half and vanilla, then slowly whisk in the hot squash mixture until thoroughly combined. Pour custard through a medium-fine mesh sieve into the prepared pie crust.

~ Bake the pie at 400 degrees for 10 minutes then decrease the temperature to 300 degrees and bake for 35 more minutes or more depending on the wetness of your squash mixture. The outer edges should be set and puffed up while the middle should be a bit wiggly like jello. When we made this with fresh roasted quash versus canned pumpkin it took 10 minutes longer so adjust accordingly based on your mixture but remove from oven when the middle still jiggles as a bit as it will continue to cook once removed.

~ Remove from oven and plop small dollops of creme fraiche or sour cream into the hot pie. Swirl dollops with a knife or wooden skewer.

~ Cool at room temperature for 3 hours then refrigerate. Serve with whipped cream and bananas foster.

ENJOY and Happy Holidays!!!

Happy holidays everyone!!! We have so much to celebrate around here and so many celebrations going on! We just had the most incredible baby shower on the planet thrown by my wonderful friends Secia and Emily. You’ve seen some of Secia’s food skills on this blog many times before (as well as her face/body on occasion!) and today’s post features a caramel apple pie to DIE for beautifully made by the talented Emily. I’m so lucky to have these special women in my life. Though I’ve never posted a photo of myself on this blog here’s a big ‘ol pregnant photo of me and my super pumped baby daddy as well as a snap of Emily’s beautiful babe stacked on top of her future friend. So fun! Oh and we had baby doll corn hole which is exactly what it sounds like, chucking baby dolls across the yard. I highly recommend this for ANY reason, it was so hysterical!!

US-shower

stacked-babes

 Ahhhh:) Okay, okay onto the promised caramel apple pie. Believe me, I understand, apple pie is serious business and this one is THE business. Pouring the caramel through the lattice makes the top crust like crispy caramelized sugar. Totally brilliant and gorgeous! Seriously, this pie is just the most beautiful and impressive look pie on the planet so bring this to your holiday party and be a straight up baller;)

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apple pie, caramel, baking, recipe, dessert, food photographer, food photography, crystal cartier

  • 1 recipe of your favorite 9 inch double pie crust, one for bottom crust and one for lattice (or buy that baby from the store)
  • 1/2 cup butter
  • 3 Tablespoon flour
  • 1/4 cup water
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 8 large Granny Smith apples, peeled, cored and sliced evenly

~ Preheat oven to 425 degrees

~ Melt butter in heavy bottom sauce pan and stir in flour until a bit of a paste forms. Stir in sugars, spices and water and bring to a boil. Reduce and let simmer until the mixture caramelizes and reduces slightly. Try you best not to take the whole pot of crazy delicious caramel to the face (maybe the fact that it’s scalding hot will help, sadly it didn’t for me!)

~ Place crust in bottom of pie pan and fill it with the apples. Make sure there are enough apples to mound slightly. Cover with the lattice and pinch the crust edges. Slowly and carefully pour the caramel mixture evenly through the lattice.

~ Bake 15 minutes at 425 then reduce oven temperature to 350 degrees and continue baking for 35-45 minutes until apples are soft.

ENJOY!!!

apple pie, caramel, baking, recipe, dessert, food photographer, food photography, crystal cartier

apple pie, caramel, baking, recipe, dessert, food photographer, food photography, crystal cartier apple pie, caramel, baking, recipe, dessert, food photographer, food photography, crystal cartier

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