I know pie baking can intimidate people. For Thanksgiving, I wanted to create a recipe that used a crumb crust and was so delicious that everyone (even your gluten-eating relatives) would be clamoring for the recipe.
Well, my pumpkin cheesecake pie fits the bill. Not only is it easy to make, it is insanely delicious. For the crust, I use store bought gluten-free gingersnaps. (Of course, you could use homemade gingersnaps, I will leave that up to you!) The crust is then filled with a silky-smooth pumpkin cream cheese filling. Even after a big holiday meal, people will be asking for seconds of this pie! . . .
Key Lime Pie is one of easiest pies you can make. All it requires is a simple crumb crust and few ingredients for the filling. Since this pie tastes better a day after it is made, I like to make it before I go to bed--you know during the time when you are puttering around in the kitchen anyway. The next day, I am rewarded with a cold, silky, sweet-tart pie.
I serve my key lime pie with whipped cream. However, you could make a meringue with the left over egg whites if the mood strikes you! . . .
Gluten Free Lemon Tart Recipe Elizabeth Barbone Gluten-Free Lemon Tart
This elegant tart takes a little extra time to make but the result is worth it! The filling is silky smooth and bursting with lemon flavor. The crust, rich and tender. If you are having a summer gathering, this tart is a perfect "wow" dessert to serve! . . . keep reading
Strawberry Pie This recipe has been in my collection for years. It comes from Jan Entwistle, a friend of my mother. Not only is this pie gorgeous, but it has a hidden surprise! Hiding beneath the layer of whole strawberries is a creamy cream cheese layer. This pie is really three treats in one: a pie, a cheesecake, and a burst of fresh berry bliss. Please make this pie when strawberries are at their peak of ripeness. Using strawberries that taste "woody" will make for a lackluster pie. . . . keep reading
Goat Cheese Tart As soon as I get a whiff of Spring in the air, I want my cooking to change. I lust for fresh vegetables. However, living in upstate New York means that not much is ready to be picked in early April. This tart is a nice consolation. The goat cheese and onions are remarkably light on the palate, and it can be served at room temperature. With a nice white wine, this is a great way to welcome Spring and wait for those fresh, local vegetables. . . . keep reading
Cranberry Tart This tart looks like a shiny gem on the table. And not only does it look spectacular, it tastes amazing. The cranberry filling is cooked on the stovetop and then poured into a prebaked tart shell. So, you can make the shell a few days before thanksgiving and prepare the filling the night before. Once the shell is baked, this tart only takes about 20 minutes to make. How fantastic is that? . . . keep reading
Sweet Potato Pie Sweet potato pie was one of those pies I kept meaning to bake but never got around to actually making. Then a student in one of my early gluten-free baking classes requested the pie. Finally, I made it. And I loved it! If you've never tried sweet potato pie, I really urge you to try this recipe. If you have enjoyed sweet potato pie in the past, I hope you like my version. Of course, if you think yours is better, let me know! Send the recipe to firstname.lastname@example.org . . . keep reading
Mincemeat Pie My mom is the queen of mincemeat pies. People who claim to hate mincemeat love her mincemeat pie. However, much to my mother's chagrin, I am not a mincemeat lover. I can't stand raisins. But I am no fool. I've seen too many people swoon over this recipe not to pass it on to you. In fact, even though I don't eat the pie, I love it when my mother makes one. The scent of the mincemeat cooking on the stove smells just like the holidays should: warm, spicy and inviting.
(Oh, don't worry. There is no meat in this mincemeat pie.) . . . keep reading
Bottom Crust Apple Pie What's a bottom crust apple pie? It's one of the easiest ways to make a pie. Instead of having to roll out two rounds of pie dough, you only need to roll out one large piece. Not only is this pie easy, it's delicious. If you love the taste of apple pie, but hate working with pie dough, this easy recipe is for you. . . . keep reading
Almond Pear Tart When I was a student at the Culinary Institute of America, we prepared frangipane almost daily. In fact, one of my chef instructors came to dislike frangipane so much that he threatened to have a bumper sticker made proclaiming, "Ban Frangipane." I, however, disagreed. I fell in love with this sweet, rich filling the moment it hit my lips. Made from primarily almond paste, eggs, and butter, frangipane has a flavor like no other. It marries perfectly with pears. If you've never tried frangipane, this recipe is a perfect place to start. . . . keep reading
No-Bake Blueberry Pie Sometimes it really is too hot to bake. This is the pie for those times. The filling is prepared on the stovetop and poured into a gluten-free cookie crust. Simple and delicious, this pie is a perfect way to celebrate the end of summer. . . . keep reading
Strawberry Rhubarb Pie Have you ever eaten rhubarb? If you've made the mistake of eating rhubarb fresh, I bet you still remember that tart, puckery flavor. It's almost like biting into a lemon. But baked rhubarb is amazing. It brings an unmistakable sweet-tart flavor. Here is a classic recipe for strawberry-rhubarb pie. And, if you've never tried rhubarb, this is the season to enjoy it! . . . keep reading
Buttermilk Pie Buttermilk pie always intrigued me. Was it tart? Sour? Thick? For some reason, I never got around to making one. Then, I started making a "pie of the week". I put the names of pies that I always wanted to bake but never did into a small container .Then, once a week, I would select a pie to make. Buttermilk pie, of course, was one of the entries.
When I finally selected buttermilk, I was thrilled with how easy the pie was to make. Whisk a few ingredients together, pour the filling into an unbaked pie crust and that's it!
After the pie had baked and cooled, I nervously took a bite. I had waited so long to try this pie, I worried that I might not like it. After one bit, I realized, it wasn't anything like I had expected. In my mind's eye, I envisioned the cake being thick, almost like a cheesecake. I was wrong! The filling is creamy and lemony. It reminded me slightly of a lemon bar filling. I loved it!
I'm so happy I tried the pie. Here's the recipe. I hope you give it a try. . . .
New Piecrust I love tinkering with recipes. Over four years ago, I created a gluten-free piecrust recipe. While I was happy with the recipe, I began to tinker with it several months ago. This new recipe includes an egg and uses shortening instead of butter. The result is a flaky piecrust that is perfect for any pie. Let me know how you like the "new and improved" recipe versus our original! . . . keep reading