Pie @ the Movies

catching-fire1.jpgPHOTO.jpeg

You know you have a weird diet when you bring THIS¬†to the movie theatre…
because who needs popcorn and soda when you can have PIE and share it? ūüôā ¬†The odds are ever in our favor.¬†

And it was a great pie:

https://kendraleah.wordpress.com/2015/11/09/the-great-pumpkin-pie/

good times with Hilliary @hills.pnw    #fastfood  #pietogo  #hungrygames

Advertisements

The GREAT Pumpkin Pie.

 I am about as stoked about this pie as Charlie Brown felt waiting for the Great Pumpkin to arrive on Halloween. 

             220px-GreatPumpkin               12196155_10208065278173620_5027968871685929052_n

If you’re like me, you know that good desserts are hard to come by.
It’s¬†a¬†satisfying discovery!¬†I’ve merged two recipes to create a tasty¬†pumpkin pie. People with and without diet restrictions have really enjoyed it. It’s creamy sweet¬†and¬†delicate. The coconut gives it a melt-in-your-mouth¬†texture without¬†overpowering the pumpkin flavor or the festive spice.¬†


Can’t believe it’s Gaps, Grain Free, Sugar-Free (no cane sugar), Dairy-Free, Paleo, Primal

~  Pumpkin Pie Filling  ~

Thanks to Deliciously Organic @¬†http://deliciouslyorganic.net/pumpkin-pie-grain-free-paleo-primal-gaps/! ¬†¬†I’ve modified this slightly.

Serving Size: Makes two 9-inch pies or 1 full 9 inch pie. I prefer one large 9 inch pie.

* It’s important to use a pie shield or foil over the crust to ensure the crust doesn’t burn. The filling can also be made two days in advance and stored in an airtight container in the refrigerator.

Pumpkin-Pie-Small-1024x682

Ingredients:

  • 1/2 cup coconut sugar ¬† ¬† (or honey)
  • 1 tsp of Trader Joe’s Pumpkin Spice¬† ¬† ¬† (OR 1/2 teaspoon ground cinnamon,¬†1/4 teaspoon ground nutmeg, 1/4 tsp ginger.) ¬†I love TJ’s pre-mixed¬†spice because it also has cardamom, cloves, and lemon peel.
  • 3/4 cup pureed pumpkin ¬† ¬†(if using fresh pumpkin then strain the pumpkin for about 5 minutes in a fine mesh sieve to remove excess moisture)
  • 1 tablespoon of potato flour¬† ¬†(or arrowroot for a rigid Paleo diet…it is helpful to include¬†an alternative thickener)
  • 2 large eggs
  • 2 cups canned coconut cream¬†(Approximately 1 can).¬†I would highly recommend Savoy Coconut Cream, which is 100% coconut without any additives. It has the best flavor I’ve tried..fresh, slightly sweet, and creamy….better than many other brands that are “organic’ or have additives.

Instructions:

Preheat oven to 450¬įF and adjust rack to middle position. Place all ingredients¬†in a blender. Blend until smooth. Pour filling evenly into unbaked pie shell(s). Place pie dishes on a large baking sheet. Cover crust with a pie shield or foil to ensure the crust doesn‚Äôt burn. Bake at 450¬įF for 15 minutes. Turn oven down to 350¬įF and bake for an additional 20 minutes until edges of pie are set. Cool to room temperature before serving. Serve alone or with whipped coconut cream.

~  Paleo Pie Crust  ~

Thank you, Elena! @ http://elanaspantry.com/paleo-pie-crust/

Paleo-Pie-Crust-08431Serves: 1 pie crust
Ingredients:
2 cups blanched almond flour
¬ľ teaspoon celtic sea salt
2 tablespoons coconut oil
1 large egg
Instructions:
Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9-inch pie dish
Bake at 350¬į for 8-12 minutes

* ~ * ~ *  And Enjoy! Happy Fall!!  

(Life outside of grad school and pies..besides eating pie to feel better about having homework ūüôā haha!)¬†¬†¬†12072606_10207976099304204_4475206639432544936_nIMG_20150924_191006 ¬† 12068988_10207900742140322_655884765907960716_o¬†12119067_10207900823422354_3496920423911965873_n¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† IMG_20151011_180705 IMG_20151030_170622

Strawberry Surprise

A pie for two!¬† Spring is finally here and I’ve discovered the perfect little dessert for a sunny day in the backyard.

ec_PJuubmfE-oqMFIMgWZ33t7l79I7kn3i-dM122auEozogmeJubV2qTfwEggcgLWTtkT7v_dv2-kdrbg_TUFXsXPOPUxuH_Er-gfRb0joTRYvHBXcrVH1vmiU8aQnsNgmGHmzQFlXC3YE1AP8bixTU-g0sBEhH-JYi4k5GRN8EQnn7VZFydt7BkPzpmiIJzdu5uCedHGQdoHuIYmhV7kaBZmbsMQ2cC

KmleugZyk5r2RkFJY90IU3IeakFxUZYFlDZ2GMpG7BloXgCMgg_vWYMLDolRJkeE_MxDcrM_KAjEpnBRmzLnt2j_ZWPbETxSw_p9KsCBEB4AI0lF3wDJx0roFEvO4Kc9Dj3EaSQXmazCTSeGm0xnKUOFRVItihshUAHxAuBuAPF4FpT-7hPwbGR_Mu-KuZVVBtixrOclFJE7gBl9FRt2rk_obgHgK_ou

*Gluten-free, sugar-free

CRUST

  • 1 cup almond flour
  • 1/8 tsp sea salt
  • 1/4 tsp baking soda
  • 1/8 cup butter, melted
  • 1-2 tbl honey or maple syrup (it will be very sweet with 2 tbl)
  • 1/2 tbl vanilla extract

based off of recipe by http://www.elanasprantry.com

*double ingredients to make a standard pie size.

FILLING

  • 8 oz strawberries
  • About 1/2 cup coconut cream
  • 1 tbl cocoa powder
  • honey to drizzle
  • handful of almond slices
  • cinnamon to sprinkle

DIRECTIONSYH5gXm-rYWVK8IQKEJIomjBdGddYjlX-qHeBsWlaVavVO-mtEj9MPkb7bOSKjrHnCdTXZEH5f_lLuQJHJG6KR5Hhxq4OcIzp9_mLLMztB7IinBkjdQ9nNnh34b4Z6rMvO4AGHm58O5Y_tBUcflF3x-CnEt1X0e8zFLAL_1jwppWl3S_-yFVaKQ1yT_lp18hYOAIpeTlvR8ffWWiOQbsj8iYa6jfeb-PH

  1.  Preheat oven for 350 degrees F.
  2. Combine ingredients for dough in a bowl, mixing dry first. Then stir everything together with a spatula or spoon. Should be thick and easy to mold.
  3. Press dough inside a pre-sprayed or oiled baking dish. The one I used is 7 x 5 ” inner and oval shaped. The dough covered this very well. You could use a small, circular pie pan as well. This dough will NOT cover a 10″ diameter dish. I’d recommend doubling the ingredients for that.
  4. Slice strawberries.
  5. Pour coconut cream into pie dish about 1/2 the way up. Sprinkle cocoa powder on top.
  6. Fill up the other half with lot’s of strawberries ūüôā
  7. Sprinkle cinnamon, almonds, and drizzle honey on top to taste (and a dash of salt if you prefer)

pVWWhRUMVO4VzTyZM9XjIFKfMMHah9SlNEFJDps6WYbiysbRWs2Z-_53ZdqysJnczD-Tj5ardDyIuDn3W5NTUrQOTgipXWEotP0LXhIkJkiz-RYm9UUQnQiofhCHqCqpX8Ddd6XAOZxHs825udlNb5Sm70cRWp38GxFWjKmAMhpxAeM0-y_HgJPXMieQYTQNd_WFXGxMb29Qr1EK6ej-J7foOXeZzS9U

8. Bake for 6-15 minutes. Crust should be a golden toasty color.

Enjoy!!

nfHuwOGeHOwl6GJXZ0iRElcXpS8BNaq2GKr7VkTNkWdZnwA1TjveURdCSqc_zNS8nVr4wfaaiWp2Oh494MiulXwS8uZe-caaMjdx7qPz9TFS6s2dMH3OI0uVDmJghF6Tsd3SiX2WTPC581iQwZsZ-T0FGy_xlgYWvt99k6Bc_O_EC6Oj9s6hwDZX-t2E7IYx-xOzfvE3xR0dIortnCP7-MoAIYlZ45OC

Chicken Pot Pie *gluten and milk free

One of my favorite feel-goods.

I was determined not to let this one go. Here’s my slightly altered version. Feel free to pass on any other ones you like too! I’m still looking for a less-flaky crust.

Imaget.

Filling:

  • 1 lb cooked chicken breasts, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • ” chopped onion
  • ” gluten-free flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 chicken or veggie broth
  • 2/3 cup lactose-free/alternate milk
  1. Preheat oven 425 F
  2. Saucepan: chicken, carrots, peas, celery. Add water to cover, boil 15 min.
    Remove from heat, drain, set aside.
  3. 2nd saucepan: cook onions in butter until translucent. Stir in flour, salt, pepper. Slowly add broth and milk. Simmer med-low til thick.
  4. Place chicken mixture in bottom pie crust. (I like to split this recipe into 3-4 oven-safe mugs) Pour hot liquid over. Cover with top crust, seal edges, make several small air slits.
  5. Bake 30-35 min or til brown and bubbly. Cool 10 min.

1 hr 10 min

3878253

Easy Crust:

  • 1/2 cup butter/shortening
  • 1¬† 1/2 cup rice/gluten-free flour
  • 4 tbsp water
  1. Cut butter into flour until crumbly. Add water.
  2. Work dough with hands until soft. Form into ball.
  3. Place in 8 inch pie pan, use fork to prick bottom to prevent buckling
  4. Bake 12-15 min or until edges golden-brown.

Image

Based off recipe by Robbie Rice:

http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx