Strawberry Rhubarb pie

Paul doesn't especially care for double crust pies especially when using storebought crusts. So this is significantly adapted and combined from several places but he especially likes Strawberry Rhubarb Pie - Sally's Baking Addiction (sallysbakingaddiction.com) Emily really liked this recipe, had several pieces.

 Ingredients:

• Pie crust (homemade or storebought, but could use extra filling if using deep dish pie crust)
• 3 cups (about 300g) sliced rhubarb
• 2 and 1/2 cups (about 380g) chopped strawberries
• 1/3 cup (67g) packed light brown sugar
• 1/3 cup (67g) granulated sugar (with frozen fruit this was good, but with fresh sweet berries, I'd use less sugar, maybe 1/4 c each)
• 1/4 cup (32g) cornstarch
• 1/2 t cinnamon
• 1/4 teaspoon salt
• 1 Tablespoon (15ml) orange juice
• 1/2 teaspoon pure vanilla extract
• recipe for crumble for top (I just used the same one from my rhubarb crumble recipe)

Combine all the ingredients for the filling. 

Preheat oven to 400°F (204°C). 

Spoon the filling into the thawed crust, leaving excess liquid in the bowl. Top with crumble. 

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, consider a pie crust shield to prevent the edges from browning too quickly.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Dutch Apple Pie (GF)

 Adapted from ATK "How Can it Be Gluten Free"

• 1 Pie crust
• 2 T butter
• 2.5 lbs granny smith apples, peeled, quartered, cored, and sliced into 1/4 in pieces
• 2 lbs Mcintosh apples (or whatever you like, I've also subbed in some cranberries), same preparation
• 1/4 c granulated sugar
• 1/2 t ground cinnamon
• 1/4 t nutmeg
• 1/8 t salt
• 3/4 C golden raisins or craisins
• 1/2 C heavy cream

Topping

• 4 T butter, melted and still warm
• 1/4 C granulated sugar
• 1/4 C brown sugar
• 1 large egg yolk 
• 2 teaspoons water 
• 1/2 t cinnamon
• pinch salt and nutmeg
• 4.5 oz (1 C) ATK All-purpose GF flour blend
• 1/2 C nuts (walnuts or pecans are good), optional

1. Bake single pie crust on a pie plate at 375 for 25 minutes, rotating plate halfway through. Remove from oven (can be left at room temp for up to a day, if needed). See pg. 437 if you're using ATK pie dough. 

2. Combine topping ingredients and let rest 10-30 min. I don't usually like melted butter for a streusel, so I used cold butter and left out the egg but it needed less flour (see our cranberry apple pie topping). Would be worth it to try it as printed. 

3. Melt butter in dutch oven over medium heat. Stir in apples, sugar, spices, salt. Cook until apples are softened, 5-7 min. Add craisins and cook until some apples have started to break down, 5-7 min. If you put a cover on, you will have to drain the juice later. If you leave the cover off, it will probably be ok without draining. Add cream (or see pg. 437 for further instruction on draining liquid). 

4. Add apple mixture to pie shell and pinch topping into 1/4-1/2 in pieces and sprinkle on top. Place on baking sheet and cook at 425 for 25 minutes, rotating halfway through. 

5. Cool (ATK recommends 2-3 hours but we like it after 20-30 minutes) and serve.  

Pumpkin pie (gf)

 This is adapted from "How Can it Be Gluten Free" by America's Test Kitchen. It made about 2/3 C too much filling for a regular pie crust so it needs deep dish or save the extra filling for something. It tastes good raw or could probably even be cooked in muffin cups. 

• 1 single-crust pie
• 15 oz pumpkin puree
• 5 oz (about 3/4 C-try even less, maybe 4 oz?) dark brown sugar
• 2 t ground ginger
• 2 t ground cinnamon
• 1 t ground nutmeg
• 1/2 t salt
• 1/4 t ground cloves
• 2/3 c heavy cream
• 2/3 c milk (1% was fine, original said whole milk. Could try having less milk as well)
• 4 eggs

1. Make pie crust or use pre-made crust. Bake it at 375 for about 20-25 minutes until light brown in color. Rotate halfway through. 

2. While crust bakes (crust and filling should both be still hot when combined in order to help minimize the chances of having a soggy crust), process pumpkin and dry ingredients in a bowl with a stand mixer. (didn't work well in my food processor or blender). 

3. Transfer pumpkin mixture to a saucepan and simmer over medium high for 5 minutes. Whisk in cream and milk, returning to a simmer briefly before removing from heat. 

4. Beat eggs in the bowl that had the pumpkin mixture and while the machine is running, add hot pumpkin mixture. Immediately pour warm filling into warm pie crust. If you can't fit in all the filling, you can let it cook 5 minutes and then add in more after it settles. Increase temp to 425 and cook for about 25 minutes. Rotate pan halfway through. Filling will be puffed and lightly cracked around the edges when finished and center will wiggle slightly when jiggled. Let cool for 2 hours and serve slightly warm or at room temperature.  

Gluten free chicken pot pie with GF pie crust recipe

•  Gluten free pie crust*
  
• 1 egg, lightly beaten (optional)
• 2 T butter
• 1/2 c onion
• 1/2 c celery (celery seed is not great substitute)
• 2 cups mixed vegetables
• 1/3 c (47 grams) gluten free all purpose flour
• 2 C chicken broth
• 1 C heavy cream
• 3 C cooked chicken
• 1/2 t salt (less if chicken broth has a lot of salt)
• 1 t dried thyme
• 1/2 t black pepper
• 1/2 t garlic powder

1. Cook the chicken.

2. Roll the pastry crust out on parchment paper, place on baking sheet, brush with egg and bake for 14 minutes at 400 degrees or until browned. It's more traditional to wait and bake it on top of the pot pie, but takes longer and this recipe is so soupy, it's a little bit hard to get a crisp crust.

3. Melt butter in a large skillet (same one that cooked the chicken) over medium high heat, add onion and celery and cook 2 minutes. Add other vegetables and cook 2 min. Sprinkle mixture with flour and cook one minute. Add broth and cream, stir well, scraping the bottom of the pan with wooden or similar spatula. Stir in remaining ingredients, cook until thickened. Pour into 9x9 or similar size pan. Top with crust and serve. 

*GF Pie crust recipe (use 1/4 of this recipe to cover a 9x9 pan)

• 2 1/2 c (350 grams) gluten free all purpose flour
• 3/4 t salt
• 1 c (2 sticks) butter
• 1/3-1/2 c ice water

Pulse flour and salt in food processor. Add butter and pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball and divide in half. Form dough into 2 balls and flatten into disks. Wrap each in plastic wrap and chill until ready to use. It is very hard to work with, especially at room temperature. You have to roll it directly on parchment and then use that to transfer it. Letting it rest for at least 30 minutes helps reduce gritty texture. 

Can also add 2 T sugar for a sweet pie crust recipe. Can be frozen up to 2 months if you wrap tightly with plastic wrap and put in freezer bag.

Raspberry Pie

1-2 Pie crusts (homemade or store bought, we used an extra GF pie crust we had made)

FILLING:

• 5 cups fresh raspberries (can defrost frozen ones, but it can get kind of soupy)
  
• 2 teaspoons lemon juice
• 1/4 teaspoon almond extract
• 1 cup sugar
• 1/3 cup all-purpose flour (we used Bob's Red Mill GF 1 to 1 flour)
  
• 1 teaspoon ground cinnamon 

SUGAR TOPPING (ONLY if you add a second crust on top):

• 1 teaspoon sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon 2% milk

Directions

• Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat.
• follow pie crust instructions for par baking it, or it gets kind of gummy, then add filling
  
• Top with second crust, if desired (it was great without it). Trim, seal and flute edge. If desired, decorate top with cutouts. You may want to have another pan underneath to catch any juice that drips out.
  
• Bake 35-40 minutes. If it doesn't have a crust on top, it's done. If you've put another crust on top, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 10-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

GF Pie Crust

Ingredients

• 2 Cups of gluten free flour (with xanthum gum, we used Bob's Red Mill 1 to 1 flour)
• 1/2 Teaspoon Salt
• 2 Teaspoon Sugar
  
• 1/2 Cup Butter
• 1 Egg
  
• 1/2-2/3 Cup Water (add a little at a time – not too wet, not too dry.)
• Extra GF Flour for rolling out
  

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Instructions

1. Mix together the Gluten Free Flour along with Salt & Sugar.
2. Blend in butter with Pastry Tool and mix until crumbly.
3. Add in egg and water and mix until well incorporated
4. Divide mixture and roll into 2-3 balls (one for each crust or topping).
5. Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
6. Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
7. Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin… carefully peeling back the paper as you press it into the pan. Don’t worry if it breaks apart a little, you can always press it together and it will look great!
8. Crimp edges of crust to make a decorative edge… or top with an additional crust layer after adding your pie filling.
9. Pierce bottom slightly with fork (and slit top layer with knife to vent).
10. Pre-Bake for approx. 15 minutes at 425 degrees if you need a pre-baked pie crust for your recipe or you may par-bake the crust for 5-7 minutes to firm up the crust prior to adding filling. 
11. This crust can be prepared in advance & stored in the fridge or freezer (empty or filled) until you are ready to bake.
12.  This is a great resource https://alittleinsanity.com/gluten-free-pie-crust-recipe/
    

Chocolate Chip Pecan Pie

Ingredients:

- 1 cup sugar
- 1 cup Lyle's golden syrup (corn syrup)
- 1/2 cup butter

- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt

- 6 oz semi-sweet chocolate chips
- 1 cup chopped pecans

 - 1 pie crust (pre-made refrigerated crust, or from scratch)

Directions:

Preheat oven to 325F.

In a small saucepan, combine the sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly.

In a large bowl, combine the eggs, vanilla, and salt. Mix well.

Slowly pour sugar mixture into egg mixture, whisking constantly.

Stir in chocolate chips and pecans. Pour into pie shell.

Bake for 50-55 minutes, or until set and golden. Remove and let rest for at least 10 minute before serving. 

Cranberry Apple Pie

This is a festive seasonal dessert for fall or winter, or you could enjoy it any time! Other than time spent peeling apples, the prep is pretty minimal.

Ingredients:

- 1 refrigerated or frozen (thawed) 9" pie crust

- 4 cups sliced peeled tart apples (about 3 medium apples)
- 2 cups fresh or frozen cranberries
- 1/4 cup sugar (original said 1/2 c, but not necessary)
- 1/4 cup flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg

- 3/8 cup flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- dash nutmeg

- 3 tablespoons cold butter
- 1/3 cup chopped pecans

Directions:

Preheat oven to 375F. Place pie crust in a 9" pie plate.

In a large bowl, gently combine the sliced applies and cranberries.

In a small bowl, mix the next 5 dry ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pie plate.

In a small bowl, combine the next 4 dry ingredients. Cut in the butter with a pastry blender, until crumbly. Stir in pecans. Sprinkle evenly over fruit filling.

Bake for 15 minutes, then cover crust edge with strips of foil to prevent excessive browning. Bake for another 25-35 minutes, or until apples are tender and crust/topping are golden brown.

Deep Dish Chocolate Chip Cookie

This might be the best dessert ever.

Ingredients:

- 17 tablespoons butter, divided
- 1 cup sugar
- 1/2 cup packed brown sugar

- 2 teaspoons vanilla
- 2 tablespoons real maple syrup

- 2 eggs

- 2 3/4 cups flour (substitute 1 cup wheat flour if desired)
- 1 teaspoon baking soda
- 1/2 teaspoon salt

- 1 cup chocolate chunks
- 1/2 cup milk chocolate chips

- 1/2 cup caramel pieces
- 3 tablespoons heavy whipping cream

- coarse sea salt, to taste

Directions:

Preheat oven to 350 degrees.

Soften 9 tablespoons of butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons of butter for 10 seconds or until you can make an indent with your finger.

Use an electric mixer to cream together the butter and sugars. Add the vanilla and maple syrup; mix again until smooth. Add the eggs; beat slowly until incorporated.

Add the flour in batches, along with the baking soda and salt. Mix until a smooth dough forms. The dough should feel dry to the touch; add several tablespoons of flour as needed. Stir in the chocolate chunks and chips.

Melt the caramel pieces and heavy cream in the microwave at 30 second intervals for 1-2 minutes, until they can be stirred together until smooth.

Press half of the dough mixture into a 9-inch cast iron skillet lined with parchment paper. Pour the caramel over the dough. Top with the remaining cookie dough.

Bake for 20-25 minutes. Remove from oven, sprinkle with sea salt, and allow to rest for at least 1 hour before serving.

Chocolate Chess Pie

Ingredients:

- 2 eggs
- 1 1/2 cups sugar
- 3 tablespoons cocoa
- 1 teaspoon vanilla
- 1 stick margarine, melted
- 1 can (5 oz) evaporated milk
- pie shell, unbaked
- nuts and/or coconut (optional)

Directions:

Preheat oven to 325.

Beat eggs well. Add sugar, cocoa, vanilla, and melted margarine. Mix well. Add evaporated milk. Pour into unbaked pie shell.

Bake for about 45 minutes.

Homemade Pie Crust

This recipe makes a delicious flaky crust for a double-crusted pie (one crust on the bottom, one on top).

Ingredients:

- 2 cups flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 6 to 7 tablespoons cold water

Directions:

Combine the flour and salt. Gradually cut in the shortening until crumbly (pastry blender works well). Add the cold water 1 or 2 tablespoons at a time; mix with a fork until dough forms a ball.

Split the dough into two balls, about 60% of the dough for the bottom crust and 40% for the top crust.

Roll out the larger ball on a floured surface; line prepared pie plate, and trim the edges.

When ready to bake, roll out the smaller ball on the floured surface; create a lattice crust, or lay the dough on the pie for a regular crust. For a regular top crust, make several large slits to allow the pie to vent. Trim the crust 1" wider than the pie plate; fold the 1" edge back over the crust and flute or crimp.

Bake as directed.

Peach Pie

Made with fresh peaches, cinnamon, nutmeg, and a homemade pie crust, this is one awesome pie. Good for afternoon appetizer, post-dinner dessert, and especially breakfast.

Ingredients:

- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 4 1/2 cups sliced peeled peaches (about 5 peaches)

- pastry for double pie crust (9 inches)

- 3 tablespoons cornstarch
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt

- 2 teaspoons lemon juice
- 1 tablespoon butter

Directions:

In a large bowl, combine sugars. Add peaches and toss gently to coat. Cover, and let stand for 1 hour.

Grease a 9-inch pie plate. Line with the bottom pastry. Trim even with the edge of the plate. Set aside.

Drain peaches; reserve juice.

Preheat oven to 400 degrees.

In a small saucepan over medium heat, combine the cornstarch, nutmeg, cinnamon, and salt. Gradually stir in the reserved peach juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.

Roll out remaining pastry; make a lattice crust or regular slitted top crust. Trim, seal, and flute the edges. Cover edges loosely with foil.

Bake for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

Blackberry Cream Cheese Pie

With fresh blackberries in a tasty sauce on top of a creamy cheesecake layer in a flaky crust, this pie is to die for.

Ingredients:

- pastry for a single-crust 9-inch pie (frozen deep dish crust is fine)
- 6 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/3 cup heavy whipping cream, whipped
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 cup pineapple-orange juice
- 2 cups fresh blackberries and/or raspberries, divided (strawberry rhubarb also works just ok)

Directions:

If using homemade pie crust, line a 9-inch pie plate with pastry. Trim and flute the edges. Line the pastry shell with a double thickness of aluminum foil, then bake as follows.

If using a frozen pie crust, thaw as directed on the package, cover the edges with aluminum foil, then bake as follows.

Preheat oven to 450 degrees. Bake for 8 minutes, then remove foil and bake 5 minutes longer. Cool on a wire rack.

In a small bowl, beat the cream cheese and powdered sugar together. Fold in the whipped cream. Transfer to the pastry shell; spread evenly, then refrigerate for 30 minutes.

In a small saucepan, combine the sugar and cornstarch. Gradually whisk in the juice until smooth. Bring to a boil; cook and stir for 2 minutes, or until thickened. Remove from heat.

Mash 1/2 cup berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in the remaining berries. (If it's still really hot, I would put it in the bowl the cream cheese was in and then freezer for say 20-30 minutes, you don't want it locking in a ton of heat on top of the cream cheese, for food safety. I put a hot strawberry rhubarb topping on one of these and then put the whole thing in the freezer for 45 minutes, then fridge for 2 hours and was still only starting to get cool.) 

Spoon evenly over the cream cheese mixture. Cover and refrigerate for at least 4 hours before serving.

Chocolate Snickers Pie

Using a pre-made crust, instant pudding mix, and a couple other ingredients, this pie is really easy to make, given how good it is. The ingredients also allow for flexibility so you can alter it to suit your personal tastes.

Ingredients:

- 4 oz cream cheese, softened
- 1 tablespoon milk
- 1 tub (8 oz) frozen non-dairy whipped topping, thawed, divided
- 2 Snickers bars (2 oz each), chopped

- 1 cup cold milk
- 1 package (4 serving size) chocolate flavor instant pudding and pie filling
- 1 pre-made 9-inch chocolate or graham pie crust

Directions:

In a small bowl, stir together the cream cheese and 1 tbsp milk. Gently stir in half of the whipped topping and all of the chopped Snickers. Set aside.

In a medium bowl, beat together 1 cup milk and pudding mix with a wire whisk for 1 minute. Whisk in the remaining whipped topping.

Spread half of the chocolate pudding mixture in the crust. Carefully spread the cream cheese mixture over the pudding. Top with the remaining chocolate pudding mixture.

Refrigerate at least 4 hours before serving. Garnish as desired. Store in the refrigerator.