Pie

  • Deep Dish Apple Pie

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 8

    5 pounds Golden Delicious or Johnagold apples, peeled, cored, and cut into ¼-inch slices (about 8 to 9 cups)

    3 tablespoons Monk Fruit In The Raw Bakers Bag

    2 tablespoons Sugar In The Raw

    1 teaspoon ground cinnamon

    ¼ teaspoon ground clove

    ¼ teaspoon salt

    1 tablespoon lemon juice

    2 tablespoons plus ½ teaspoon unsalted butter

    9-inch pie crust

    1 tablespoon cream (optional)

    Preheat the oven to 450 degrees. In a small bowl, combine the monk fruit, sugar, cinnamon, clove, and salt and set aside. In a large bowl, toss the apples with the lemon juice. In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the apples and cook until they look moist, about 3 minutes, stirring frequently. Mix in the sweetening and spice mixture, and cook until the apple slices soften slightly, about 3 minutes, stirring occasionally. Spread the hot apples on a baking sheet and cool to room temperature. Using the remaining ½ teaspoon of butter, coat a 9-inch deep-dish pie plate or other baking dish. Spread the apples in the prepared baking dish. Arrange the pie crust over the fruit, tucking it under around the edges. Using a fork or your fingers, crimp the edges of the crust decoratively. If desired, brush the crust with the cream or milk. With a sharp knife, cut vents in the crust, placing them decoratively. Reduce the oven to 400 degrees. Bake the pie in the center of the oven for 30 minutes. Cover the edges of the crust with strips of foil to prevent burning. Bake the pie for 30 minutes longer, or until the crust is golden brown. Cool the pie on a wire rack. Serve warm or at room temperature. Source: In The Raw

  • Pumpkin Pie With Pecan Crust

    Weekly Recipe: 
    NonWeekly
    Makes one 9-inch pie

    PECAN CRUST:

    2 ½ cups pecans

    3 tablespoons vegetable spread, such as Earth Balance, melted

    FILLING:

    1 cup raw cashews, soaked in 1 ½ cups water for 1 hour

    2 tablespoons egg replacer

    2 (15-ounce) cans pumpkin puree

    ½ teaspoon ground cinnamon

    ¼ teaspoon ground nutmeg

    ¼ teaspoon ground allspice

    ¼ cup maple syrup

    Place the pecans in a food processor and pulse until crumb-sized, being careful not to overprocess to a paste. Transfer to a small mixing bowl and stir in the vegetable spread until the mixture is evenly combined. Press the crumbs into a 9-inch springform pan, covering the bottom completely and having a 1-inch rise on the sides. Place the pan in the refrigerator and allow the crust to chill as you make the filling. Preheat oven to 325 degrees. Place the cashews, ½ cup plus 3 tablespoons soaking liquid, and the egg replacer in a blender or food processor and puree until smooth. Add the pumpkin puree, spices, and maple syrup and blend again until smooth. Pour the filling into the prepared pie crust, spreading evenly in the pan. Bake until the top of the pie begins to caramelize, 45 to 50 minutes. Remove from the oven and let cool completely. Refrigerate the pie for at least 4 hours so the filling can set. Remove from the pan and slice. Source: The Vegucation of Robin: How Real Food Saved My Life by Robin Quivers. Reprinted by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Robin Quivers, 2013

  • Give the Gift of Gluten-Free

    The holidays are meant to be spent surrounded by loved ones, but what’s a party without some great food, too?

    Recipes for a Gut-Friendly Holiday
    By Samantha Fischer
  • In Season: Strawberries

    Strawberries are one of summer’s most beloved fruits, hitting peak season from April to July. The wild strawberry has existed for over 2,000 years. Now there are over 600 varieties, all differing in flavor, size, and texture. The most commonly cultivated species is Fragaria ananassa.

  • Oatmeal-Nut Crunch Apple Pie

    Weekly Recipe: 
    NonWeekly

    Crust

    1 cup all-purpose flour

    1/2 cup whole-wheat pastry flour

    1/4 teaspoon salt

    4 tablespoons cold unsalted butter, cut into small pieces

    2 ounces reduced-fat cream cheese (Neufchâtel)

    2 tablespoons canola oil

    3 tablespoons ice water

    Filling

    3 medium Granny Smith apples, peeled and thinly sliced

    3 medium McIntosh apples, peeled and thinly sliced

    1/4 cup agave syrup

    1 tablespoon lemon juice

    1/2 teaspoon ground cinnamon

    2 tablespoons all-purpose flour

    Topping

    1/2 cup whole-wheat pastry flour

    1/3 cup old-fashioned rolled oats

    1/4 cup packed light brown sugar

    1/2 teaspoon ground cinnamon

    1/8 teaspoon salt

    2 tablespoons cold unsalted butter, cut into small pieces

    1/4 cup coarsely chopped walnuts

    To prepare crust: Whisk flours and salt in medium bowl. Cut in four tablespoons butter and cream cheese using pastry blender or fork until mixture is pea-sized. Add oil: Stir until evenly moistened. Sprinkle water over mixture: toss with fork to combine. Gather into ball, press into disk and wrap in plastic. Refrigerate for at least 30 minutes or up to two days. Roll dough into 14-inch circle between two large pieces of parchment or wax paper. Peel off top sheet and invert dough into 9-inch pie pan. Peel off remaining paper. Press the dough firmly into bottom, and up sides of pan. Tuck overhanging dough under, forming double-thick edge. Crimp edge with your fingers. Using fork, prick dough in several places. Refrigerate crust for 15 minutes. Position rack in lower third of oven: preheat to 375 degrees. Bake crust for 15 minutes. Remove from oven and let cool—about 30 minutes.

    To prepare filling: Combine apples, agave, lemon juice, and 1/2 teaspoon cinnamon in large bowl. Let stand for ten minutes. Sprinkle two tablespoons all-purpose flour over apples and toss again—mound filling into cooled crust. Coat crust edges with cooking spray, return pie to oven, and bake for 30 minutes.

    Meanwhile, prepare topping: Combine whole-wheat pastry flour, oats, brown sugar, cinnamon, and salt in medium bowl. Cut in butter with pastry blender or fork until evenly distributed. Stir in nuts. After pie has baked for 30 minutes, remove from oven and scatter topping over apples. Return to oven and bake until topping is golden and filling starts to bubble around edges, 20 minutes more. Cool for at least one hour before serving.

    Make Ahead Tip: Prepare and refrigerate dough (Step 1) for up to two days. Recipe provided by Chef Gerard Viverito

  • The Power Of Pumpkin


    Halloween’s here and we’re seeing all kinds of orange. But beyond their tasty seeds and jack-o’-lantern potential, pumpkins provide some serious health perks.

    By Audrey Goodson
  • Pecan Pie With Dark Chocolate Crust

    Filling
    1 1/2 cups water
    2 tablespoons agar flakes
    1/2 teaspoon sea salt
    1 1/2 cups agave nectar
    1 tablespoon vanilla extract
    1 teaspoon ground cinnamon
    3 cups whole pecans, toasted

    Crust
    1 1/4 cups blanched almond flour
    1/4 teaspoon sea salt
    1/4 teaspoon baking soda
    2 tablespoons grapeseed oil
    2 tablespoons agave nectar
    1/2 cup chopped dark chocolate, melted over very low heat (optional)

    1. For the filling, in a medium saucepan, boil water, add agar flakes, and cook over high heat, stirring frequently, until flakes dissolve, 10 to 12 minutes. Decrease heat and whisk in salt, agave nectar, vanilla, and cinnamon. Continue cooking over medium heat for 2 to 3 minutes, stirring frequently until all ingredients are well incorporated. Cool to room temperature, and stir in pecans. Set aside.

    2. For crust, preheat oven to 350 degrees. In a large bowl, combine almond flour, salt, and baking soda. In a separate bowl, whisk together oil, agave nectar, and melted chocolate. Combine thoroughly with the almond flour mixture. Press dough into a 9 1/2-inch pie pan. Bake for 8 to 12 minutes, until the crust’s surface loses its sheen and starts to look dry—be careful not to overcook. Remove from oven and let cool completely.

    3. Pour the pecan mixture into the cooled crust, and refrigerate for one hour, or until the pie has set. Serve.

  • Maple-Ginger Pumpkin Pie

    Crust
    1/2 cup flour, 1/2 cup whole-wheat flour
    1/4 cup hazelnut meal or ground nuts
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    6 tablespoons butter, softened
    6 tablespoons cold orange juice or water
    Optional: 1 tablespoon date sugar

    Filling
    1 15-ounce can pumpkin
    1/4 cup molasses
    1/2 cup pure maple syrup
    1 teaspoon each cinnamon and ground ginger
    1/2 teaspoon ground allspice
    2 eggs, lightly beaten
    1 cup evaporated fat-free milk
    2 tablespoons flour
    1 teaspoon finely grated, peeled gingerroot

    1. In a food processor, pulse together flour, nut meal, spices, and butter to form crumbs. Pour mixture into a bowl, and gradually add orange juice or water to form dough. Press into a 9-inch pie plate coated with cooking spray. If desired, sprinkle with date sugar. Bake at 325 degrees for 8 to10 minutes. Remove from oven, and allow to cool.
    2. In a mixing bowl, combine filling ingredients through evaporated milk, blending well. Stir in flour and gingerroot pieces.
    3. Bake at 375 degrees for 55 to 60 minutes. Cool or chill before serving.

    Nutrition info per serving (10): 174 calories; 8 g fat; 4 g saturated fat; 52 mg cholesterol; 6 g protein; 46 g carbohydrates; 3 g fiber; 57 mg sodium