Homemade marshmallow topping; rich, dark chocolate filling, and a graham cracker crust: that’s S’more Pie. Why didn’t we think of this before?
Join us on a tour of some of the regional dessert standouts we profiled in the Holiday 2017 issue of Sift magazine. Every corner of our country has its own food history, including the quirky world of regional desserts. Thanks to the diverse cultures that have arrived on our shores, there are all kinds of […]
I’m up early here at our summer camp, because it’s going to be a busy day. Company’s coming, and I need to get some baking done, but first I’m going for a swim. Couple of miles, past the islands, around to the right, along the shore and back. Then it’s into the kayak with my […]
With pie-baking season in full swing, now’s the time to examine one of the most common issues we hear about on our Baker’s Hotline: how to get pie crust to brown on the bottom. Baking pie isn’t an endeavor for the faint-hearted (or hurried) baker. Unlike brownies or biscuits that can go from zero to […]
Hello! This is Erin Patinkin and Agatha Kulaga of Ovenly, a bakery based in Brooklyn, New York. We’re excited to be guest blogging here at King Arthur Flour about one of our favorite subjects – PIE. Blueberry Nectarine Pie, specifically. A few weeks ago we stocked up on our favorite road-trip snacks (sour gummies and […]
Karina’s Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust Recipe created by Karina Allrich November 2010. The key to this version of vegan pumpkin pie is the cashew cream. It thickens the pumpkin custard filling without eggs. I kid you not. This is one beautiful pie. You’ll love it. And so will your guests. The trick is to make it ahead of time- and give the pie a chance to
For most families, holiday traditions center around cooking, baking, and sharing food. For gluten-free diners, however, food-focused holidays can be downright difficult. With our delicious gluten-free pies, The Maine Pie Co. has set out to make holidays, special occasions, and family dinners delectable for everyone.
Meet The Maine Pie Co.
The Maine Pie Co. is committed to making the best gluten-free pies for the holidays, special occasions, and everyday treats. Our artisan-made pies and tarts are prepared with care in a dedicated gluten-free facility in the historic Pepperell Mill in the heart of Biddeford, Maine. All of our pies and tarts are tested using the ELISA method for gluten and test under 5ppm. We are also working toward gluten-free certification to give our customers added peace of mind.
Founder Jill Miller heads our small but mighty team and lends more than a decade of baking experience to our women-owned and -operated business. Jill founded The Runcible Spoon in Nyack, New York, and Port Bakery in Kennebunkport, Maine, where she developed her award-winning gluten-free pie recipes.
Celebrate With The Maine Pie Co.
Whether you have longstanding family traditions or are creating new ways to celebrate, there’s always room for The Maine Pie Co. at your holiday table!
Gluten-Free Pecan Pie
Rich and dense, our pecan pie puts a unique New England spin on a southern specialty. A sweet filling highlighted with crunchy pecans, Madagascar vanilla and non-GMO corn syrup makes this pie sure to please everyone at the table—whether gluten free or not!
Gluten-Free Pumpkin Pie
Give thanks for the most delicious gluten-free pie! Packed with pumpkin and a rich blend of spices, one bite will remind you of autumn days spent with family and friends.
Gluten-Free Apple Pie
At The Maine Pie Co., it’s always apple pie season! An American classic, our apple pie mixes cinnamon, nutmeg and clove with the flavor of fresh, crunchy apples. Our apples are locally sourced and peeled, cut and made into pies the very same day. Nothing is better than a slice, warm from the oven with a scoop of vanilla ice cream.
Where to Find The Maine Pie Co.
You’ll find our fall and year-round pies at Whole Foods Markets, Hannaford and many other natural food stores in the Northeast. We’re always working hard to share our gluten-free pies with the largest possible audience, and we’re proud that Kroger stores and Harris Teeter will soon be carrying our pies across the U.S. Please use our Store Locator to find a store in your neighborhood. In case you don’t live in an area where our pies are sold, no worries, we are available online at www.glutenfreemall.com and will be delivered right to your front door!
The post SPONSORED POST: Celebrate the Holidays With The Maine Pie Co. appeared first on Gluten-Free Living.
If one pie crust is terrifying, a double crust can be… twice as terrifying! Making pie crust can be scary for many. It certainly was for me. Even up until a few years ago, I would choose to wash every dish at Thanksgiving or Christmas dinner over making the pies for dessert. My parents don’t have a […]
It’s the most wonderful time of the year again! No, not *that* one. I’m talking about hairiest, scariest, creepy-crawly, party up-front, spooky in the back time: HALLOWEEN! Around July, fellow blogger MaryJane Robbins and I start to whisper to one another: “Spiders?” “Yeah, spiders! And ghosts?” “Oh, gotta have ghosts!” Other bakers may be thinking […]
This gluten free apple crumble recipe is loaded with the season’s best apples and topped with crisp chunks of apple spiced goodness. Make it with or without oats!
All summer long, I dream of the crispness of the first real fall days, when I can layer up with warm sweaters and dig out my LL Bean fuzzy slippers. If we can squeeze in a trip to the apple orchard, in between softball games, track meets and homework, I’m in leaf-kicking heaven.
Of course, it goes without saying that baking gluten free with apples is a favorite pastime around here. Somehow, though, we’ve never made a gluten free apple crumble together. The differences between a crisp, a crumble, a cobbler, a pie and a galette are sometimes more than I can possibly bear. Not that it’s so difficult, but there just doesn’t really seem to be a general consensus.
And really the most important thing is that we have your favorite baking apples, the right fall spices, and something warm and buttery. This apple crumble ticks all the boxes.
There’s so much ground cinnamon in the rich and buttery crumble topping that the raw crumble almost looks like it’s already browned in the oven. Luckily, you don’t need to see the topping browning to know that it’s done.
Once the apple filling is bubbling and fragrant, you’ll know that it’s ready. I like to cover the baking dish covered with aluminum foil for the first 25 minutes of baking. That way, the topping doesn’t burn before the apples are super tender.
You can make the crumble topping ahead of time, then chill it, break it into chunks and store it in a sealed container in the refrigerator for up to a week. Then, when you’re feeling like a bit of gluten free apple crumble, peel, core and slice the apples and bake it to dreamy fall perfection.
Like any baking recipe that contains warm spices like cinnamon and nutmeg, feel free to customize the spice to suit your tastes. If you like cinnamon, but think the amount I specify in the filling or topping might be too much for you, cut it back. If you love nutmeg but are afraid not everyone does, leave it out of the topping and just sprinkle some on top of your portion before serving.
Ingredients and Substitutions
As always, unless I specifically indicate otherwise, I haven’t tried this recipe with any substitutions. But here are my best-educated guesses!
Dairy-Free: Instead of 12 tablespoons (168 g) of butter, use 14 tablespoons (168 g) butter-flavored Spectrum nonhydrogenated vegetable shortening.
Oat-Free: When properly sourced, oats are in fact gluten free. But if you need or want to avoid them, try replacing the 1/2 cup (50 g) of certified gluten free old-fashioned rolled oats with quinoa flakes, or 1/4 cup (35 g) all purpose gluten free flour.
Nut-Free: Just leave out the nuts! I’ve made this recipe both with and without the nuts, and all you miss when leaving out the nuts … is the taste of nuts. 🙂
Push Play ▶️ To Watch Me Make This Gluten Free Apple Crumble
For the visual learners among us, here’s a video of my two hands making this amazing fall dessert. Push play to watch, then it’s your turn!
This traditional, lightly sweet egg custard pie with apples is made perfect for apple season with layers of thinly sliced apples. With or without a crust!
A traditional egg custard is made with milk and eggs that are blended and baked. This custard pie is a cross between that sort of custard and cheesecake. Because who doesn’t love cheesecake, and this one is only very lightly sweet, which makes it extra special before we even start talking about the apples.
You can make this pie with or without a crust, as it bakes up stable enough to be sliced crustless. But the light, flakiness of a bottom pie crust is the perfect contrast to the creaminess of the filling that’s studded with fork-tender apple slices. So I highly recommend making it with the crust.
Speaking of those apples, be sure to slice them thin, but not paper thin. If they’re so thin they’re practically see-through, they’ll melt right into the custard as they bake.
The apples are settled into the filling in two layers, one in the middle and one on top. The top layer of apples browns a bit, thanks in part to a light drizzling of honey right before the pie goes into the oven. The middle layer of apples bakes just to fork tender and makes for an absolutely dreamy combination of textures.
Ingredients and Substitutions
As often as I can, I try to offer suggestions if you have other dietary preferences or restrictions. With some recipes, I’m a bit more optimistic than others.
I’m afraid with this custard pie with apples, as it relies quite heavily both on dairy and on eggs, I’m not too optimistic. But here are my best guesses:
Dairy-Free: First, for the crust: rather than using my recipe for extra flaky gluten free pie crust, which is made with butter and sour cream, I recommend using my recipe for traditional gluten free pie crust, and replacing the butter with butter-flavored Spectrum nonhydrogenated vegetable shortening.
The filling of this custard pie is made with both cream cheese and mascarpone cheese, and each presents a challenge to making this pie dairy free. I haven’t tried to replace dairy in this pie, but you might experiment with dairy-free cream cheese as a replacement for both cheeses.
Egg-Free: As usual, my recommendation is that, for up to 2 eggs, a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) for each is usually a relatively safe bet.
But this recipe has very few ingredients, and it calls for 3 eggs. I’m afraid I don’t feel confident about that replacement at all.
Flour: This recipe calls for 1 tiny tablespoon of tapioca starch/flour. You can also use my gum free gluten free flour blend in its place, or even 1 tablespoon of plain old cornstarch. It helps stabilize the filling as it bakes, especially as the apples release their moisture during baking.
Click play ▶️ below to watch me make this easy custard pie with apples.
Then make your own!
This extra flaky gluten free pie crust is made with sour cream and rolls out beautifully. You can have the perfect recipe for pie crust in your baking toolbox. It’s right here!
Before cookie season comes pie season. That means that we need light and extra flaky gluten free pie crust, and plenty of it. Actually, pie season is really any season. In the summertime, we make pies with summer berries and stone fruits. In the fall and winter, it’s all about apple pie, and maybe a pecan pie or two.
For years and years (and years), I’d used this gluten free pie crust recipe almost exclusively for single and double crust pies alike. And it’s still one of my favorites. But this extra flaky gluten free pie crust?
This perfect pie crust is giving my regular, go-to gluten free pie crust a run for its money. It rolls out so beautifully and is just effortlessly flaky. Like all pastry-baking, you just have to be sure to keep everything cold cold cold while you’re working with it.
My hope is that you never feel like you have to buy a pre-made gluten free pie crust. Have you ever tried one of those? They’re just not up to our standards. 🙂
Why this gluten free pie crust is different
My basic principles of flaky pastry-making remain the same. Begin with relatively large chunks of butter (no pea-sized bits, please!), coat them in dry ingredients and then flatten them between your thumb and forefinger.
That way, when the butter melts a bit as you’re working with the pastry, it will firm back up when you chill the shaped pastry. This time, though, rather than using ice water to bring the dough together, it’s sour cream. Sour cream adds a tenderness to the dough that is like nothing else.
Be sure to lift the pie crust up and into the bottom and sides of the pie plate rather than attempting to stretch it. That’ll keep it from shrinking during baking. If you’re a visual learner, I’ve created a how-to video to help show every stage of pie-crust making. It’s right above the recipe itself.
I’ve included instructions for parbaking the crust, but your gluten free pie recipe may or may not require that step. Extra tender and extra flaky?
That’s right. Thank you, sour cream! Whether you’re already planning your gluten free Thanksgiving, or still baking up the best of summer’s stone fruits, you can fill this gorgeous crust with all your favorites.
Ingredients and Substitutions
Dairy-Free: I often get asked about making this extra flaky gluten free pie crust dairy free. My first and best suggestion is instead to use my recipe for a classic gluten free pie crust, and replace the butter with butter-flavored Spectrum nonhydrogenated vegetable shortening. It’s a much easier swap, and that is a truly lovely pie crust.
But if you’d like to stick with this recipe, I’d try the same swap for butter, and try replacing the sour cream with either Greek-style (strained and thickened) plain nondairy yogurt, or nondairy sour cream. I have not tried that swap, though, so you’ll have to experiment!
Now, push play and watch me make every stage of this beautiful gluten free pie crust—and then make your own:
Sift magazine’s fall issue features a love story (with recipes) from us to the glories of cast iron cooking. It’s our pleasure to share it with you here. Paired with the right recipe, there’s no more salt-of-the-earth cookware than cast iron. From bacon and eggs to the perfect pie crust, it’s the right tool for […]