Baked Alaska Pie: Amazing

Everyone loves ice cream.  In my family, everyone loves a pie. So I was looking for something different when I saw a recipe somewhere, can’t remember where but it fit my search requirements plus it was gorgeous but somehow I lost the recipe so I did my best to replicate it for my family. We had it over the Easter weekend. It was a big hit.  Remember baked Alaska? A dessert of the 70’s? It is a fancy construction of a layer of yellow cake topped with a mound of ice cream and then covered with a thick layer of meringue which is briefly baked in the oven to brown the meringue lightly. Well, introducing the Baked Alaska Pie!  Gingersnap crust, coffee ice cream and the traditional meringue topping. Not as heavy because the pie crust is ¼ the thickness of the layer of cake in a standard baked Alaska and gingersnap is a pow of a flavor compared to the blandness of yellow cake. The coffee ice cream pairs with it exceptionally well but I am betting chocolate ice cream would be crazy good too! I suppose you could do a graham cracker crust but what would be the fun in that? The meringue is not overly sweet and is fluffy perfection with the ice cream and cookie crust.

This dessert is remarkably easy to do but you must have patience as there are several steps and a lot of chilling in the freezer.  If you are not needing to be gf you can use a regular gingersnap crust.

 

Baked Alaska Pie

Ingredients

7/8 of a box of gluten free gingersnaps

1/3 cup melted butter

Most of a carton of coffee ice cream

5 egg whites

½ tsp. cream of tartar

Pinch of salt

1/3-1/2 cup granulated sugar

Directions: Use your food processor, blender or a baggie and a rolling pin to reduce the cookies to a fine crumble. Pour them in a mixing bowl, add the butter, stir well and pour into a 9 inch pie tin. Press across the bottom and up the sides. Bake at 350 for 6-9 minutes; take out before it browns much. Let cool completely before next step.

Let the ice cream warm a few minutes so it isn’t rock hard and is easily scooped.  Fill the pie crust with the ice cream; spread it to cover evenly and mound it slightly.  Put in freezer for 2 to 3 hours.

Make the meringue: put the room temp egg whites in a mixing bowl, add the salt and the cream of tartar. Beat until it is in soft peaks. Add the sugar a spoonful at a time while it beats to the stiff peak stage. It should be glossy and hold a stiff peak of curled meringue. Get the pie out of the freezer and quickly mound the meringue over the pie making absolute sure you cover every bit of ice cream with lots of meringue which will act as insulation.  Chill for 2-4 hours in freezer. Heat oven to 400 degrees. Slide the frozen pie in for 4-8 minutes until lightly browned, if possible return to freezer for 30-60 minutes. Cut into wedges with a sharp knife and dig in. Enjoy

alaska pie 2

Not a very pretty picture; just doesn’t convey the incredible flavor. I took this of a leftover slice out of my freezer; we were too busy eating it to take pictures that day! So it lost some of the browned topping in my freezer. It was very pretty when we first cut the pie.

Cranberry Crackle Spring Pie

I had a bag of frozen cranberries in the freezer. There aren’t that many choices for a fresh fruit pie right now in this chilly weather.  But, I got the perfect recipe for an early spring pie. Easy to make, not too rich or too filling and very tasty. I found this recipe on line, several years ago, at splendidtable.com.  I loved the look and once I tasted it; definitely love at first bite.  Like a fruit tart and a pavlova had a baby: this is the delightful result.  Light and delicate in nature; making it perfect after a hearty Easter feast.  It is really guilt free if you eat it plain.  I devoured it in the past with vanilla ice cream, Greek yogurt or plain organic yogurt dolloped on top. Love it all those ways. Maybe next time I will be serving it like you do a Pavlova, with lightly sweetened real whipped cream on top. Yumm!

It is super easy to throw together.  If you are gf you can use the cookie crust recipe I provide, I adapted the splendid table recipe to make it gluten tree using Annalise Roberts’great cookie crust. At holidays,like Thanksgiving and Christmas, Wegmans often has gf ready-made crusts. So does Frey’s Better Foods in Hellertown. If you are a wheat eater use whatever cookie tart crust you like.  I added the cinnamon to my crust and found it added to the complexity of the flavors.  The crust absolutely needs to be prebaked and cooled before you put the tart together.

I made it in a glass pie tin but often use a ten inch ceramic tart pan.  Both work great; so it is a tart or a pie depending on the vessel you bake it in!. This tart is fantastic tasting even if you aren’t a huge cranberry fan.

The recipe calls for a few  tablespoons of raspberry jam but you could probably use most any jam, strawberry comes to mind as a great second choice.  Just chose one full of real fruit in a flavor you like as you can definitely taste the jammy flavor mixed in with the crust and the meringue topping. I love it with homemade raspberry jam, bursting with incredible raspberry flavor.

Cranberry Crackle Pie

Sweet Cookie Crust

Place the following in a stand mixer bowl and combine

1 cup GF flour (recipe below)

¼ cup granulated sugar

1 tsp xanthan gum

½ tsp. cinnamon

Add 5 tbsp cold butter, cut into 6-7 chunks.  Mix on low until the butter is just crumbs blended in.

Add 1 tsp. vanilla extract and 1 tbsp water.  Blend well.

Pour the crumbs into a ten inch tart pan that was sprayed with cooking spray.  Or a glass pie pan which is how I made it this past weekend.  Spread it up the sides.  Press gently in so it is a cohesive crust but do not press really hard or it will be like concrete when you finish baking it!

Bake at 350 degrees for 18-19 minutes. Set the crust on a rack to cool to room temperature.  Do not let it get more than light brown. You could do this step the night before.

Filling

2-3 tablespoons chunky cherry, raspberry or strawberry jam

2 large egg whites, at room temperature

Pinch of fine sea salt

1/2 cup sugar

1 1/2 cups cranberries (if they’re frozen, don’t thaw)

Confectioners’ sugar, for dusting

When you’re ready to fill and bake the tart: Preheat the oven to 300 degrees F.

Cranberry prep: I rinse them and remove any squishy ones.  There are usually a few of those mixed in and they aren’t great for anyone to eat.  Let them dry. Frozen; ready to go just as they are!

Gently spoon the jam on top of the crust and spread it evenly over the bottom, I used the back of my big spoon for this operation. In a large bowl with a hand mixer, beat the egg whites with the salt at medium speed just until they are fluffy and fairly opaque. With the mixer going, add the sugar in a slow, steady stream, then keep beating on high until the whites are shiny and form definite peaks; they will look like marshmallow.  This is a meringue. Be sure to wait until the whites are opaque and starting to get full or the sugar will not blend in properly.

Pour the cranberries into the bowl of meringue and, using a flexible spatula or spoonula fold them into the meringue. Try to distribute the fruit evenly, but don’t mix too much– you want to keep the meringue fluffy. Spoon the meringue over the jam and spread it to the edges, making it swirly if you’d like. The jam might push up around the sides of the meringue, and that’s fine.  Don’t fret if it looks like not enough filling, it will puff up in the oven to fill the pie pan.

Bake the tart for 1 hour, at which point the top will be light beige and cracked here and there. (If you’d like more color, you can bake it a bit longer or even put it under the broiler.)  I never go there!  Transfer the tart to a cooling rack and cool to room temperature.  I did cut it while slightly warm and my slice was just perfection.  If you’d like, and I do, dust the tart with confectioners’ sugar before serving. Ice cream, whipped cream or even organic plain yogurt on the side are a great complement to the berry flavors.
cranberry-crackle-tart-cut

Storing: The tart is best the first two days after it’s made, although it’s still pretty nice the third day. Leave the tart at room temperature, covering with plastic wrap.  I doubt you will have any after the second day anyway. It is that tasty. Enjoy!

Brown Rice Flour Mix  (Same as King Arthur’s basic GF Blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Originally posted in 2014 on this blog. Minor text changes.

 

Cherry Sunrise Pie…a Tradition at my House

In one week it will Easter, the day of baked ham, chocolate candies and hardboiled eggs… We are skipping ham in favor of shrimp risotto and roasted asparagus; my sweet grandchildren live out of state so no egg hunts and minimal chocolate.  As for any holiday meal, I wanted the lunch dessert to be special yet not too heavy or fattening.  I wanted an attractive pie, with fruit, easy to construct and yummy: a tall bill to fill but doable if you make this dessert.  I had no hesitation in choosing a dessert I make many years for Easter: cherry sunrise pie.  The other day my sister asked me to make it for the big meal this year and then she melted my heart when she said it felt like Easter when we ate that pie. No need to look further, this is it, the dessert of choice for Easter Sunday lunch for my family! They always fork it down as they are cherry lovers plus my sisters love how light it tastes.  I share it so you can make it anytime you want an easy company dessert.   You should make it the night before so it is chilled enough to eat by 1 pm.cherry sunrise pie

It has to have a gluten free crust for me but if you are making it for the wheat eating public there are redi-made crusts out there that will make this so simple yet so delightful.

Cherry Sunrise Pie

One pie crust: I made mine from an 8 oz box of gluten free graham crackers crushed and mixed with 1/3 cup melted butter and pressed gently into a 9 inch pie pan.  Bake at 375 degrees for 9 or 10 minutes.  Let cool completely before filling. I made mine the night before.

Ingredients for filling

18 or 19 oz can of crushed pineapple in own juice

1 21 oz can of cherry pie filling

1 8 oz pkg light cream cheese, room temp.

½ tsp vanilla

1 cup heavy cream

¼ cup powdered sugar

Directions

Drain the pineapple for 20 min; save the juice!  I used my microwave to gently warm the cream cheese; it has a softening setting for cream cheese which works perfectly. I unwrapped it and placed the cold slab on a small plate and warmed it on a very low heat until supple and smooth.  Dump in a mixing bowl, add 2 tbsp pineapple juice, the vanilla, 1/3 cup crushed pineapple, ½ cup cherry pie filling.  If you are smart you will mostly use the goopy stuff and not too many cherries.  Save them for on top! Next, stir this all together really well.

Then whip the chilled heavy cream in a separate bowl with an electric

mixer until soft peaks form, add powdered sugar and mix well with the mixer; be careful not to over beat it.  If it gets clumpy you went too far.  Fold this into the cream cheese mix until it isn’t streaky with white areas.

Gently spoon the filling into the pie shell, spread it out to fill the entire bottom.  I used a spoonula (blend of spoon and spatula) and smooth the top with a flat cake spatula.  I like to leave a sort of tiny ridge on the outer edge to keep the pineapple from spilling out onto the crust.  Then carefully pour the rest of the cherry pie filling in the center spreading it to cover ¾ of the top from the center out.  Finally, use a spoon to put clumps of pineapple around the outer rim of the cherry filling.  Chill at

photo 1

least 2 hours, preferably 4.  Cut and slice. No adornments are needed. It has a light fluffy consistency and it isn’t that sweet.  Great to top off a big meal; not too filling and the fresh fruity taste is a spring treat.  Try it soon and you will be giving the recipe out afterwards!

I have no pictures of creating this pie; maybe this Easter I will take the time to snap a few and add them to this post at a later date.

Shoo Fly Pie (Shoe Fly Pie at my house!)

 

This sweet pie is a Pennsylvania Dutch tradition. It is quick to go together, needs neither refrigeration, nor a long chilling down before consuming it, pleases most everyone and best of all it can be made in any season; no fruit needed.  It wasn’t too hard to change from my old recipe to a gluten free version.  I recommend it for celiacs who miss that old time flavor of shoe fly pie.  Note: some folk say shoo fly pie but my recipe used the spelling you see in this post.  I believe either is appropriate.

I know folks who shy away from gluten free baking thinking it is too complicated.  Well, a couple years ago I featured pies and this is the easiest pie around so I dedicate this to a few friends who have been too scared to bake gf.  You can do this one! If you want, buy a ready made uncooked crust but I swear that with a stand mixer this is the easiest and best gf crust around.

This shoe fly pie recipe is a blending of the filling I have used for years, (my sister Margie gave me the recipe a long time ago) and the pie crust and crumb recipes from Annalise Robert’s cookbook, Gluten-Free Baking Classics.  Her cookbook is a fabulous resource and I can’t recommend it enough to anyone trying to bake gluten free for a family member.

My shoe fly pie is considered a “wet bottom” pie; not too crumbish.  If you want it drier use ½ cup molasses and ½ cup water.  I love it soft and moist so my version always is a wet bottom shoe fly pie.

Angie’s Shoe Fly Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Spray 9 inch metal pie pan with cooking spray.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of parchment or wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of parchment or wax paper and chill it all in your fridge 15-20 minutes. Make the crumb topping while it chills.

Crumb topping

 

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.  You will only use 1 ½ cups of the crumbs; put it in a jar and store it in the fridge until your next pie; it keeps well for several weeks.

¾ c brown rice flour mix

½ c granulated sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Next, roll out pie crust between the two sheets of parchment or wax paper; try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Then make filling and pour half into the crust, careful not to splash it out.

Filling:

2/3 cup molasses, I used Grandma’s

¾ cup boiling water

½ tsp. baking soda

1/4 tsp. cinnamon

Mix the ingredients in a medium mixing bowl with a spoon until blended. It will foam up a bit as the baking soda mixes with the molasses!

Then pour half the crumb topping (1 1/4 to 1½ cup total) evenly over this mixture.  Add the rest of the molasses liquid and sprinkle the rest of the crumbs on top.

Bake in a preheated 350 degree oven for 30-35 minutes Cool at least ½-1 hour before serving or let cool to room temperature.

Note: I bake pies in my bottom heat pizza oven and it gives me a great browned crust.  If your oven isn’t bottom heat you might want to pre-bake a gf crust 10 minutes before filling.

Brown Rice Flour Mix (King Arthur’s basic gf blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

 

** This blog post first appeared in March of 2016

Classic Apple Pie

Apple is the quintessential American fruit: the story of Johnny Chapman Appleseed is still popular,  apples are a favorite fruit of elementary age students and apple pie is king for many pie lovers.  A ripe apple is a crunchy sweet treat. Just walk through an apple orchard in autumn: the delicious scent in the air will cause you to purchase lots of apples.  An apple pie in the oven always perfumes the house for hours, acting like a magnet for children and male friends! I normally make an apple crumb pie but sometimes I go that extra step to make a top crust, sure pleases my guy even through he professes to love crumb pies…

I put this scratch pie together in a few steps; make the double recipe of crust dough; put it in fridge to chill while I peeled, sliced and cut up the apples.  If you plan to pre-bake your crust those ten minutes of baking the empty pie crust are also a good time for preparing the apples.  Each step is fairly easy but the results are spectacular.  Of course, you could buy a ready-made unbaked crust but this crust I use is fairly easy if you use a stand mixer and it is really tasty: my mom hardly believes it is gluten free! I really don’t know how to convince her but this disbelief of hers is proof of the great flavor and texture of this particular basic gf pie crust.  I used a mixture of baking apples, but not Granny Smith unless they have gotten a tad soft and definitely no apples meant for eating raw.

It goes without saying that this pie is great with a slice of vanilla ice cream.

 

 

Fresh out of the oven!

The entire pie got eaten and no one remembered to take any more pictures of it; like of a single slice… sadly it is long gone.

Double Crust Apple Pie

Crust:

2 1/4 c brown rice flour mix (at bottom of recipe)

1/4 c sweet rice flour

2 Tbps. granulated sugar

1 tsp xanthan gum

1/2 tsp salt

12 Tbps. cold butter cut into 6 chunks

2 lg eggs

4 tsp fresh orange or lemon juice

Directions: Spray a nine inch pie pan with cooking spray, dust with white rice flour. Set aside.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add eggs and juice.  Mix until it comes together into big chunks.  Shape into two balls with your hands. Put them on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust balls some; wrap well and chill it all in your fridge 15-20 minutes.

Roll out one flattened ball of chilled into a pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in the pie pan, be sure to center it.  Remove other slice of wax paper.  Crimp edges all around or wait to do it with the top crust.

Filling:

6-8 medium-large sized apples, I like a mixture of yellow delicious and at least one other cooking variety; red Rome, Jonathan, empire, Courtland, or any tart apple you like to bake with.

Peel apples, quarter, cut out core, slice into 1/3 inch thick slices. Should have at least six cups. Place in a large bowl

¼ cup brown sugar

1/2 cup granulated sugar (more if you like it sweet)

3 tbsp. minute tapioca or 3 tbsp. gf flour mix (recipe below or any decent blend)

1 tsp. cinnamon

A good sprinkle of ground nutmeg

1-2 tbsp lemon juice

Mix the dry ingredients, sprinkle the apples with lemon juice; add the dry ingredients. Heap in pie crust, Top with:

1  Tbsp. cold butter cut into small bits (optional)

Roll out top crust after you put the filling in the pan that is lined with the first crust. Peel off wax or parchment and lay over apples, crimp edges with fingers to seal them.  Prick or slash the top to let out steam. Bake in a preheated 375 degree oven for 55-65 minutes until bubbly and the crust is light brown.  You can cover the pie loosely with aluminum foil for the first 30 minutes.  I have a bottom heat oven so my crust gets crisp but if you have issues with soggy bottom crusts; prebake your crust for 10 minutes; then fill, top and bake immediately.

Cool the pie at least 4 hours to allow the juices to reabsorb before serving at room temperature.

Brown Rice Flour Mix (same as  King Arthur basic gf blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

The crust recipe is from Annalise Roberts’ great cookbook: Gluten-Free Baking Classics. My filling is slightly different.

Peach Crumb Pie

It is near the peak of peach season so get some peaches and whip up a delicious gluten free peach pie.   This is an easy pie to create.  Slice and dump together the filling, crumb topping made in unwashed mixer bowl you used for bottom crust. You can store any leftover crumb mixture in a sealed container in the fridge; it keeps a few weeks.  I let my mix spin a few more moments in the stand mixer for extra big crumbs for this pie; love that look. If you prefer a solid crust just double the crust part and top your pie with it.  Be sure to cut some slits for steam escape! And if you don’t have time, buy a ready-made crust but homemade is always best.

Please make every effort to use local fruit; can get peaches at orchards like Bechdolt’s near Springtown, at most farm stands and at farmer’s markets; one on Saturdays in Easton or Sunday’s in Hellertown.  This pie really showcases great tasting peaches. If you use lousy peaches your pie will taste crummy. But, here’s the thing: store peaches can be poor in flavor and texture due to improper chilling so I strongly suggest you buy only locally grown, sweet, ripe peaches to make your pie.  I love when they have a pink blush; it makes the pie so pretty and perhaps even tastier!

peaches      raspberry-jam-014

To peel easily; heat 3 inches of plain water, drop the peaches gently in 4-5 at a time and cook them 2-3 minutes.  Use the lesser time for more ripe peaches. Allow to cool somewhat before peeling.  I like to do that over a bowl to catch the juices as I slice each peach.

Bake and enjoy late summer in a pie in just a few minutes of work.  Don’t eat it hot; it should be cooled to just warm if you like it so or room temperature or even a bit chilled.  You could certainly serve this with vanilla ice cream.  And this pie works perfectly with fresh nectarines, bonus: no peeling required!

 

Angie’s GF Peach Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

6 cups sliced fresh peaches, peeled and cut in thick slices, place in medium bowl

Mix with:

½ cup sugar

1/4 tsp. cinnamon

1/4 cup quick tapioca

Stir in 1 tbsp. fresh lemon juice and ¼ tsp. almond extract

Let stand while you prepare the crust.

Roll out pie crust in a pie bag or between two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with fruit mixture.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. If you let them go extra long you get big fat crumbs if you want that look and I did!

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about a heaping cup of the mixture.  Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 400 degree oven for 45-50 minutes until bubbly and the crumb crust is light brown.  Cool at least 1 to 4 hours before serving at room temperature.  I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

mom's new watch 013

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for ten minutes before filling it with the fruit.  I have a bottom heat pizza style oven which gives me perfect pie crust so I don’t ever have pale pie crust.

Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

 

Note: This post was originally blogged by me the late summer of 2015. Minor changes made.

Peach Tartlet Perfection

It is the peak of peach season so get some peaches and whip up a delicious gluten free peach pie. I wanted individual tarts so everyone would feel special; that I baked them a pie; easy to do!  If you don’t have these deep dish pans you can use the flat bottomed tartlet pans; but they probably won’t hold quite as much filling. Plus I think the proportion of fruit to crust is just perfect in a small tartlet.  Try them and see; a delightful summer dessert.

Please make every effort to use local fruit; can get peaches at orchards like Bechdolt’s near Springtown, at most farm stands and at farmer’s markets; one on Saturdays in Easton or Sunday’s in Hellertown.  This pie really showcases great tasting peaches. If you use lousy peaches your result will lack great flavor. But, here’s the thing: store peaches can be poor in flavor and texture due to improper chilling so I strongly suggest you get locally grown, sweet, ripe peaches to make your pie.  I love when they have a pink blush; it makes the pie so pretty and perhaps even tastier.

To peel; heat 3 inches of plain water, drop the peaches gently in 4-5 at a time and blanch them 2-3 minutes, two if very ripe, 3 if less ripe.  Allow to cool somewhat before peeling.  I like to do that over a bowl to catch the juices as I slice each peach.

Don’t eat these tartlets hot; should be cooled to just warm if you like it so or room temperature or even a bit chilled. They were perfect, just like a big pie only tiny and making one individual dessert.  You could certainly serve them with vanilla ice cream.  And this recipe, like all peach desserts, works perfectly with fresh nectarines, bonus: no peeling required!

Angie’s GF Peach Crumb Tartlets: makes 7

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

You will need 7 deep dish 4 inch tartlet pans if you make them all at once. I actually froze my dough and made the second batch of 3 a day later. Adjust the filling to the number of tartlets you are baking.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

6 cups sliced fresh peaches, peeled and cut in thick slices, place in medium bowl

Mix with:

½ cup sugar

1/4 cup quick tapioca

I made it in two parts; used 7-8 smaller peaches for each batch. Adjust the sugar and tapioca accordingly.  Let stand while you prepare the crust. This is important so the tapioca can soften and absorb some juices before baking.

Break dough into 7 small equal balls.

Roll out each tiny crust in a pie bag or between the two sheets of wax paper, try to get the thickness even and somewhat thin, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Or not; I left mine kinda rough but it worked fine! Place the crust lined pans on a baking sheet with a rim to catch any spills. Fill each tartlet with fruit mixture after you have the crumb topping ready to go.

Crumb topping

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. If you let them go extra long you get big fat crumbs if you want that look and I did!

Sprinkle the top of each tartlet with crumb mix; use as much as you like.  I didn’t measure; just sprinkled until the fruit was barely visible through the crumbs. Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 400 degree oven for 35 minutes until bubbly and the crumb crust is light brown.  Cool at least 1 hour before serving at room temperature.  I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for 7-9 minutes before filling it with the fruit.  I have a bottom heat pizza style oven which gives me perfect pie crust so I don’t ever have pale pie crust. This is a big benefit of having this type of oven; it is a two oven range with a full sized lower oven.

mass upload 8-22-16 562

Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour

1/3 c tapioca flour

Note: the crust and crumb recipe are out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine.

Reposted with minor changes from my blog; September 2016.