Peach Custard Pie with Cinnamon Crumble Crust

Hey, it is STILL peach season!! But not for long and those last peaches tend to be less than the best…so get baking now! This recipe is a translation of a pie made with all purpose flour that I saw somewhere, an adaptation of a Good Housekeeping recipe to make it gluten free and with cinnamon crumbs. I used my favorite gf crust and the crumbs I use: with the addition of cinnamon in the crumbs. I don’t know why I never added cinnamon before; it was inspired I guess by this recipe. We enjoyed it yesterday afternoon, still warm from the oven. I actually like it even better today after 24 hours. It is so very peaches and cream! Just a lovely classic combination. Years ago I made a peach cheese tart which was delish but has less peaches and that is made with cream cheese. This creamy filling is a simple mixture of plain Greek yogurt, sugar, egg yolks and vanilla which is healthish by the nature of the yogurt. I froze the egg whites for angel food cake this fall. The construction is very easy; no fancy decorating. Just a treat to eat, no need for ice cream; the cream is in there!

Notes: I used a lot of crumbs; you can cut back to half that recipe of crumbs if you like. I suppose you could use canned peaches but I wouldn’t unless it was the dead of winter…. I doesn’t look like much when you put it in the oven to do the first bake but man, it sure does get pretty with the crumbs on top. Nectarines would be n ice; no peeling required. Enjoy!

Peach pie, no crumbs, before first baking
Hot out of oven, just starting to put crumbs on.
All crumbed up and ready to bake.
Wow; that’s a lot of crumbs; we love it that way but you could use far less if you wanted; even just a cup of crumbs…

Angie’s Peach Custard 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:

3 1/2 cups sliced fresh peaches, peeled and cut in half inch slices

Mix in a medium bowl the following ingredients:

1 cup plain Greek yogurt, I prefer whole milk, and let it warm up a bit first

2/3 -3/4 cup sugar, sweeter if you like it that way or if peaches are not fully ripe

3 egg yolks, room temp.

1 1/2 tsp. pure vanilla extract

1/4 cup brown rice mixture flour

Crumb topping

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/2 tsp. cinnamon

1/3 c cold butter cut into six chunks

Put all five ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

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Directions: Turn oven on to 425 degrees. Put the oven rack on the bottom shelf position. Once the crust is chilled some but not hard, Roll it out and fit into the pie shell. Trim off excess crust. I like to chill those crumbs of crust and roll out to make a jam filled hand pie. Anyway, put the sliced peaches in the pie shell in a fairly even layer, as the filling and crumbs will hide it there is no need for a pretty design. Then pour the filling over it and bake for 30 minutes. I turned down my oven to 375 after 20 minutes. I am considering lowering the temp to start at to 400 degrees; my crust edges got too browned for my liking. While it bakes those 30 minutes make the crumbs. Carefully remove the pie from the oven and sprinkle the top of the pie with crumb mix;  I used all of it but you could use a bit less if you don’t want a thick crumb layer. Bake an additional 15-20 minutes until crumbs are browned. Let stand at least 1 to 11/2 hours before slicing and serving. Enjoy!

Thickly crumbed, still warm and lush with fresh peach flavor and that creamy filling all around and in every bite!

Alsatian Apple Tart; Deliciously Creamy

 

I bought a great gf cookbook a few  years ago.. I have been too busy to do much fancy baking plus my wrist has made it impossible to roll out pie crust; this is my first rolled out crust since last June. Annalise G. Roberts wrote my favorite gf cookbook “Gluten-Free Baking Classics”.  In “ The Heirloom Collection” she re-creates many classic recipes we all love but in a gluten free version. Eighteen cakes, thirteen muffins, scones and quick breads, sixteen cookies, twenty breads as well as eleven tarts. And some other misc. baked goods. SO many yummy looking things to bake. All gluten free. And knowing Annalise Roberts, all yummy!  Of all I have made from it this is possibly my favorite recipe. I know you will enjoy it too.

She starts with a section on how to take a wheat flour based recipe and make it gluten free; very interesting: I have a few cherished recipes I would love to convert.  She is such a reliable and careful baker; all her recipes turn out exactly as promised. With so many great looking recipes and if you have any of her other cookbooks you will definitely want this one.

Anyway back to my tart: I was looking for an apple recipe that only needed a few apples, cause that’s all I had and this tart caught my eye. I had everything I needed and I remember how delightful it was last time. My brother ate two slices and his wife ate my crust happily; apparently she never does that.  Aiden loved it as well.  Definitely a hit.

It was a very easy recipe; make the tart shell and while it pre-bakes, peel and slice the apples and mix up the custard. Arranging the apples took me 3-4 minutes and another 30 seconds to pour over the custard and carefully place it in my oven for a transformational baking.alsatian apple tart 002

This tart has a lovely texture; the apple slices are soft but held their shape and the custard is silky and subtle. The long baking makes the crust very crisp. No ice cream needed; this is perfect just by itself.

alsatian apple tart 007

After making this tart the first time I noticed that this is the baked good featured on the back cover of the book; a place of honor for a fantastic apple treat. So freaking good; you must try it even if you use a wheat crust. Alsace-Lorraine is an area in Germany close to France; over the years it has been passed back and forth a few times. One of my ancestors is from this area so I was thrilled to find a recipe my great great grandmother might have baked!alsatian apple tart 004

Alsatian Apple Tart
6 large slices or 8 skinny ones

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, lemon juice, even lime juice works

Spray a nine – ten inch tart pan that has a 1 ½ inch side with cooking spray, set aside. I use a ceramic ten inch pan but if you have one of those tricky deep tart pans with a removable bottom that would work perfectly.

Mix dry ingredients in bowl of a 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.

Roll out the flattened ball 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! I like to sprinkle a bit of my flour mix on the crust as it gets thinner so it doesn’t stick to the pie bag/wax paper. Peel off one side of paper and place in the tart pan, be sure to center it. Remove other slice of wax paper. Crimp edges all around. Bake at 375 for 12-15 minutes until light brown.  Let cool.

Filling:

3-4 medium to large sized apples, yellow delicious work particularly well as they don’t squish down too much. I have used Fuji in the past as it also doesn’t get too mushy.

Peel apples, quarter, cut out core, slice into 1/2 inch thick slices (8 for a medium apple)

Mix in a medium mixing bowl with:

6 tbsp. sugar
2 eggs; stir well
Add 1 cup heavy cream, 1 tbsp. milk, 1 tsp. vanilla extract, ¼ tsp. cinnamon.

Arrange the apple slices in the warm/hot tart shell, squash them close together. Pour the custard filling over the apples.

Bake in a preheated 375 degree oven for 50-55 minutes until the custard is set and the crust is light brown

Cool the pie at least 1 hour before serving. You can sprinkle the slices with confectioner’s sugar if you like to gild the lily; not really necessary in my mind.

Brown Rice Flour Mix (same as King Arthur GF Flour mix)
2 c brown rice flour, finely ground
2/3 c potato starch (Not potato flour)
1/3 c tapioca flour

This recipe is from Annalise Roberts’ great cookbook: Gluten-Free Baking Classics – The Heirloom Collection.

Originally published in November 2015, minor changes to text.

Banana Custard Pie, 2.0

 

My mom used to make a similar banana custard pie when I was in my thirties and I moved back to PA – lived close enough to come home some weekends; for some reason she never made it for us as kids.  I remember cutting up and setting the banana rounds in the baked pie shell for her.  The contrast of the rich custard, the flaky crust and the fluffy cream with the delicate banana flavor is just so memorable.    Today I used a shortbread crust for first time and it was very well received.  My grandson said it was my best pie ever! Easy as can be too!

Notes: I will freeze the egg whites to make angel food cake this winter. Waste not want not!!  In a past version I used a slightly different egg custard – both are delish!  This one might be slightly easier to construct and it sure got firm; I have had one or two failure custards that never did fully gel. I suppose you could use a box custard but this is infinitely superior.

Nonna’s Banana Custard Pie

Make the custard first as it takes a while to cool down. Next do the crust.  Don’t do the bananas until you are ready to pour the custard. The whipped cream should be make right before you use it.

Filling:

4 egg  yolks

2/3 cup sugar

1/4 cup corn starch

½ tsp sea salt

2 cups whole milk or 2 percent, no lower fat than that

1 tbsp. butter cut into small cubes.

2 tsp. pure vanilla extract

2 large ripe bananas

Directions: Beat the egg yolks until thick; add the sugar in a slow stream. Heat the milk in a 1 ½ qt sauce pan, add the cornstarch and salt to the egg/sugar mix; then add the hot milk in a slow stream beat/stir with a metal whisk as it heats. Pour it all back into the saucepan and cook on medium low heat, stirring constantly with a wire whisk. Once it reaches a boil; turn heat down to low and time it for one minute, STIRRING CONSTANTLY.  Add the butter and stir as it melts, then the vanilla, stir.  Pour into a mixing bowl, let cool a bit and then put a film of plastic wrap on the top; press it down onto the custard.  Chill at least an hour before using. Do not use until cold.

CRUST: I am still not rolling out pie crust;  so I made a crumb filling like shortbread cookies using my stand mixer:

1 cup KA all purpose gf flour

¼ c sugar

1 tsp. xanthan gum

¼ tsp. cinnamon

Mix in stand mixer and add 5 Tbsp. cold butter cut up in 6-7 pieces; blend until crumbly and press in pie pan

Bake in a preheated 350 degree oven for 17-18 minutes until the crust is light brown.  Cool at least 30 minutes.

Cut peeled bananas into 1/3-1/2 inch rounds and cover the bottom of the pie crust with them close together.  Pour the custard over the sliced fruit and smooth the top.

Chill pie 1- 4 hours before slicing and serving cold topped with a big dollop of whipped cream.  Note: I confess we didn’t do this step of chilling it; we ate it right away as there was no time for chillin.

Whipped cream: Beat cold whipping cream with an electric mixer until it holds soft peaks; add 2 Tbsp. powdered sugar and ½ tsp. vanilla.  Do not beat any more, just stir the sugar in. I didn’t bother with vanilla; made this part in my mom’s assisted living room; left the vanilla bottle at home. Still great.  banana custard pie

I think it is best served the same day you make it, or no more than 12 hours after baking for optimal flavor.  The crust 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: I froze my egg whites for later use in a cake. No wasting them, that’s for sure!

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

 

Banana Custard Pie…in a Chocolate Crust…Luxury Made Easy

The ultimate perfect old school pie… so yummy and all you really need to make is some custard. I changed up my crust from a traditional flaky crust to a gf chocolate cookie crust that I bought at Wegmans. You can too and save the time you would have spent making a crust. No baking for me this time: no hot oven!

My mom used to make this pie when I was in my early adulthood; for some reason she never made it for us as little kids.  I used to cut up and set the banana rounds in the flaky baked pie shell for her.  She never used a chocolate crust so this is a slightly different take on this custard pie. The contrast of the rich custard, the crunchy chocolate crust and the fluffy cream with the delicate banana flavor is just so memorable.  And if you can make custard this pie is simple. I assume you could use a box pudding but I highly recommend this traditional stove top egg custard, straight out of Betty Crocker’s 1978 cookbook.

Angie’s Banana Cream Pie

 A chocolate ready-made crust

 

Filling:

½ to 2/3 cup sugar (I went with ½ cup and it was plenty sweet)

1/4 cup corn starch

½ tsp sea salt

3 cups whole milk or 2 percent, no lower fat than that

4 egg yolks beaten lightly

3 tbsp. butter cut into small cubes. (optional- skipped it this time)

2 tsp. pure vanilla extract

2 large bananas

Topping: 1 cup whipping cream, ¼ cup powdered sugar and ½ tsp. vanilla

Directions: Mix the dry ingredients in a 1 ½ qt sauce pan, Add the milk and stir constantly as it heats.  Once it reaches a boil time it for one minute. My secret trick is that if I don’t feel it was fully boiling when I started my minute; I add another minute to the process to be sure it is going to turn out thick. Stirring as it boils is mandatory; not the time to walk away from this process.  Then add 1/3 of the hot custard to the egg yolks as you stir, stir some more and return all to the pan, bring back to boil and time for one minute, yeap: stirring constantly.  Add the butter and stir as it melts, then the vanilla, stir.  Pour into a mixing bowl, cool five minutes and then put a film of plastic wrap on the top; press it down onto the custard. let cool a while more; maybe 30 minutes Chill in refrigerator at least an hour before using.

banana custard pie

banana custard pie 002

These slices were served a day after I made it.  Still yummy.  Forgive the paper plates and the poor quality picture. My mom’s room is not the best place for taking pix!

 

Cut peeled bananas into 1/2 inch rounds and cover the bottom of the pie crust with them close together.  Pour the custard over the sliced fruit and smooth the top.

Chill pie 1- 2 hours before slicing and serving cold topped with a big dollop of real whipped cream.

Whipped cream: Beat 1 cup cold whipping cream with an electric mixer until it holds soft peaks; add a quarter cup powdered sugar and ½ tsp. vanilla.  Do not beat any more, just stir in.

I think it is best served the same day you make it, or no more then 12 hours after assembly for optimal flavor.  The crust will get soggy if too much time passes. Mine was still very good the next day; just not as great a crust as when really fresh.  I like to top my slices of pie with extra rounds of banana to up the nanner flavor.  I liked the chocolate crust but I think I might go back to a homemade crust; either a flaky one or maybe one made with gf gingersnaps. Now that sounds like a winner!

Note: I froze my egg whites for later use in a cake. No wasting them, that’s for sure.

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Pie filling from Betty Crocker Cook Book, 1978 Edition.

 

Old School Pie; Banana Custard

Early spring brings a dearth of fresh fruit.  I find the apples to be less than optimal for pies after about February.  I was looking for something fresh and fruity.  No frozen fruit either; pricy to fill a whole pie and I really try to find things that are seasonal.  I had a pie to bake for Joe, he loves a pie so what should I chose? My sister said why not the venerable banana cream pie. Bananas are here and fresh so yes!

My mom used to make this pie when I was in my early adulthood; for some reason she never made it for us as kids.  I used to cut up and set the banana rounds in the baked pie shell for her.  The contrast of the rich custard, the flaky crust and the fluffy cream with the delicate banana flavor is just so memorable.  And if you can bake an empty pie crust and make custard this pie is really simple.  If you want, buy a crust in a package to bake; that will simplify things even more.  I assume you can use a box pudding but I highly recommend this custard, straight out of Betty Crocker’s 1978 cookbook.

Angie’s Mom’s Banana Cream 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 Tbsp. 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 resembles 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:

2/3 cup sugar

1/4 cup corn starch

½ tsp sea salt

3 cups whole milk or 2 percent, no lower fat than that

4 egg yolks beaten lightly

3 tbsp. butter cut into small cubes.

2 tsp. pure vanilla extract

2 large bananas

Topping: 1 cup whipping cream, ¼ cup powdered sugar and ½ tsp. vanilla

Directions: Mix the dry ingredients in a 1 ½ qt sauce pan, Add the milk and stir as it heats.  Once it reaches a boil time it for one minute.  Then add 1/3 of it to the egg yolks, stir and return all to the pan, bring back to boil and time for one minute stirring constantly.  Add the butter and stir as it melts, then the vanilla, stir.  Pour into a mixing bowl, let cool a bit and then put a film of plastic wrap on the top; press it down onto the custard.  Chill at least an hour before using.

Roll out 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 pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Prick with a fork evenly every inch so it won’t bubble as it bakes.

Bake in a preheated 400 degree oven for 12-18 minutes until the crust is light brown.  Cool at least 15 minutes

Cut peeled bananas into 1/2 inch rounds and cover the bottom of the pie crust with them close together.  Pour the custard over the sliced fruit and smooth the top.

Chill pie 1- 4 hours before slicing and serving cold topped with a big dollop of real freshly whipped cream.

Whipped cream: Beat 1 cup cold whipping cream with an electric mixer until it holds soft peaks; add a quarter cup powdered sugar and ½ tsp. vanilla.  Do not beat any more, just stir in.

I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crust will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

Originally posted on my blog in April 2016.  Making one later this holiday week!