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Recipe Page
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Lily's GF Pie Crust
1/3 cup brown or white rice flour
1/3 cup tapioca flour
1/3 cup potato starch
1-1/2 Tbsp corn starch
1/3 tsp. salt
1 tsp. xanthan gum
1 Tbsp. sugar
1/3 cup (5 Tbsp.) butter
1 egg, beaten
1/2 to 1 tsp. apple cider vinegar
Have eggs and butter cold for best results. Combine flours, starches,
salt, xanthan gum, and sugar into a mixing bowl. Cut cold butter into
slices and then work it into the flour mixture with hands or a pastry
cutter until the dough feels slightly moist and begins to hold
together.
Add the beaten egg and vinegar to the flour mixture and stir with a
spoon or fork until it begins to stiffen. The dough will be quite
soft at first but will firm up. As it firms up, form it into a ball
and work it a little with your hands. Use a little tapioca flour if
necessary to keep your hands from getting sticky.
Roll the dough out between two pieces of wax paper, turning and
peeling off paper as necessary to smooth out wrinkles. Leave the
paper on the pie dough to turn it. When it is ready for a pie pan,
peel the top layer of paper off, hold the lightly greased pan over the
dough, and slip your other hand under the bottom paper and dough.
Lift it into the pan as you flip it all over.
Smooth the dough into the pan before removing the wax paper. Again
peel it off; don't lift it off. Crimp edges as desired. Prick with a
fork if a baked pie shell is desired and bake at 350 degrees F for
12-15 minutes.
Double the ingredients for a two-crust pie. Don't attempt to fold the
top pie crust. A two-crust pie will bake one hour or longer.
This recipe came from _Lifeline_, Summer 1996, pg. 5, and was
previously printed in the July/Aug. 1996 issue of _The Sprue-nik
Press_. It is Lily Mae Patten's recipe.
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Joan's Pie Crust
1-1/2 cups GF flour mix**
1/4 tsp. cream of tartar
1/2 tsp. salt
1/2 cup butter-flavored Crisco
1/3 cup plus 1 Tbsp. milk
1 egg
Mix the flour, cream of tartar, and salt. Cut the Crisco with the
flour mixture.
Beat the egg in the milk. Add the milk mixture to the flour mixture
and shape into a ball. Divide the ball in half and roll out each half
to fit the pie pan.
This recipe comes to us from Joan Kulka.
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Pecan Pie
1 cup white corn syrup
1 cup brown sugar
1/3 tsp. salt
1 cup melted butter or margarine
1 tsp. GF vanilla
3 eggs, beaten
1 9-inch unbaked GF pie shell
1 heaping cup pecans or walnuts
Mix the syrup, sugar, salt, butter, and vanilla together. Mix in the
beaten eggs. Pour the mixture into the pie shell. Put the nuts on
top of the filling. Bake at 350 degrees F for 45 minutes.
This recipe comes to us from Joan Kulka.
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Pineapple Pie
1 20 oz. can crushed pineapple
1/2 cup sugar
2 tsp. corn starch
1/2 tsp. lemon juice
1 Tbsp. butter
2 unbaked GF pie shells (one for the top)
Prepare the bottom pie shell. In a pan mix all the ingredients except
the pie shell. Cook for about 7 minutes. Pour the mixture into the
bottom pie shell. Dot with butter. Put on the top crust. Brush the
top with milk and sprinkle lightly with sugar.
Bake at 375 degrees F (350 degrees for a glass pie pan) for 30 minutes
or until golden brown.
To make a pineapple sauce, stop cooking after 7 minutes and add
butter. The resulting sauce can be served on cake or ice cream.
This recipe comes to us from Joan Kulka.
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Libby's Pumpkin Pie
1 unbaked GF pie shell
2 eggs
1 16 oz. can solid pack pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 12 oz. can evaporated milk
Prepare the pie shell. Preheat the oven to 425 degrees F (or 400
degrees F for a glass pie pan).
Beat the eggs in a large bowl. Stir in the remaining ingredients in
the order given. Pour the mixture into the pie shell.
Bake for 15 minutes. Reduce the temperature to 350 degrees F (325
degrees F for a glass pie pan) and bake for another 40-50 minutes or
until a knife in the pie center comes out clean. Cool on a wire rack.
This recipe comes to us from Joan Kulka.
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Libby's Pumpkin Pie
Meringue Cookies
2 egg whites
1 tsp. GF vanilla
dash salt
1/2 cup sugar
1 6-oz. pkg. Nestle Morsels
Beat the egg whites until foamy. Gradually add the vanilla and salt,
then sugar, beating until egg whites are stiff and shiny. Fold in the
chocolate chips. Drop by the teaspoonful onto a greased cookie sheet.
Bake at 300 degrees F for 30 minutes.
This recipe comes to us from Judy Phelps.
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** GF flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)
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