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Ode to the Holidays (Part 2) Title: Pie Pie Pie
October 12th, 2008 | caitlin | Categories: Uncategorized
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Yummy, yummy, yummy I’ve got pie in my tummy!

Pumpkin pie is the be all and end all of the Thanksgiving holiday. Ya, stuffing and turkey and cranberries are good and all; but seriously people, pumpkin pie is the only reason to sit at a table and put up with your family for two straight hours!

Since I was not going to give up the greatness of pie, I went on a quest to make the perfect gluten free pumpkin pie. What I need you all to remember here is that I am a lazy Gluttie. I am not the type of person to mix one thousand random combination’s to make anything – even pie crust.

What I came across was two crust alternatives. The first one is an almond crust that I adapted from other recipes and a little intuition (list of ingredients below), and the second one I found was a pre-mixed pie crust combo from Kinnikinnic.

The result: two equally great but totally different options.

The almond crust was great. It was easy to make and baked very well. Next time I would double the recipe because I like a thick crust. A nice surprise is that this crust does add a bit of a different flavour to the pie since its main ingredient is almond meal.  Its not a bad different, but it is different. Since I’m a purest when it comes to pumpkin pie, I decided that different was not okay – not this year, and not any year after.

HOWEVER all is not lost for the almond crust. I have used it in many other ways: wrap it around a wheel of brie cheese, bake it in the oven at 350 degrees until melty, add some black current jelly and serve on crackers!!! FANTASTIC. Its a great crust for cheese cake, an awesome top to crumble on top of fruit and then bake in the oven. It really is that versatile.

The Kinnikinnic pre-packaged mix is the winner. It bakes the closest to real pie crust as anything else. And its easy to use so that’s always a point in the pro column. I would suggest that you roll it thin, the thick crust can get somewhat dry if left for more than a day – not that that would happen our house. I have only found this pie crust at Community Natural Foods in Calgary. If I find it anywhere else I’ll let you know immediately.

Glutties of the world unite! We too can have normal people pumpkin pie during the holidays!

Almond Crust:

1 cup almond meal. 1/4 cup powdered sugar. 2 tablespoons of butter. 1 1/2 tablespoons of cream.

In a food prosessor blend all ingredients until dough clumps. Chill in fridge for minimum 15 minutes. Roll out on wax paper and transfer to 9″ pie pan. (Double the reciepe for a thicker crust!)

For your viewing (dis)pleasure here is a pic of Boyfriend doing what he does best at Thanksgiving – making whip cream to go on EVERYTHING on the plate.

More Glutastic!

« Ode to the Holidays. (Part 1) Title: The Realization. The Cactus Club Cafe »