Pie?
- Thread starter Moth
- Start date
I love pie... unfortunately I can't really do pie anymore given the wheat crusts and all the added sugar and stuff that tends to be in them... whomp whomp.
I LOVED this Dutch Apple Pie recipe... it is just amazing.
http://www.food.com/recipe/dutch-apple-pie-43990
Also caramel apple pie is kind of ridiculous. The crumb topping, I could just straight up eat the crumb topping...
http://www.food.com/recipe/caramel-apple-pie-with-crunchy-crumb-topping-3577
On the subject of things I can eat now, but haven't tried yet, here is a pumpkin pie with a walnut crust that I really want to try. A walnut crust sounds fantastic and like it would go perfectly with a pumpkin pie!
http://www.marksdailyapple.com/primal-paleo-pie-crust/#axzz2QlBTUj5i
These are pecan pie bars but I would like to turn this recipe into an actual pie... a bar is okay but I want PIE!
http://withoutadornment.wordpress.c...gluten-and-refined-sugar-free-pecan-pie-bars/
I LOVED this Dutch Apple Pie recipe... it is just amazing.
http://www.food.com/recipe/dutch-apple-pie-43990
Also caramel apple pie is kind of ridiculous. The crumb topping, I could just straight up eat the crumb topping...
http://www.food.com/recipe/caramel-apple-pie-with-crunchy-crumb-topping-3577
On the subject of things I can eat now, but haven't tried yet, here is a pumpkin pie with a walnut crust that I really want to try. A walnut crust sounds fantastic and like it would go perfectly with a pumpkin pie!
http://www.marksdailyapple.com/primal-paleo-pie-crust/#axzz2QlBTUj5i
These are pecan pie bars but I would like to turn this recipe into an actual pie... a bar is okay but I want PIE!
http://withoutadornment.wordpress.c...gluten-and-refined-sugar-free-pecan-pie-bars/
Have you tried gluten free pie crust? Can you eat that?
http://simplygluten-free.com/blog/2011/10/perfect-gluten-free-pie-crust-recipe.html
http://simplygluten-free.com/blog/2011/10/perfect-gluten-free-pie-crust-recipe.html
I make gluten free crusts for mine and they turn out pretty nom.
When I was pregnant I made lemon meringue pies from scratch several times a week and would eat the whole thing in one sitting. hahaha.
However, from scratch, there is approx. 42 g of protein PER PIE. And since I needed 72 g a day, and didn't puke them up, that's how I rationalized it.
Don't have a link because it's been tweaked quite a bit over the course of making 20+ pies over that summer. This is just for the filling and meringue because I eyeball the shell ingredients. You can just use whatever kind of dough shell.
For filling
1 cup-ish of sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2-ish cup milk
5 large egg yolks
1 tablespoon unsalted butter
1/2 cup fresh squeezed lemon juice (or more, to taste. The custard should be tart!)
2 teaspoons freshly grated lemon zest
For meringue
5 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
Make filling:
In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap.
Make meringue:
In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.
Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.
You can easily reduce sugar to half a cup in the custard without affecting the pie in a bad way. But NOT the meringue. It's meant to have a tart custard and sweet meringue.
Oh man, now I need to make some pie.
When I was pregnant I made lemon meringue pies from scratch several times a week and would eat the whole thing in one sitting. hahaha.
However, from scratch, there is approx. 42 g of protein PER PIE. And since I needed 72 g a day, and didn't puke them up, that's how I rationalized it.
Don't have a link because it's been tweaked quite a bit over the course of making 20+ pies over that summer. This is just for the filling and meringue because I eyeball the shell ingredients. You can just use whatever kind of dough shell.
For filling
1 cup-ish of sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2-ish cup milk
5 large egg yolks
1 tablespoon unsalted butter
1/2 cup fresh squeezed lemon juice (or more, to taste. The custard should be tart!)
2 teaspoons freshly grated lemon zest
For meringue
5 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
Make filling:
In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap.
Make meringue:
In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.
Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.
You can easily reduce sugar to half a cup in the custard without affecting the pie in a bad way. But NOT the meringue. It's meant to have a tart custard and sweet meringue.
Oh man, now I need to make some pie.
I can if they aren't loaded with other grains or sugar... soooooo that eliminates most "gluten free" recipes. I also don't bother with the LET'S EAT LOADS OF ALMOND FLOUR INSTEAD grab a lot of "paleo" people do, so. Again, whomp whomp, LOL.
Crust is not my favourite part of a pie anyway so it's not a huge deal. I do miss that crumbly sugar-flour-and-butter topping though!! Like I said I would just eat fistfuls of that stuff if I could haha.
Crust is not my favourite part of a pie anyway so it's not a huge deal. I do miss that crumbly sugar-flour-and-butter topping though!! Like I said I would just eat fistfuls of that stuff if I could haha.
I make gluten free crusts for mine and they turn out pretty nom.
When I was pregnant I made lemon meringue pies from scratch several times a week and would eat the whole thing in one sitting. hahaha.
However, from scratch, there is approx. 42 g of protein PER PIE. And since I needed 72 g a day, and didn't puke them up, that's how I rationalized it.
You can easily reduce sugar to half a cup in the custard without affecting the pie in a bad way. But NOT the meringue. It's meant to have a tart custard and sweet meringue.
Oh man, now I need to make some pie.
When I was pregnant I made lemon meringue pies from scratch several times a week and would eat the whole thing in one sitting. hahaha.
However, from scratch, there is approx. 42 g of protein PER PIE. And since I needed 72 g a day, and didn't puke them up, that's how I rationalized it.
You can easily reduce sugar to half a cup in the custard without affecting the pie in a bad way. But NOT the meringue. It's meant to have a tart custard and sweet meringue.
Oh man, now I need to make some pie.
Lemon Meringue is a personal favorite
Thanks for sharing the recipe!