Gluten Free Strawberry Bavarian Pie

A coconut crust and pretty fluffy filling make this gluten free dessert special!

Ingredients:

2 1/2 cups flaked coconut

1/3 cup butter, melted

1 quart fresh strawberries, sliced

3/4 cup sugar

1 envelope unflavored gelatin

1/2 cup cold water

2 teaspoons lemon juice

1 cup heavy whipping cream, whipped

Directions:

In a small bowl, combine coconut and butter.  Press onto the bottom and up the sides of a greased 9-inch pie plate.  Bake at 300 degrees for 30-35 minutes or until lightly browned (over edges loosely with foil to prevent overbrowning if necessary).  Cool on a wire rack.

In a large bowl, combine strawberries and sugar; let stand for 15 minutes.  In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice.  Stir into strawberry mixture.  Cool to room temperature.  Fold in whipped cream.  Pour into crust.  Refrigerate for at least 4 hours before slicing.

Yield 8-10 servings

Lemon Meringue Pie

INGREDIENTS:

1 cup white sugar 2 tablespoons Domata Recipe Ready Flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups water 2 lemons, juiced and zested

2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) GF pie crust, baked 4 egg whites 6 tablespoons white sugar

DIRECTIONS:

1.	Preheat oven to 350 degrees F.
2.	To Make Lemon Filling: In a 4-cup microwave safe bowl, mix together sugar, flour, cornstarch, salt, water, lemon juice and lemon zest. Microwave on high until boils, add butter and mix hot mixture with egg yolks, return to microwave and bring to a boil again.  Pour filling into baked pastry shell.
3.	To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy.  Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4.	Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Cherry Pie

It is our family tradition to have pie at 3:14 on National Pie Day (January 23rd).  Although, this pie would be great any time!

This is my first attempt at making a lattice crust pie.  I’m quite pleased with the results!

Gluten Free Cherry Pie

Ingredients:

·         2  cans (16 ounces/can) pitted cherries

·         1/3 cup liquid from drained cherries

·         1/3 cup granulated sugar

·         1/3 cup light brown sugar

·         2 1/2 tablespoons arrowroot starch or cornstarch

·         ¼ teaspoon ground cinnamon

·         1/8 teaspoon almond extract

·         1 tablespoon butter, cut into very small pieces to dot on pie

·         Pastry for double crust 9 inch regular pie (click here for Domata’s gluten free Pie Crust recipe)

Directions:

1.       Preheat oven to 425 degrees.

2.      Drain cherries reserving 1/3 cup liquid.  Place both cherries and liquid into a large saucepan.

3.      Stir in granulated sugar, brown sugar, arrowroot or cornstarch, cinnamon and almond extract.  Cook over medium-low heat until sugar is fully dissolved.  Simmer for an additional minute and set aside.

4.      Prepare the pastry crust fitting one crust into the pie pan.  Roll out the second crust and cut into ½ inch wide strips.

5.      Pour cherry mixture into pie crust, dot with butter and weave pastry strips on top of the filling.

6.      Bake at 425 degrees for 15 minutes.  Lower the temperature to 350 degrees and bake an additional 35 to 40 minutes until pie is brown and bubbly.

7.      Cool and serve.

Blueberry-Rhubarb Crumble

Ingredients:
½ cup Domata Recipe Ready Flour
½ cup oats
¼ cup + ½ cup sugar
½ cup brown sugar
¼ cup slivered almonds
½ teaspoon cinnamon
1 pinch of salt
6 tablespoons cold butter, cut into small cubes
2 cups blueberries
1 cup rhubarb, chopped
1 cup apple, peeled and chopped
1 teaspoon chopped fresh mint leaves
¼ teaspoon lemon zest
2 tablespoons cornstarch

Directions:
Preheat oven to 350 degrees Fahrenheit. In a medium-sized bowl, stir together the flour, oats, ¼ cup sugar, brown sugar, almonds, cinnamon and salt. Add the butter, working it into the dry ingredients until crumbly. Refrigerate. In another bowl, combine the blueberries, rhubarb, apple, mint, lemon zest, ½ cup sugar and cornstarch. Gently stir until evenly coated. Pour the fruit mixture into an 8”x8” glass baking dish. Top with the refrigerated crumble mixture. Bake until the top is golden and the fruit has formed a bubbling syrup, approximately 1 hour. Serve warm with a complement of French vanilla ice cream.

Strawberry Pie

Ingredients
• 1 (9 inch) pie crust, baked (See Recipe for Basic Pie Crust)
• 1 quart fresh strawberries
• 1 cup white sugar
• 3 tablespoons cornstarch
• 3/4 cup water
• 1/2 cup heavy whipping cream

Directions
1. Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
2. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Apple Pie

Ingredients:

1 – 9” Double Pie Crust (See recipe for Basic Pie Crust)
½ cup unsalted butter
3 Tablespoons Domata Recipe Ready Flour
¼ cup water
½ cup white sugar
½ cup brown sugar
8 Granny Smith (or other good baking apples) – peeled, cored, and sliced
Directions:
Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking 35 to 45 minutes, until apples are soft.

Basic Pie Crust

(For double-crust 9-inch pie)

Ingredients:
2 cups Domata Recipe Ready Flour
1 teaspoon salt
2/3 cup butter flavored vegetable shortening
¼ cup ice water
Egg wash (1 egg + 1 Tbs. water) or milk for brushing on crust

Directions:
Blend flour and salt in mixing bowl. Cut in shortening using a pastry blender. Sprinkle in ice water, one tablespoon at a time. Continue mixing until all flour is moistened and dough cleans sides of bowl, 1-2 additional tablespoons of ice water may be added, if necessary, but only enough to pull the dough together.

Divide dough into two, with one ball slightly larger than the other. Roll out dough on lightly floured wax paper to diameter at least 1” larger than pie plate. Place dough on wax paper in refrigerator for 20 minutes before placing in pie plate.

Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions. Lift top crust onto filled pie. Trim dough with ¾” overhang. Crimp edges of pie crust together to seal. Cut slits in top of crust. Brush with egg wash and bake pie according to recipe directions