Monday, October 11, 2010

Gluten Free Pie Crust Recipe and Pumpkin Pie

Gluten Free Crust

1 stick unsalted butter
1 1/2 c oatmeal flour*
5 tbsp cold water
1 tsp vanilla

Cut butter into flour until a crumb like texture forms. Add water and vanilla and work dough with hands. Press into a pie pan. Mine was about 10" wide.
Bake at 400º for 12 minutes.

Some individuals with celiac disease cannot tolerate oats, use your best judgement.

Pie Filling

1 15 oz. can pumpkin
1 14 oz. can sweetened condensed milk
2 eggs, slightly beaten
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp ground cloves
1 tsp. ground coriander
1 tsp. vanilla

Preheat oven to 425º. Mix all ingredients and pour into pie shell. Bake for 15 minutes at 425º.
Reduce oven temperature to 350º and bake for 35-40 minutes until center of pie comes out clean with toothpick test. Cool pie before cutting.
We add a scoop of good vanilla ice cream on top of warm pie!

1 comment:

Anonymous said...

Please clarify for the anonymous among us...does the vanilla ice cream plop or drop?