Pies Archives | Kids with Food Allergies

Shoo-Fly Pie

Melanie Carver — Wed, 24 Aug 2022 15:42:13 +0000

Avg. rating 4 from 5 votes.

Recipe Information

# of Servings: 1 pie

Recipe Created By: Kathy Przywara

Ingredients

3/4 cup gluten free flour mix*

1/2 cup brown sugar

1/2 tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp ground ginger

1/8 tsp ground nutmeg

1/4 tsp salt

2 Tbsp shortening

1/2 cup molasses

3/4 cup boiling water

1 1/2 tsp baking soda

2 Tbsp applesauce

1 9-in unbaked pie shell

Directions

Preheat oven to 450°F

Mix together the dry ingredients – flour, sugar, and spices. Cut in the shortening with a fork or pastry blender until crumbly.

Combine molasses with baking soda and stir until it’s a light taffy color. Add the applesauce and stir to combine. Add the boiling water. Add carefully as this may foam up.

Spread 1/3 of the crumb mixture in the bottom of the pie shell. Gently pour over about half of the liquid mixture. Repeat with another 1/3 of the crumb and remainder of the liquid. Top with remaining crumbs.

Bake at 450&jdeg;F for 10 minutes. Lower oven temperature to 350°F and bake an additional 20 minutes or until firm. Cool before slicing.

Notes

This is a “wet-bottom” Shoo-Fly Pie. It’s a PA Dutch treat.

Substitutions

I use my Kathy P’s Brown Rice Flour Mix

If you don’t need to avoid wheat/gluten, use all-purpose flour.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

The post Shoo-Fly Pie appeared first on Kids with Food Allergies.

Jude’s Apple Pie

Melanie Carver — Wed, 24 Aug 2022 15:39:14 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 1 – 9″ double crust pie

Recipe Created By: Meg Falciani

Ingredients

Crust

2 cups all-purpose flour

1 tsp salt

2/3 cup lard or other solid fat

4 Tbsp vanilla extract

2 Tbsp iced water

Filling

3/4 – 1 cup sugar

1 tsp cinnamon

6-7 cups sliced apples

1 Tbsp butter or margarine, cut into small pieces (optional)

Directions

Make the Crust:

Sift flour and salt together. Add the lard to the bowl and place in refrigerator for 20 min.

Remove from fridge. Using fingertips or a pastry cutter, gently work the lard into the flour until the bits of fat are pea sized or smaller. Sprinkle the vanilla extract into the flour/fat mixture, working it gently in until dough begins to come together. (It will still be dry with loose flour.) Add water (not the ice), about half a tablespoon at a time, until the entire mass comes together into a ball. (You may not need the entire amount.) Wrap dough in plastic and chill in refrigerator for 30-60 minutes.

Remove dough from refrigerator. Divide in half, and roll dough to fit your pie pan. Line pan with dough. Roll out other piece for top crust.

Make Filling:

Mix sugar, cinnamon and fruit together, and pour into pie pan prepared with half of the crust dough. Dot with butter, if desired.

Final Assembly:

Place top crust on pie, and create small slits for steam to escape. Crimp edges, and place on baking sheet. (The sheet will catch any overflowing juices.) Bake at 425 °F for 50-60 min.

Notes

Substitutions

Any all-purpose wheat flour will work for this crust. I used White Lily brand (often used for southern-style biscuits) because it is made with a “softer” wheat and produces a more tender crust.

You may substitute any safe solid fat (butter, margarine, shortening) for lard if desired.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

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Meg’s Favorite Egg-Free Pumpkin Pie

Melanie Carver — Wed, 24 Aug 2022 15:35:34 +0000

Avg. rating 4 from 3 votes.

Recipe Information

Recipe Created By: mom2rora

Ingredients

1 15 oz can pumpkin

2 tsp pumpkin pie spice (optional)

1/2 tsp salt

1/2 cup sugar

2 Tbsp molasses

1 12 oz can evaporated milk

1/2 cup firm tofu

Directions

Puree tofu in blender (add water if necessary to achieve smooth consistency). Add the rest of the ingredients and blend until smooth. Pour into safe pie crust and bake at 450 °F for 15 minutes, then reduce oven temperature to 350 °F and bake for approximately 50 minutes.

Pie will be a bit jiggly when removed from oven (unlike an eggy pumpkin pie); let it cool for a bit, then refrigerate. It will firm up beautifully!

Notes

Substitutions

To avoid wheat, gluten, grains, etc., make a “custard” by omitting crust and pouring directly into baking dish. Let it chill thoroughly before serving.

To avoid milk, substitute soy or coconut milk.

In place of pumpkin pie spice, you can use 1 tsp cinnamon, and any combination of nutmeg, cloves, allspice, and/or ginger equaling 1 tsp.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

The post Meg’s Favorite Egg-Free Pumpkin Pie appeared first on Kids with Food Allergies.

Gluten Free Pie Crust

Melanie Carver — Wed, 24 Aug 2022 15:32:03 +0000

Avg. rating 5 from 3 votes.

Recipe Information

Recipe Created By: Sarathomps

Ingredients

1/2 cup garfava bean flour

1/2 cup brown rice flour

1/2 cup sorghum flour

1/2 cup tapioca starch

1/2 cup sweet rice flour

1 tsp xanthan gum

1/2 tsp salt

1/2 cup stick margarine

1/2 cup shortening

1 Tbsp vinegar or lemon juice

4 Tbsp ice water

Directions

Put flours, xanthan gum and salt in a food processor. Cut stick margarine and shortening into small chunks and add. Pulse until you have pea sized balls. Add water and vinegar and pulse until dough turns into a ball.

Take dough out and knead it a few times on a floured surface. Separate into 2 halves and pat each half into flat disks. Wrap with plastic wrap and stick in the refrigerator or 30 minutes or freezer for 10 minutes. Let sit on counter and return to room temperature; 5-10 minutes.

Unwrap and place between two sheets of plastic wrap and roll out into desired size. Take off top sheet of wrap, flip into pie pan, making sure that it touches all corners. When you have it right, take off top layer of wrap. Prick with fork and bake at 450 °F for 10 minutes or until it doesn’t look dry. Cool.

Notes

KFA Iron Chef Valentine’s Battle 2008: Desserts and Candies

This is the crust recipe for Sweetheart Sunbutter Pie.

Substitutions

If you can’t find sweet rice flour in the Asian section of your store, you could use potato starch. If you cannot do bean flours, sub with another “heavy” flour: i.e. brown rice, quinoa, etc.

Spectrum shortening may be used for the shortening.

If you do not have a milk allergy, you can use butter instead of stick margarine.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

The post Gluten Free Pie Crust appeared first on Kids with Food Allergies.

Sweetheart Sunbutter Pie

Melanie Carver — Wed, 24 Aug 2022 15:31:55 +0000

Avg. rating 5 from 8 votes.

Recipe Information

Recipe Created By: Sarathomps

Ingredients

1 cup SunButter® (room temperature)

2 Tbsp honey or agave nectar

1 1/2 cups Kosher for Passover Kineret® Whipped Topping or other safe sub, divided

1 9 inch pie crust (baked and cooled)

toppings (optional)

Directions

Begin with the recipe for Gluten Free Pie Crust (baked and cooled).

Mix together Sunbutter and honey in a medium bowl. Set aside.

With chilled beaters and bowl, whip 1/2 cup of the Kineret (or appropriate sub) until whipped cream consistency. Fold into Sunbutter mixture. Spread into pie crust.

Whip remaining 1 cup of whipped topping and spread over pie.

Chill until ready to serve.

Optional: Use sprinkles, chocolate sauce or candies as a topping.

Notes

KFA Iron Chef Valentine’s Battle 2008: Desserts and Candies

This is my version of the wonderful Peanut Butter Dream pie my sister makes for holidays. I actually like my version better! I love its fluffy, creamy consistency and how quick it is to whip up. It’s a great make ahead dish that travels well. I actually wished my first attempt flopped–we polished it off way too quick!!!

Substitutions

Always use ingredients that are safe for your family.

Commercially available sunflower seed butter may contain soy. If avoiding soy, you can make your own Sunflower Seed Butter using safe sunflower seed kernels.

Kosher for Passover Kineret® Whipped Topping is a dairy and soy free dessert topping. You will find it in the frozen Kosher section in small paper containers. Thaw before using and shake well. Other brands, such as Rich® and Gefen, also produce a Kosher for Passover Whipped Topping. To avoid dairy and soy, be sure to use the Passover version. The year round version is dairy free, but contains soy.

If not avoiding dairy, you can use heavy whipping cream. If you are using whipping cream, you will need to add 1 1/2 teaspoons vanilla and 2 tablespoons sugar or powdered sugar. Kineret is pre-sweetened.

Peanut Substitutions: There are many peanut-free products available in the US. Find out more about peanut substitutions.

The post Sweetheart Sunbutter Pie appeared first on Kids with Food Allergies.

Cherry Topping or Pie Filling

Melanie Carver — Wed, 24 Aug 2022 15:31:47 +0000

Avg. rating 5 from 6 votes.

Recipe Information

Recipe Created By: Kathy Przywara

Ingredients

1 14 oz can sour pie cherries

1/2 cup granulated sugar, or to taste

2-3 Tbsp arrowroot starch

1 Tbsp Kirsh or other cherry brandy (optional)

Directions

Open can of cherries and drain the liquid into a small saucepan. Try to get as much of the liquid out as possible. Whisk granulated sugar and arrowroot into the cherry juice.

Place pan over low heat, stirring constantly until it thickens. This will take 10 minutes or more – be patient, it will thicken even though it seems like it never will.

Remove from heat and continue to whisk for a minute. Gently stir in cherries and Kirsch if using. Allow to cool, and then refrigerate.

To fill a 9″ pie, you will need to double this and use 2 cans of cherries.

Notes

KFA Iron Chef Valentine’s Battle 2008: Desserts and Candies

This cherry pie filling recipe can be used for the Black Forest Brownie Torte recipe.

I use Oregon brand sour pie cherries in their own juice. They are not sweetened. The 1/2 cup of sugar makes a nice tart topping. Adjust the sugar to taste. If your canned cherries are already sweetened, taste the juice and adjust accordingly. I can sometimes get jars of Zerguit sour cherries which are slightly sweetened and require less sugar.

Use 3 Tbsp of arrowroot for a thicker consistency like a pie. Use 2 Tbsp if you want something more “saucy” as a topping.

This topping will only store in the refrigerator for a couple of days before it starts to separate. You can stir it back together, but it won’t have the quite the same smooth feel as when it’s fresh.

Substitutions

I have not been successful using tapioca starch to make this. I either get a milky looking soup that will not set up or a stringy goopy mess that is less than appetizing. This can be made with cornstarch, but use half the amount.

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Karen’s Pumpkin Pie

Melanie Carver — Wed, 24 Aug 2022 15:31:31 +0000

Avg. rating 5 from 3 votes.

Recipe Information

Recipe Created By: Karen Farr

Ingredients

3 tsp unflavored gelatin

1/3 cup water

2/3 cup coconut milk or cow’s milk

2 cups pumpkin (1 15 oz can will work)

1/2 cup brown sugar

1/4 cup white sugar

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp (scant) salt

1 9 inch pre-baked pie shell *

Directions

Let gelatin sit in water for a minute before dissolving it on low heat, remove from heat. Add the rest of the ingredients into the pot, mixing it together, and pour into the 9 ” prebaked or graham cracker crust.

Refrigerate for a couple hours.

Notes

* I use my Millet Pie Crust.

Substitutions

To avoid gluten, select a gluten-free crust. There are recipes in the database.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

The post Karen’s Pumpkin Pie appeared first on Kids with Food Allergies.

Soy Cheesecake Filling

Melanie Carver — Wed, 24 Aug 2022 15:31:19 +0000

Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Kate Hanley

Ingredients

2 tubs soy cream cheese

1/2 cup sugar

1 tsp vanilla

1 egg

Directions

Mix together soy cream cheese, sugar, and vanilla until well blended. Add egg. Pour into pre-made, safe graham crust and bake at 300F for 1 hour. Refrigerate for two hours.

Notes

This is quite yummy, and is only slightly *softer* in texture than regular cheesecake. I use vanilla extract, but this recipe also works well with other extracts such as almond, etc.

This recipe submitted with permission by Kristin J.

Substitutions

I have not tried this recipe with any egg substitutes.

Use a graham cracker crust that is safe for your allergens. You can make your own Graham Cracker Crust using safe graham cracker crumbs if premade ones are not safe.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

The post Soy Cheesecake Filling appeared first on Kids with Food Allergies.

Magic Apple Pie

Melanie Carver — Wed, 24 Aug 2022 15:13:00 +0000

Avg. rating 5 from 3 votes.

Recipe Information

Recipe Created By: Amy Hugon

Ingredients

1 egg, beaten

3/4 cup sugar

1/4 cup gluten-free flour blend

1/4 cup oat flour

1 tsp baking powder

1 cup finely chopped apple

Directions

Mix together egg and sugar. Stir in remaining ingredients.

Pour into greased pie plate.

Bake at 350 °F for 25-30 minutes.

Notes

Substitutions

This recipe doesn’t seem to do well with egg replacements.

If nuts are safe for you, they are a nice addition.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

The post Magic Apple Pie appeared first on Kids with Food Allergies.

Prize Winning Chocolate Pie

Melanie Carver — Wed, 24 Aug 2022 15:12:42 +0000

Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Heidi

Ingredients

1 12 oz pkg silken tofu

1 12 oz pkg chocolate chips

1 tsp vanilla

1 cookie crust (see below for options)

Directions

If using prepared cookie crust, set aside. If making your own, see substitutions below.

In a blender, blend tofu until smooth. Melt chocolate chips; add to blender and blend. Blend in vanilla.

Pour topping into pie crust. Refrigerate for an hour.

Notes

This won “Most Chocolatey” at a bake-off. No one knew it was dairy-free.

Substitutions

To make your own cookie crust, crush 15 cookies. Mix with melted margarine. Press into pie pan.

Be sure to use safe chocolate chips and cookies/crust.

The post Prize Winning Chocolate Pie appeared first on Kids with Food Allergies.