Monday, November 22, 2010

Dairy- & Gluten-free Pine Nut Pie

Unbaked pie - bakes into a pretty, marbly surface!

I know that last week I wrote on my Pine Nut Pie recipe and that this week - if anyone was paying attention to the Pie of the Week widget off to the right - I was supposed to write on a made-up recipe for Banana Nutella, but to be honest, my Banana Nutella Pie did not turn out as well as I had hoped whilst my Pine Nut Pie seems to be improving!

This last week I made it for the birthday celebration of Paul Hoppe and then again for the in-laws, some of who cannot eat wheat and/or dairy. I learned some things and made improvements to my recipe, including a version that would not offend the stomachs of my loved ones!

Original ingredients:
Danica's Pine Nute Pie Ingredients
(click here for the original recipe)

Dairy & Gluten Free CHOCOLATE CHIP PINE NUT PIE  ingredients: 1 c 		chic chips 8 oz		pinenuts 3/4 c 	LIGHT brown sugar 		(if you use dar brown sugar, use 2 Tbsp of potato flour) 1.5 tsp 	cardamom 		(Can also be replaced by all-spice and cinnamon) 1 tsp 	nutmeg 1 		eggs (room temp) 2 		egg whites  (room temp) 1 		tsp cream of tartar 1.5 tsp 	vanilla extract 8 Tbsp	Earth Balance Buttery Spread (chilled) + 1 Tbsp of melted Earth Balance Buttery Spread (to replace 3 Tbsp of heavy cream)  1. preheat oven to 350 F & make sure pie shell is chilled (not frozen or room temp) in the fridge 	*I have found the best gluten-free FLOUR pie shells are made from potato flour; but a nut pie crust would go best!) 2. mix together dry ingredients - without pine nuts, chocolate chips or spices - in a large bowl adding butter a Tbsp at a time and blending thoroughly & set aside 3. in a separate bowl beat eggs and blend wet ingredients  4. mix into large bowl wet ingredients and spices 5. add in pine nuts and chocolate chips distributing evenly 6. as soon as all nuts and chips have been added, pour filling into pie shell, raking in left overs evenly throughout the pie 7. Put pie in oven and bake for 50 minutes, rotating pie 180° halfway through 8. Cool on a rack for at least 2 hours before serving with coffee!

What I learned the second and third time around:
  • Istead of dark brown sugar, light brown sugar! This lends itself to a more fluffy filling and doesn't get quite as dense.
  • The flour is only necessary if you want to use dark brown sugar which mixes into a syrup that is thicker than the light brown sugar.
  • Earth Balance Natural Buttery Spread bakes very well with pies! I hardly noticed the difference between it and regular butter.
  • On a similar note, this spread has a higher viscosity than butter when melted and is similar to the heavy cream - 1 Tbsp of this for the missing consistency of 3 Tbsp of heavy cream
  • The best alternatives for gluten-free pie crusts are not potato flour ones, but cornmeal and nut based! This is Almond Tart Dough is vegan and wheat-free.
  • Trader Joe's new press-in pie crusts are AWESOME. (Not Vegan/Vegetarian/Gluten-free)

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