Rhubarb and Strawberry Pie
A gorgeous pie with tantalizing flavors, this rhubarb and strawberry pie is made with a crumbly topping that adds layers of texture to a classic favorite.
Serves 8
45 minutes
Ingredients:-
1 Gluten-Free Pie Crust, blind baked
1 pound Strawberries, cut into slices
1 pound Rhubarb, cut into ½-inch slices
¼ cup Coconut Sugar
1/3 cup Turbinado Sugar
3 tablespoons Cornstarch
1 tablespoon Lemon Juice
¼ teaspoon Salt
Zest from 1 Lemon
For the Topping:
½ cup All-Purpose Flour
½ cup Rolled Oats
1/3 cup Turbinado Sugar
1/3 cup unsweetened Coconut Flakes
5 tablespoons Butter, chilled
3 tablespoons Almonds, sliced
1 teaspoon ground Cinnamon
½ teaspoon ground Ginger
¼ teaspoon ground Cardamom
¼ teaspoon Salt
Directions:-
Have the oven pre-heated to 400 degrees with the rack sitting in the center.
Combine strawberries, rhubarb, both types of sugar, cornstarch, lemon juice, lemon zest and salt in a mixing bowl and let sit for 10 minutes.
In a separate bowl, mix together the ingredients for the topping with the cold butter rubbed into the dry ingredients with your hands. Pour the coconut flakes and sliced almonds in to the mixture last.
Pour the filling into a pre-baked pie crust and add the topping evenly over the filling.
Bake for 15 minutes, before reducing the heat to 350 degrees and baking for another 30 minutes. Allow the pie to rest for at least an hour before serving.
Nutrition Information per Serving: Total calories 413g, protein 4g, total fat 17.6g, total carbohydrates 62.9g, cholesterol 19mg, sodium 300mg
Coconut Chocolate Pie
A crusty and flavorful coconut pie crust loaded with rich, thick and creamy chocolate ganache, this pie is simply heavenly!
Serves 8
15 minutes
Ingredients:-
1 Coconut Pie Crust, pre-baked
1 cup Heavy Cream
½ cup Bittersweet Chocolate, finely chopped
½ cup Semisweet Chocolate, finely chopped
¼ cup toasted Almonds
Directions:-
In a saucepan, heat up cream until it comes to a boil.
Place the bittersweet and semisweet chocolate in a heatproof bowl and pour the heated cream over the chocolate. Stir well to combine.
Pour the chocolate filling into the pre-baked coconut pie crust.
Pop the pie into the fridge to let filling set, at least for 1 hour. Top with toasted almonds before serving.
Nutrition Information per Serving: Total calories 272g, protein 2.7g, total fat 23g, total carbohydrates 16g, cholesterol 23mg, sodium 18mg
Mini Cherry Pies
These mini pies are not only delicious but also nutritious and packed with fiber. Perfect for packing into lunch boxes for an all-rounded meal.
Yields 12 Pies
1 hour
Ingredients:-
For the Crust:
1¼ cups Gluten-Free Oat Flour
2 cups Gluten-Free Rolled Oats
2/3 cup Brown Sugar
¾ cup Coconut Oil, melted
1½ teaspoons ground Cinnamon
¼ teaspoon Salt
For the Filling:
2 cups Cherries, pits removed and cut into quarters
2 tablespoons Sugar
2 teaspoons Lemon Juice
1 tablespoon Cornstarch
1 teaspoon Almond Extract
Pinch of Salt
Directions:-
Have the oven pre-heated to 375 degrees and place 12 muffin liners in a muffin tray.
Next, prepare the crust by stirring together oat flour, rolled oats, brown sugar, ground cinnamon and salt. Add the melted coconut oil and mix well.
Spoon about 3 tablespoons of crust mixture into each muffin liner, pressing into the bottom and up along the sides of each liner.
Pop these into the oven to bake for about 8-10 minutes.
Let the crust cool at room temperature while you make the filling.
Combine all ingredients for the filling in a large mixing bowl. Transfer about 2 tablespoons of the filling mixture into each baked pie crust and sprinkle remaining oat mixture over the filling.
Bake the mini pies for about 15 minutes.
Let the mini pies cool before serving.
Nutrition Information per Serving: Total calories 297g, protein 3g, total fat 15g, total carbohydrates 38g, cholesterol 0mg, sodium 73mg
Strawberry and Orange Pie
The combination of strawberries and oranges make for a flavorful pie that is also a treat to look at!
Serves 12
1 hour 5 minutes
Ingredients:-
1 Gluten-Free Pie Crust, blind baked
3 cups Strawberries, cut into slices
4 Egg Yolks
2 cup Low-Fat Milk
½ cup Sugar
¼ cup Cornstarch
2 tablespoons Butter
1 teaspoon Orange Rind, grated
1 teaspoon Vanilla Extract
Directions:-
Have the oven pre-heated to 350 degrees.
Start by preparing the pie filling. Have the milk and egg yolks mixed together in a mixing bowl with a whisk. Set aside.
In a medium saucepan, heat ½ cup sugar and cornstarch over medium heat.
Add milk mixture slowly into the saucepan whisking until the mixture comes to a boil. Let mixture boil for about 2 minutes until it thickens, whisking constantly.
Take the saucepan off the heat and add butter, orange rind and vanilla extract.
Transfer the mixture into the pre-baked pie crust and cover with a cling wrap.
Pop into the fridge to chill for at least 3 hours before layering strawberry slices on top.
Nutrition Information per Serving: Total calories 205g, protein 3g, total fat 8.9g, total carbohydrates 28.8g, cholesterol 77mg, sodium 149mg
Lemon Meringue Pie
The combination of strawberries and oranges make for a flavorful pie that is also a treat to look at!
Serves 10
45 minutes
Ingredients:-
1 Gluten-Free Pie Crust, blind baked
2 cups Low-Fat Milk
4 Egg Yolks
½ cup Lemon Juice
2/3 cup Sugar
¼ cup Cornstarch
2 tablespoons Lemon Zest
2 tablespoons Butter
For the Meringue:
4 Egg Whites
¼ cup Sugar
1/4 teaspoon Cream of Tartar
Directions:-
Pre-heat oven to 375 degrees.
Whisk together lemon juice and cornstarch, then add egg yolks and combine well.
In a saucepan, heat up 2 cups milk 2/3 cup sugar and lemon zest over medium to low heat and whisk constantly until the mixture comes to a boil. Add 1/3 of the milk mixture into lemon mixture, stir to combine with a whisk. Pour the remaining lemon juice mixture into the milk mixture and let boil for a minute to let the mixture thicken.
Transfer the mixture to a bowl and throw in 2 tablespoons butter, stir to let butter melt into the heated mixture completely.
Carefully pour mixture into pre-baked pie crust. Set aside.
Next, prepare the meringue by first setting up an electric mixer. Add egg whites and cream of tartar in a mixing bowl and beat until soft peaks form.
Throw in ¼ cup sugar and beat more until stiff peaks form.
Spoon meringue over the top of the pie filling and bake for 10 minutes.
Let pie cool before serving.
Nutrition Information per Serving: Total calories 226g, protein 4.5g, total fat 8.3g, total carbohydrates 34g, cholesterol 92mg, sodium 218mg
> White Chocolate and Raspberry Pie
Creamy and decadent white chocolate pie topped with luscious and juicy raspberries. A delightful treat for any day of the week!
Serves 14
15 minutes
Ingredients:-
1 Gluten-Free Pie Crust, blind baked
1 cup fresh Raspberries
2/3 cup White Chocolate Chips
1 cup Cream Cheese, softened
1/3 cup Sugar
1/3 cup Greek Yogurt
1 teaspoon Vanilla Extract
Directions:-
Have the oven pre-heated to 350 degrees.
Next, make the white chocolate filling by melting the white chocolate chips in a heat-proof bowl placed over a pot of simmering water on the stove.
Stir the white chocolate chips until creamy and take away from heat.
Set up an electric mixer and beat 1/3 cup sugar, yogurt and cream cheese until fluffy.
Pour the vanilla extract and melted chocolate and blend well.
Transfer the filling into pre-baked crust and chill in the fridge, covered with foil. Before serving, layer raspberries on the top.
Nutrition Information per Serving: Total calories 191g, protein 3g, total fat 10g, total carbohydrates 25g, cholesterol 24mg, sodium 92mg
Apple and Cheddar Pie
A fun twist on a classic pie, this apple pie is infused with tangy savory sharp cheddar cheese.
Serves 14
1 hour 10 minutes
Ingredients:-
1 Gluten-Free Pie Crust
2 pounds Granny Smith Apples, cut into thin slices
¼ cup Sharp Cheddar Cheese, grated and divided
1/3 cup Sugar
1/3 Brown Sugar
2 tablespoons Lemon Juice
1 tablespoon Cornstarch
1 tablespoon unsalted Butter, chilled and cut into cubes
1 teaspoon ground Cinnamon
¼ teaspoon Salt
1/8 teaspoon ground Nutmeg
For the Topping:
½ cup Gluten-Free Arrowroot Cookies
¾ cup Gluten-Free Oats
¼ cup Brown Sugar
¼ cup Sugar
4 tablespoons unsalted Butter, chilled and cut into cubes
¼ teaspoon Salt
Directions:-
Have the oven pre-heated to 350 degrees and lightly grease a pie plate with cooking spray.
Next, prepare the filling by combining apples, sugar, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg and salt in a mixing bowl.
Roll out the gluten-free pie crust dough and transfer into the lightly greased pie plate.
Spread ¼ of the grated cheese evenly over the pie crust and pour the apple filling over. Dot the top of the filling with 1 tablespoon of the cubed butter.
Bake for 20 minutes
In the meantime, mix together sugar, brown sugar and salt in a food processor. Throw in the oats, arrowroot cookies and 4 tablespoons of butter. Pulse a couple of times until you get a crumbly mixture.
At the end of 20 minutes, sprinkle the remaining cheddar cheese and topping over the pie and bake for another 30 minutes.
Nutrition Information per Serving: Total calories 250g, protein 2.7g, total fat 9.5g, total carbohydrates 42.5g, cholesterol 25mg, sodium 250mg
VEGETARIAN PIE RECIPES
Ricotta and Spinach Filo Pie
A low-carb and light savory pie that you can prepare in advance to cook whenever you are looking for a snack. Delicious!
Serves 6
50 minutes
Ingredients:-
4 sheets Filo Pastry
1 cup Baby Spinach leaves
1 cup Ricotta
½ cup Feta Cheese
1 Onion, finely chopped
2 cloves Garlic, finely chopped
1 Egg
½ teaspoon fresh Nutmeg, grated
Directions:-
Pre-heat an oven to 400 degrees and lightly grease a cake tin with cooking spray.
Heat up 1 tablespoon of olive oil in a medium skillet and sauté onion and garlic until softened, about 10 minutes.
Next, throw in the spinach and cook for another 5 minutes.
Transfer the mixture into a strainer and press out any liquids with a spoon. Set aside to cool.
In a mixing bowl, whisk together egg with ricotta and nutmeg, add the feta cheese and combine well.
Fold the spinach and onion mixture in with the egg mixture, stir to combine.
Assemble the pie by placing the filo sheets onto the pre-greased baking tray. Spread the filling onto the middle of each filo sheets and fold in on both sides.
Spray the tops with cooking oil before baking for 25-30 minutes.
Nutrition Information per Serving: Total calories 189g, protein 10g, total fat 11g, total carbohydrates 11g, cholesterol 51mg, sodium 200mg
Garden Vegetable Pie
A great and delicious way to get your necessary intake of vegetables, all in one pie!
Serves 8
50 minutes
Ingredients:-
1 Pie Crust, blind baked
1 Zucchini, cut into thin slices
1 Yellow Squash, cut into thin slices
3 Tomatoes, cut into slices
1 small Red Onion, cut into slices
½ cup fresh Basil, chopped
¾ cup Mayonnaise
1 cup Cheddar, grated
1 cup Mozzarella, grated
2 tablespoons Parmesan, grated
Pinch of Salt and Pepper
Directions:-
Have the oven pre-heated to 350 degrees.
Remove all excess liquids from the tomatoes by layering the slices in a colander. Add some salt over the tomato slices and let drain for 10 minutes. Pat dry with paper towel.
In a large skillet heat up 1 tablespoon olive oil and after seasoning with some salt and pepper, sauté zucchini and squash in a layer for 3 minutes. Transfer onto a plate lined with paper towels.
Place the tomato slices, followed by the zucchini slices, squash slices and finally the sliced onion on the pre-baked pie crust. Top with chopped basil.
In a medium bowl, mix the mayonnaise, cheddar and mozzarella together.
Spread the cheese mixture over the mixed vegetable filling and top with parmesan cheese.
Bake for 30 minutes, and let cool before serving.
Nutrition Information per Serving: Total calories 424g, protein 13g, total fat 24g, total carbohydrates 39.7g, cholesterol 22mg, sodium 675mg
Spinach and Squash Pie
Mouthwatering and easy to make, you will definitely be whipping up this spinach and squash pie very often!
Serves 4
55 minutes
Ingredients:-
4 sheets Filo Pastry
1½ cups Spinach
1 Butternut Squash, cut into wedges
¾ cup Feta Cheese
½ cup Greek Yogurt
3 tablespoons Butter, melted
2 teaspoons Red Pepper Flakes
Directions:-
Have the oven pre-heated to 400 degrees.
In a large skillet, heat 3 tablespoons of olive oil and cook the squash for 10 minutes until softened and add the red pepper flakes at the 8th-9th minutes of cooking.
Transfer cooked squash to a medium bowl and add the spinach, cheese and yogurt. Season the mixture with some salt and pepper and set aside while you prepare the filo pastry.
Prepare a rectangular shallow baking tin. Spread some butter over 1 sheet of filo pastry and place pastry into the baking tin, allowing some to hang over the side. Do the same with 2 more sheets in alternate directions. You should have plenty of pastry hanging off the sides of the tin.
Spread the filling evenly in the baking tin lined with the filo sheets.
For the remaining sheet of filo pastry, cut it into half and butter both halves. Place the buttered filo sheets over the top of the filling. Fold the excess pastry hanging outside the baking tin in to cover the filling.
With a pastr
y brush, brush some melted butter over the top of the filo pastry and bake for 25-30 minutes.
Nutrition Information per Serving: Total calories 513g, protein 17.8g, total fat 34.6g, total carbohydrates 32g, cholesterol 32mg, sodium 256mg
Spinach, Tomatoes and Hash brown Pie
A truly innovative way to use frozen store-bought hash browns – cook it in a savory pie along with healthy spinach and tomatoes!
Serves 4
40 minutes
Ingredients:-
3 cups fresh Spinach
1 cup Cherry Tomatoes
2 cups frozen Shredded Hash Brown Potatoes, thawed
2 cloves Garlic, finely chopped
1 cup Mozzarella, shredded and divided
4 Eggs
¼ cup Milk
1/8 teaspoon ground Nutmeg
Pinch of Salt and Pepper
Directions:-
Have the oven pre-heated to 350 degrees and lightly grease a pie plate with cooking spray.
Push the shredded hash brown potatoes down into the bottom of the pie plate, sprinkle ½ cup mozzarella cheese over and bake for 8 minutes.
Heat 2 tablespoons olive oil in a medium skillet and throw in the spinach, garlic and tomatoes. Cook until spinach has wilted, about 3 minutes, stirring all the time.
Transfer mixture into the roasted hash brown potatoes crust.
Whisk eggs, milk, nutmeg, salt and pepper in a mixing bowl until well combined.
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