Monday, April 09, 2012
GF-ing a Pokey Sunshine Pie
Or, a Gluten Free Lemon Meringue Pie.
I don't know if it's an actual thing that people do, but Easter means lemon meringue pie in my world. I've only attempted it one other time- with my mom close at hand. But in an effort to create more holiday traditions, I set to the task.
And if I was going to work that hard, I was definitely going to be able to eat it, too.
So- I used this recipe from Epicurious- where I go for almost all of my recipes that I didn't get from my mom... and she didn't answer her phone so I couldn't use hers.
But I used her handy push crust recipe-
1+1/2 cup flour- I substituted Bob's Red Mill Gluten Free Flour
1/2 cup oil- I used grapeseed, it was handiest
2 Tablespoons milk
1/4 cup sugar
dash of salt
Mix together and press into pie pan (9" or 10")
*I am told that you should not use this recipe for quiche.
For this recipe I blind baked with wax paper and rice for 10 minutes, then without the paper and rice for 10 more minutes. The assembled pie bakes for only 15 minutes, so the crust needs to be pretty much fully baked.
Sorry I didn't take the toothpicks out for the photo... I liked them at the time, but now I'm regretting my laziness. They're there because this pie needs to stay covered and refrigerated or it will get soupy and not pretty. And while the pie tastes great- it's the prettiness that makes it worth the effort.