Pie Week: Gluten-free custard, milk-free pumpkin pies - WCAX.COM Local Vermont News, Weather and Sports-

Pie Week: Gluten-free custard, milk-free pumpkin pies

Posted: Updated:
BURLINGTON, Vt. -

Enjoy pies without worrying about gluten or dairy allergies.

Louis Blaisdell and Morgan Prouty of West Meadow Farm Bakery made these pie creations. Follow the instructions below to make your own gluten-free custard pie and diary-free pumpkin pie. 

Gluten-Free Custard Pie

Preheat oven to 450 degrees

1 9-inch gluten-free pie shell

4 eggs slightly beaten

½ cup granulated sugar

½ teaspoon salt

3 cups whole milk*

1 teaspoon vanilla

Nutmeg

 Instructions

Whisk together eggs, sugar, and salt.

Add milk and vanilla to egg mixture and mix until evenly blended.

Pour into a 9-inch gluten-free pie shell.

Sprinkle liberally with nutmeg.

Place filled pie shell on a sheet pan and put into your preheated 450 degree oven and bake for 10 minutes.

Turn the oven temperature down to 350 degrees and bake for another 30 minutes or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours.

Serve immediately or refrigerate.

*Milk-Free Variation

Substitute 2 (14 oz) cans of unsweetened coconut milk for the whole milk. Use a gluten-free milk-free pie shell. Mix and bake as directed above.

Libby's Famous Pumpkin Pie 

3/4 cup granulated sugar

1 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large eggs*

1 can (15 oz) Libby's 100% Pure Pumpkin

1 can (12 fl oz) Nestle Carnation Evaporated Milk*

1 unbaked 9-inch gluten free pie crust*

Whipped Cream (optional)

 Instructions

Mix sugar, cinnamon, salt, ginger and cloves in small bowl.

Beat eggs in large bowl.

Stir the pumpkin into the beaten eggs and then add the sugar spice mixture.

Gradually stir in evaporated milk.

Pour into gluten-free pie shell.

Bake in preheated 425 degree oven for 15 minutes.

Reduce temperature to 350 degrees bake for 40-50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours.

Serve immediately or refrigerate.

Top with whipped cream before serving.



*Milk-Free Pumpkin Pie 

Replace the evaporated milk and 2 eggs with 3 eggs and unsweetened coconut milk in the following manner: Crack 3 eggs into a 2 cup liquid measuring cup. Add enough unsweetened coconut milk to measure 1 ¾ cup of liquid. Whisk the eggs and coconut milk together until fully blended and add to the pumpkin-sugar-spice mixture. Continue using the above directions.

 

Pie Crust Pastry

2 ¼ cups West Meadow Farm Multi Purpose Flour

½ cup (1 stick) butter*

½ cup vegetable shortening

1 egg

1 Tbsp cider vinegar

¼ cup water

Place the flour in to the mixing bowl. Cut in butter and shortening with a fork or pastry blender until it resembles peas. Beat the egg, vinegar and water with a fork. Stir into the flour mixture and form a ball. Portion out a baseball-sized ball of dough and on a well floured (gluten-free flour) piece of waxed paper or parchment paper pat it into a disc and roll with a rolling pin to the size about 1 ½-2 inches larger than your inverted pie pan. Carefully hold the inverted pie pan over the dough, slip your free hand under the waxed/parchment paper and gingerly flip the dough into the pan in a smooth motion bringing the pie pan to a right-side-up position. Fill your pie crust with desired filling. Bake in preheated oven the prescribed time for your particular pie.

*Milk-Free Pie Crust

Using the recipe above substitute either margarine or shortening for the butter in equal measure.

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