Gluten Free Lemon Meringue Pie

lemon meringue pie
This past thanksgiving my Nana decided to try a gluten free version of her famous lemon meringue pie recipe. This was my absolute favorite dessert growing up, and the gluten free version did not disappoint! It was SO GOOD I literally sat down and ate about 1/4 of the pie straight from the pie dish by myself (evidenced in the photo below). Because it looked so delicious, a lot of folks asked for the recipe….

So I have to be honest here, when I called her up for the recipe, prepared to take copious notes for you all, her response was “I’m not sure off hand – I just follows the directions on the container for Durkee Lemon Meringue Pie Filling”. WHAT!? Lies, my whole life has been lies.  The good news – Durkee has a fairly easy recipe to follow, and you’ll never have to look up the recipe if you’re using their brand.

Ingredients: 

– 3 Tbsp. sugar
– 2 eggs (yolks for filling, whites for meringue)
– 1 package lemon pie filling (I use Durkee)
– 2-1/2 cups water
– 1/4 tsp. cream of tartar
– 1/4 cup sugar
– Pie crust

Directions:

Pie Crust: (pictured below)

I recommend either the Whole Foods pre-made gluten free pie crust or Pillsbury Gluten Free Pie and Pastry Filling Dough.
Because this is a pie served cool, bake the empty pie crust at 375 for 10 minutes or so, until the top edges are veryyy slightly browned.

Filling:

– Get out your medium sized sauce pan: Combine filing mix, 3 Tbsp. sugar,  1 egg and 2-1/2 cups water; stirring until smooth.
– Cook over Medium heat, stirring constantly, until pudding comes to a boil: boil 2 minutes. (Pudding will thicken upon cooling)
– Pour into pie crust (which has already been baked) and place in the fridge to chill.

Meringue: Preheat oven to 400 degrees F.

– Beat 2 large egg whites and 1/4 tsp. cream of tartar with electric mixer until soft peaks form.
– Gradually add 1/4 cup sugar, beating at high speed until sugar is dissolved and stiff, glossy peaks form.
– Immediately spread meringue over hot pie filling, carefully sealing meringue to edge of pie.
– Bake 5 to 7 minutes or until meringue is golden. Cook on a wire rack if you can – and then cover and store in refrigerator to cool before serving.

Enjoy!

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Cranberry Pie with Pillsbury Gluten Free Pastry Crust

gluten free pie

Yum, this is one of my favorite holiday pie’s. A tart and sweet cranberry pie that is very easy to make (no mixer needed!), but still looks  very impressive  on the table. I tried Pillbury’s gluten free pastry dough, and it is my favorite gluten free dough so far. It comes in a 15.8 oz tub which is enough for two 9″ pies. I have gotten a lot of questions about the “healthyness” of this dough – let me warn you by saying this is a Pillsbury product and is in no way intended to be a “healthy” option.  Although eating gluten free can lead to a very healthy diet, Gluten-free is not synonymous with fat-free…

Ingredients:

CRUST:
– Gluten Free Pillsbury Pastry Dough (Half of the 15.8 oz tub will make one 9″  pie)

FILLING:
– 1/2 cup water
– 2 cups cranberry (raw, cut in half)
– 1 egg
– 1 tsp vanilla
– 1 heaping tbs tapioca

Directions:

– Preheat oven to 375

CRUST:
– Roll out parchment paper and sprinkle with GF flour
– Knead dough (1/2 of the 15.8 oz pillsubry tub) in your hands until it becomes  a bit less crumbly
– Place ball down on parchment paper and push down into a circle
– Cover with parchment paper and roll out into a wide circle (enough to cover your 9″ pie pan)
– Remove your top piece of parchment and place pie dish face down on dough. Shimmy your hand under the bottom piece of parchment and flip the dough and dish right side up.
– Now comes the annoying part – peel of the parchment paper – some of it will stick and break , that’s okay.
– Use your fingers to reshape the dough into place, and fill in any holes
– Save some dough for lattice – roll out and slice into strips with a sharp knife.

FILLING:
– Mix all ingredients in mixing bowl (the order doesn’t matter, and you can use a spoon or egg beater  to mix it all)
– Pour into shell
– Top with criss-crossed dough lattice (if your pieces break, just lay them on the top of the pie so they touch, when the pie bakes they will all stiffen together and look like on piece)
– Bake at 375 for 45 minutes (up to an hour) – until lattice and edges turn light brown
– Let pie cool before serving (serve room temperature)

pisslbury gluten free pie dough