a different pumpkin pie

When I was young I thought pies were made with fruit - usually apple but sometimes rhubarb. My mother didn't make cream or custard pies - probably because my dad didn't like them. When pumpkin pies were brought to the table at our extended family gatherings for Thanksgiving or Christmas  I was unimpressed; I thought they looked awful and couldn't imagine what would entice anyone to eat pumpkin pie. Then I married into a family that rarely ate fruit pies and always, always had pumpkin pie to cap Thanksgiving dinner. Horrifyingly I was asked to make and bring a pumpkin pie to that significant family gathering the first year we were married. I had never tasted a pumpkin pie, let alone made one but I wanted to please and impress so I pulled out my trusty Betty Crocker cookbook and got to work. I don't remember how successful the endeavour was in the end - I do remember a bit of an issue with a spill but I must have boxed up and shipped out the rest of the memory because there is nothing there. Also in the interest of pleasing and impressing I ate pumpkin pie with my new family and never let on that I had not always eaten pumpkin pie. What a revelation!!! and what a lot of wasted time. Except for the sad appearance there is just nothing to not love about a good pumpkin pie.

This pumpkin pie is a different pumpkin pie. At least as good but different. No baking and no gluten but lots of the delicious rich spiciness that dresses up pumpkin so very well. The recipe was shared with me by a good friend ages ago - I just made a few easy changes so that it is now free of gluten and refined sugars. It still doesn't look like much but it is so, so good.

Might just be a good addition to the menu for Thanksgiving - it is just around the corner here in Canada.

a different pumpkin pie
(adapted from Pam Sellar's recipe)

Crust:
1 1/2 cups crushed gluten-free gingersnaps
3 Tbsp melted butter

Mix the butter and crushed gingersnaps. Press into a 9" pie plate. Set aside.

Filling:
1/4 cup honey
1 envelope gelatin
1 1/4 cup canned pumpkin puree
1/2 tsp each - allspice, ginger, nutmeg, cinnamon, and sea salt
3 egg yolks
1/2 cup heavy cream

In a medium saucepan whisk the gelatin into pumpkin puree, then add the remaining filling ingredients and stir to mix. Cook over medium heat until it begins to bubble, reduce heat and cook for a further two minutes. Remove from heat and cool.

Cream topping:
3/4 cup heavy cream
2 Tbsp honey
1/2 tsp vanilla

Combine the cream, honey and vanilla. Whip until soft peaks form. Take out about half the whipped cream and set aside. To the remaining half add 1/2 tsp cinnamon and fold to combine.

To assemble to pie spread half of the pumpkin mixture into the gingersnap crust, cover that with the vanilla/honey whipped cream, spread the remaining pumpkin mixture carefully over the cream and finally top with the cinnamon whipped cream. Chill and enjoy.

fresh berry birthday tarte

There is a long tradition of non-traditional birthday 'cakes' in our family. We like cake but some of us just aren't cake people. That is to say nobody turns a piece of cake away but when asked for a preference cake rarely wins the day. So when I asked David what he would like for his birthday cake this year I didn't even blink an eye when he suggested fresh strawberry pie. (Actually the strawberry pie came in second after a request for a rhubarb pie but the spring has been late in arriving and my rhubarb is not yet ready for harvesting.)

I was all set to make the regulation fresh strawberry pie but you know, sometimes you just have to follow the urge when it hits and change things up a bit. I put away the lard and rolling pin, pulled out the butter and made a yummy sugar-cookie crust instead of a pastry shell. Lined that with a schmear of cream cheese and topped it all off with a pretty mix of sweet-tart blueberries and fragrant strawberries. I have to say it was pretty good - just not a good bed for a bunch of birthday candles .... but David was only too happy to forgo that tradition as well :)

I went a little bit crazy with this dessert and threw caution to the winds - I used plain old white sugar and white flour (gasp!!) in the cookie crust and white sugar in the glaze for the berries. Call me irresponsible but I rationalized it with the thought that it was an exception not the rule. Nevertheless I wanted to include Eden in celebrating and enjoying the whole meal so for her portion (needing to be gluten-free and refined sugar free) I lined a pretty bowl with the cream cheese mixture, topped that with beautiful, clean berries, and topped the lot with a soft spoonful of whipped cream. Who says you can't have your cake and eat it too?!

fresh berry birthday tarte

For the crust:
10 tbsp unsalted butter, melted
1/4 tsp sea salt
1 tsp vanilla
1/4 cup sugar
1 1/4 cups flour
1/4 tsp baking powder

In a medium bowl combine the melted butter, salt, vanilla, and sugar. Whisk the flour and baking powder together and add to the butter mixture, mixing just until well blended. It will be really soft but don't worry, just dump the lot into a 10" tarte pan and press it evenly across the bottom with your fingers. As the butter cools it firms up nicely. Bake at 350 degrees F for 20-25 minutes or until the crust is a beautiful warm gold. Don't underbake or it will taste doughy instead of being deliciously crisp. Cool completely on a wire rack before assembling the tarte.

For the filling:
5 cups fresh strawberries, hulled and quartered
3 cups fresh blueberries
1/2 cup water
1/2 cup sugar
2 Tbsp cornstarch

1 250 gm package of cream cheese
4 Tbsp honey

To make the glaze for the berries process 1 1/2 cups of the strawberries with the water in a blender until smooth. Combine the sugar and cornstarch in a small saucepan; stir in the strawberry mixture and cook, stirring, over medium heat until thickened. Cook and stir for another minute. Remove form heat and let cool without stirring for 15 minutes.

Beat the cream cheese and honey together until light and smooth.

To assemble the tarte:
Spread the cream cheese/honey mixture evenly over the cookie crust.

Gently fold the remaining strawberries and 2 cups of the blueberries into the cooled glaze. Top the cream cheese layer with the berry mixture. Sprinkle the remaining blueberries over the top. Chill for at least 1 hour before serving. Top with softly whipped fresh heavy cream.

honey lemon tart

gluten-free, refined sugar free

This is the tart that consumed me. The one I shelved in favour of a cherub with a braided crown. It is simple, simple, simple. Straight up fresh Meyer lemon fragrant wonderfulness.  The sunshine we crave at (what we hope is) the tail-end of winter ... although that is serious wishful thinking considering this is Calgary and it is still February. It has happened. Maybe once. I think.... 

But back to the tart. I adjusted the recipe to be refined sugar-free for the first try - we loved it with our whole hearts! I determined that I needed to make a gluten-free version so that Eden could share the delight. Turns out a good gluten-free tart shell is not as easy as one would hope. Part of the problem was that the first not-gluten-free tart shell was so very, very good - the bar was pretty high. Eden requested that I try a grain-free tart shell. That was try #2 and was super yummy but a bit .... ahhhmmm, not crisp. I used almond flour and coconut flour and those flours combined with the lemon made for tropical heaven. But not quite what I was hoping for in terms of bite. Nevertheless it was so good that I offer a coconut tart shell option in case you want to go that direction. The whole grain gluten-free tart shell is better in terms of texture and allows the lemon to really shine. Choose whichever you think you will prefer but seriously choose to make one. You will not regret the teeny, tiny bit of time and effort it takes. This is a really good return on investment.

I used coconut palm sugar along with the honey to sweeten the lemon filling. The only downside to that choice is it darkens the filling so it is not the bright, sunny yellow one expects. I also tried using only honey - delicious but the texture was not as smooth as I wanted so for the next and last try I went back to using a bit of coconut palm sugar. You will want to make absolutely certain that you have chased down every single lemon seed - one rogue seed will ruin this (bitter, bitter - in every sense).

honey lemon tart

(inspired by the Lazy Mary's Lemon tart from Food52)

1 large Meyer lemon (peel included), cut into eight pieces (check carefully for seeds)

1/2 cup coconut palm sugar

2/3 cup honey

1/3 cup unsalted butter

1 tsp vanilla

4 eggs

1/8 tsp sea salt

Put all ingredients into a blender and process on high until smooth. Pour into prepared tart shell. Bake at 350 degrees F for 40 minutes.

gluten-free tart shell

1 cup whole grain gluten-free

1/2 tsp sea salt

1/3 cup unsalted butter

1 large egg

2 Tbsp ice water

In a food processor pulse flour, salt and butter until mixture resembles fine meal. Whisk egg and water to combine and add to mixture in the food processor, then pulse until mixture holds together. If necessary add more water 1/2 tbsp at a time.

Press dough into greased tart shell.

coconut-almond flour tart shell

1/2 cup coconut flour

1/2 cup almond flour

2 Tbsp coconut oil

3 Tbsp unsalted butter

1 tsp coconut palm sugar

1/8 tsp sea salt

1 egg

1 Tbsp ice water

In a food processor pulse flours, salt, and coconut palm sugar a few times to combine. Add the unsalted butter and coconut oil pulsing until mixture is rough and pieces are irregular pea-sized clumps. Stir egg and water together. Add to mixture in food processor and pulse just until mixture holds together.

Press dough into greased tart shell.

raw cinnamon apple pie

I am a confirmed Apple Eater. It is a rare day that passes without an apple moment or two. I like them tart and green or sweet and red. Juicy, crisp, and fragrant, there is nothing better than a walk in the fresh fall air, apple in hand.... unless it is snuggled up in a comfy big chair with a book and an apple. I add apples to my bowl of breakfast oats and seeds. And then there is apple pie. I think I must have been 6 or 7 before I realized that pie didn't mean apple pie. My mom made a unique apple pie - made the way my dad's mom did - with shredded apples and a ton of cinnamon. Enough cinnamon that the apples looked brown. But oh my! it was so good. 

This raw apple pie is more or less a combination of the loaded-to-the-gills-with-cinnamon pie my mom made and a fresh, crisp, juicy apple. With the added bonus of a crust made with coconut, dates, and hemp seeds. If you (like me) need to be excused to wipe your chin and perhaps your shirt-front - you may. It is totally justifiable. This is just plain good. And healthy. There is enough cinnamon to make the apples every bit as brown as I remember my mom's pies were - which means that there is enough cinnamon to reduce inflammation and balance blood sugars. Refined sugar and gluten-free as well.

This is fantastic 'raw' but is equally good slightly warmed. David sometimes gets a sore tongue from fresh fruit and this was one of those times. I heated a second serving (in the microwave - gasp - for one minute) and no more sore tongue issues. Although it removes the whole 'raw' aura, a slight warming - just enough to leave the apples tender-crisp - can't destroy all that goodness. Adding some vanilla gelato really made David smile.

I used apples freshly picked from one of our apple trees. Sadly I have no idea what the variety is. I can only say that the apples are crisp and on the tart side of sweet. If you prefer sweet apples, I would try Gala. (Maybe that would be Aubrie's choice too.)

raw cinnamon apple pie

(adapted from Alive magazine)

(filling)

6 medium sized apples, finely sliced

3 Tbsp lemon juice

1 Tbsp cinnamon

2 Tbsp honey

1/2 tsp ground ginger

1/2 tsp ground nutmeg

(pie crust)

1 cup unsweetened coconut

1 cup hemp seed

6 large Medjool dates (pitted)

1 tsp vanilla extract

1 tsp cinnamon

(crumble topping)

2/3 cup reserved pie crust

1/4 cup rolled oats

1/4 cup dried cranberries

1/4 tsp red sea salt

In a mixing bowl combine the cinnamon, lemon juice, honey, ginger, and nutmeg. Add the apple slices, tossing to coat. Set aside.

Put pie crust ingredients in the bowl of a food processor. Pulse until the texture is fine and sticks together. Reserve 2/3 cup. Press the remaining crust mixture onto the bottom and sides of a 9" pie plate.

Put the reserved crust mixture back into the food processor along with the rolled oats, cranberries and sea salt. Pulse.

Using a slotted spoon transfer the apples into the pie shell, reserving the liquid. Sprinkle the crumble topping over the top.

Serve cold, drizzled with reserved cinnamon sauce.... or warm, with a scoop of ice cream.

raspberry rhubarb galette

Of all the things I grow in my garden, rhubarb is my favourite. I honestly love the taste, it looks cool, and rhubarb is incredibly good for you. There are compounds in rhubarb that can fight cancer (anthraquinones), lower cholesterol, reduce inflammation, lower blood pressure, and protect eye and brain health. It contains resveratrol, lutein, zeaxanthin, (all powerful antioxidants) and good amounts of B complex vitamins, as well as vitamin K and C, calcium, potassium, and manganese. Impressive!


Being a committed rhubarb lover I personally think rhubarb shines nicely in its very own spotlight. I have tried to be enthusiastic about rhubarb and berry combinations but they always leave me cold. To be truthful I dislike them. This combination was not bad but honestly? the galette would be so much better (in my opinion) if it was straight-up rhubarb filled. Whatever the filling, I feel myself entering a galette phase. Really so easy, with none of the fuss and mess that pie in a pan entails. Rhubarb is just the beginning.

When I started this blogging adventure my intent was not a cooking blog. Actually it is still not my intent but it is a fun thing to share recipes. My standard when it comes to sharing recipes is to only share those that I feel are really amazing. You know, the things that you make and enjoy so much that you want everyone to have the pleasure. Everybody has plenty (or at least enough) mediocre recipes in their files so I determined not to add more of that calibre. Having said that this recipe does not quite reach the mark and so I have considered the merits of including it - deciding as you see, to include it based on how much fun it is to make. Pies are not difficult but galettes are joyfully easy. And they look so effortlessly cool as well. No try-hard perfection here.


raspberry rhubarb galette
(adapted from Martha Stewart)


5 cups chopped rhubarb (cut into 1/2" pieces)
1 1/2 cups fresh raspberries
1/4 cup cornstarch
1 cup sugar
1/8 tsp cinnamon
pinch of nutmeg
Turbinado sugar
Cornmeal Pate Brisee*
1 egg, beaten


Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper.


On a lightly floured surface roll out dough to a 14" round, about 1/8" thick. Transfer to baking sheet.


Combine the cornstarch, cinnamon, nutmeg, and sugar. Toss the rhubarb and raspberries with the sugar mixture - taking care not to mangle the raspberries. Arrange the mixture on the dough circle, leaving a border of about 2" all the way around. Fold border over fruit mixture, overlapping where necessary. Press fold gently. Brush dough with beaten egg and sprinkle with a tablespoon or two of sugar.


Bake until crust is deep golden and juices are bubbling - about 55 or 60 minutes. Serve warm or at room temperature, with or without cream - iced or whipped.


*Cornmeal Pate Brisee
1 cup flour
1/4 cup cornmeal
1/2 tsp sea salt
1/2 tsp sugar
1/2 cup unsalted butter, cut into small pieces
3-4 Tbsp ice cold water


Combine the flour, cornmeal, sea salt, and sugar in the bowl of a food processor and pulse a few times to combine. Add the butter and process until the mixture resembles a coarse meal. With machine running, add the water in a thin stream through the feed-tube - just until the dough holds together. Only about 30 seconds total - don't over-process. 


Gather the dough into a ball, wrap in plastic wrap and refrigerate for 30  minutes before rolling out.

fresh peach pie

I know it may be a bit late but if there is any chance you can still get  your hands on some of the season's last fresh peaches, you have to try this pie. My sweet friend Rebekah sent me the recipe. I tried it, loved it, tweaked it and loved it some more. We had this twice in 3 days and I think if I made it again tonight there would still be none left. It is incredibly simple to make - the kind of thing that is just right after a late summer meal of garden veggies. The recipe that Rebekah sent me called for a graham crust. That was really good and would perhaps be just what you want if it is hot and you are reluctant to turn on the oven. I decided to try it with a shortbread crust - it was just that bit better, so that is the version I am sharing.

fresh peach pie

crust:

1/2 cup sugar

2 Tbsp cornstarch

1 1/2 cups flour

1/2 tsp sea salt

3/4 cup unsalted butter, room temperature

Beat butter and sugar together until light and fluffy. Add cornstarch and salt, mix well. Add flour and beat until just blended. Using fingers, press dough firmly and evenly into greased 10" pie plate. Pierce dough all over with a fork. Bake at 350 F until cooked through and just golden - about 40 minutes. Cool on rack.

filling:

6 or 7 fresh ripe peaches

1 can sweetened condensed milk

1/4 cup fresh lemon juice

1 cup heavy cream

Wash, pit, and slice the peaches. (I never peel peaches unless I am canning them but if peach skin offends you...peel them. I figure I eat apple, potato, grape skin, etc, so why not get the goodness of peach skins? If you give the peaches a good  - gentle - rub while you are washing them, there is no nasty fuzz to eat.) Combine the peaches, sweetened condensed milk and lemon juice in a large bowl and mix well. Pour into the cooled crust and refrigerate for 2-3 hours. Just before serving whip 1 cup of heavy cream and spread over the pie.

If this is simply too late and the peaches are all gone - remember this and try it as soon as you can next year. I will be anxiously waiting for fresh peaches. Nuff said.