Because our family avoids gluten due to troublesome symptoms experienced when eating foods made using wheat, rye, and barley, we've developed a habit of carrying desserts, mains, and sides without them to potlucks. This has caused us to get a bit creative now and again, so I thought I would share a few of our favorite holiday recipes with you this year.
Mini pies are wonderful desserts to carry to family get togethers and potlucks of any sort. They're individually portioned, and the forgiving nature of the gluten free pie crust recipe used makes them relatively quick and easy to make.
Both of these recipes use a variation on the pie crust recipe created by G-free Foodie, which you can find here. Simply cut the crust into 2-3 inch circles and bake them in a muffin tin. Any variations on the crust will be mentioned within the recipe.
Vanilla Cranberry Mini Pies
To make the vanilla pudding, you will need.
2 Cups Milk
1/3 Cup Sugar
2 Tbsp. Corn Starch
2 Egg Yolks
2 Tbsp. Butter
2 Tbsp. Vanilla Extract
In a medium sauce pan, whisk milk, sugar, and corn starch over medium high heat until it begins to boil. Boil one minute before removing from heat.
In a separate bowl, beat your two egg yolks together. While whisking, slowly add half of the hot milk mixture to temper the eggs. Add the milk and egg mixture back to the sauce pan and return to the heat. Continue to cook the pudding over medium high heat while whisking continually for four to five minutes or until the mixture has thickened to the consistency of pudding.
I realize this is about twice as long as normal, but you want the resulting pudding to be thicker than usual. Otherwise, your filling will run out of the pies as soon as they are bitten into.
Strain your pudding into a clean bowl to remove any lumps of corn starch or bits of egg that cooked too fast. Cover with plastic wrap, making sure the plastic touches the top of the pudding to prevent a film from forming, and refrigerate for an hour to overnight.
To make the cranberry sauce, you will need.
1 Bag Fresh Cranberries
1/2 Cup Water
1/4 Cup Orange Juice
1/2 Cup Sugar
1 Tbsp. Cinnamon
1 tsp. Vanilla Extract
Pinch of Salt and Pepper
In a medium sauce pan, combine washed cranberries, water, orange juice, sugar, cinnamon, and vanilla extract. Heat over medium high heat, stirring occasionally for five to six minutes or until the cranberries have popped, and the sauce begins to thicken.
Remove from heat. Stir in the pinch of salt and pepper to taste. Allow to cool thoroughly.
Make the crust according to the directions in the recipe linked above, only adding vanilla for flavoring. Form your crusts in a well greased muffin tin, score the bottoms, and freeze for 10-15 minutes. Bake at 400 degrees for 12-15 minutes or until golden brown. Allow to cool thoroughly before filling.
Fill each pie shell with layerings of pudding and cranberry sauce just before serving. Keep chilled.
Pumpkin Pie with Gingerbread Crust
To make the filling, you will need.
15 oz. Can Pumpkin Puree
14 oz. Can Sweetened Condensed Milk
2 Large Eggs
2 Tbsp. Ground Cinnamon
1 1/2 Tbsp. Ground Ginger
1 Tbsp. Vanilla Extract
1/2 tsp. Ground Nutmeg
1/2 tsp. Ground Cloves
Pinch of Salt
In a large mixing bowl, combine all ingredients and beat together until well combined.
Make the crust according to the directions in the recipe linked above. Add a tablespoon of cinnamon, a tablespoon of ginger, a half teaspoon of both nutmeg and cloves, and a splash of vanilla for flavoring. Adjust the amount of ice water as needed to reach the desired consistency.
Form your crusts in a well greased muffin tin, score the bottoms, and freeze for 10-15 minutes. Bake at 400 degrees for 6 minutes before filling.
Fill each crust with the pumpkin pie filling to the top. The filling won't rise much at all, so don't worry about it overflowing. Continue to bake at 425 degrees for 35-40 minutes. Allow to cool thoroughly before removing from the muffin tin.
May be topped with whipped cream.
A video detailing how these pies are made can be found here.