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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

3 Grain Free Fruit Pie Fillings: Georgia Ginger Peach, Cherry Almond and Blueberry. Plus Sugar Free Directions!

3 Grain Free Fruit Pie Fillings: Georgia Ginger Peach, Cherry Almond and Blueberry. Plus Sugar Free Directions!

My husband is obsessed with pie. Its his favorite dessert of all time. So In the summer I like making him  a bunch of mini pies and freezing them so he can pull them out all summer long. (Yes, he is spoiled .. but he does my dishes more often than I want to admit.

The following recipes can fill 2 large muffin tins (aka its for slightly larger muffins) which will give you 12 mini pies. or can fill 1 pie pan! I highly recommend using either my pillsbury pie crust copycat recipe or the coconut flour pie crust. Both are delicious and will make your pie or mini pies over the top good!

ALL of these recipes make 12 Mini Pies (using a muffin/cupcake tin for LARGE muffins) OR a 9 inch pie!

In all of the recipes if you don't want to use any of the granulated sugar or stevia options feel free to use 3/4 cup- 1 cup of honey to taste instead.

If making the mini pies you will need to double my pie crust recipes to have enough to fill every cup! (Quadruple the pie crust recipe if you want it for the top and bottom of the mini pies) And if making just a  classic pie its up to you if you want to make a top AND bottom crust.

Select your pie crust - I have two that are crazy good (In different posts)

*As a general tip be SURE to thicken the fruit filling all the way before putting it into the pie crust..as the oven may not get it hot enough for the starch to do its job fully. Since these pie crusts use almond and coconut flour they brown faster in the oven than traditional crust. SO..the oven baking can only be about the crust not the filling. Another tricky thing is that every piece of fruit has a different water content. So if you find you want your pie thicker than what you are getting from my suggested amounts.. you can put into a small cup or bowl a small portion of the filling and add another 1/2 tbsp of starch. whisk that in quickly and that add it to the pot and whisk to see if its become thick enough! Usually just a little goes a long way. If you add more starch to a whole pot of hot fruit ..it will get clumpy. You can also let the whole pot cool and then whisk in more starch and reheat.

 

Georgia Ginger Peach Pie Filling:

  • 7 Cups frozen Peaches

  • 1/4 Cup of Tapioca or Arrowroot Starch

  •  3/4 Tsp Cinnamon

  • 2 Tbsp Lemon Juice

  • 1 Cup Granulated Sugar (Stevia, Palm Sugar or Xylitol)  or 12 packets (12 grams) of Stevia.

  • 1 Tbsp Fresh Minced Ginger

  • 1/8 Tsp. Salt

  • 1 Tbsp Butter or Coconut oil or Ghee

Combine all ingredients in a saucepan until the mixture has thickened, has come to a boil and the peaches are cooked. Place a pie crust into a pan and fill with the filling. Cover with a second crust and bake at 350 degrees for  30 minutes.

 

Cherry Almond Pie Filling:

  •  7 cups cherries (Frozen) or Fresh Pitted.

  • 6 Tbsp Tapioca or Arrowroot Starch

  • 1 Cup Granulated Sugar (Stevia, Palm Sugar or Xylitol)  or 12 packets (12 grams) of Stevia.

  • 1/2- 3/4 Tsp Almond Extract (optional)

  • 1/8 Tsp Salt

Combine all ingredients in a saucepan until the mixture has fully thickened and has come to a boil. Place a pie crust into a pan and fill with the filling. Cover with a second crust and bake at 350 degrees for  30 minutes.

 

Blueberry Pie Filling:

  • 7 cups of frozen blueberries

  • 7 Tbsp Tapioca or Arrowroot Starch

  • 1 Cup Granulated Sugar (Stevia, Palm Sugar or Xylitol)  or 12 packets (12 grams) of Stevia.

  • 2 Tbsp Lemon Juice

  • 1/4 Tsp. Salt

Combine all ingredients in a saucepan until the mixture has thickened and come to a boil. Place a pie crust into a pan and fill with the filling. Cover with a second crust and bake at 350 degrees for  30 minutes.

 

CRUMB TOPPING (Can be used on any of the fruit pies)

  • 1 cup Almond or Cashew Flour

  • 1/2 cup of starch (Tapioca, potato or arrowroot)

  • 1 Cup Granulated Sugar (Stevia, Palm Sugar or Xylitol)

  • 5 Tbsp Melted Butter. Ghee or Coconut Oil

Mix together the flour and sugar then stir in the melted butter until clumps form. Place on top of the fruit pie (instead of crust) and bake at 350 for 30 minutes or until golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 Grain/Egg Free Cream Pies: Banana Chai Cream and Mocha Latte Cream. Plus Dairy and Sugar Free options!

2 Grain/Egg Free Cream Pies: Banana Chai Cream and Mocha Latte Cream. Plus Dairy and Sugar Free options!

Egg Free Loft House Style Cookies! (Grain/ Nut/ Dairy/ Egg/ Soy Free, Modified Paleo &amp; Vegan)

Egg Free Loft House Style Cookies! (Grain/ Nut/ Dairy/ Egg/ Soy Free, Modified Paleo & Vegan)