Cherry Pie with Paleo Crust

Easy Pie Crust Recipe

This is the modified version of Taste of Homes' recipe

TOTAL TIME: Prep: 10 min. + chilling YIELD:6-8 servings

Ingredients

• INGREDIENTS FOR SINGLE-CRUST PIE
• 1 cup Bob's Red Mill Paleo Flour Blend
• 1/4 teaspoon salt
• 1/3 cup unsalted Butter(cut into cubes)
• 1-1/2 teaspoons white vinegar
• 2 to 3 tablespoons skim milk
• INGREDIENTS FOR DOUBLE-CRUST PIE
• 2 cups Bob's Red Mill Paleo Flour Blend
• 1/2 teaspoon salt
• 2/3 cup unsalted Butter (cut into cubes)
• 1 tablespoon white vinegar
• 5 to 6 tablespoons skim milk

Directions

• 1. In a food processor, combine the Flour Blend and salt, pulse to mix; scatter butter on top, pulse until mixture is crumbly. Sprinkle with vinegar and the milk, pulse until a ball is formed. wrap in Saran, refrigerate for at least 30 min. If in refrigerator for an hour or more, let sit out for 15 min before rolling.
• 2. For a single crust, roll out pastry between two pieces of saran wrap to fit a 9-in. or 10-in. pie plate. Remove one layer of saran and transfer pastry to pie plate. Form crust to pan and trim pastry on edge of plate; flute edges. Fill or bake shell according to recipe directions.
• 3. For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball between two pieces of saran wrap to fit a 9-in. or 10-in. pie plate. Remove one layer of saran and transfer pastry to pie plate. Form crust to pan and trim pastry on edge of plate. Add filling. Roll out remaining pastry between two sheets of saran to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions. Yield: pastry for a single- or double-crust pie (9 or 10 inches).

For the cherry pie filling:

3 Cups water packed cherries, drained. Save juice

1/2 Cup Cherry juice

1/4 tsp. Vanilla extract

6 drops red food coloring

2 1/2 Tbsp Tapioca

1/8 tsp. salt (optional)

1 Cup Sugar

1 1/2 tsp. Cinnamon (optional)

Combine everything in a bowl.

Let set 15 minutes.

Fill pie shell, dot with 1 Tbsp. butter

Cover with top crust, seal edges.

Cut several slits in top.

Bake 400* 35 minutes

(Throw away the rest of the cherry juice)

Pumpkin Muffins!!

 

OH these are YUMMY!  And SUPER easy. Three  ingredients. Gluten Free, what more can I ask for? Yum!

I saw a post on Facebook a couple years ago for a three ingredient banana bread, I shared it, so I could make it "later" and we all know how that goes...  A week or so ago it came up in my memories, because Facebook cares about me (lol), and again I thought ,I should try that some time.

Well, I am planning  a surprise for the Mom-Lady this weekend (It is her birthday! so don't tell!). And she might need to feed her granddaughter breakfast on Sunday, plus I am supposed to take breakfast to church this week.  (I am way too busy this weekend!!)

Anyway, I had a few over ripe bananas (my kids have discovered if they agree to eat bananas and then don't, I end up making banana bread or muffins, ornery things!!), and thought,"I wonder what would happen if..." So I tried it and the result is YUMMM. :)

Here you go:

Pumpkin Banana Chocolate Chip muffins
1 box Pumpkin Bread Mix (I used XO Baking Co. 19 oz)
4 over ripe bananas
2 Cups Chocolate Chips.

Mash bananas, add  bread mix,  stir in Chocolate chips. Fill muffin cups (coated the cupcake wrappers with coconut oil because I was out of Pam, and it helps for the papers to not stick).  Bake @350 for 20-30 minutes, made 20 muffins (which is good, I ate two, have six for the Parents on Sunday and a dozen to take to church!  God is good!!)
 

Coffee cookies

I found Coffee flour at Trade Joe's and had to try something with it.  These are pretty yummy, I think.

Coffe Cookies with Salted Caramel Chips
 
2 Cubes    Butter or Margerine


1 Cup      Packed Brown Sugar

1 Cup      Sugar

2              Eggs

1 Box      Vanilla Pudding Mix

1 Tbsp       Vanilla Extract

1 Tsp       Baking Soda

3  Cups   Gluten Free Flour (Mixed together Brown Rice Flour, White Rice Flour, Tapioca Flour                                                 and Potato Flour)

2 Cups    Salted Caramel Chips


Combine butter, oil, and sugars.  Add Eggs.  Add pudding mix, vanilla extract and baking soda.  Slowly add flour, a little at a time. Stir in Chips.  Drop by Tbsp fulls on to cookie sheet bake at 350* for 10 minutes.  Cool on cookie sheet for 2 minutes, transfer to wire rack to cool completely.  made about 6 dozen.