Gluten Free Mile High Lemon Meringue Pie

Let them eat PIE!

January 31, 2013 | | Recipes

Last summer I discovered that I have a gluten intolerance (which really sucks ’cause this old girl loves to bake – if you haven’t noticed).  I haven’t had wheat anything since last June!!  I was REALLY missing desserts.  I spent this entire summer selling baked goods at the farmers market and couldn’t even taste one single thing I made!!  So enough was enough and I finally figured out how to make gluten free pastry.

You can still use this recipe if you want it with a regular crust using wheat flour (although it’s impossible to tell this one isn’t made from wheat). Here is a recipe for a perfectly perfect pie crust if you don’t want the gluten free pie crust.

The first piece I had of this pie was pure bliss!

I am planting some test plots of different types of wheat this year to see if it is the actual gluten or the processing that is making me ill. I figure that if it still makes me ill it won’t go to waste. I could feed it to my family, sell it, or use it for chicken feed and bedding.

But for now I can EAT PIE!

Gluten Free Mile High Lemon Meringue Pie

Recipe submitted by: Cathy Bray ( Visit Website )

Type

Dessert

Ingredients

Gluten Free Flour and Pie Crust

  • FIRST MAKE THE GLUTEN FREE FLOUR MIX (Extra can be saved for other recipes)
  • 6 cups Brown Rice Flour
  • 2 cup Potato Starch
  • 1 cup Tapioca Starch
  • TO MAKE CRUST:
  • 1 Egg
  • 2 tablespoons White vinegar
  • Water
  • 4 cups Gluten Free Flour Mix
  • 1 1/2 teaspoon Salt
  • 3 tsp Xanthum Gum
  • 1 teaspoon Baking powder
  • 1 tablespoon White sugar
  • 2 cups Vegetable Shortening
  • (This will make crust for about 4 single crust pies - If you have left overs it can be frozen)

Lemon Filling and Meringue

  • FILLING:
  • 1 cups White Sugar
  • 6 tbsp Cornstarch
  • 1/2 tsp Salt
  • 2 cups Water
  • 6 Egg Yolks
  • 1 cup Lemon Juice
  • 1/4 cup Butter
  • MERINGUE
  • 6 - Egg Whites
  • 1/4 cup Sugar
  • Pinch of Cream of Tartar

Instructions

  1. CRUST:
  2. Beat egg and vinegar in a measuring cup. Add enough cold water to make 1 cup of the liquid mixture and set aside.
  3. In a seperate bowl combine the dry ingredients.
  4. Cut in crisco to the dry mixture and whisk.
  5. Pour half of the liquid on top and stir gently with a knife.
  6. Add remaining liquid.
  7. Stir with a knife and then continue with your hands.
  8. Make 4 balls.
  9. Because gluten free pie dough is almost impossible to roll, you need to press 1 ball of dough into a deep dish pie plate - using some gluten free flour on your finger tips to stop it from sticking to your hands.
  10. FILLING:
  11. Mix all ingredient except the butter in a saucepan
  12. Over medium heat and stirring constantly cook until thick and creamy
  13. Add butter and stir until melted
  14. Pour through a strainer to remove any lumps
  15. MERINGUE:
  16. Whip egg whites and sugar with a pinch of cream of tartar until stiff peaks form
  17. TO ASSEMBLE:
  18. Bake the pie crust at 375 degrees for 30 minutes. Let cool - I leave mine on the counter overnight.
  19. Pour the filling into the crust
  20. Top the pie with ALL of the meringue. Make sure you take it too the edges of the pie plate or it will shrink.
  21. Bake in oven at 350 degrees until the meringue is a beautiful golden brown.

About the Author More by Cathy Bray

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