It’s 3/14 again which means Happy Pi Day to all! I love pies, I do.
There’s your fruit pies like strawberry, blueberry, apple, peach, and cherry. Your sweet pies like key lime, lemon meringue, chess, mud, banana cream, shoofly, and Boston cream. Your savory pies like pot, shepherds, mince meat, and the always delicious pizza. And everything in between like pecan, pumpkin, sweet potato, whoppie, and moon. Not to mention any combination of these or others.
Whew, I’m sounded a bit like the pie version of Benjamin “Bubba” Buford Blue’s shrimp obsession, huh?
Also there’s mathematical π which is the reason for the celebration in the first place!
In honor of this most delicious day I’ve rounded up my favorite pie recipes up to studioist.co for your baking (and eating) pleasure.
What’s your favorite pie?
Gluten-Free, Dairy-Free Strawberry Rhubarb Pie
Everyone has had a moment when a smell, sound or taste brings back memories from happy days gone by. Especially in taste, strawberry rhubarb pie reminds me of summer trips to visit my grandmothers’ houses.
Both my grandmothers have fabulous gardens, growing a variety of fresh fruits and vegetables. The strawberry rhubarb pie was always made with ingredients straight from the backyard. Nothing fresher!
As pies goes, this one is definitely my favorite! Sweet strawberries, tart rhubarb wrapped up in a flaky, buttery crust…no comparison for this classic combination.
Luckily the recipe was easy to adapt for dairy-free, gluten-free lifestyle. I have made GF pie crust from scratch many times, but Bob’s Red Mill Pie Crust mix makes the task quick and simple.
Gluten-Free, Dairy-Free Butter Tart Pie
Sometimes you are just craving something and you don't have the time or patience to make the recipe the original way. Instead you opt for what in our house we call "the lazy version.”
And that's exactly what it is—the same flaky, buttery pastry crust and brown sugar, raisin filling without the hassle of making individual tarts.
Gluten-Free, Dairy-Free Pumpkin Ice Cream Pie
It’s creamy, sweet, and a great alternative to traditional pumpkin pie.
Did I mention the cool filling is set atop a freakin’ graham cracker crust! Graham cracker crust has always been a favorite. Seriously I will eat other people’s crusts if they’re not eating theirs. You can buy pre-made crusts in the baking aisle of every grocery store, but a gluten-free, dairy-free version…not likely. So we make our own.
The crunchy crust is simple and only adds 15 minutes to the recipe prep time (that includes the 10 minutes of baking time), and is totally worth it.
The crunch is a great contrast to the creamy, cool pumpkin-spiced filling. Mmm!
Gluten-Free, Dairy-Free Chicken Pot Pie
Pot pies just past like comfort food should taste—warming and delightful with just enough creaminess to let you know that it’s not the healthiest option, but also light enough to be able to enjoy three helpings of it, if you want. :)
Flaky, buttery crusts hug juicy chicken and tender veggies, smothered with creamy gravy in a dish that sounds impressive, but in reality is quite simple to prepare.
This recipe helps bring the classic comfort of chicken pot pie to those who are unable to enjoy gluten-and-dairy-full foods, like me!
Classic Lattice-Top Apple Pie
Crisp, tart apple slices coated with the perfect blend of fragrant spices, then wrapped up in buttery, flaky crust. I can hear the Hallelujah choir now! It’s a classic, American favorite and we’re going to make it the old-fashioned way so it tastes just a mouthwatering and scrumptious as it sounds.
#FakeItTillYouBakeIt Guest Post with Hunter Premo
Gluten-Free, Dairy-Free Pumpkin Pie Cake Bars
Can’t decide on what dessert to bring to your next holiday party? Get the best of everything with this easy, layered sweet treat. It’s part cake, part bars, part pie, and 100% delicious!
Layered desserts are impressive looking and often do take time and talent to pull off, but this recipe is straight-forward and quite simple. Plus you get to use a pre-made cake mix box direct from the store (#timesaving).
Each bar explodes with the creaminess you anticipate and love from pumpkin pie, supported by a dense, moist layer of yellow cake, and topped with crunchy, crumbled cake-y goodness. The colors and flavors scream “IT’S FALL!” What more can you ask for in a crowd-pleasing dessert?
BONUS: Stay tuned for another pie coming this weekend! ;)