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I wrote before about the pear pie with great filling and crumbly dough. With some tweaks, it came out quite good and was gone within a few hours šŸ™‚ Here is the upgraded version, including the filling from before:

Ingredients:

Crust:

1 1/4 cups Tami flour or other Gluten free flour substitute
1/4 cup almond butter
50 ml oil
pinch of salt
2Ā tbsp dark brown sugar
cold water
(My SIL suggested adding some baking powder and baking ahead of time with some beans inside so it doesn’t rise too much, but I haven’t tried it yet)

Filling:

8-10 small pears, unpeeled, cut into halves, seeds scooped out with a spoon, sliced
1/4 cup dark brown sugar
1/4 tsp freshly grated nutmeg
1 tbsp freshly squeezed lemon juice
1 tbsp Conditor flour (cornflour)

Instructions:

In the food processor, mix all the crust ingredients except the water. It will form a ball pretty quickly. Pulse until it falls apart again.Ā At this point, start adding water slowly, mixing thoroughly before adding more water, until it forms into ball again. It will be sticky to the touch.

Put in a bag and refrigerate for 3 hours.

Preheat oven to 180Ā°C.

10-15Ā minutes before taking out the dough, deseed and slice your pears and mix gently with the rest of the ingredients. Let rest for 15 minutes.

Press the dough into a pie dish. Refrigerate for 10 minutes.

Jpeg

See? Sticky.

Pour the pear mixture into the crust, including all juices. Flatten.

Jpeg

Before Baking

Bake for 55-60 minutes, until the filling has set (might be a little jiggly in the middle still).

Jpeg

Eat!

Now that’s pie!

Bon Apetit!

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I had a humongous amount of pears – the sweet kind that go soft after about maybe 5 minutes? My kids won’t touch anything if it even has a slightly different colored spot on it, so they refused to touch them šŸ™„ So I searched for pear pie recipes, that would be non dairy (as IĀ planned this for dessert for a meat meal) and gluten free. I quickly gave up and searched just for non dairy pear pie. I have Tami flour,Ā that is supposed to be a 1:1 gluten free flour substitute and I figured I’d use that. I went for this recipe. I skipped the liqueur (we had Druze guests for that meal, Druze don’t drink alcohol), and used yet another flour substitute for theĀ filling. Whew!

The result? Depends on your outlook (hence the title). The pear filling was excellent. The crust left much to be desired, being very crumbly. But it looked great!

Jpeg

Wow!

Investigator, as usual, ate it with gusto, the others didn’t touch it. I’m definitely keeping theĀ filling part of the recipe, and I’ll continue searching for a gluten free crust that’s worth making (and eating!).

Do you have any good pie recipes? Post them below!

Ingredients:

Crust:

1 1/4 cups Tami flour or other Gluten free flour substitute
1/4 cup almond butter (maybe more will make it less crumbly?)
50 gr margarine (maybe oil would be better?)
1/4 tsp salt (too much for a sweet pie,Ā using a pinch next time)
1 tbsp dark brown sugar
ice cold water

Filling:

8-10 small pears, unpeeled, cut into halves, seeds scooped out with a spoon, sliced
1/4 cup dark brown sugar
1/4 tsp freshly grated nutmeg
1 tbsp freshly squeezed lemon juice
1 tbsp Conditor flour (cornflour)

Instructions:

In the food processor, mix the flour, the sugar and the salt. Add the margarine and the oil, and process until large crumbs. Add the ice water a tbsp at a time until dough comes together (maybe more water?). The dough came out with a great texture, which just made the result even more disappointing šŸ˜¦ I’ll go for sticky next time šŸ˜€ Put in a bag and refrigerate for 3 hours.

Preheat oven to 180Ā°C.

10-15Ā minutes before taking out the dough, deseed and slice your pears and mix gently with the rest of the ingredients. Let rest for 15 minutes.

Press the dough into a pie dish. Refrigerate for 10 minutes.

Jpeg

Does look crumbly, now that I Ā look at it again… definitely more water.

Pour the pear mixture into the crust, including all juices. Flatten.

Jpeg

Before Baking

Bake for 55-60 minutes, until the filling has set (might be a little jiggly in the middle still).

Jpeg

Smell that pie!

Eat!

Have a great weekend!

 

 

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I’ve always loved making popsicles at home. I just don’t like the bought stuff – full of fakeĀ flavouringsĀ and sugar. I tried many times before, and always have the same problems: The popsicles take up a lot of space in the freezer, they leak in the freezer, they make a huge mess when the kids are eating them, etc. But I thought it was worth it.

And a week ago when I was innocently waiting for my insoles to be fixed, I caught sight of a box of colorful plastic tubes that promised “no mess!”,”Fill, Freeze and Twist!”. I took one packet to try. The things are pure genius: It is built like a large tube of lipstick: you pour whatever you want to freeze in, you cover and freeze, and when you want to eat, you remove the top and use it to twist the bottom part, making the frozen popsicle rise so it’s easy to eat. The kids enjoyed it thoroughly, and there was really no mess! Also, as it stands on its own in the freezer, it takes up less space and doesn’t spill; and there is no needĀ toĀ remember to stick a spoon in it half way through.

Easy!!

My first try was with a mixture of coconut milk, unsweetened applesauce and maple syrup; my second was with apple and pear juice (we haveĀ anĀ excellent juicer, and the apples and pears were beginning to look suspicious in the fridge). To fill four twistixes I juiced two apples and 4 pears. The result? Yum!

Popsicle

I bought Twistix at “On the table” at Wolfson Mall in Jerusalem. More information on Twistix here.

Twistix

Gotta beat the heat!

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