Tag Archives: Pie

Lemon Sour Cream Pie

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This is a family favorite for Thanksgiving and other special occasions.

Sour Cream Layer Ingredients

3/4 C Sugar
3 T Cornstarch
1/4 tsp Salt
2 Eggs Beaten
1 1/2 coup Sour Cream
2 T Lemon Juice

Sour Cream Layer Directions

In a double boiler; blend sugar, cornstarch & salt. In a small bowl combine eggs, sour cream, & lemon juice. Set over hot, not boiling water, stir frequently until thick. Pour into pre-baked pie crust.

Lemon Layer Ingredients

1 1/2 C Sugar
1/3 C Cornstarch
1 1/2 C Water
2 Eggs Beaten
1/2 C Lemon Juice
20 drops Lemon Essential Oil
4 T Butter

Lemon Layer Directions

Combine sugar and cornstarch in medium saucepan. Stir in water gradually. Cook and stir on medium heat until mixture thickens. Add 1/3 of mixture to the eggs. Mix well and return to saucepan. Cook for 2 minutes. Stir in lemon juice and butter. Spoon over sour cream layer.

Refrigerate for 2 or more hours before server.

Gluten Free Pumpkin Pie

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This Pumpkin Pie has a bold spice profile. Therefore I post a range for the cinnamon and pumpkin pie spice.

Crust Ingredients

1 3/4 Cups Rice Flour
1 Cup Tapioca Flour
1 T Sugar
3/4 Cup Butter
2 Egg Yolks (set whites aside for filling)
1/4 Cup Milk
1 tsp White Vinegar

Directions

In a mixing bowl combined flours and sugar. Cut cold butter into the flour with a fork until crumbly mixture forms. In a small mixing bowl beat egg yolks, milk and vinegar. Combined the two mixtures together. Knead it like bread dough. Cut dough in half and press into 2 pie large pie tins. Preheat oven to 400 degrees.

Gluten Free Pie Crust

Pie Filling Ingredients

29 oz Pure Pumpkin
2 cup Sugar
1 cup Milk
4 Eggs
2 Egg Whites
3 – 5 tsp Pumpkin Pie Spice
3 – 5 tsp Cinnamon

Directions

Combined pumpkin, sugar, milk and eggs. Stir in small amount of spices and add to achieve desired taste. Pour in to shells. Bake for 25-30 minutes until toothpick comes out clean.