Tuesday, November 26, 2013

Dairy Free Soy Free Mixed Nut Turtle Pie






UPDATE: Please make sure to double check ingredients each time you buy. I hope I never overlook anything but it’s possible and ingredients can change. A lot of my posts are over two years old and since I have gone back dairy soy free I have discovered a few items I use to buy all the time that now have soy in them.




Sorry I've missed a few post days. As most parents know babies don't always follow your schedule or do what you want them to.The past few days have been challenging in my household.

My parents Thanksgiving was Saturday, so I made a pie to take. I've never tried this recipe before, but it was really good. Just because you're dairy soy free does not mean you have to skip all the wonderful pies on Thanksgiving, you just have to be careful of your ingredients. And if this pie is not your taste here is a link to my Apple Pie recipe Dairy Free Soy Free Ugly Apple Pie

I made the two pie crust recipe even though this is a one crust pie. This way I would have extra in case I messed up. You can cut crust recipe in half if you are more confident in your crust making abilities.

Dairy Free Soy Free Pie Crust

Ingredients:




2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening (I use Spectrum All Vegetable Shortening)
4 to 6 tablespoons cold water
1 Egg (just the egg whites)

Directions:

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.






Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).






Gather pastry into 2 separate balls. Shape into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.






Roll one pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Shape pie crust edges with your fingers or with a fork. Brush bottom crust with egg whites. *If you need the extra dough use it, if not you can freeze for later use. You also could cut out leaf shapes for decorations on top of pie. If you do this take pie out halfway through baking and brush sides of crust with egg whites, it acts as a kind of glue for the shapes. Then place leaf shapes on pie, brush with egg whites, and finish baking.






Mixed Nut Turtle Pie

Ingredients:




2/3 cup sugar
2/3 cup pure maple syrup
6 tablespoons coconut oil
4 eggs
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups salted roasted nuts, coarsely chopped
2 ounces chocolate chips (I use Enjoy Life Brand)
1 deep-dish pie shell (9-inch)

Directions:

Nuts:

If your nuts need roasted heat the oven to 350 degrees and roast nuts in single layer on a cookie sheet or cake pan. Roast for 5 minutes take out and shake to mix. Put back in oven for 3-6 minutes until they smell nutty. Then chop to smaller pieces (make sure you chop after roasting or the pieces might burn).






Pie:

Preheat the oven to 375 degrees.

In a small saucepan, bring the sugar, maple syrup and coconut oil to a simmer, stirring until the sugar dissolves. Remove from the heat; let cool to room temperature.






In a large bowl, whisk together the eggs, lemon juice, vanilla, and salt. Stir in the cooled syrup mixture, then the nuts.






Place the pie shell on a baking sheet and pour in the filling. Bake for 10 minutes. reduce the oven temperature to 325 degrees and bake until the crust is golden-brown and the filling is set, about 50 minutes.Let cool on a rack.






In a small microwavable bowl, melt the chocolate chips at medium power (50%) for 30 seconds. stir, then continue microwaving in 10-second intervals, stirring in between, until chocolate is smooth. Dip the tines of a fork into the melted chocolate and drizzle over the pie. let stand until the chocolate sets, about 20 minutes.




I would do two things different next time. First, I would only use 1 1/4 cups of nuts instead of two cups. Second, I would add 1/2 cup of chocolate chips to the pie filling (I needed more chocolate).

Original Recipe: Mixed Nut Turtle Pie

You can also find me on Pintrest @DairySoyFreeMom