Winning Pie

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We went to a wedding last night; a friend got married in a park with a BBQ reception to follow. Fun, unique, and super casual. In lieu of serving wedding cake, they held an old fashioned pie contest.

Of course I couldn’t resist taking a couple entries, although I sometimes wish people understood how unfair it is to stack gluten-free, sugar-free baked goods against the “real” thing. Nonetheless, I wanted to have a couple of pie options which my kids could eat at the wedding, and when my oldest son heard that his friend Todd was planning to enter a pie, I suddenly had a band of eager kitchen helpers.

Roman helped me make a banana cream pie, GF and starch free, sweetened with honey, and topped with honey toffee bits. It was delicious, but unfortunately did not set up (without corn starch I tried increasing egg yolks, but it didn’t work). So we scooped all the banana cream “soup” out of the crust, and tried it a second time, with more yolks, and had something worth taking, although pretty running. It was still delicious and every bit was taken. And an scd friend gave me a good idea for how to make it more successfully in the future (folding a cooked custard into whipped cream rather than cooking the cream in the custard).

Because of all the uncertainty about the banana pie, I decided to make a second pie; chocolate peanut butter. Hudson helped stir and melt and press, so he was super excited to have his pie win 3rd place (out of about 30 homemade pies)!

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I was amazed at how well this pie crust held up, especially with the abuse of being used twice for the banana cream pie. Served well out of the pan, too.

SCD Pie Crust
Blend together:
1 packed cup blanched almond flour
1 Tb coconut flour
1/2 tsp salt
1/2 tsp cinnamon

Add:
2 Tb soft butter
1 tsp vanilla
1 small egg
1/8-1/4 cup honey

Blend just till smooth, press into a greased pie plate, using seran to spread smoothly on bottom and sides.

Bake in a 350 degree oven until golden brown begins to show on edges, 10-12 minutes. Cool before filling.

Chocolate Peanut Butter Pie Filling
Melt in double boiler:
10 oz. very dark chocolate

I don’t have an actual double boiler, but a glass Pyrex bowel over a saucepan of simmering water works great.

Spoon half of melted chocolate into pie crust and spread over bottom and sides of crust. Place pie pan in freezer to harden.

Using beaters, whip together:
3/4 cup soft creamy Peanut Butter
1/2 cup soft butter
1/2-3/4 cup honey

Spread over hardened chocolate, drizzle remaining melted chocolate in stripes over top of pie.

Quiche and Kale Salad (Honey Bunny Salad)

Have I really never posted the recipe for Kale Salad? Hmm… Shame on me. We call it Honey Bunny Salad -a thinly veiled attempt to entice the children to eat mouthfuls of vitamin-K-rich Kale. They actually do like this salad pretty well.

I served Honey Bunny Salad beside Quiche for Tuesday’s dinner this week; it seems like such a nice contrast of flavors. Since we are doing SCD (no grains or starches), I made an almond flour crust for the Quiche, and it’s fine but doesn’t steal the show like a regular white flour crust. So I made sure what was in the pie was super yummy.

Bacon Spinach Mushroom Quiche

Prepare pie crust earlier in the day, at least 30 minutes before assembling quiche. (See below.)

Grate 2 cups of cheddar cheese, and spread 1 cup in the bottom of the pie crust, reserving one cup. (New Zealand Grassfed is what I used; it took about half the block.)

Fry 4 oz. bacon, snipped into bits, in large fry pan on stove, until crisp. (I used natural pork bacon from Trader Joes. There is a tiny amount of sugar in it, which we can handle, but you might look for bacon from Applegate Farms if you avoid even this small amount.)

Add 8 oz. washed and sliced Crimini mushrooms (button will work, but don’t have as much flavor)

When mushrooms are nearly soft, add half a bag fresh spinach leaves. This will overfill the frying pan, but will soon wilt down.

While the filling is cooking on the stove, whisk together:
7-8 eggs (depending on size)
1 cup SCD kefir or yogurt
1 tsp. good salt (Himalayan Pink is what I used)
1/2 tsp. fresh pepper (Trader Joes Flower Pepper grinder)
2 shakes nutmeg
1 shake paprika

Spoon fried bacon, mushroom, spinach mixture into pie crust, on top of the cheese. Do this when the spinach has just wilted. Leave any excess water in the fry pan. Pour egg mixture over filling; this should just cover the filling, and not spill over the edge. Cover with reserved cup of grated cheese.

Bake in 400 degree preheated oven for 45 minutes, or until golden brown. Allow to set 5 minutes before cutting and serving.

SCD Pie Crust (savory)
In food processor, blend together:
1 cup fine blanched almond meal
1 T. coconut flour
1/4 cup finely grated Parmesan cheese (pure, no fillers)
1/2 tsp. salt
2 Tb. soft butter
Add:
1 egg
1-4 tsp. water, just until it all incorporates smoothly

Press into a large buttered pie dish, using plastic wrap to smooth it evenly on bottom and up sides of dish. Bake in 350 preheated oven for 10 minutes. Remove and cool.

And here is the amazing Kale salad recipe.

Honey Bunny Salad

1 bunch Kale, snipped with kitchen sheers to bite sized pieces, large veins removed (or do Easy: grab a bag of chopped organic Kale as is now available in Trader Joes. Downside: a lot of veins left in there. Hope you like crunch.)
3 handfuls raisins (go for organic!)
2 handfuls raw sunflower seeds, or pine nuts (I used a blend of sunflower seeds and almonds this week)

Dressing: whisk together the following with a fork until emulsified:
1/4 cup honey (mine is raw, and is now crystalized, but it works just fine without heating)
1/8 cup EVOO (the new term for Extra Virgin Olive Oil; always buy organic)
1 tsp. salt
2 cloves fresh garlic, pressed (chopped garlic in a jar won’t work; you’ve got to use fresh)

Pour dressing over salad, mixing very well until it is coating all the leaves, not just the top. This is more like massaging than the proverbial tossing. Don’t worry, it’s gonna taste awesome, and your kids are going to eat kale! (And you are too!) This keeps well in the fridge until the next day.