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11.23 Pie Crusts -- wheat free




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This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo kupstas@cs.unc.edu with numerous contributions by others.

11.23 Pie Crusts -- wheat free

This is a collection of various recipes from various sources

Meringue Shell

3 egg whites, at room temperature
1/8 tsp salt
1/4 tsp. cream of tartar
1/2 cup confectioners' sugar
/4 cup finely chopped nuts (optional)


Preheat oven to 275 (F). Grease 9 inch pie plate well; make sure you
cover the bottom and sides. Beat egg whites with cream of tartar and
salt until just frothy. Continue to beat while adding the sugar a
bit at a time. COntinue beating until the egg whites turn stiff and
glossy. Stir in nuts quickly, with minimum stirring, and pour
meringue into pie shell. Smooth to form a proper pie shell. Bake for
one to 1 - 1/2 hours, or until light brown and crisp throughout. Cool
to room temperature, then fill.

This is best made and filled just prior to eating.


Nut Crust

1 - 1/2 cups finely chopped nuts
2 tablespoons granulated sugar
2 tablespoons butter or margerine, at room temperature

Preheat the over to 400 (F). Place all ingredients in a mixing
bowl and mix well. Press the mixture in a 9 inch pie plate or baking
pan; you shoudl have enough to cover the bottom and some of the sides of the
pan. Place crust in oven and bake about 5 minutes, or until the crust
is slightly browned. Cool then fill.


Crumb Crust


1- 1/2 cups crumbs (wheatfree cookies make good crumbs)
6 tablespoons butter or margerine, at room temperature


Mix the crumbs and butter or margerine in a small bowl. Make
sure the crumbs are evenly coated. Press the mixture into
a pie plate, making the crust as even as possible. Bake
five minutes or until slightly borwned. Or, chill until firm
instead of baking.





 

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page up: Children Allergies and Asthma FAQ
  
next page: 11.24 Pumpkin Cookies