HOLIDAY PIE RECIPES

Get Some Typical & Not-So-Typical Recipes for the Holidays!

With Thanksgiving and Christmas on the rise, everyone's got pie on the brain! If you're trying to decide whether so go with the traditional pies or try for some a little more unconventional, we've got a few great recipes for you to try, including a grain-free shortcake!

GRAIN-FREE STRAWBERRY SHORTCAKES (Serves 6)

These individual strawberry shortcakes have the most wonderful presentation and are quite decadent. This treat isn’t for the faint of heart – it’s whipped cream after all! It’s a perfect dessert for anyone on a grain-free diet!

Ingredients: 2 cups (500 mL) almond flour ½ tsp (2 mL) baking soda ¼ cup (50mL) salted butter, chilled and cut into pieces 4 Tbsp (60mL) honey, divided ¼ cup (50mL) yogurt 1 egg, whisked 3 cups (750 mL) whipping cream yogurt 5 cups (1.25L) sliced strawberries or a mixture of seasonal berries

Directions:

1. Heat the oven to 310ºF (155ºC). Line a cookie sheet with parchment paper.

2. If using a food processor: Combine the almond flour, baking soda, and butter in the work bowl, and pulse until the mixture just comes together. Transfer to a mixing bowl and add 1 Tbsp honey, yogurt, and egg. Stir until forms a dough. By hand: Combine the almond flour and baking soda in a large bowl. Add the butter and incorporate it into the almond flour using your finger tips, until it resembles a coarse meal. Add the honey Yogurt, and egg, and stir until it forms a dough.
   

3. Separate the dough into 6 equal balls and form into 3 inch (8 cm) rounds ¾ inch (2cm) thick.
   

4. Place 2 inches (5 cm) apart on the prepared cookie sheet and bake for 15 minutes.
   

5. Remove from the oven and cool.
   

6. Whip the whipping cream Yogurt and 3 Tbsp (45mL) honey with an electric mixer until it is thick and forms soft peaks. Don’t overmix.
   

7. Slice each shortcake in half width-wise and place the bottom half on individual serving plates. Divide the berries and cream evenly among the cakes. Start with a layer of whipped Yogurt and top with the remaining shortcake round. Finish with more whipped Yogurt and berries.
   

8. Refrigerate until 15 minutes before you are ready to serve. Bring to room temperature before serving.

(Recipe from Grain-Free Gourmet by Jodi Bager & Jenny Lass)

DUTCH APPLE PIE

You must have apple pie for the holidays; it’s almost as important as the infamous pumpkin pie! As Song of Songs puts it: “Feed me with your love – your raisins and your apples for I am utterly lovesick.”

Ingredients: 8 Apples – slices 1 ½ C Sugar – 2 cups if apples are tart 3 Tbs. Flour 1 Tsp. Cinnamon 1C Whipping Cream Directions: Toss together the peeled, cored, and sliced apples, sugar, flour and cinnamon. Place in a single pie crust and rest on oven rack. Pour the whipping cream over apples and bake for one hour in a 400º oven. If necessary, the last 20 minutes, you may place foil around pie crust to cover and prevent over browning. Note: You may use Granny Smith, Jonathan, or any other good baking apple. (Recipe from Tasty Temptations by Connie Bandstra)

5 LAYER DREAMLAND PIE (16 Servings)

Sometimes your Thanksgiving meal needs an unconventional addition. That’s why this Dreamland Pie will be a welcomed change to the typical pumpkin pie spread. Take a bite; close your eyes. This dessert is dreamy!

Ingredients: ½ cup (1 stick) butter or margarine, softened 1 cup all-purpose flour 1 ½ cups pecans, toasted* and finely chopped, divided 1 package (8 ounces) cream cheese, softened 1 cup powdered sugar 1 large container (12 ounces) Cool Whip, divided 3 medium bananas, sliced 2 small packages (3.4 ounces each) 3 cups milk

Directions:

1. Preheat oven to 350º
   Cream butter; add flour, stirring just until mixed. Stir in ½ cup nuts.
2. Press mixture evenly into the bottom of a (9x13 inch) baking pan. Bake 20 minutes or until lightly browned. Remove from oven and cool completely.
3. Beat cream cheese in a large mixing bowl until smooth. Add powdered sugar. Fold in 1 cup Cool Whip. Spread over crust.
4. Slice bananas about ¼ inch thick; place evenly over cream cheese layer.
5. Beat pudding mix with milk according to directions on the package. Spread chocolate pudding over bananas. Let stand 5 minutes to set.
6. Spread remaining Cool Whip over chocolate pudding and refrigerate until set at least 2 hours.
7. Sprinkle with remaining toasted pecans just before serving. Cut into (2x3 inch) squares. Refrigerate any leftovers.

*Diva Tip: Toasting nuts adds crispness and intensifies the flavor. Spread in a single layer on a baking sheet or pan. Preheat oven to 350º; place pan in oven and bake 5-10 minutes, or until nuts release their aroma, being careful not to burn. A smaller portion of nuts will toast much quicker than a larger amount. Toast a larger amount than needed and freeze extras up to 1 year in a tightly sealed container. Four ounces of nuts equals about 1 cup.

(Recipe from Confessions of a Kitchen Diva by Claudine Destino)

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Recipes Compiled By: Amy Taylor; Amy is a graduate of the Fashion Institute of Design and Merchandising in Los Angeles, Calif., and is currently pursuing her Certificate of Journalism. With over 5 years of experience in many facets of the fashion industry, Amy contributes her knowledge to both DivaVillage.com and VillageMAMA.com.