Updated March 29, 2017.
With the prize-winning gluten free pie recipes featured at GlutenFreeHomemade.com, everyone can enjoy America's favorite dessert!
Today, there are pies for every season and every occasion, and every family has its favorite.
Great gluten free pie recipes like Grandma used to make have become iconic, just like their wheat based cousins.
To American's, pie is symbolic of everything their country was founded upon.
With every delicious bite, they celebrate romance, family, home, history, culture, tradition and their gratitude for God's blessings of a bounteous harvest.
So culturally pervasive is the term pie, it has permeated the American English language.
Have you heard of the famous expressions, easy as pie or as American as Fourth of July and apple pie?
American folk rock songwriter and singer, Don McLean, fully understood the nature of the importance and symbolism of pie and captured it in his classic song, American Pie, a highly prized piece globally recognized for its cultural, historical and artistic significance.
The roots of this important food dish go way back to the old country, the homelands of the immigrants who relocated to the New World also known as the colonies or America.
Yankees, pioneers and settlers made the most of what few foods they had on hand by turning them into palatable specialties to fill the bellies of their hungry families.
Their receipts (recipes), handed down through the generations, became national favorites--apple pie, pumpkin pie, pecan pie and more!
One of the keys to successfully baking gluten free pie recipes is using the right kitchen equipment to turn out perfect food products.
In bygone days, Grandma referred to her old beat-up pie pan of choice as a "pie tin".
Back then, many baking pans were made of tin.
The term stuck and many cooks still call their favorite pie pan a "pie tin", even though it is composed of other materials.
The term, "pie pan", refers to any pie baking equipment made of metal, such as aluminum, steel or enamelware.
Glass or ceramic "pie dishes" are also known as "pie plates", the term Mother used for her favorite pie baking dish and the one used here at GlutenFreeHomemade.com.
For all gluten-free pie crusts, browning is an issue.
Shiny pie pans, such as aluminum pie pans, disposable foil pie pans and pie tins, tend to deflect heat producing gluten-free pies with underdone or soggy undercrusts.
Place shiny pie pans on a rimmed baking sheet to brown and crisp crusts while baking.
While blackened pie pans generally perform better, such as enamelware or those with satin finishes, they are not optimum for browning and crisping gluten-free pie crusts.
Ceramic or earthenware pie dishes allow adequate browning of gluten-free undercrusts.
In test after test, oven tempered glass pie plates have produced the best gluten-free pie crust results, crisp and golden brown.
Pie plates are available in two sizes:
Consider stocking both sizes to best meet all baking and serving needs.
Read and understand gluten free pie recipes.
Gather all the ingredients, kitchen equipment and tools needed.
Preheat the oven as directed in the recipe.
Prepare the pie plate, if directed in the recipe.
Prepare pre-baked pie crust shells ahead of time to allow them to cool completely before finishing single crust unbaked pies, such as chiffon or cream pies.
To avoid a soggy crust and ensure a crisp crust for certain cooked pies, such as custard pies; pour cold pie filling into a fresh from the oven pre-baked pie shell.
For baked one or two crust pies, prepare gluten-free pie crust first, and then prepare the filling.
When baking fruit filled gluten free pie recipes, set the pie plate on a baker's half sheet to catch any juice drippings.
Always cool baked pies on a wire rack so air can circulate underneath the pie to prevent crisp crusts from becoming soggy.
All pies should be covered when stored.
Fruit-filled pies can stand at room temperature for a couple of hours before storing in a refrigerator or in a freezer for use at a later date.
All pies containing dairy products or eggs must be stored in a refrigerator.
Do not freeze cream or custard pies as the filling tends to separate.
Do not freeze meringue pies as the meringue will shrink, form cracks and become tough.
Bake pies for freezer storage in aluminum or disposable foil pie pans.
Freeze pies first, and then wrap them with materials designed for freezer storage, such as freezer zip bags, heavy duty plastic wrap sealed with freezer tape, heavy-duty foil with a double-fold or specially designed air-tight freezer containers.
Most pies will keep in the freezer for 4 to 6 months; chiffon pies will keep for 1 month.
To thaw frozen chiffon pies, unwrap and let stand on a wire rack at room temperature for 2 to 4 hours before serving.
To warm frozen baked pies, unwrap and let stand on a wire rack at room temperature for 30 minutes; place pie on a baker's half sheet and heat in oven at 350°F/ 180°C/Gas Mark 4 or just until pie is warm.
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