This pie was all kinds of fun to make! It does take some time to roll the pie dough roses, but it was really, really fun to give it a try.
My recipe and pie inspiration came from The Kitchen McCabe. Hop over there to print it out and to see her video how-to for the roses. They are really quite easy.
Her pie is absolutely GoRGeouS!! And her photos are beautiful. I like the big leaves she used.
I tweaked and changed the pie crust, so it would be gluten-free for my dear, dear man. The recipe is below.
I was using one of my pie plates from Pampered Chef. It’s a pretty deep one. I used up my remaining pie dough and didn’t have the whole top covered with roses. I improvised and arranged my roses in the center of my pie. I didn’t want to take the time to stir up more pie dough. And I knew the roses were going to add enough crust as they were. When I make another one, I will trim the bottom of my roses so there isn’t so much dough. The Kitchen McCabe had this suggestion in her tips and I was going to follow it and completely forgot!
Find my Pie category by popping over here. I like to make pies. They are a creative, leisure thing for me. If I had to churn out a couple of dozen every week, well, that would put a different spin on it! 🙂 I’ve been so fascinated with all the pretty pies on Instagram and inspired to try some of them.
Years ago, in a Longaberger basket magazine, I saw a pie pictured with pretty shapes around the edge of the crust. I loved the idea and tried it a few times. I had small leaf cutters and they worked beautifully for Thanksgiving.
The flowers and leaves and small shapes all across the top of a pie were an all-new and all-awesome idea and had me all-excited! 🙂 See my Berry Pie over here.
When we found out my farmer man has Celiac, that added another new spin for me. Now I needed a pie crust he could eat. Because I soon discovered, I like to bake and I like to bake for him. That’s just not fun if it’s something we can all eat, but he can’t. No one likes to feel left out. 🙂 Just like my Grandma’s advice that I shared with my Butterscotch Pie Recipe: Do to suit your man. Seems that now GLuTeN-FRee is what suits my man!! Whether we would choose it or not. 🙂 And while I do bake both ways, often I don’t want to take time to make gluten-free and regular wheat flour recipe, too.
Happy new week! What’s been baking in your kitchen?
Oh, and pssttt…..go over here to enter our giveaway that is ending tomorrow. I love the stuff in this giveaway package.
Ingredients
- Gluten Free Flour Mixture:
- {2 c. brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour}
- I use this flour mixture for several baked goods recipes.
- Pie Crust:
- 2 cups GF flour mix
- 1/2 cup sweet rice flour
- 3 T. sugar
- 1/4 tsp. salt
- 1/4 cup lard
- 1 1/2 sticks butter, cold
- 1/4 cup cold water
- 1 tsp. vanilla
Instructions
Blend flours, salt and sugar together.
Cut in lard and butter.
Add water and vanilla.
Mix until ingredients combine to form a nice dough. Not too sticky or too dry.
Divide dough in half and roll out one half and place in pie plate.
Roll out other half and place in another pie plate. Or use second half to create shapes or roses to top pie.
https://adelightfulglow.com/in-the-farmhouse-kitchen-rosey-rhubarb-strawberry-pie-with-gluten-free-crust/
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I used to love to make pies, but I just can’t seem to find the time anymore!
It does take some time! I certainly don’t do it all the time. 🙂
If you ever want pie inspiration, see if your library has the cookbook Me, Myself and Pie. It’s really fun to look through.
This looks so so good. I am hungry after looking at this
Ha! Food photos have a way of doing that!
You have certainly taken pie making to a new level!!!!!
It’s fun to try!