The Final Festive Fruits

The Final Festive Fruits

div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/75kUyaZrrYw/TRp7ZuRMEI/AAAAAAAAEe4/BC8cXbXoSqQ/s1600/009.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"img border="0" height="150" src="http://1.bp.blogspot.com/75kUyaZrrYw/TRp7ZuRMEI/AAAAAAAAEe4/BC8cXbXoSqQ/s200/009.JPG" width="200" //a/divThe year is almost over, and while a lot of others are busy making their lists of resolutions or "best of's", I'm still trying to catch up from Christmas. I would definitely be remiss if I didn't mention the awesome (if I may boast) mincemeat pie I baked for my dad's holiday dinner yesterday... he is the emmincemeat-eating king/em, and even though nobody should really be chowing down on the stuff emen masse/em, it's a one-a-year treat he really looks forward to. Besides, I make both crust and filling from scratch - which is way better than the stuff out of boxes and jars!br /a name="more"/abr /stronguDad's Christmas Pie (2010 version!)/u/strongbr /emServes 12/embr /1 cup flourbr /1/2 cup whole wheat flourbr /1/2 cup low-fat soy flourbr /pinch saltbr /3/4 cup shorteningbr /1 egg, beatenbr /1/4 cup spiced rumbr /3 1/2 cups a href="http://yummysmells.blogspot.com/2010/09/christmas-in-september.html"Summer Season's Mincemeat Pie Filling/a (or your favourite jarred mincemeat)br /br /olliPreheat oven to 450F./liliIn a large bowl, whisk together flours and salt./liliCut in shortening until the mixture resembles coarse crumbs./lili style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"a href="http://2.bp.blogspot.com/75kUyaZrrYw/TRp73mcgo4I/AAAAAAAAEfE/DnDuIbqLSxU/s1600/029.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"img border="0" height="200" src="http://2.bp.blogspot.com/75kUyaZrrYw/TRp73mcgo4I/AAAAAAAAEfE/DnDuIbqLSxU/s200/029.JPG" width="149" //aAdd egg and rum and mix in, then add just enough cold water so that a shaggy dough forms./lili style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"On a well-floured surface, roll out 2/3 of the dough and fit into a 9" pie pan. Place on a cookie sheet./lili style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Fill crust with the prepared mincemeat./lili style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Roll out remaining dough and place over the filling, pressing the edges with a fork to seal./lili style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Cut 2-3 slits in the top crust so steam can escape./lili style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Place on the bottom rack of the oven and bake 10 minutes, then reduce oven temperature to 350F./liliBake a further 40-45 minutes, until golden and hot all the way through./liliCool completely before cutting./li/olstronguAmount Per Serving /u/strongbr /Calories: 335.1 br /Total Fat: 13.0 g br /Cholesterol: 17.7 mg br /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Sodium: 13.1 mg /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Total Carbs: 49.4 g /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Dietary Fiber: 4.7 g /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Protein: 5.3 g /divbr /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"a href="http://3.bp.blogspot.com/75kUyaZrrYw/TRp7oyvVPI/AAAAAAAAEe8/HZ8mUErlD30/s1600/005.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"img border="0" height="149" src="http://3.bp.blogspot.com/75kUyaZrrYw/TRp7oyvVPI/AAAAAAAAEe8/HZ8mUErlD30/s200/005.JPG" width="200" //aThis is the apple pie my mom taught my friend Johana to bake. Nothing fancy, just the a href="http://www.crisco.com/Recipes/Details.aspx?recipeID=1242"Crisco double-crust dough recipe/a piled high with apples and lightly dusted with cinnamon. That's it. No sugar, no butter, no flour or cornstarch. Just pure, appley goodness. We actually had so many apples (and a little bit of leftover dough) that I whipped up a second, miniature pie where the filling got the addition of a handful of frozen cranberries (a gift from Johana!) and a squish of clover honey to temper the tart and bitter edge they lent.br /br /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"It's hard to come up with a favourite recipe from this holiday season, but this last pie was definitely in the top three. I've a href="http://yummysmells.blogspot.com/2010/08/allergies-schmallergies.html"written before/a about the host of food allergies affecting one of my clients - the most serious of which being gluten, dairy and corn. This Christmas, I wanted to give her and her mom a dessert they could share without worry. It was easy to decide what I was going to make, even though it was a dessert more for her mom than her. Her mom has helped me so much these past few months with navigating the medical insurance system that when I found out she was a huge fan of a certain pie I made it was no question what they were getting from "Santa's bakeshop". Luckily, even the gluten-free aspect of the pie was simple - it's a great pastry dough to woa href="http://2.bp.blogspot.com/75kUyaZrrYw/TRp7y6oLLCI/AAAAAAAAEfA/5bTRQx1vd5k/s1600/018.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"img border="0" height="149" src="http://2.bp.blogspot.com/75kUyaZrrYw/TRp7y6oLLCI/AAAAAAAAEfA/5bTRQx1vd5k/s200/018.JPG" width="200" //ark with, and required no chilling. Having no gluten to speak of, the crust stays incredibly "melt in your moth", and doesn't have that kind of "off" taste a lot of GF blends seem to have. I'm only including the recipe for the crust, since the exact same filling from my a href="http://yummysmells.blogspot.com/2010/08/blueberries-baby.html"Wild Blueberry Festival pie/a (the Honeyed-Date one) made up the filling./div  /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"stronguRollable GF Pie Dough/u/strong/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"emMakes enough for a single-crust 9" pie or a double-crust 6" pie, 12 slices/em/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1/2 cup white rice flour/div1/2 cup brown rice flourbr /1/4 cup sweet rice flourbr /1/2 cup tapioca starchbr /1/4 cup potato starch (not flour)br /1/4 tsp guar gumbr /1/4 tsp saltbr /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"6 tbsp shortening (for dairy-free) or cold butter/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1 egg, beaten/div1 tbsp apple cider vinegarbr /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"3 tbsp cold water /divbr /olliIn a large bowl, whisk together flours, starches, guar gum and salt./liliCut in shortening until a coarse-meal texture forms, then add egg and vinegar and stir in./liliAdd water a little at a time, stirring just to form a ball of dough./lili style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Roll out between sheets of greased wax paper./li/oldiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"stronguAmount Per Serving /u/strong/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Calories: 150.1 /divTotal Fat: 6.8 g br /Cholesterol: 17.7 mg br /Sodium: 6.9 mg br /Total Carbs: 20.5 g br /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Dietary Fiber: 0.4 g /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Protein: 1.8 g /div/divdiv class="blogger-post-footer"Find all the goodies on the full site: yummysmells.blogspot.com/div

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