As promised in the name of the blog, we are here to bring you pie. How much pie you ask? Dare you ask such a question? Well don’t worry, because we will let that one slide… Anywho, to answer the question of just how much pie we will bring you, we will break it down into two takes: standard 9-inch pie and pie bites.
Whether you just want to have a slice of pie with your morning coffee or are expecting guests over and you need to serve a crowd, Pie Drunk has you covered. We will show you how to take your favorite pie recipe and convert into a shiny, new sweet that will perfectly accommodate your baking needs.
Pear Crumble Pie as Tackled by Liz:
6 ripe Bartlett or D’Anjou pears, pared (and peeled if you are so inclined)
2 Tbs lemon juice
½ c. sugar
2 Tbs brown rice flour (all purpose flour if you can handle gluten)
1 tsp lemon zest
1 Tbs ginger syrup (optional, but amazing)
1 9-inch unbaked pastry shell*
Crumble topping:
½ c. brown rice flour (or all purpose flour)
½ c. sugar
½ tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground mace
¼ c cold earth balance buttery spread (or cold butter)
Preheat oven to 400 degrees F.
To make the crumble topping, mix together flour, sugar, and all spices in a small bowl. Cut in the butter with your hands or a fork until the mixture is crumbly.
Slice or cube 5 of the pears and place into a large mixing bowl. Pour lemon juice on the pears and give them a toss to coat. In a smaller bowl, mix flour, sugar, and zest. Pour over the pears and gently toss to combine--if you are using ginger syrup drizzle in now. Spoon into chilled pastry shell*. Take the final pear and slice into sixths. Arrange these slices on top of the pie (I usually make a spiral/flower type shape). Sprinkle the pie with the crumble topping and keep in mind you don’t have to use all of the crumble if you don’t want to. Bake for 45 minutes or until the pears are tender. Remove from oven and allow to cool. Pie can be served both warm or cold with your favorite coconut milk ice cream.
* For this situation I did not get a prepared pastry shell because I haven’t found a gluten free version that I like. I made the same pie crust that I have been for years, and you lucky pie drunk lovers already have access to it. Just click here.
Allison wrangles Pear Crumble Pie Bites: *You will need a mini-muffin pan for these babies*
3 ripe Bartlett or D’Anjou pears, diced (and peeled if you are so inclined)
1 Tbs lemon juice
¼ c. sugar
1 Tbs flour
½ tsp lemon zest
¼ tsp fresh grated ginger
1 9-inch unbaked pastry shell recipe of dough
Crumble topping:
¼ c. flour
¼ c. sugar
¼ tsp ground ginger
¼ tsp ground cinnamon
⅛ tsp ground mace
2 Tbs cold butter
Makes 12 pie bites
Preheat oven to 400 degrees F.
To prepare the mini crusts, lightly grease a mini muffin pan. Roll out the dough until the thickness is between ¼ and ½ inch. Use a pint glass or the lid of a mason jar, cut out 12 circles of dough and arrange in muffin tin. Press the dough into all sides and corners of the muffin tin and feel free to flute or fold the top edge to make a pretty crust. Place in the fridge until ready use.
To make the crumble topping, mix together flour, sugar, and all spices in a small bowl. Cut in the butter with your hands or a fork until the mixture is crumbly.
Dice of the pears and place into a medium mixing bowl. Pour lemon juice on the pears and give them a toss to coat. Add the flour, sugar, and zest over the pears and gently toss to combine. Let sit about 10 minutes, you know, to let the flavors mingle.
Spoon the pears into the prepared pie crusts all the way to the top and press down slightly with the back of the spoon to accommodate more filling. Sprinkle the crumb topping evenly over each pie bite. Bake for 25-35 minutes or until the pears are tender and the topping is a golden brown. Remove from oven and allow to cool. Carefully remove each bite from the muffin tin and use a toothpick if the bite is sticking to the pan.
*Serve on a plate with a dish of whipped cream or ice cream*
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