Mouthwatering Gluten-Free Honey Fruit Pies Served With Vanilla Coconut Ice Cream

 
 
It’s official, I love pie.  I was never a huge fan of pie growing up, mostly because it wasn’t the dessert of choice that my mom made – and well, everywhere else I tried it, I always found it to be extremely sweet. The exception to that is a not too sugary pumpkin pie, which we’ve always had at Thanksgiving. I was looking forward to reviewing the Gluten Free Pantry Perfect Pie Crust Mix, because I wanted to try to make a pie crust using coconut oil, instead of butter or shortening and I also wanted to make the filling using only fruit, honey, cinnamon, and a little bit of tapioca flour. I know, major risky business. Pie crusts are finicky. But guess what?  Success.  Booya!!  
 
 
The truth is, I don’t even own pie dishes! I know, right? But that’s okay, I used eight inch cake pans  and they turned out amazingly. On the plus side, there was more room to pack them full of fresh berries. Before getting started on making the dough for the crust, I put my coconut oil in the fridge for ten minutes. It just thickened it enough to resemble vegetable shortening and made it the perfect consistency to work into the flour mix. Quite simply, I followed the instructions on the box, adding all the wet ingredients and substituting the butter and shortening.  I refrigerated the dough for one hour before working with it. It was super easy to roll out between two sheets of plastic wrap and transfer into my cake pans – you can use pie dishes for that part, if you’d like ;)
 
 
 
You’ll notice there are two pies and one galette in this post – that’s because I used two mixes. One mix will make two eight inch pie crusts (or one pie with top pie crust).  I used the second mix to make an apple pear galette and also to cut out shapes to decorate my two berry pies, just for fun.
 

 

So, what’s the verdict? This mix was a dream to use, in-spite of me switching up the butter and shortening for coconut oil.  It is so tender and flaky, melts in your mouth and complements the fruit perfectly.  It really is a perfect gluten free pie crust. Little A. and Mr. Smith were overjoyed at tasting all three pies and by the major smiles, mmmmms, and sighs of satisfaction – I’d say that this is a three for three.  I’m giving the Gluten Free Pantry Perfect Pie Crust a 5/5!
 

For an over the top indulgence, I also made vanilla coconut ice cream.  Remember when I made maple cinnamon coconut whipped cream? Well, it’s essentially the same thing. I used honey to sweeten and grated vanilla bean for some extra flavor. Into the freezer it went for thirty minutes – just enough to keep it creamy and easy to scoop out.  It was heavenly served with the pies.

 
Fresh fruit + local organic honey + cinnamon + a touch of tapioca flour  = sensational fruit filling.
 
 
I hope reading my reviews of the Gluten Free Pantry Line by Glutino has been helpful to you!
 
Oh and….drum roll please….
 
 
Congratulations!! Thank you to everyone who entered the giveaway :)
 

 
Gluten Free Blackberry Honey Pie
Serves 8
 
4 cups blackberries
1/3 cup organic honey
1/4 cup tapioca flour
2 Tablespoons of cinnamon
4 Tablespoons of water
 
One 8 or 9 inch pie crust (I used the Gluten Free Pantry Perfect Pie Crust Mix)
 
  1. Wash fruit and pat dry.
  2. In a large bowl, combine tapioca flour, cinnamon, and water.
  3. Add berries and pour honey over them.
  4. Mix gently, coating all the berries. 
  5. You may need to add an additional spoonful of water.
  6. Pour mixture into prepared pie crust.
  7. Bake at 350F for 40 minutes, or until the crust is a golden brown color.
  8. Cool for twenty minutes, before cutting into.
  9. Enjoy!
 
Gluten Free Raspberry Honey Pie
Serves 8
 
 
4 cups raspberries
1/3 cup organic honey
1/4 cup tapioca flour
2 Tablespoons of cinnamon
4 Tablespoons of water
 
One 8 or 9 inch pie crust (I used the Gluten Free Pantry Perfect Pie Crust Mix)
 
  1. Wash fruit and pat dry.
  2. In a large bowl, combine tapioca flour, cinnamon, and water.
  3. Add raspberries and pour honey over them.
  4. Mix gently, coating all the berries. 
  5. You may need to add an additional spoonful of water.
  6. Pour mixture into prepared pie crust.
  7. Bake at 350F for 30 minutes, or until the crust is a golden brown color.
  8. Cool for twenty minutes, before cutting into.
  9. Enjoy!
 
 
Gluten Free Apple Pear Galette
Serves 8
 
 
3 apples
2 bartlett pears
1/3 cup organic honey
1/4 cup tapioca flour
2 Tablespoons of cinnamon
4 Tablespoons of water
 
One package of the Gluten Free Pantry Perfect Pie Crust Mix, prepared.
 
  1. Wash fruit and pat dry.
  2. Peel two apples and one pear (leave the peel on the other two) 
  3. Thinly slice all four fruits.
  4. In a large bowl, combine tapioca flour, cinnamon, and water.
  5. Add peeled and sliced apple s(2) and pear and pour honey over them.
  6. Mix gently, coating the fruit.
  7. You may need to add an additional spoonful of water. Set mixture aside.
  8. Roll out the Gluten Free Pantry Perfect Pie Crust dough onto a lightly greased baking sheet.
  9. Fill center with apple pear mixture.
  10. Fold the sides of the dough up to hold in fruit.
  11. Use the extra sliced pear and apple to decorate the top – lay the slices in a circular shape.
  12. Bake at 350F for 50 minutes.
  13. Cool for twenty minutes, before cutting into.
  14. Enjoy!
 

Dairy Free Vanilla Coconut Ice Cream
Serves 8

2 cans of refrigerated full fat coconut milk (one can is around 13 oz)
1/4 cup of organic honey
1 vanilla bean stick, grated
1 teaspoon of cinnamon

  1. Place cans of coconut milk in refrigerator for at least 12 hours – aim for 24.
  2. When you open the cans, you will find a thick layer of cream – perfect for whipping.
  3. In a larger bowl, pour entire contents of both cans (including the coconut water at the bottom).
  4. Add in honey, cinnamon, grate a vanilla bean over top.
  5. Whip with a hand mixer on high for 3-4 minutes. 
  6. Transfer to a deep tin pan (or ice cream tin). Cover with plastic wrap.
  7. Freeze for 30 minutes. 
  8. Enjoy alone, or over pie!
Note: If storing coconut ice cream, transfer to a freezable tupperware container. For future use, take out of the freezer and let thaw 20-30 minutes before serving, so it gets back to a creamy consistency.

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Emily Smith

Emily Smith is the founder and editor of The Best of this Life. She has two littles, a darling husband, and dreams of owning a new puppy. A gluten-free connoisseur, social media maven and reigning fashionista (in her own rights). She loves writing and shares her three core values with her readers - love life, live well, share the beauty.

Comments

  1. says

    I’m salivating emily! they look so good! and i like that they are a hell lot healthier than your usual pies! plus that they’re very obviously amde with lots of love (:

    curious about the coconut ice cream. so simply by freezing the cream, you an get it to an ice cream-like consistency? no need for scraping every once in a while?

  2. says

    Both pies and ice cream look exceptional – I can imagine the wonderful flavours melding together and it is making me extraordinarily hungry :)

    Cheers
    Choc Chip Uru

  3. says

    That looks SO delicious! I can smell that buttery rich sweetness from here! Your pictures really reflect your love of homestyle baking xo

  4. says

    So glad you found my blog because now I found yours! :) Your pies are beautiful! I was never a big fan of pies either. They are starting to grow on me recently.

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