MACADAMIA NUT CRUST
Provided by Alton Brown
Categories dessert
Time 35m
Yield 1 (9 to 10-inch) pie or cheesecake crust
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
- Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.
COCONUT-LIME PIE WITH COCONUT-MACADAMIA CRUST
Here's another recipe that takes me back to Bequia (although the recipe originally came from Bon Appetit!). Freezer time for the crust is not included nor is the chilling time for the pie.
Provided by Normaone
Categories Pie
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- For the crust: In the bowl of a food processor, combine the vanilla wafers and macadamia nuts.
- Process until finely ground.
- Transfer to a medium bowl and mix in the coconut.
- Add butter and stir until well blended.
- Press onto the bottom and sides of a 9-inch glass pie pan.
- Cover and freeze for at least 30 minutes (can be done days in advance).
- Preheat oven to 350°F.
- Bake about 20 minutes, or until the crust is golden brown.
- Cool thoroughly.
- For the Filling: In a large bowl, whisk together the first four ingredients.
- Pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over.
- Let stand 10 minutes, or until the gelatin softens.
- Set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely, about 1 minute.
- Whisk into the coconut mixture and pour into the crust.
- Chill 4 hours or until set.
- Cover and keep refrigerated until ready to serve.
- For the topping: Combine the cream and 2 tablespoons powdered sugar in a medium bowl.
- Beat until stiff peaks form.
- Spoon or pipe onto cut serving pieces.
- Garnish with lime zest.
Nutrition Facts : Calories 413.1, Fat 34.6, SaturatedFat 20.6, Cholesterol 48.5, Sodium 111.5, Carbohydrate 24.8, Fiber 2.4, Sugar 8.5, Protein 4.7
PERFECT GLUTEN FREE PIE CRUST
Annalise Roberts' "Traditional Pie Crust" recipe. Perfect every time. I tried to approximate her recommended flour blend. If you use your own flour blend please measure 1 cup plus 2 TB your flour blend, PLUS 2 TB sweet rice flour. Don't skip the sweet rice flour :)
Provided by jude503
Categories Dessert
Time 45m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray 9 inch pie pan with cooking spray. Generously dust with flour.
- Mix flours, sugar, xanthan gum, and salt in large bowl of an electric mixer. Cut butter into 6 piece and add to mix until crumbly and resembling coarse meal.
- Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (Dough can be frozen at this point for up to one month, wrap in plastic wrap and then foil).
- Roll out dough between the 2 sheets of wax paper. If the dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper , and crimp edges for single crust pie. (Dough can also be frozen at this point for up to one month; kine pie shell with wax paper, wrap in plastic wrap, then foil.
- To Prebake a bottom crust: Preheat oven to 375°F Gently prick pastry in 3 or 4 places with a fork. Bake for about 25 minutes or until golden and cool completely on wire rack.
- To partially bake a bottom crust: Preheat oven to 375°F Bake pastry for 10 minutes, remove from oven. Fill and bake as per recipe.
GLUTEN-FREE PIE CRUST
A delicious, buttery gluten-free pie crust! This recipe is adapted from an interpretation of Rebecca Reilly's "Gluten-Free Baking" as posted on the SillyYaks celiac disease e-mail list. Works well with dessert and savory recipes alike. This recipe makes one crust (double if your recipe requires a top crust).
Provided by Whats Cooking
Categories Dessert
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sift dry ingredients together in a large bowl. Cut the butter into small chunks (about 1/2" thick) and add to dry ingredients. Work it into the dry ingredients using a pastry cutter or your finger tips, mashing until the butter has crumbled into pea-size pieces.
- Make a well in the dry ingredients. Pour the egg and apple cider vinegar into the well, and use a fork to stir gently, outwards from the center. Once all the ingredients are incorporated, drizzle the ice-cold water into the mixture very slowly, just a little at a time. Only add water until the mixture has become a cohesive ball of dough that's just moist enough to handle without being wet.
- Place ball between two large pieces of parchment paper. Using hands or rolling pin, gently push the dough outward, equally in all directions, until it is a pie-sized thick, even disc of dough. Leave between parchment paper layers and seal well in plastic wrap or ziploc bag. Refrigerate for at least two hours. Remove the dough from the refrigerator and allow to sit at room temperature for 15-20 minutes.
- Leaving the dough in between two parchment paper layers, roll it out gently, as thin as you can. When the dough is between 1/4" and 1/3" thick, remove the top layer of parchment and even out the edges of the crust. Place a pie pan with the top side down over the dough (centered) and then carefully flip paper, dough and pan over so that the dough drapes into the pan. Carefully peel away parchment. Use your fingers to make sure the dough touches all the corners of the pan. If any holes have already formed at this point, mend them with a finger or pastry brush dampened in egg white or water, or with excess dough.
- Use in your favorite pie recipes, or roll out for use in a galette or other pastry. You can prebake this crust if you like, but it doesn't require prebaking.
Nutrition Facts : Calories 220.9, Fat 12.5, SaturatedFat 7.6, Cholesterol 57, Sodium 169.2, Carbohydrate 24.6, Fiber 1.3, Sugar 0.5, Protein 2.8
GLUTEN FREE MACADAMIA NUT CINNAMON ROLLS MADE WITH GF BISQUICK M
This is a cinnamon roll recipe that uses the new gluten free bisquick mix. I'd been craving cinnamon rolls for WEEKS, and being that my husband has celiac disease, I keep a gluten free kitchen. I wanted to use the new gluten free bisquick mix that my mother in law gave us, but there were no recipes for cinnamon rolls which used it, so I made my own. I added macadamia nuts, because that's what I had on hand, but pecans or walnuts would be SO YUMMY too!
Provided by dianarae00
Categories Breads
Time 37m
Yield 10-12 Cinnamon Rolls, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Butter a 9X13 baking pan and preheat the oven to 375.
- In a large bowl, mix the bisquick mix with the milk, sugar, salt, eggs, and ½ of the melted butter. The dough should be a bit moist, but able to be handled with dusted hands.
- Dust your work surface with bisquick (I also added some corn starch for the dusting) and place the dough in the center. Knead 2 or three times, dust the top of the dough.
- roll out (rectangles are good, but circles work too, GF dough is harder to work with!) brush the remaining melted butter on the flattened dough and sprinkle the filling ingredients evenly all over it. (You can pre mix the filling ingredients, or just add them evenly on top, either works fine.).
- CAREFULLY roll your dough into a spiral, pinching the end into itself to hold it together. Cut the dough with a large kitchen knife, and set rolls into your buttered dish. Bake for 22 minutes.
- For the frosting, mix the two cups of powdered sugar with the other ingredients (I mix them in a measuring cup to drizzle on top of the rolls when they're ready.
- Allow the rolls to cool for about 10 min, then serve drizzled with frosting, YUM!
GLUTEN-FREE WHOLE GRAIN MEDITERRANEAN PIE CRUST
For the flour here I use the same 70 percent whole grain flour to 30 percent starch (like potato starch, arrowroot or cornstarch) that I used in my whole grain gluten-free muffins a few weeks ago. It is based on a formula created by Shauna James Ahern, a gluten-free food blogger. Because there is no gluten involved you don't have to worry about overworking the dough, but the dough can break apart if you try to roll it out. I just press it into the pan, which is easy to do. I love the strong, nutty-flavored combination of buckwheat flour and millet flour. If you want a crust with a milder flavor, try a combination of cornmeal and millet flours or teff and millet flours.
Provided by Martha Rose Shulman
Categories project
Time 1h30m
Yield Two 9- or 10-inch tarts
Number Of Ingredients 7
Steps:
- Sift together the grain flour and starch. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, add the salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the grain flour and starch, combine the water and vinegar or lemon juice and add it with the machine running. The dough should come together in a ball. In most cases you won't need as much water as is required for wheat flour dough, because the grain flours don't absorb as much, but each combination behaves a little differently. Divide into 2 equal pieces, shape into a flat circle and wrap tightly with plastic. The dough may be sticky, so flour your hands and work surface. Let rest for 1 hour.
- To line tart pans place the dough in the center of the pan and, pressing from the heel of your hand, press the dough out to the edges of the pan, then up the sides. It should be soft and easy to manipulate. Pinch an attractive lip around the edge of the pan and refrigerate uncovered until ready to use.
Nutrition Facts : @context http, Calories 654, UnsaturatedFat 24 grams, Carbohydrate 87 grams, Fat 29 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 1 gram, TransFat 0 grams
RAW CHERRY PIE WITH MACADAMIA CRUST
Recently I purchased a bag of Irish Moss, which is a raw sea veggie that is used as a thickening agent. This pie was quite a challenge because I've never done anything like this before. I got my Irish Moss at my local cooperative. I ended up using my 7" spring form pan and halved the recipe because both my DH and I find these types of desserts very dense and far too much for two people. You will need 29 1/2 ounces of pitted cherries divided in this recipe. One part for the sauce and one part so you will have some chunks in the pie. Weigh the pitted cherries instead of measuring them in a cup, this will make an accurate measurement. If you don't choose to do the lattice top you will only need 2 1/4 cups of macadamia nuts. Note I didn't include the soaking and cleaning time for the Irish Moss. Nor did I include the setting up time for the pie. This recipe can be found in Sweet Gratitude, a raw dessert book. If you are interested here's the link: http://www.cafegratitudestore.com/sweetgratitude.html
Provided by Chef Joey Z.
Categories Dessert
Time 20m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- FOR THE CRUST:.
- Carefully pulse the macadamia nuts and sea salt together in a food processor.
- Scrape the sides down. When the nuts are no longer crunchy remove and take out 3/4 of a cup for the lattice work for the top of the pie.
- Spread the remaining nuts onto the bottom of a pie pan covering up the sides. You might have to put water on your hands to keep the crust from sticking.
- TO MAKE THE FILLING:.
- Put the Irish moss, salt, lemon juice, agave and vanilla and the 11 1/2 oz of cherries into a blender and blend until you have a smooth creamy puree. No chunks of cherry or Irish moss should remain.
- Remove the mixture and put into a bowl and the add the 18 oz. of chopped cherries to the mixture and all the cherries are evenly distributed through the puree mixture.
- Pour onto your macadamia nut crust and smooth evenly.
- Set the pie in the fridge or freezer until set up.
- FOR THE LATTICE:.
- Take the 3/4 cup macadamia nuts and roll them on a non-stick surface. Shape into a triangle about 1/8" thick.
- Carefully cut out your strips 1/2" wide and lift them with a knife onto the top of the pie creating a lattice effect.
- Cover and Put into the fridge for up to 4 days.
- Bon Appetit!
Nutrition Facts : Calories 598.3, Fat 51.1, SaturatedFat 8.1, Sodium 101.2, Carbohydrate 34.1, Fiber 8.8, Sugar 22.5, Protein 6.8
GLUTEN FREE MACADAMIA PIE CRUST
Tastes just like a traditional pie crust without the gluten. Celiac friendly! Use in recipes that call for a graham cracker crust or shortbread crust. Perfect for any tropical pies.
Provided by XCVIII
Categories Pastry Pie Crusts
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the macadamia nuts into the container of a food processor, and blend until they reach a peanut butter like consistency. Scrape out into a bowl, and stir in the eggs and soy flour until well blended.
- Place the dough between two pieces of waxed paper, and roll out into about a 12 inch circle. Remove the top piece of waxed paper, and invert the dough into a 9 inch pie plate. Press into the bottom and up the sides. Remove any overhanging dough.
- Bake for 5 minutes in the preheated oven, or until light golden brown. Use in any recipe calling for a prebaked pie crust.
Nutrition Facts : Calories 230 calories, Carbohydrate 9.3 g, Cholesterol 46.5 mg, Fat 18.3 g, Fiber 3.5 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 21.5 mg, Sugar 4.3 g
GLUTEN FREE MACADAMIA PIE CRUST
Tastes just like a traditional pie crust without the gluten. Celiac friendly! Use in recipes that call for a graham cracker crust or shortbread crust. Perfect for any tropical pies.
Provided by XCVIII
Categories Pastry Pie Crusts
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the macadamia nuts into the container of a food processor, and blend until they reach a peanut butter like consistency. Scrape out into a bowl, and stir in the eggs and soy flour until well blended.
- Place the dough between two pieces of waxed paper, and roll out into about a 12 inch circle. Remove the top piece of waxed paper, and invert the dough into a 9 inch pie plate. Press into the bottom and up the sides. Remove any overhanging dough.
- Bake for 5 minutes in the preheated oven, or until light golden brown. Use in any recipe calling for a prebaked pie crust.
Nutrition Facts : Calories 230 calories, Carbohydrate 9.3 g, Cholesterol 46.5 mg, Fat 18.3 g, Fiber 3.5 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 21.5 mg, Sugar 4.3 g
GLUTEN FREE MACADAMIA PIE CRUST
Tastes just like a traditional pie crust without the gluten. Celiac friendly! Use in recipes that call for a graham cracker crust or shortbread crust. Perfect for any tropical pies.
Provided by XCVIII
Categories Pastry Pie Crusts
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the macadamia nuts into the container of a food processor, and blend until they reach a peanut butter like consistency. Scrape out into a bowl, and stir in the eggs and soy flour until well blended.
- Place the dough between two pieces of waxed paper, and roll out into about a 12 inch circle. Remove the top piece of waxed paper, and invert the dough into a 9 inch pie plate. Press into the bottom and up the sides. Remove any overhanging dough.
- Bake for 5 minutes in the preheated oven, or until light golden brown. Use in any recipe calling for a prebaked pie crust.
Nutrition Facts : Calories 230 calories, Carbohydrate 9.3 g, Cholesterol 46.5 mg, Fat 18.3 g, Fiber 3.5 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 21.5 mg, Sugar 4.3 g
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