Total TimePrep: 15 min. Bake: 45 min. + cooling
Makes2 pies (6-8 servings each)
Its March of 2020 and we are all at home with limited access to a grocery store. This recipe uses what's on hand to provide a very tasty treat. I was going through my freezer and came upon a gluten free pie crust. Substitute the all purpose wheat flour for a gluten free one. I used masa flour vs regular corn meal. I used powdered milk and butter powder because the real stuff is being used on things like cereal and toast. Kinda goes without saying that I did not have high Hope's for this pie.I thought it would be the low rent version of a pecan pie knock off (aka oatmeal pie).And you know what? I was wrong. I made this pie during a time of scarcity in ingredients and it was still fantastic. I cant wait to try it using real ingredients when the coronavirus is gone.
I found that I had to bake the pie on the 300o F. setting at 60 to 70 minutes to completely set! The pie baked at the 350o F. oven setting for 20 to 25 minutes. I added 1/8 tsp. salt to flour and cornmeal mixture. I used a knife to test filling for doneness-it should come out clean. All in all, these pies did come out well! delowenstein
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