Apple Pie: 1 - 9" GF pie shell, sliced apples to fill shell, 3 Tbsp. tapioca, 3 Tbsp. lemon juice or orange juice concentrate.

Mix all ingredients together and place in pie shell.

Topping: Mix 1/4 cup margarine, 1/2 cup rice flour, 1/2 cup chopped pecans or walnuts (optional). Stir until crumbly and place on top of apples. Pour 1 cup of honey or sugar over the top. Bake at 350 degrees for 1 hour.

(donated by: Jean Kane)

GF Apple Pie and Crust (2):

Crust: 1 1/4 cups crushed Apple Cinnamon Cripsy rice cakes (12-15 squares), 1/4 cup sugar, 6 Tbsp. melted butter.

Mix all together. Press firmly into a 9" pie plate. Set aside 2 Tbsp. crumbs for pie topping.

Filling: 6 - 8 tart apples (peeled, cored, sliced thin), 2 Tbsp. corn starch, 1 tsp. cinnamon, dash of nutmeg.

Mix filling ingredients together and spoon into crust. Dot with 2 Tbsp. butter or margarine. Sprinkle with rest of crumbs from crust. Bake at 400 degrees for 45 - 50 minutes. (donated by: Donna Holmquist)

GF Boston Cream Pie:

To make the Cake: 2 pouches (1 box) of Dietary Specialties White Cake Mix (see GF Orgs section). Prepare as directed; use 2 - 9" round pans. Bake the two round cakes 20-25 min, or until barely done (toothpick comes out clean). (Overbaking dries out the cake.)

To make the filling: 1/3 cup sugar, 2 Tbsp. cornstarch, 1/2 tsp. salt, 1 1/2 cup milk, 2 egg yokes - slightly beaten, 2 tsp. vanilla.

Blend sugar, cornstarch, and salt in a medium saucepan. Combine milk & egg yokes; gradullay stir into sugar mixture. cook over medium heat, stirring constantly until mixture thickens & boils. Boil and stir for one minute. Remove from heat; stir in vanilla. Cool slightly, then finish cooling in refrigerator.

To make the chocolate glaze: Comebine over low heat into a saucepan 2 packets Choco Bakes, or 2oz. melted unsweetened chocolate with 3 Tbsp. margarine. Remove from heat. Stir in 1 cup confectioners sugar. Mix in about 2 Tbsp. HOT water, 1 tsp. at a time until glaze is shiny and leaves the sides of the pan.

Combining:

When the cake and filling are cool, assemble starting with a cake layer on the bottom, the filling in the center, and top it with the other cake.

Pour warm chocolate glaze over the top of the cake and spread evenly across the top with a spatula. Allow a small amount to drip over the sides for appearances.

mmm

(donated and created by Susan Mahood)

Chocolate Cheesecake Pie: 1 - 8oz. pkg. cream cheese (softened), 2/3 cup sugar, 2 Tbsp. firmly packed brown sugar, 1 tsp. vanilla extract, 1/8 tsp. salt, 2 envelopes (2oz.) unsweetened baking chocolate, 1 cup heavy or whipping cream (whipped), 1 - 9" prepared GF chocolate crust, 1/4 cup chopped nuts (optional), additional whipped cream for garnish.

In large mixer bowl, beat cream cheese, sugar, brown sugar, vanilla extract, and salt until creamy. Blend in unsweetened baking chocolate. Fold in whipped cream. Spoon into pie crust. Sprinkle with nuts as desired. Refrigerate until set. Garnish with whipped cream and chocolate shavings as desired.

Serves 6-8

Hobson House Lemond Angel Pie with Meringue Crust:

Crust: 3 egg whites, 1/3 cup sugar, 1/3 tsp. cream of tartar.

Beat egg whites until soft peaks form. Gradually beat in sugar, salt and cream of tartar. When stiff, line a 9" pie pan with mixture. Bake in over at 275 degrees for 1 hour. Turn off oven and leave crust in overnight.

Filling: 1 lemon, 1 1/2 tsp. Knox gelatin, 3 large eggs (separated), 1/4 cup sugar, 1/4 tsp. cream of tartar, pinch of salt.

Grate lemon and set aside. Combine juice of lemon with gelatin and let soften (can be placed in a 350 degree oven to soften). In a bowl, beat egg yolks until thick. Add hot lemon mixture and rind to yolks.

In a separate bowl, beat egg whites until soft peaks form. Continue beating adding sugar, salt, and cream of tartar. Fold in warm lemon mixture. Fill crust 3-4 hours before serving. Refrigerate 30 minutes. Top with whipped cream.

Mississippi Mud Pie: 1 1/2 cups confectioners sugar, 6 Tbsp. (3/4 stick) butter, 1/2 cup heavy or whipping cream, 3 envelopes (3oz.) unsweetened baking chocolate, 3 Tbsp. light corn syrup, dash salt, 1 tsp. vanilla extract, 1 - 9" prepared chocolate GF pie crust, 3/4 cup chopped pecans (divided - optional), 3 pints coffee flavored ice cream, whipped cream for garnish.

In small saucepan combine confectioners sugar, butter, heavy cream, unsweetened baking chocolate, corn syrup, and salt. Cook over low heat stirring constantly until mixture is smooth. Stir in vanilla extract. Cool to room temperature.

Spread about 1/2 cup chocolate sauce in bottom of pie crust and sprinkle with 1/4 cup chopped pecans. Using a flat ice cream spade or large metal spoon, scoop thin slices of ice cream layering half of ice cream on top of chocolate layer. Repeat with a 2 chocolate layer and pecan layer. Repeat 2nd ice cream layer.

Freeze layered pie until firm (about 4 hrs). Drizzle remaining chocolate sauce over top of pie, sprinkle with remaining pecans, and top with whipped cream.

Makes about 8 servings.

Small Individual Pecan Pies:

Crust: 1 cup sifted potato flour, 1 stick butter or margarine, 3oz. cream cheese.

Mix flour, butter, cream cheese until smooth and chill for 1+ hours. Press into invidual tart dishes or custard cups on bottom and sides.

Filling: 2 eggs, 2 tsp. vanilla, 1 1/2 cups firmly packed brown sugar, 2 Tbsp. melted butter, 1 1/2 cups chopped pecans.

Beat together eggs, sugar, vanilla, and butter until smooth. Add pecans by stirring in with spoon. Add mixture to lined tart shells. Bake at 325 degrees for 25 minutes or until filling is set. Cool and serve with whipped cream or Cool Whip.

(donated by: Helen Robinson)

Pumpkin Pie (1):

Crust: 3/4 cup rice flour, 1 tsp. sugar, 1/2 tsp. salt, 1/4 cup shortening, 1/4 cup warm water (or a bit more).

Mix dry ingredients and work in shortening until the size of small peas. Add water to make a soft dough. Press together to make a solid ball. Let stand 10 minutes. Roll out between two pieces of waxed paper. Line pie pan with dough, patching where necessary. Flute edges.

Filling: 2 cups GF pumpkin (16 oz.), 2 eggs (slightly beaten), 3/4 cup sugar, 1/2 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves, 1 can evaporated milk (12 oz.),

Preheat oven to 425 degrees. Mix filling ingredients in order given. Pour into pie shell. Bake 15 minutes, reduce heat to 350 degrees and bake for 45 more minutes, or until a knife inserted into the center comes out clean.

(donated by: Esther Gross)

Famous Pumpkin Pie Recipe (2): 2 eggs (slightly beaten), 1 can (16 oz.) GF pumpkin, 3/4 cup sugar, 1/2 tsp. salt, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground cloves, 1 1/2 cups undiluted evaporated milk, 1 - 9" unbaked GF pie crust.

(note: when using a metal or foil pie pan, preheat cookie sheet in oven at 425 degrees. When using a glass or ceramic pie pan, do not use cookie sheet.)

Combine filling ingredients in order given and pour into pie crust when mixed. Bake 15 minutes at 425 degrees. Reduce temperature to 350 degrees. Bake an additional 40-50 minutes or until knife inserted near center comes out clean. Garnish as desired with whipped topping.

Cornflake Pie Crust: 1 cup crushed GF corn flakes (check ingredients as manufacturers vary - double check contents of "Modified Food Starch"), 1/4 cup sugar, 6 Tbsp. butter or margarine (melted).

Combine all ingredients together and toss well. Press mixture into a 9" pie plate. Chill for 1 hour or until firm and then bake at 375 degrees in oven for 5 - 8 minutes. Cool before adding pie filling.

Pie Crust: 3/4 cup rice flour, 1 tsp. sugar, 1/2 tsp. salt, 1/4 cup shortening, 1/4-1/2 cup warm water.

Mix dry ingredients and work shortening into them with fork or pastry blender. Add water to make soft dough. Let stand about 10 minutes before rolling out. Place in pie pan and bake at 350 degrees for 20 minutes. Can be used for double crust pies as well. (donated by: Esther Gross)

Sweet Potato Pie Crust (1): 1 cup rice flour, 1/2 cup tapioca starch, 1/2 tsp. salt, 1 cup mashed potatoes, 1 egg, 1/2 cup potato starch, 1 tsp. baking powder, 1/2 cup vegetable oil, 1/4 cup apple juice.

Sift dry ingredients together. Mix in oil, sweet potatoes, and egg. If dough is dry and not the right consistency for rolling, add apple juice. Place between 2 sheets waxed paper and roll out. Place in pie tin. (donated by: Jean Kane)

Sweet Potato Pie Crust for Apple Pie (2): 1/2 cup butter, 1 cup rice flour, 1+ mashed sweet potato, 1 cup sugar, 1 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. lemon juice, 1/2 cup chopped nuts (optional).

Mix flour, sugar, butter, cinnamon, and nutmeg. Reserve 3/4 cup for pie topping. Mix potatoes and lemon juice. Add to remaining flour mix. Press into 9" pie pan. Fill with apples. Bake at 400 degrees 30 - 35 minutes.

(donated by: Marilynn Williams)

Wel Plan Pie Crust (Ener-G Foods): 1 1/2 cups Wel-Plan Gluten-free baking mix, 1/4 cup margarine (very cold), 1 egg, 1 tsp. salt, 1/4 cup solid shortening, 2-3 Tbsp. cold water.

Important: leave margarine and shortening in refrigerator until the last moment to stay hard.

Cut both margarine and shortening into the baking mix with pastry blender until mixture resembles fine bread crumbs. Add egg and sufficient water to make mixture into a soft dough. Knead pastry on GF floured surface unttil smooth. Roll out and use as desired.