Monday, November 24, 2014
Toasted Marshmallow Cranberry Custard Pie(gluten free, dairy free, corn free, nut and seed free, soy free)
Abby is reactive to cranberry this year, but I cannot quite pass on it when it comes to the holidays. I do my best to keep it corn-free. Many who are corn allergic or corn reactive find they simply cannot tolerate even organic cranberries so "caution!" eat at your own risk. For many with Mast Activation they may not be able to eat cranberries either. This is quite the show stopper though so maybe a great option for a potluck or for your guests.
The other day I ran across a cranberry meringue pie recipe and thought it was beautiful! Then again on the food network I saw one. So, of course I "had" to make it. Though I don't mind meringue, it just isn't my favorite. However, toasted marshmallow? Who doesn't like that! Plus, since I don't make sweet potato casserole(with marshmallows!)this seemed like a fun way to work that marshmallow into our feast.
The recipe seems rather overwhelming, but it really wasn't too bad. I just worked my way through the crust,filling and marshmallow topping. I have found adding an egg and a little less water to a gf pie crust gives me a more tender pie crust. Without the egg I often end up with a very hard crust that though looked pretty, about broke my teeth! So this crust won't be as "flaky" as wheat, but it is as close as I have found yet.
1 1/2 cups all-purpose gluten free flour
1/4 teaspoon pink himalayan salt(or whatever is safe for you)
1 teaspoon granulated sugar(domino's organic or organic C&H)
8 tablespoons cold palm shortening, cut into small pieces(Tropical Traditions or Spectrum)
3-4 tablespoons ice water
Preheat Oven to 350.
1) Mix flour, salt, sugar in a bowl. Cut in palm shortening. Mix in egg and just enough cold water to make a sticky dough(softer then wheat based)
2) Lay down a piece of parchment paper. Sprinkle generously with gluten free flour. Place dough on it. Flip and turn until dough is well floured. Sprinkle more flour across the parchment and go ahead and sprinkle a bit more on the dough itself. Place second piece of parchment over the top and roll to desired thickness.(too thin makes it tough to handle.)
3) Carefully peel top layer of parchment off going slowly to avoid ripping dough.
4) With dough still on bottom parchment flip the parchment over the pie pan so dough is facing the pie pan I gently rest it on the pie pan but don't press it in. Carefully peel parchment. Try not to rip, but don't panic if you do.
5) Gently press dough into pie pan and crimp edges. Using a dinner fork pierce bottom crust all over to prevent air bubbles when baking. Use any excess dough to patch any tears pressing in well.
6) Chill crust for about 30 minutes(15 in freezer)this helps it keep it's shape while baking.
7) Bake for about 20 minutes at 350 degrees until lightly golden.
Cranberry Custard Filling:
1 12-ounce bag organic cranberries, fresh or frozen, thawed(organic cranberry works for some, but many will react. We also soak in a baking soda water bath and rinse and dry. )
3/4 cup water
Juice of 1 organic lemon(caution corn allergic, many lemons are waxed with corny wax!)
3/4 cup organic granulated sugar(Organic Domino's or Organic C&H)
1 large egg
3 large eggs, separated(save the egg whites for the marshmallow topping)
1) Combine cranberries, lemon juice and water in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes.(don't cook any longer then needed,over cooking causes the pectin to break down)
2)Pour through a sieve into a medium bowl, pressing and stirring well to push through all the juice/puree. (scrap bottom of sieve for the good stuff). Once it is just skins and bits left you are done.
3) Whisk into cranberry juice/puree the 3/4 cup sugar,whole egg and 3 egg yolks into the juice until combined.
4) Return the cranberry mixture to the saucepan and cook over medium heat. Whisking until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the filling into the baked crust. Set aside while you prepare the marshmallow topping.
3/4 cup granulated sugar(Organic Domino's or Organic C&H)
1/2 cup Lyle's golden syrup(or homemade cane syrup)
1/4 cup water
1/8 teaspoon pink himalayan salt(or your corn-free salt)
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1) Stir together the sugar, Lyle's golden syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.(this takes just a few minutes so keep an eye on it.)
2)While sugar mix comes to temperature,put egg whites and cream of tartar in the bowl and whip the egg whites to soft peaks on medium speed.
3)When the syrup reaches 240°F, slowly drizzle syrup into the egg whites(slow while you vigorously whip, too much too fast you will deflate the egg whites and not get fluffy marshmallow.)Increase the speed to medium high and whip until the marshmallow crème is firm and glossy.(This takes a few minutes, so be patient).
4)I filled a large piping bag and topped the cranberry(you could spoon on and make peaks with the spoon).
5) I placed under broiler for about 5 minutes- Watch carefully! Once marshmallow starts to brown it goes fast!
Chill completely.(or like me dive in early and take less then tidy slices!!!) Enjoy!