Monday, 6 August 2012

Long Weekend Wrap Up & Gluten & Sugar Free Peach Custard Pie

I am wrapping up a picture perfect long weekend with some pretty fun cooking and not so fun work - boo.  Yes - I have had to bring work home on my long weekend and have had pretty mixed feelings about where my priorities should lie... but that's another post for another day.

All in all - its been a great weekend.  It started with a terrific horse show...

My daughters were in horse camp this week and learned voltige of all things... I had no idea you could do gymnastics on a horse.  They had never been on a horse before this week - I am so proud of them!

And aside from my whine about working I did get together with friends for a pot luck...

We're a pretty difficult group to cook for - vegetarian, dairy and gluten intolerance's and diabetic... hey let's get together and eat air!  Actually - we manage quite well.

I brought what I've named the Salad of Summer 2012,

 a chocolate torte from Oh She Glows,

 and my latest creation.... Peach Custard Pie - diary, gluten and sugar free!

Gluten & Sugar Free Peach Custard Pie

by Denise Boyd Dunlop
Prep Time: 30 min
Cook Time: 30 min
Keywords: bake dessert gluten-free sugar-free vegetarian pie
Ingredients (serves 8)
    For the Crust
    • 1/2 cup walnuts
    • 1/2 cup gluten free oatmeal
    • 1/2 brown rice flour
    • 3 tablespoons apple juice
    • 2 tablespoons olive oil
    • 1 teaspoon cinnamon
    For the Custard
    • 1/4 cup splenda
    • 3 tablspoons corn starch
    • 2 1/4 cup milk (I used almond to make mine dairy free)
    • 2 teaspoons vanilla
    • 1 teaspoon cinnamon
    • 2 eggs
    For the toppings
    • 3 peaches peeled & sliced
    • juice from 1/2 lemon
    • 1/2 cup fresh blueberries
    For the Crust
    In a food processor, process walnuts and oats until mixture forms coarse crumbs. Add brown rice flour and blend together. Add wet ingredients and continue to process until mixture begins to form a ball.
    Gather dough together and press into a pie plate. Bake at 350 for 10-12 minutes or until edges are golden. Set aside and let cool.
    For the Custard
    In a pot whisk together splenda and corn starch. Stir in milk. Heat milk mixture until it begins to thicken and coats the back of a spoon. Remove from heat. In a medium bowl, beat eggs. Continue to stir eggs while pouring in about half of the milk mixture. Stir well. Repeat the process adding the egg and milk mixture back to the remaining mixture in the pot. This process prevents the eggs from 'cooking' in pieces and creates a smooth custard.
    Return the pot to the stove and continue to cook the pudding on the stove over medium heat stirring constantly. Once the custard has reached the desired consistency remove from the stove. Stir in the vanilla and cinnamon.
    Pour the custard into the cooled pie crust. Place a piece of plastic wrap or parchment paper directly on the custard to prevent from forming a skin. Allow custard to cool completely.
    Putting it all together
    Toss the peeled peaches in the lemon juice to prevent them from browning. Arrange the peaches and blueberries on the custard. Chill until ready to serve.
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