Our directory is intended as a resource for people with peanut and nut allergies. It contains foods, helpful products, and much more.
- What is a Peanut Allergy
- Foods to Avoid
- The Allergic Reaction
- Recognizing and Treating Anaphylaxis
- Epinephrine Auto-Injectors
- Medical ID Bracelets
- Support Groups
Peanut Free and Nut Free
Other Food Allergies
Basic Pie Pastry
Makes one double-crust pie or two single-crust pies
This Recipe Is
- 2 cups allergy-free flour
- 1 tsp xanthan gum
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 6 1/2 ounces of shortening
- 1 1/2 tsp Ener-G Egg Replacer
- 2 tbsp warm water
- 2 tbsp rice milk
- Extra allergy-free flour
- Extra rice milk
- Extra granulated sugar
- Lightly grease one 9-inch (for a double-crust pie) or two 9-inch (for single-crust pies) pie dishes
- Sift the flour, xanthan gum, sugar and salt together in a large bowl
- Cut in shortening with a pastry blender or rub in shortening by hand until the mixture resembles coarse bread crumbs
- In a separate bowl, combine the egg replacer with the warm water
- Then, make a well in the flour mixture and add the dissolved egg replacer
- Add the rice milk and stir flour mixture with a spatula or by hand gently until wet ingredients are fully absorbed into dry ingredients
- The dough should look smooth but, not overly moist
- Split the dough into two balls, cover the bowl and set aside
- Lightly dust a bench with extra flour to roll out pie pastry.
For a double-crust pie: Roll out one ball of dough until 1/8 of an inch thick or until large enough to cover the bottom of a pie dish. Place carefully into the pie dish. Cut away excess dough from the sides with a sharp knife. Roll out the other dough of ball to the same thickness or until large enough to cover the top and slightly hang over the edges of the pie dish. Set aside. Fill pie with fruit filling of choice. Moisten edges with a little water. Place second pie crust over filling and cut away excess. Press together the pie edges with a fork or shape with fingers into a decorative border. Make three or four small slits in the top pie crust to allow steam to escape during baking. Brush the top of pie with a little rice milk and sugar mixed together. Bake for at least 30 minutes at 365°F or until the pie is golden brown.
For a single-crust pie: Roll out one ball of dough until less than a 1/4 of an inch thick or until large enough to cover the bottom of a pie dish. Place carefully into the pie dish. Cut away excess dough from the sides with a sharp knife. Press the pie edge with a fork or shape with fingers into a decorative border. Poke the bottom of the pie crust with a fork several times. Place a sheet of aluminum foil, weighed down by beans or rice, over the pie crust to help prevent shrinkage. Bake for about 15 minutes at 365Â°F or until it is golden brown. Remove the foil and its contents. Let the pie crust cool for at least 30 minutes. Fill with fruit or cream filling of choice.
Double-Crust Apple Pie: for convenience, place the contents of two cans of apple pie filling into first pie crust. Sprinkle with 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp cloves and 3 tbsp of granulated sugar. Cover the apple filling with the second pie crust. Continue as directed above. After baking, let the pie stand for at least 20 minutes. Serve warm with whipped cream or vanilla ice-cream.
Single-Crust Peach Pie: for convenience, use the drained contents of two cans of sliced peaches. The peach slices can be placed in an even, circular pattern for presentation. Sprinkle with 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp cloves and 3 tbsp of granulated sugar. Bake at 350°F for 20 minutes. After baking, allow the pie to stand for at least 15 minutes. Serve warm with whipped cream or vanilla ice-cream.