Pie Shell

1. Preheat oven to 275°.
2. Sift together [q:1/2] cup of the sugar and cream of tartar.
3. In a separate bowl, beat egg whites until stiff but not dry.
4. Gradually add sugar mixture, continuing to beat until blended.
5. Use this meringue to line bottom and sides of a well-oiled, 9 or 10 inch pie plate, hollowing center to form a shell.
6. Make sure not to spread mixture too close to rim.
7. Bake in oven one hour. Cool.

Pie Filling

1. Beat egg yolks slightly.
2. Beat in remaining [q:1/2] cup sugar.
3. Add lemon juice, rind, and salt.
4. Cook in top of double boiler over hot water until very thick, stirring constantly (about 8 to 10 minutes).
5. Remove from heat and cool.
6. Whip cream and combine half of it with the lemon custard. Fill cooled shell.
7. Cover with remaining whipped cream.
8. Chill in refrigerator about 24 hours.

1. Preheat oven to 375°. Grease a 10-inch glass pie pan that’s 2 inches deep.
2. To make crust: Place nuts, oats, and cinnamon in a food processor and briefly process. Cut butter into chunks and scatter onto flour. Briefly process just until crumbs form. Add egg and process again until dough balls up against sides of processor.
3. Transfer dough to a large mixing bowl and knead in flour. Split dough into 2 balls. Refrigerate one. Press other into bottom and up sides of pie pan.
4. To make filling: Melt butter in a large skillet over medium-low heat. Add apples, spices, and maple syrup. Cover skillet and cook apples for 15 minutes, occasionally turning them over. Remove from heat and stir in vanilla and oat flour.
5. Scoop apples into bottom crust. Place refrigerated dough between 2 large sheets of plastic wrap and roll it into a 10-inch circle. Remove top sheet of plastic wrap. Use bottom sheet to hold crust above pie. Carefully flip crust onto apples. Remove plastic wrap. Pinch edges together, patching any tears with overhanging pieces of dough. Make 8 slits in top crust in a sunburst pattern.
6. Bake pie for 1 hour, or until top crust is golden brown and apples are bubbling. Let cool for at least 15 minutes before cutting into pie. If desired, drizzle each piece with maple syrup before serving. Leftover pie can be refrigerated for up to 5 days.

1. Preheat oven to 400°. Lightly oil and then flour the bottom of a pie pan with coconut oil and brown rice flour.
2. To make pie crust, sift together in a medium bowl the brown rice flour, 1 tablespoon of the arrowroot, 1 teaspoon of the coconut sugar, [q:3/4] teaspoon of the sea salt, and [q:1/4] teaspoon and [q:1/8] teaspoon of the cinnamon.
3. Gradually add solid coconut oil to dry mixture (preferably with a standing mixer set on low). Once mixture is crumbly, add in [q:1 1/2] tablespoons of vanilla extract and the agave nectar. Slowly add in the water—2 tablespoons at a time. Remove resulting dough from the bowl and form it into a ball shape with your hands. Next, flatten dough into a round disk and place it into a pie pan. Using the heel of your hand, press dough into pan and up along the sides to form a crust. Crimp edges with your fingers. Place pie crust into the refrigerator until you’re ready to fill it.
4. To prepare the filling, place pumpkin puree, coconut milk, and remaining 2 teaspoons of vanilla into a medium bowl. Sift in remaining [q:3/4] cup of coconut sugar, [q:1/4] cup of arrowroot, and potato starch. Then add in remaining [q:1 1/2] teaspoons of cinnamon, [q:1/2] teaspoon sea salt, ground ginger, nutmeg, and cloves. Mix ingredients together (preferably with a standing or hand mixer) until they are incorporated. Remove pie crust from refrigerator. Pour [q:2 3/4] cups of filling into pie crust. Cover edges of pie crust with aluminum foil or pie shields.
5. Bake pie for 30 minutes. Let it cool and then transfer it into the refrigerator to set for 4 hours before serving. Serve with a dollop of Ryan’s “Whipped Cream” (optional).

1.  Preheat oven to 425 degrees. 
2. Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
3. Saute the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft.
4. Stir in the water. Bring mixture to a boil.
5. Stir in the potatoes, and cook until tender but still firm.
6. In a medium pan, mix turkey and flour gently. Add milk and heat through.
7. Stir the turkey mixture into the vegetable mixture, and cook until thickened.
8. Pour mixture into the unbaked pie shell.
9. Roll out the top crust, and place on top of filling.
10. Flute edges, and make 4 slits in the top crust to let out steam.
11. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 20 minutes, or until crust is golden brown.

Filling

1. Preheat oven to 400°F/200°C.
2. Slice pumpkin in half, remove seeds, rub with a little coconut oil and roast in the oven for 30–45 minutes until soft. Remove from oven and let cool. Scoop out flesh and set aside.
3. In a food processor or blender, purée all ingredients until smooth. Season to taste.

Directions

1. Roast hazelnuts in the oven with the pumpkin. Remove from oven when toasted and fragrant, about 15–20 minutes. Set aside to let cool. Remove skin by rubbing nuts together. Reserve 6 or 7 hazelnuts for garnish.
2. In a food processor, pulse hazelnuts until they resemble sand (do not overblend, or you will get hazelnut butter!). Remove from food processor and set aside.
3. Place oats in food processor and blend on high until you have a rough flour. Add all other ingredients and pulse to mix. Dough should resemble a sticky, rough sand and hold together when pressed.

Baking Instructions

1. In a greased muffin pan, press a golf-ball-sized amount of dough very firmly into each form. Fill each crust with pumpkin pie filling to the rim. Bake for 30–40 minutes until the filling is dark brown and set.
2. Let cool completely before attempting to remove from muffin forms. To remove, run a sharp knife around the outside of each crust and pop out mold. Garnish with flaky sea salt and a sprinkling of chopped roasted hazelnuts.

Filling

1. Pre heat oven to 375 degrees
2. Cut off the top of 4 apples and remove the inside with a spoon or scooper. Be very careful, as to not puncture the peel!
3. With the 2 additional apples, remove the skin and slice very thinly. These apple pieces will be the filling for the mini apple pies.
4. Throw the apple slices in a bowl and mix with sugars and cinnamon. Scoop mixture evenly into each of the 4 hollow apples.

Topping

1. Roll out pie crust and slice into [q:1/4] inch strips. Note: You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture and sweetness to the pie.
2. Cover the top of the apple in a lattice pattern with pie crust strips.
3. Place apples in an 8 by 8 pan and add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20 to 25 minutes.
4. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft

1. Preheat oven to 375°F.
2. Lightly oil a 9-inch deep-dish pie pan on the bottom and up the sides with 1 tablespoon melted coconut oil.
3. To make the crust, combine the teff flour, oil, maple syrup and salt in a medium-size bowl and stir until well combined.
4. Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and up the sides of the pie pan. Poke a few holes in the dough with a fork.
5. Bake for about 10 minutes, until it loses its shine. Remove from the oven and add your pie filling.