1 Andrea's Gluten Free Pie Shell
2 tbsp salted butter, melted
1/3 cup + 1Tbsp packed brown sugar
3 eggs
2 tsp Andrea's Gluten Free Flour Blend
1 1/3 cup light corn syrup
2 tsp pure vanilla extract
6 oz package pecan halves (1 1/2 cup)
Before preparing these pies, Andrea's Pie Crust should be baked in a preheated 350 degree oven, 10-12 minutes until lightly golden. Cool completely before using for these recipes.
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Not a blueberry fan? Use all peaches for a Peaches & Cream winning pie.
Add a little crunchy sweetness by topping with a nut or oat streusel topping if desired.
Shown here without streusel topping.
3 oz. unsweetened chocolate (melted, cooled)
3/4 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon pure vanilla extract
3/4 cup refrigerated pastuerized egg product
This is a wonderfully tart & sweet easy baked pie. It's tartness begs for whip cream or ice cream.
1 - Andrea's Gluten Free Ready to Bake Pie Shell
1 - 21 oz can Peach Pie Filling
1 - 12 oz bag frozen Raspberries
1 Tablespoon cornstarch
1 - 9" unbaked Andrea's Gluten Free pie crust
1 1⁄4 cups sugar
1⁄4 teaspoon salt
3 tablespoons flour
2 eggs, beaten
4 cups chopped fresh or frozen rhubarb (about 1.25 lbs)
1 Andrea's Gluten Free 9" Pie Crust
1/2 cup Butter, melted
1 1/2 cups Sugar
3 Eggs
1 teaspoon vanilla extract
3 Tablespoons Andrea's Gluten Free Superfine Flour Blend
1/8 teaspoon Salt
1 cup Buttermilk