{"id":28404,"date":"2012-06-20T14:33:06","date_gmt":"2012-06-20T18:33:06","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=28404"},"modified":"2021-09-24T17:04:37","modified_gmt":"2021-09-24T21:04:37","slug":"mini-cheese-pies-with-roasted-plum-jam-gluten-free","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/mini-cheese-pies-with-roasted-plum-jam-gluten-free\/","title":{"rendered":"Mini Cheese Pies with Roasted Plum Jam (Gluten-Free)"},"content":{"rendered":"

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Last year around this time (at the urging of Shauna<\/a>), LOTS of food bloggers took to their kitchens and made pie (I made this<\/a>). That first annual Pie Party was a great success, so today we’re celebrating Pie Party 2012<\/a>. Thank you Garret<\/a>, Shauna<\/a>, Justin<\/a>, and Ashley<\/a> for hosting ;)<\/p>\n

I made “mini” cheese pies because I also wanted to submit these cuties to Abby Dodge’s BakeTogether<\/a>. Abby featured berry pies and though I did something completely different, I’m so glad that I tried Abby’s method for baking pies in a muffin tin. This is such a fun way to bake pie, plus it keeps everything nice and neat for serving. Thank you Abby ;)<\/p>\n

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Now let’s talk about crust for a moment, shall we? I avoided making pies for years because I thought it was difficult to accomplish perfect pie crust at home. But it’s NOT difficult! To get a crust that’s both tender and flaky (which is what perfect pie crust is, right?!), all you need is your fingers and good technique. As I mentioned last week in my King Arthur Flour recap<\/a>, you want to cut half of your COLD fat into small pieces (generally butter and\/or lard, though Nikki<\/a> told me she’s had success with coconut oil when it’s solid), then work into the flour with your hands until the mixture looks like cornmeal. Yes, this can be done in a food processor but in the time it takes to drag one out and set it up (not to mention the time you’ll spend cleaning it), you’d be long finished if you’d just trusted your fingers. The rest of the COLD butter (or other fat) should be cut into larger pieces, dropped into the flour, and flattened down between your thumb and forefinger. Don’t work it in too much- visible butter is a good thing! <\/p>\n

I made a gluten free crust because not only did I want to test out my new pie crust making skills, I wanted to see if the above mentioned tips extend to gluten free pie dough. They do. To make this crust- which turned out to be fabulous- I used King Arthur Gluten-Free Whole Grain Flour blend<\/a>. If you’ve got a favorite gluten-free flour blend, feel free to use it; you can also make this crust with all-purpose flour instead. Instead of rolling out the dough, I pressed it into each muffin cup and this worked well for me; I also pressed a piece of foil into each pie shell for par-baking purposes, so that the dough wouldn’t puff up too much.<\/p>\n

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The idea for the cheese filling and the inspiration to top these with jam came from the recipe for Cheese Tart with Apricot Preserves<\/em> which appears in The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux<\/a>\"\". Ten Speed Press<\/a> sent me this book to review and upon first glance, I thought it was too “cheffy” for me. I’ve formed a different opinion since studying it more carefully, however: it’s an exciting book filled with beautiful photos and ridiculously creative recipes. If you’re into preserving, I think you will love it.<\/p>\n

Last thing before I get to the recipe: I must tip my hat to Domenica<\/a>, whose plum jam<\/a> inspired mine. I love the lemon peel in this jam…it gives it a wonderful flavor and keeps it from being too sweet. I did not can my jam for shelf stability but you certainly “can”, if you like…follow Domenica’s instructions if you plan to do that.<\/p>\n

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If you don’t want to make your own jam, go ahead and use any jam or fruit preserves that you have on hand to top these pies. The author of The Preservation Kitchen<\/a>\"\" suggests sticking with stone fruits, but also mentions using a thin layer of lemon curd. <\/p>\n

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Happy Pie Party!!!<\/p>\n

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Recipe for Mini Cheese \"Pies\" with Roasted Plum Jam (Gluten-Free)<\/h2>\n
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If you already have a pie crust recipe you love, feel free to use it here...and if you'd rather bake this into a non-mini version, a tart pan with a removable bottom will work best. <\/span>
<\/div>\nThis recipe is seriously delicious, and I think it would be fun to serve these at a cocktail party. Or be like me and eat one for breakfast, snack, or dessert on any old day: you'll feel all \"fancy\" when you do. <\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span> -10 mini pies<\/span><\/span><\/div>\n\n\n\n