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Strawberry Shortcake Pie (GF)

By Kelly · 9 Comments


You’ll definitely receive kisses when you serve this refreshingly light and delicious dessert that tastes just like a scrumptious strawberry shortcake!

Sweet summertime strawberries are one of our favorites! So I’m always looking for new ways to enjoy them. The idea for this recipe came about when, on a whim, I dipped a fresh strawberry into a batch of my famous creamy lemon frosting while waiting for my cupcakes to cool – WOW! It was so delicious that I was inspired to create this super simple, yet beautiful strawberry pie!

Because of the layering required, this recipe works best using a 9″ deep-dish pie plate. However, if you don’t own one, no worries! Simply use a 9×9″ baking dish instead. Enjoy!

Print
Strawberry Shortcake Pie

Yield: 6 servings

Strawberry Shortcake Pie

Ingredients

    Shortcake Piecrust:
  • 2 cups blanched almond flour
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 2 tbsp butter, melted
  • 1 tbsp pure honey
  • 1 large egg
  • 1/4 tsp pure vanilla extract
  • Strawberry Filling:
  • 1 batch of creamy lemon frosting
  • 1 1/2 pounds fresh organic strawberries, sliced
  • 1 tbsp pure maple syrup

Instructions

    Prepare the Shortcake Piecrust:
  1. Preheat oven to 325 degrees. In a small bowl, combine blanched almond flour, baking soda and salt.
  2. In a large bowl, whisk together melted butter and honey until smooth and creamy. Then whisk in the egg and vanilla until well combined.
  3. Add dry ingredients to the wet, using a spoon to combine.
  4. Press the dough evenly into the bottom and up the sides of a 9” deep-dish pie plate. (If you don't own a deep-dish pie plate, simply use a 9x9-inch baking dish instead.)
  5. Use a fork to poke a few holes in the bottom of the crust. You can also use a fork to crimp the edges of the piecrust, if desired.
  6. Bake crust for approximately 15 minutes, until lightly golden brown.
  7. Allow piecrust to cool completely before filling.
  8. Prepare the Strawberries & Creamy Lemon Filling:
  9. While you're waiting for the pie crust to cool, slice the strawberries and gently fold them together with one tablespoon of maple syrup. Then, place them in the refrigerator to keep cool.
  10. Next, follow the instructions for making the creamy lemon frosting and refrigerate as well, until the piecrust is completely cool.
  11. Assemble the Strawberry Pie:
  12. Once the pie shell is completely cool to touch, spread about 2/3 of the creamy lemon frosting evenly across the bottom of the shortcake piecrust.
  13. Then layer the sliced strawberries across the top of the creamy lemon topping.
  14. Pipe the remaining lemon topping around the edges of the piecrust to create a pleasing pattern.
  15. Refrigerate and serve within two hours of assembly for best results.

Notes

*Sliced strawberries will become mushy as time passes. In addition, the shortcake crust will absorb the excess moisture from the whipped topping and strawberries the longer it sits around waiting to be eaten. So for best results, serve this pie within an hour or two of assembly. (Makes a good excuse for why you HAVE to eat the whole pie in one sitting! LOL!)

This shortcake piecrust is a slight variation of my yummy shortcake biscuits, which are delicious on their own, or with your favorite fresh sliced fruit and whipped cream.

3.1
https://thenourishinghome.com/2012/07/strawberry-shortcake-pie/

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Filed Under: Pies/Tarts ·

Lemon Berry Tart (GF)

By Kelly · 8 Comments


I absolutely adore the sweet-tart flavor combination of fresh raspberries and lemon – they seem to be a match made in heaven.

Yet, the beauty of this decadent lemon tart is that it pairs well with virtually any berry in season. So if fresh ripe raspberries don’t tickle your fancy, or they’re not in season, simply use whatever fresh berries are available, such as strawberries, blueberries, blackberries, etc.

This recipe was inspired by my Luscious Lemon Bars recipe. This version has all of the tangy flavor of my lemon bars, but with the added sweet-tart twist of fresh raspberries! Yum!


Step 1: Prepare the Crust

Since I don’t have a tart pan – can you believe it? – I simply use a 9″ pie dish to make this delightful dessert. To make it a bit fancier, I like to use a fork to make a decorative pattern along the edges.

Step 2: Prepare the Lemon Curd Filling
If you don’t have a double boiler, just be sure to use a heat-safe glass bowl. It’s also important to make sure the water under the bowl is at a very gently simmer, not a rolling boil.

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Lemon Berry Tart (GF)

8 servings

Lemon Berry Tart (GF)

Ingredients

    Step 1: Prepare the Crust
  • 1 3/4 cups blanched almond flour
  • 1/4 cup butter, cold, cut into pieces
  • 1 tbsp arrowroot powder
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 2 tbsp pure honey
  • 1/4 tsp pure vanilla extract
  • Step 2: Prepare the Lemon Curd Filling
  • 6 egg yolks, room temperature (pastured eggs are best)
  • 1/2 cup pure honey (I prefer sage honey due to its mild flavor)
  • 1/3 cup fresh-squeezed lemon juice (about 2 Meyer lemons)
  • 2 tbsp filtered water
  • 1 tsp lemon zest
  • 1/4 tsp pure vanilla extract
  • 1/2 cup butter, cold, cut into pieces
  • 3 cups of your favorite fresh organic berries

Instructions

    Step 1: Prepare the Crust
  1. Preheat oven to 300 degrees. Place the almond flour, butter pieces, arrowroot powder, baking soda and salt into the bowl of a food processor and pulse 6-8 times. Then add the honey and vanilla and pulse until it starts to form a dough ball.
  2. Use a rubber spatula to remove the dough and place in a 9" tart pan or pie plate.
  3. Press dough evenly into the bottom and up the sides of the tart pan or pie plate. (If using a pie plate, use a fork to make a decorative pattern along the edges.)
  4. Bake crust for 8-10 minutes, until puffy, but not browned. Allow to cool before filling.
  5. Step 2: Prepare the Lemon Curd Filling
  6. In a double boiler, or in a heat-safe glass bowl resting above a pot of gently simmering (not boiling) water, whisk together the egg yolks, honey, lemon juice, water, lemon zest and vanilla until well blended.
  7. Slowly add the butter, 2-3 pieces at a time, while constantly whisking. Add more pieces as the previous ones melt.
  8. After all the butter pieces are melted and incorporated, cook for an additional 15-18 minutes, stirring just occasionally, until it thickens like a thin pudding. Then, place the lemon curd in the refrigerator to cool.
  9. Once cool to touch (not cold), add the lemon curd to the cooled crust, using a spreader to smooth it out evenly.
  10. Bake at 300 degrees for approximately 20 minutes, until filling sets and slightly puffs up.
  11. Once baking is completed, remove tart from oven. Allow it to cool completely, then gently arrange fresh berries in a pleasing pattern across the top.
  12. Refrigerate for at least 2-3 hours, or overnight before serving. Serve with a heaping dollop of homemade whipped cream, if desired.

Notes

Time-Saving Tip: Whenever a recipe calls for lemon juice, I always zest the lemon first and place the lemon zest in a freezer-safe container to freeze for future recipes – then I proceed with juicing the lemons. This works vice-versa too ... If a recipe calls for lemon zest, after zesting the lemon, I squeeze the lemon to extract the juice and place the lemon juice in a freezer-safe container for future recipes. Taking a quick minute to do this not only helps to eliminate waste, but also helps to reduce the prep time for future recipes.

3.1
https://thenourishinghome.com/2012/07/lemon-berry-tart-gf/

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Filed Under: Pies/Tarts ·

Hot Apple Crisp (GF)

By Kelly · 2 Comments


I adore sweet smell of hot apple crisp baking in the oven – there is something so heartwarming and cozy about it! This grain-free version is naturally sweetened with just a touch of maple syrup, so you can really enjoy the full, rich flavor of baked apples in every bite!

You can also use this recipe to create scrumptious Baked Apple Oatmeal – a delicious and nutritious way to start your day!

Print
Hot Apple Crisp (GF)

Yield: 5-6 servings

Hot Apple Crisp (GF)

Ingredients

    Step One: Baked Apples
  • 5 medium organic apples, cored and sliced about 1/4"
  • 1/3 cup pure unfiltered organic apple juice
  • 2 tbsp pure organic maple syrup
  • 1 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tsp arrowroot powder
  • Step Two: Apple Crisp Topping
  • 1 cup blanched almond flour
  • 1/3 cup of sliced blanched almonds
  • 3 tbsp butter, melted (or melted coconut oil)
  • 1 tbsp pure honey (I prefer sage honey due to its mild flavor)
  • 1/4 tsp ground cinnamon
  • Pinch of sea salt

Instructions

    Step One: Baked Apples
  1. Preheat oven to 375 degrees. In a large bowl, add apple juice, maple syrup, cinnamon, vanilla and arrowroot powder; whisk well to combine.
  2. Add apple slices and toss well to thoroughly coat.
  3. Place the apple mixture (including liquid) in a 2.5 to 3 quart baking dish.
  4. Cover and bake for 20 minutes.
  5. Step Two: Apple Crisp Topping
  6. While apples are baking, in a medium bowl, combine all of the topping ingredients.
  7. When apples have baked for 20 minutes, remove from oven. Spoon (or use hands to crumble) the topping over apples.
  8. Reduce oven temperature to 350 degrees. Return apples to oven (uncovered) and continue baking about 15-18 minutes, until topping is golden brown.
  9. Allow to cool about five minutes before serving.
  10. For an extra special treat, top with a scoop of homemade vanilla ice cream and drizzle with the caramel-apple sauce at the bottom of the baking dish. SO YUMMY!!
3.1
https://thenourishinghome.com/2012/04/hot-apple-crisp-gf/

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Filed Under: Desserts, Pies/Tarts ·

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Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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