You Scream, I Scream for a Quick Ice Cream Pie

 - by Wholly Wholesome

It’s National Ice Cream Month and we’re celebrating with a “cool” video. We’ll get you chillin’ with this easy recipe! Combine your favorite toppings with your favorite ice cream on top of a Wholly Wholesome Organic Pie Shell for a delicious summertime delight. Go ahead, “chill” and indulge in a sweet treat that’s quick and easy to make using our frozen pie shell. Then share with us on Facebook how your pie turned out! Enjoy the video!

Wholly Wholesome Love and Cherry Pie with Oatmeal Streusel Recipe

 - by Wholly Wholesome

WhollyWholesome-CherryPie
We love hearing from fans that use our frozen pie shells to make great tasting recipes! Check out what Miri Rotkovitz wrote about our Kosher Organic Spelt Pie Shell when she made her Cherry Pie with Oatmeal Streusel:

“If you don’t have the time or inclination to prepare a homemade pie crust, seek out a good-quality frozen or refrigerated crust. I tried Wholly Wholesome’s Organic Spelt Pie Shell while testing this recipe, and found that the flavor complemented the other ingredients nicely.”

Thanks Miri for the kind words! Everyone can enjoy this recipe at home with the ease of using Wholly Wholesome.

We’d love to know how your pie turned out! Share pictures and your helpful hints with us on Facebook.

 

Cherry Pie with Oatmeal Streusel (Dairy or Pareve)

For the Pie:
1 Wholly Wholesome Organic Spelt Pie Shell, thawed
1 pound (about 4 cups) pitted sweet cherries, fresh or frozen
1/2 cup sugar
2 Tbsp. granulated (instant) tapioca or tapioca starch
2 Tbsp. finely chopped crystallized ginger
1 tsp pure vanilla extract
1/2 tsp pure almond extract
Pinch of salt
For the Streusel Topping:
3/4 cup old fashioned rolled oats (not instant)
1/4 cup white whole wheat flour or regular all-purpose flour
1/4 cup sugar
1/2 tsp cinnamon
3 Tbsp. cold unsalted butter or non-hydrogenated margarine, cut into small pieces

1. Preheat the oven to 400°F.

2. In a large bowl, toss together the cherries, sugar, tapioca, crystallized ginger, vanilla extract, almond extract, and salt. Mix just until the cherries are evenly coated with the other ingredients. Pour the cherry mixture into the Wholly Wholesome pie shell.

3. In the same bowl, mix the oats, flour, sugar, and cinnamon. With clean hands, rub the butter into the dry ingredients until the butter is well incorporated and the mixture is crumbly. Top the pie evenly with the streusel mixture.

4. Place the pie on a parchment-lined baking sheet to catch drips. Bake in the preheated oven for 40 to 45 minutes, or until the crust and streusel are golden and the filling is bubbly. Cool the pie in its baking dish on a rack. Serve slightly warm or at room temperature. Store leftover pie, well covered, in the refrigerator for 2 to 3 days. Enjoy!

Real Men (and Dads) Eat Quiche!

 - by Wholly Wholesome

National Men's Health Month
This Father’s Day, show dad you truly care by serving up a robust breakfast that’s also healthy. You may not know this, but men require a daily intake of 56 grams of protein … with our Country Quiche Lorraine, he’ll get the hearty taste he wants and the protein he needs! And with June being National Men’s Health Month, it’s the best time to serve dad a delicious and nutritious morning quiche! We make it easy when you start with a Wholly Wholesome Organic Pie Shell. Get the full recipe below.
 

Country Quiche Lorraine

1 Wholly Wholesome Organic Pie Crust
4 large eggs
1 1/4 cup of light cream
3 strips of bacon
3/4 cup of shredded cheese (Sharp, White Cheddar or Swiss)
1/2 small onion
3 pieces of lean deli ham
1/8 tsp of nutmeg
1/8 tsp of paprika
1/8 tsp of pepper

1. Preheat oven to 400°F.
2. Thaw Wholly Wholesome Organic Pie Crust for 10 minutes.
3. Prick bottom and sides of shell with a fork.
4. Bake shell for 10 minutes.
5. Let cool for approximately 10 minutes.
6. Reduce oven temperature to 350°F.
7. Tear up ham into small pieces, set aside.
8. Cook bacon well and crumble, set aside.
9. Sauté onions, set aside
10. Fill bottom of pie shell with ½ cup of shredded cheese.
11. Layer ham, bacon, onions and add remaining ¼ cup of shredded cheese.
12. In saucepan, scald cream.
13. In a separate bowl, lightly beat eggs then add to cream.
14. Remove eggs and cream from heat and stir until combined.
15. Add nutmeg, paprika and pepper.
16. Pour egg mixture into pie shell
17. Place quiche on cookie sheet to protect oven should quiche boil over.
18. Place in the oven on the center rack and back at 350°F for approximately 45 minutes or until center sets.
19. Remove from oven and cool on wire rack for 30 minutes.
20. Serve or refrigerate for up to 3 days.

Your Complete Guide to a Guilt-Free and Gluten Free Memorial Day

 - by Wholly Wholesome

Memorial Day kicks off the unofficial start of summer. It’s a monumental time for sun worshipers to shed layers, reach for 40 SPF lotion, and start firing up the grill. A weekend planner filled with barbeques may yield some trouble for anyone maintaining a gluten free lifestyle. Navigating through a tablecloth stacked high with buns, pasta salads, cakes and cookies will leave any abstainer of gluten feeling as uneasy as swallowing a gulp of your Great Aunt Mary’s conspicuous Jell-O salad.

 

Never fear, gluten free warrior! We have compiled tips to ensure that your Memorial Day is enjoyable, delicious, and of course, free of gluten.

 
WW-GlutenFreePizzaDoughBall

  1. BYOB. Bring your own … Buns! A barbeque isn’t a barbeque without hotdogs and hamburgers. Save yourself the trouble of going bun-less and bring some gluten free buns along with you. Our Pizza Dough Balls make a GREAT gluten free dough. Shape ‘em, bake ‘em and go!
  2. Thank the Season! Instead of focusing on all the foods you can’t enjoy, fill up on fresh fruit and vegetables that are finally in season. Fruits and veggies are never fresher than in the summertime and what’s a barbeque without corn on the cob? And by the way, we know there’s no sweeter way to enjoy fruit season than by eating pie and our GF Pies Shells are here to help!!
  3. Know Gluten. Deciding if something is gluten free is not always so black and white. Many condiments, meats, and pickles contain gluten. Don’t let these sneaky gluten culprits upset your diet.
  4. WW-GlutenFreePieCrust

  5. Be Confident. Whether you chose a gluten free lifestyle because you have celiac disease or to help with achy joints, one barbeque isn’t enough to throw off all your hard work. When someone asks why you aren’t eating the same foods, simply reply that this was your decision, and it has only impacted you positively.
  6. Share! The best way for you to enjoy a gluten free dish is by bringing your own favorite dish to pass. It’s a win-win … you get to eat what you want, and you can still share! Check out some of our own GF recipes that are not only delicious but make it easy to share and plan on what to prepare next.

 
 
 

Country Quiche Lorraine

 - by Wholly Wholesome

4 large eggs
1 ¼ cup of light cream
3 strips of bacon
¾ cup of shredded cheese (Sharp, White Cheddar or Swiss)
½ small onion
3 pieces of lean deli ham
1/8 tsp of nutmeg
1/8 tsp of paprika
1/8 tsp of pepper

1. Preheat oven to 400°F.
2. Thaw shell for 10 minutes.
3. Prick bottom and sides of shell with a fork.
4. Bake shell for 10 minutes.
5. Let cool for approximately 10 minutes.
6. Reduce oven temperature to 350°F.
7. Tear up ham into small pieces, set aside.
8. Cook bacon well and crumble, set aside.
9. Sauté onions, set aside
10. Fill bottom of pie shell with ½ cup of shredded cheese.
11. Layer ham, bacon, onions and add remaining ¼ cup of shredded cheese.
12. In saucepan, scald cream.
13. In a separate bowl, lightly beat eggs then add to cream.
14. Remove eggs and cream from heat and stir until combined.
15. Add nutmeg, paprika and pepper.
16. Pour egg mixture into pie shell
17. Place quiche on cookie sheet to protect oven should quiche boil over.
18. Place in the oven on the center rack and back at 350°F for approximately 45 minutes or until center sets.
19. Remove from oven and cool on wire rack for 30 minutes.
20. Serve or refrigerate for up to 3 days.

Gluten Free Chicken Pot Pie

 - by Wholly Wholesome

1 Wholly Wholesome 9″ Certified Gluten Free Pie Shell
2 cups cubed or pulled roast chicken (or can use turkey)
½ cup sliced carrots
½ cup peas
½ cup diced onion
1 tbsp vegetable oil
1 tbsp butter
1 tbsp gluten-free flour blend
1 tbsp cornstarch
1 tsp poultry seasoning (or V2 tsp each thyme & sage)
Salt & pepper to taste
½ cup chicken broth
¾ cup milk

For the mashed potato topping:
2 russet potatoes
¼ cup butter
¼ cup milk
salt & pepper to taste

Instructions:
1. Thaw pie shell for 10 minutes. Preheat oven to 400°F.
2. Remove protective sheet from pie shells before preparing.
3. Sauté onions in a little vegetable oil, add carrots and peas and remove from heat as soon as they soften slightly. Alternately you could use 1 ½ cups frozen mixed vegetables, microwaved a couple of minutes.
4. In a saucepan, over medium heat, melt butter and add gluten free flour and cornstarch. Whisk in milk, chicken broth and seasonings. Stir, cooking over medium heat until it comes to a boil and thickens.
5. In a bowl mix together chicken, vegetables and sauce.
6. Place pie shell on a baking sheet. Pour filling into the pie shell and top with an even layer of mashed potatoes (mashed potato recipe below). Cover edge with metal collar or strips of aluminum foil. Bake on the center rack in the preheated oven for approximately 40 minutes.
7. Serve or refrigerate for up to 3 days.

Mashed potato topping instructions:
1. Peel potatoes, cut into pieces and boil until tender.
2. Drain water, mash the potatoes and add the butter, milk and seasoning.

Cream Pie

 - by Wholly Wholesome

1 Wholly Wholesome Graham/Chocolate Pie Crust Or Traditional/Wheat/Spelt/Gluten Free pie shells
1 Recipe cream pie filling (your choice of flavor)
1 Recipe whipped cream

Cream Pie Filling:
2 cup milk
1/3 cup sugar
3 eggs
pinch of salt
¼ cornstarch
1/3 cup of sugar
2 tbsp butter
1 tsp vanilla extract

1. Place the milk and 1/3 cup of sugar in a saucepan, prepare the rest of the ingredients before turning to medium-high heat.
2. Beat eggs with salt.
3. In a large bowl, whisk together sugar and starch, then whisk in beaten egg. Beat until smooth.
4. Bring milk to a boil, turn down to medium.
5. Temper egg starch mixture by ladling about 1/3 of the hot milk into it while stirring to warm it.
6. Pour the tempered egg mixture back into the saucepan while stirring the milk. Stir constantly over medium heat until it’s thick and starts to boil.
7. Remove from heat and whisk in butter and vanilla, beat until smooth.
8. For Coconut Cream- Stir in ½ Cup shredded coconut, pour filling into pie crust. For Banana Cream- Slice 1 ½ – 2 bananas into the pie crust, pour filling on top. For Chocolate Cream- Whisk 2/3 Cup of semi-sweet chocolate chips into the hot filling. Stir until smooth and chocolaty, pour into pie crust.
9. Pour into Wholly Wholesome Pie Crust or prebaked Pie Shell. Cover your pie filling with plastic wrap directly on the surface of it to prevent the formation of a skin, and place the pie in the refrigerator.
10. When the pie is cool top it with whipped cream.

Whipped Cream:
1 Cup heavy cream (also called whipping cream)
¼ Cup powdered sugar
½ Tsp vanilla extract

Instructions: Make sure the cream is cold; if your kitchen is hot chill the bowl too. Whip the cream either by hand or on an electric mixer until soft peaks form. Add the powdered sugar and vanilla and whip until it is stiff but still smooth.

Remove the plastic wrap from the pie and top with whipped cream.

Apple Crumb Pie

 - by Wholly Wholesome

Filling
6 medium sized apples (I like Granny Smith)
1/2 Cup sugar
2 Tbs corn starch
1/2 Tsp cinnamon
1/4 Tsp nutmeg

Mix together dry ingredients in a large bowl. Peel, core, and slice apples, toss with the dry ingredients until evenly coated, and sugar mixture is moistened from apples. Pack apple mixture evenly into a Wholly Wholesome 9” pie shell. The apples will be piled high, but will cook down some in the oven. Finish with crumb topping.

Crumb Topping
1/3 C light brown sugar
1/3 C all purpose flour
1/3 C rolled oats
1 t cinnamon
1/8 t salt
1/4 t nutmeg
1/4 C unsalted butter

Combine dry ingredients in a bowl. You can cut in butter with a fork or a pastry blender, or simply rub it in with your hands. Mix until butter is worked into the dry ingredients, it should look lumpy but dry. Smooth the crumb mixture over the apples.

Place pie on a sheet pan and bake in a 375° oven for about an hour (maybe a little longer). You will know the pie is done when juices bubbling out of it look thick, or a paring knife is easily inserted in the center and the apples are tender. The pie will sink down as it cools.