The Spectrum of Apple Flavors

Found this great infograph on Pinterest and I had to share! Wondering which apples are best for cooking and baking? This is perfect for you!


Jamaican Beef Patties

Not ALL pies are dessert pies. They can be savory as well. Jamaican Beef Patties are by far my FAVORITE kind of beef pie. It is spicy and comforting and just oh so delicious. I may not be able to have a Golden Krust spicy Jamaican beef patty, but I can make my own!

Jamaican Beef Patties 


For the Pastry:

  • 2 cups all-purpose gluten free flour
  • 1 1/2 teaspoons curry powder
  • 1 dash salt
  • 1/4 cup vegan butter (Earth Balance)
  • 1/4 cup vegan shortening (Earth Balance)
  • 1/3 cup cold water
For the Filling:
  • 2 tablespoons vegan butter
  • 1 pound ground beef
  • 1 small onion, finely diced
  • 1 teaspoon curry powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper
  • 1/2 cup beef broth
  • 1/2 cup dry gluten free bread crumbs
  • 1 egg, beaten
  1. Preheat oven to 400ºF. Line a baking pan or a cookie sheet with tin foil. Set aside.
  2. In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
  3. Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
  4. Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
  5. Bake in preheated oven for 30 minutes, or until golden brown.
  6. Transfer to a wire rack to cool completely.

I LOVE these! Flaky crust, meaty inside. Delicious! They are perfect for lunch or even dinner on the go! ENJOY!

Mixed Berry Pie with Lactose Free Yogurt

Ready for fruity and creamy all in one pie! This may just be the dessert for you!

Mixed Berry Pie with Lactose Free Yogurt

Not a huge fan of mixed berries? No problem. Use your favorite berry and your favorite berry spread for a one berry treat!


  • 1 1/3 cups finely crushed gluten free graham crackers
  • 2 tablespoons packed brown sugar
  • 1 egg white, lightly beaten
  • 2 tablespoons vegan butter
  • 3/4 cup Cascadian Farm strawberry fruit spread
  • 2 containers (6 oz each) Yoplait Lactose Free French vanilla yogurt
  • 6 cups rasbpberries, blueberries, blackberries or halved strawberries
  • Fresh mint sprigs
  1. Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray.
  2. In a medium bowl, combine finely crushed graham crackers and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
  3. Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
  4. Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint.

Impossibly Easy Coconut Pie

Hope you aren’t too full. It’s coconut pie time! Coconut is great in baked goods and pie is no exception. This coconut pie is incredibly easy with only 10 minutes of preparation time!

Impossibly Easy Coconut Pie 


  • 3 eggs
  • 1 3/4 cups rice or coconut milk
  • 1/4 cup vegan butter, melted
  • 1 1/2 teaspoons vanilla
  • 1 cup sweetened shredded coconut
  • 3/4 cup sugar
  • 1/2 cup Bisquick Gluten Free mix
  1. Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray.
  2. In large bowl, stir together all ingredients until blended. Pour into pie plate.
  3. Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.
HOW EASY IS THAT!?! Easy as…pie! 🙂

Another Slice of Apple Pie

I just wanted to post ANOTHER apple pie recipe. This recipe has different gluten free flours to create the crust. Previously, I posted a Sugar Kissed Apple Pie that just substituted all-purpose flour with Better Batter’s gluten free flour. If you don’t want to use a flour substitute, this recipe is great because it incorporates different flours that will give you a great taste to your crust!

Gluten Free Apple Pie

There are a BUNCH of different flours! Don’t let that scare you!


For the Crust:
  • 3/4 cup potato starch flour
  • 1/2 cup tapioca flour
  • 1/2 cup white rice flour
  • 1/4 cup garbanzo and fava flour
  • 1/4 cup sweet white sorghum flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup canola oil
  • 1/4 cup water
  • 1/2 teaspoon cider vinegar
  • 2 teaspoons xanthan gum
  • 1 teaspoon guar gum
  • 1/3 cup chopped walnuts
  • 1/4 cup sugar
For the Filling:
  • 5 cups chopped peeled apples (5 medium)
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  1. Heat oven to 350°F. Spray bottom and sides of 9-inch glass pie plate with cooking spray (without flour). In medium bowl, mix all flours, 1 tablespoon sugar and 1/2 teaspoon salt; set aside.
  2. In food processor, place egg, oil, 1/4 cup water, the vinegar, xanthan gum and guar gum. Cover; process 2 minutes. Add flour mixture. Cover; process 1 minute or until well mixed. Place 1 cup of dough in medium bowl. Stir in walnuts and 1/4 cup sugar; set aside. Press remaining dough (about 2 cups) in bottom and up side of pie plate.
  3. In 3-quart saucepan, place apples, 1/2 cup sugar, 1/4 cup water, 1/8 teaspoon salt, the cinnamon and nutmeg. Heat to boiling over high heat. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.
  4. In small bowl, mix cornstarch and 2 tablespoons water until smooth. Add to apple mixture; cook and stir about 1 minute or until thickened. Pour filling into crust. Crumble walnut dough evenly over filling.
  5. Bake 55 to 60 minutes or until crust is medium brown and filling is bubbly. Cool at least 1 hour before serving.

There you go! Another great option for homemade apple pie!


Sugar-Kissed Apple Pie

A sugar-kissed apple pie is the PERFECT first pie recipe on this Pi(e) Day! Let’s get right to it!

Sugar Kissed Apple Pie 


For the Pastry:
  • 2 cups all-purpose gluten free flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons vegan shortening
  • 4 to 6 tablespoons cold water
For the Filling:
  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup all-purpose gluten free flour (Better Batter)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • 6 cups thinly sliced peeled tart apples (6 medium)
  • 2 tablespoons vegan butter
For the Topping:
  • 1 tablespoon water
  • 1 tablespoon sugar
  1. Heat oven to 425°F. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Divide pastry in half; shape each half into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until firm and cold, yet pliable.
  3. On lightly floured surface, roll 1 round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate, using floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  4. In large bowl, mix 1/2 cup sugar,1/4 cup brown sugar, 1/4 cup flour, the cinnamon, nutmeg and dash of salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate.
  5. Roll other round of pastry. Fold pastry into fourths and cut slits so steam can escape; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Brush top crust with 1 tablespoon water; sprinkle with 1 tablespoon sugar.
  6. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.

mmmm classic apple pie slightly kissed with sugar. Delicious, simple and definitely my favorite pie!


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.