Bye Pie!

If you follow my Instagram stories, you know I've been playing with pie for awhile...

Gluten-free, allergen-free pie dough is a fickle beast. Just enough xanthan gum, but not too much. Adjusted starch in the flour mix. Chilled, but not for too long. Rolled out between plastic rather than parchment. Playing, playing! I got it after about seven tries, then I moved on to pumpkin pie filling.

I worked off my old recipe, the one I used before I married a dude who is anaphylactic to eggs. I tried replacing the eggs. I tried omitting the eggs. Playing, playing. While I did finally pull off a filling that had a decent texture and lovely taste, I came to a conclusion...

Gluten-free, egg-free, dairy-free, nut-free, peanut-free, soy-free, seed-free, corn-free pumpkin pie is a pain in the turkey butt! While I don't mind making one (ONE!!!!) for my family's Thanksgiving dinner, I'm afraid we won't be offering them as a product. They're expensive to make, and take a lot more time and effort than I have to give.

I want to offer all I can to the food allergy community, but pie just isn't feasible right now. That said, I'd love to come up with some special holiday bakes, and we still haven't listed our 4" or 6" layer cakes! Eek! Hope to get to that soon, between running all around Colorado with cupcakes! Thanks for reading!