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knitaddict

Toll House Pie?

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Ok, so I PROMISED everyone a Toll House Pie for Thanksgiving....my sister in law just reminded me TODAY. :unsure:

I've read that as long as you're not putting more than about a 1/2 cup of all purpose flour in something....you can substitute white rice flour. If it's more than a 1/2 cup, it seems to mess up the recipe. Ok, that said...the toll house pie recipe ONLY calls for 1/2 cup of all purpose......can I REALLY sub rice flour or will it taste nasty?

I was going to make a mock run-thru this weekend...so that I'll know for sure whether the pie will work for Thanksgiving. :ph34r: I don't want pie or anything...this is purely for....experiment purposes......yea, that's it. :blink::P

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This is just an educated guess on my part, but I think it would be fine to sub the rice flour. I do a chocolate cake that calls for one cup, and it works very well with straight rice flour.

I would add xanthan gum, though.

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Here's the original recipe.

2 eggs

1/2 c. all purpose flour

1/2 c. sugar

1/2 c. brown sugar, firmly packed

1 c. butter, melted and cooled to room temperature

1 (6 oz.) pkg. (1 c.) Nestle Toll House semi sweet chocolate morsels

1 c. chopped walnuts

1 (9 inch) unbaked pie shell

Whipped cream or ice cream (optional)

Preheat oven to 325 degrees F. In large bowl, beat eggs until foamy; add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in Nestle Toll House semi sweet chocolate morsels and walnuts. Pour into pie shell. Bake at 325 degrees F. Time: 1 hour. Remove from oven. Serve warm with whipped cream or ice cream. Makes: one 9 inch pie.

Recipe may be doubled. Bake two pies, freeze one for later use.

Oh man, I haven't had this pie in YEARS! :P And that's not a goofy face, I'm trying to lick the screen in hopes that it'll taste like toll house pie! :blink:

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I made that same pie years ago--it's so good!! :P

I'm sure the rice flour would work, but do add xanthan gum--maybe a good 1/2 teaspoon--to keep the moist, gooey consistancy. :D

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I made that same pie years ago--it's so good!! :P

I'm sure the rice flour would work, but do add xanthan gum--maybe a good 1/2 teaspoon--to keep the moist, gooey consistancy. :D

SWEEEEEET! Thanks! :D

*doing the happy dance*

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What are you gonna do for the pie shell?

I was thinking about trying it crustless. I was looking for a crustless pumpkin pie recipe...which I found easily...when I stumbled across a blog...the writer mentioned "bringing along a crustless toll house pie for the other Celiac's." So I figured that it COULD be done....we'll see how easy it is...... :unsure:

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1 cup white rice flour

1/2 sorghum flour

1/2 cup potato starch

3 tablespoons sweet rice flour

3 teaspoons sugar

1/4 teaspoon salt

1 teaspoon strong cinnamon (I use Saigon cinnamon from World Spice Merchants)

8 tablespooons (or, one stick) cold butter

1 large egg

2 tablespoons apple cider vinegar

1/4 ice-cold water, or enough to make the dough stick together

Mix together all the dry ingredients, including the sugar and cinnamon. Cut the butter into little pieces, about 1/2-inch thick and drop the pieces into the dry ingredients. Using a pastry cutter or fork, meld the butter into the dry ingredients until the butter has crumbled into pea-sized pieces.

Make a well in the dry ingredients. Drop the egg and apple cider vinegar in, then stir them in, gently, with a fork, stirring from the center out. Once they are incorporated into the dry ingredients, slowly drizzle the ice-cold water into the mixture, a little at a time, then stirring to see if it has become dough yet. You do not want this dough to be too wet. Add water only it all coheres together.

At this point, drop the ball of dough onto a large piece of parchment paper. (Prepare this ahead, unless you want to wipe dough off the box of parchment paper later!) Place another piece of parchment paper, the same size, on top of the dough. Gently, smoosh the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate.

Refrigerate the ball of dough, for as long as you can stand. Ideally, you would prepare the dough in the evening and refrigerate overnight. Take the dough out of the refrigerator at least twenty minutes before you want to work with it.

Leave the dough in the parchment-paper sandwich and roll it out. By rolling it, gently, between the pieces of parchment paper, you will not need to add more flour to the mix. Roll it out as thin as you can, then strip the top piece of parchment paper off the dough. Gently, lay your favorite pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You can crimp the edges at this point. If some of the dough falls off the sides, don't worry. Simply re-attach the pieces to the crust-to-be by pressing in with your fingers.

***OR you can just buy this:

http://www.gluten free.com/Gluten-Free-Pant...ust/Item126061M

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Here's the original recipe.

2 eggs

1/2 c. all purpose flour

1/2 c. sugar

1/2 c. brown sugar, firmly packed

1 c. butter, melted and cooled to room temperature

1 (6 oz.) pkg. (1 c.) Nestle Toll House semi sweet chocolate morsels

1 c. chopped walnuts

1 (9 inch) unbaked pie shell

Whipped cream or ice cream (optional)

Preheat oven to 325 degrees F. In large bowl, beat eggs until foamy; add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in Nestle Toll House semi sweet chocolate morsels and walnuts. Pour into pie shell. Bake at 325 degrees F. Time: 1 hour. Remove from oven. Serve warm with whipped cream or ice cream. Makes: one 9 inch pie.

Recipe may be doubled. Bake two pies, freeze one for later use.

Oh man, I haven't had this pie in YEARS! :P And that's not a goofy face, I'm trying to lick the screen in hopes that it'll taste like toll house pie! :blink:

If I was going to make it (and I think I will :P ), this is what I'd do:

2 eggs

1/2c Pamela's baking mix

1/2c sugar

1/2c bn sugar

3/4c butter

1c choco chips

1c chopped walnuts

unbaked pie crust: 1/2 stick butter-melted, 1c Pamela's, 2tbs sugar-mix all in pie plate, pat out into pie plate, refrigerate while you're mixing up the other ingredients per instructions above and bake as directed.

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OMG this sounds so good! I wonder if you can make it without the pie shell - just put it in a pie plate? Anyone know?

I think it would work well without a crust. It has a lot of body to it and it's pretty rich all by itself. I think I'll try it again gluten-free, but I'll use the rice flour since I can't use Pamela's.

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I think it would work well without a crust. It has a lot of body to it and it's pretty rich all by itself. I think I'll try it again gluten-free, but I'll use the rice flour since I can't use Pamela's.

Sorry, Pamela's is my answer for everything, isn't it :lol: They should be paying me! :P

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Sorry, Pamela's is my answer for everything, isn't it :lol: They should be paying me! :P

:D I feel the same way about Gluten Free Pantry--if I had a nickel for every time I've recommended their products....... :lol:

BTW--to the OP....if you only have rice flour available, here's my easy "pat in the pan" pie crust:

1 1/2 cups rice flour

1 tsp. salt

1/2 cup oil

2 tbsp. milk

1 1/2 tbsp. sugar

Mix all ingredients in a medium bowl. Press into pie plate with fingers as thinly as possible. Fill and bake as your recipe requires.

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I found these links with comments. I would use a bit less butter just in case or if the dough is too wet add a bit more flour.

http://allrecipes.com/Recipe/Toll-House-Pie-I/Detail.aspx

uses 1 cup butter (many people only used 1/2 cup butter)

http://www.verybestbaking.com/recipes/detail.aspx?ID=28218

uses 3/4 cup butter

Sounds so yummy! Thanks for posting!!!

I think I will try a pie tomorrow...to PRACTICE UP...before Thanksgiving...HA HA!

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For the actual pie recipe, I would 1/4 cup sorghum and 1/4 cup rice flour. Sorghum tastes the closest to wheat, in my opinion, and will help prevent the mealiness rice flour can have. Maybe add a tablespoon of potato FLOUR to that. And that 1/2 tsp xanthan gum someone mentioned. Great, now I have to make this for Thanksgiving...... Also, I recommend letting the pie filling (dough) SIT for at least ten minutes before popping it in the oven. A few people have said this doesn't work for them, but the majority find that this allows it to be a little lighter and more even in texture, and completely kills the mealiness factor you can get with gluten-free.

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YES...RESULTS of my Toll House Pie. Very rich and yummy. I wish I had ice cream to put on top.

Here goes it.

For the pie:

I used the recipe knitaddict posted with the following changes.

I only used 1 stick, softened butter-it doesn't need 2 sticks (I read that melted butter makes it too gooey)

I used almonds for the nuts

Added 1 tsp. vanilla extact

I used Carol's sorghum flour blend with 1/2 tsp. xanthan gum added

For the crust:

Rachelle's recipe but I had to add another 1/2 recipe=

3/4 cup butter

1 1/2 cups Pamela's flour mix

1/4 cup brown sugar

I baked it all in a 10" deep dish pie plate. Covered the edge after 20 mins then just covered the whole thing with a sheet of foil 1/2 way thru. I baked it 55 minutes but it could have used 60. Be sure to bake it the full time and don't use an 8" pie plate. A 9" should work if its a deep dish. My pie rose to the top edge then fell slightly as it cooled but it didn't run over the edge. Perfect...thanks for posting the recipe. I also read that you could use pecans and top it with caramel sauce for a turtle pie.

Looks? It looks as good as the cookies in my avatar.

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Speaking of which.......

(hint, hint)

Your avatar looks good too...ha ha...you r so funny :lol:

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YES...RESULTS of my Toll House Pie. Very rich and yummy. I wish I had ice cream to put on top.

Here goes it.

For the pie:

I used the recipe knitaddict posted with the following changes.

I only used 1 stick, softened butter-it doesn't need 2 sticks (I read that melted butter makes it too gooey)

I used almonds for the nuts

Added 1 tsp. vanilla extact

I used Carol's sorghum flour blend with 1/2 tsp. xanthan gum added

For the crust:

Rachelle's recipe but I had to add another 1/2 recipe=

3/4 cup butter

1 1/2 cups Pamela's flour mix

1/4 cup brown sugar

I baked it all in a 10" deep dish pie plate. Covered the edge after 20 mins then just covered the whole thing with a sheet of foil 1/2 way thru. I baked it 55 minutes but it could have used 60. Be sure to bake it the full time and don't use an 8" pie plate. A 9" should work if its a deep dish. My pie rose to the top edge then fell slightly as it cooled but it didn't run over the edge. Perfect...thanks for posting the recipe. I also read that you could use pecans and top it with caramel sauce for a turtle pie.Looks? It looks as good as the cookies in my avatar.

O.M.G. I HAVE to do that to mine!!!!!! Now I'm going to HAVE to make it! :D

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Damn, I was just rereading everyone's posts....looks like I need some more stuff for my pantry! Sorghum? As in molasses? Har, har, har...just kidding...but where would I find that? Wonder if I could get it at Kroger? That's where I get the rice flour.....hmmmm...... :unsure:

All I've got in the way of flours are rice flour, Pamela's pancake and baking mix (makes GOOD sausage balls!), and some of Bob's Red Mill baking mix?? I think that's the name of it....you know what I mean. I wonder which one would work the best in this situation? And if I use one of the mixes vs. the rice flour, would I still need xanthan??

Sorry! Lots of questions!

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Damn, I was just rereading everyone's posts....looks like I need some more stuff for my pantry! Sorghum? As in molasses? Har, har, har...just kidding...but where would I find that? Wonder if I could get it at Kroger? That's where I get the rice flour.....hmmmm...... :unsure:

All I've got in the way of flours are rice flour, Pamela's pancake and baking mix (makes GOOD sausage balls!), and some of Bob's Red Mill baking mix?? I think that's the name of it....you know what I mean. I wonder which one would work the best in this situation? And if I use one of the mixes vs. the rice flour, would I still need xanthan??

Sorry! Lots of questions!

In my post with the modified recipe, I just used the Pamela's pancake and baking mix, no added xanthan gum or other flours, if you wanted to try that one...

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Damn, I was just rereading everyone's posts....looks like I need some more stuff for my pantry! Sorghum? As in molasses? Har, har, har...just kidding...but where would I find that? Wonder if I could get it at Kroger? That's where I get the rice flour.....hmmmm...... :unsure:

All I've got in the way of flours are rice flour, Pamela's pancake and baking mix (makes GOOD sausage balls!), and some of Bob's Red Mill baking mix?? I think that's the name of it....you know what I mean. I wonder which one would work the best in this situation? And if I use one of the mixes vs. the rice flour, would I still need xanthan??

Sorry! Lots of questions!

Sorghum flour by Bob's Red Mill.

If the pie is just for your family, I would use rice flour and no xanthan gum just to try it since you only need 1/2 cup. If making it for guests go with Pamela's, it has xanthan gum in it. If you read the links I posted, on the one, most everyone said they reduced the butter. One lady had to pour the butter off after the pie was baked...eeww. BTW, I was unsure but my dh loved the pie. All the nuts really make it good.

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Sorry, Pamela's is my answer for everything, isn't it :lol: They should be paying me! :P

You and me both, Rachelle!!

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