Tuesday, August 20, 2019

6th Annual Pieathalon!

It's time once again for the Pieathalon! For those who aren't familiar, the Pieathalon is a cookalong during which bloggers submit a pie recipe, it gets assigned to someone else, then we all bake our assigned pies. I got lucky this year. Mine - Angel Pie, from The Sunset Cookbook - which came from came from Taryn at Retro Food For Modern Times, turned out to be really easy and delicious! Best of all, it's gluten free (I've been off the gluten for a year now and, let me tell you, it's a challenge when it comes to baking)! Without further ado I give you Angel Pie!

The meringue shell/making custard thing might seem daunting if you're not a baker but trust me, it's easy and foolproof if you have the right equipment and ingredients. A stand mixer really helps. Here it is, (more or less) step by step, starting with the meringue shell:

Four ingredients, ready for action

Those are some stiff peaks!

Ready for the oven

Next, the custard. Custards like this can sometimes take a long time to thicken, during which time you may find yourself wondering if this is going to be a pie fail (or maybe it's just me), but then it finally happens.

Thickened and ready for the fridge

Look, enough lemon juice left for cocktails!

Finally, whipping the cream, combining it with the custard and spreading it into the shells. It's the home stretch!

The biggest surprise with this recipe was that it actually made TWO pies! Since there are just two of us I have invited friends over to help us consume some of this pie. Stay tuned!

It turns out that the shell, which was so hard when it came out of the oven, has zero structural integrity after it's been filled and has been sitting in the fridge for awhile, but that's okay - it's delicious all the same. I'm putting it in the freezer, which I think will make it perfect!

Here are the links to the rest of the pies in the Pieathalon. Thank you so much to Yinzerella from Dinner is Served 1972 for inviting me to participate once again! And, if you're nearby, please come by and eat some pie!

More coming soon as I receive them!


  1. LOVE IT!
    So happy that the gluten-free pie worked :)

  2. Sounds delicious and looks yummy! Wish I lived closer. Seems like one of those recipes that you just have to assemble right before serving...the filling is fully chilled by that point and the meringue won't have time to collapse. Who would've guessed? I'd love to know how your freezing experiment worked out though... Your comment that there was "enough lemon juice left over for cocktails" made me laugh! Loved the posting!

    1. Thanks! I wish you lived closer, too. I'll let you know how the freezing works out!

  3. They look very angelic! And I love that pie dish! What kind of cocktails did you end up making with the bonus lemon juice?

    One of my friends has to avoid gluten, too, so I'm going to send her this way. :)

    1. Thanks! I made Sidecars with that juice - a great combo. :D

      I definitely recommend this crust for anyone gluten free - I just wouldn't let it chill for long. ;)

  4. I'll take a lemon meringue pie in upside-down order with whipped cream any day! Even if it falls apart.

  5. I'm awed by your willingness to do so much more work than I would ever do :)

  6. I always wondered how well the meringue-based pie "shells" would work. Now I have an answer!