Recipe: Magic Layer Pie

What happens if you’re on a camping trip and you ´╗┐suddenly have a hankering for pie?

According to Robin Donovan, you can put one together in the middle of the woods. All you need is a campstove and a skillet, and you can make a Magic Layer Pie based off the classic Seven-Layer Bar.

We found Donovan’s pie in her book Campfire Cuisine: Gourmet Recipes for the Great Outdoors.

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Recipe: Two-Bite Grape Panna Cotta Pies

Today’s Grape Panna Cotta Pies are tiny and easy to make, perfect for entertaining or for enjoying your pie but not eating very much of it. (Unless you eat the whole tray.)

The pies come from Cristina Suarez Krumsick’s NO BAKE MAKERY: More Than 80 Two-Bite Treats Made with Lovin’, Not an Oven.

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Recipe: Ginger Plum Tart

This Ginger Plum Tart uses black plums and nutmeg.

The recipe comes to us from Liz Hollingsworth of Ginger Corner Market in Pasadena. She says that you can adapt the tart instructions to make gallettes.

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Recipe: Gluten-Free Chocolate Chip Cookies with Hazelnuts

This week on the show, Evan talks with Shauna James Ahern about different kinds of flours you can use if you’re a Gluten-Free Girl like her. We’ve all seen recipes for gluten-free flours, but Ahern’s are more interesting, because she uses a variety of grains to create interesting flavors.

This recipe for Gluten-Free Chocolate Chip Cookies with Hazelnuts comes from Ahern’s book Gluten-Free Girl Every Day. One of the flours in the cookies is teff, which is traditionally used in Ethiopian injera bread. Ahern says that teff has notes of chocolate and molasses.

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Recipe: Gluten-Free Apple Pie

“Like everyone,” Shauna James Ahern says, “I thought gluten was necessary for a pie dough. But what’s really necessary…is cold. Cold butter, cold flour. If you’re using a food processor, a cold blade.”

Ahern is the author of the blog Gluten-Free Girl and the new book Gluten-Free Girl Every Day. Click to hear her speak with Evan about how to bake a gluten-free pie.

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Recipe: Cuban Malanga Pie

We last checked in with food writer Diane Morgan in February, when she talked with Evan about winter roots, tubers, and rhizomes (oh my!). She gave us a recipe for Three-Layer Parsnip Cake with Cream Cheese Frosting.

But this being summer, it’s time to break out a different kind of dessert. Diane complied with Cuban Malanga Pie from her book Roots: The Definitive Compendium with more than 225 Recipes.

She says grated, raw malanga root tastes like coconut cream.

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