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Friday, December 15, 2006

Calamondin (or Lemon) Pie with Oatmeal Cookie Crust

Calamondin (or Lemon) Pie with Fat-free Oatmeal Cookie Crust

I started making this pie years ago, while visiting my parents for the winter holidays. In November, their citrus trees start producing more fruit than my parents can use, so by December they're giving fruit away by the bagful. And since my father has a big sweet-tooth (which E. and I have inherited), he's always looking for ways to transform those lemons, oranges, and other citrus into sugary desserts.

One year, he wanted a lemon pie, and my parents, being the gracious hosts that they are, suggested that I make it for him. I guess it doesn't sound so gracious when I put it that way, but what they really wanted was a vegan pie that all of us could enjoy. So I found a recipe for lemon pie filling in the classic Farm Vegetarian Cookbook, and the rest is history.

But it's a history that keeps evolving. The family citrus grove seems to produce more calamondins than any other fruit (calamondins are the little smaller-than-ping-pong-ball fruits that I wrote about here and which you can see here), so a few years ago, in an effort to do something with them, I started using them instead of lemons in the pie recipe. They're a little less tart than lemons, so the pie has less of a bite, but they do have the advantage of having a very thin rind, so the peel can just be chopped up instead of zested. The only drawback is their size: I had to juice 18 of the tiny things just to get the juice for this one pie!

Calamondin (or Lemon) Pie with Fat-free Oatmeal Cookie Crust

I developed a new crust for the pie this year, based on an oatmeal cookie recipe, and I really believe that this is the best fat-free crust that I've ever had. Similar to a graham cracker crust, it holds up well when sliced and has a nice crumb. Now, having said that, I'm going to warn you that it's still a fat-free crust, so to people expecting a fat-free crust it will taste great, but to the general public it may taste a little strange. If you're going to be making this pie for other people, you might want to consider using a traditional pastry or graham cracker crust, but if you're limiting your fat or gluten intake, this is the crust for you!

Fat-Free Oatmeal Cookie Crust

1/2 cup quick oats (use gluten-free oats, if necessary)
1/2 cup sorghum flour (may use whole wheat flour or a mixture of unbleached and whole wheat)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup brown sugar (packed)
2 tablespoons natural sugar
1/4 cup apple sauce

Preheat oven to 375 F. Lightly oil a 9-inch pie pan.

Put the oats into a food processor or blender and process until finely ground. Add the remaining dry ingredients and blend well. Transfer to a bowl and add the apple sauce. Stir well until completely combined.

Put the mixture into the pie pan, and starting at the center, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible:

Fat-free Oatmeal Cookie Crust

Put it in the oven and cook for 8-10 minutes, until it it is crisp but not overdone. Set aside to cool before filling.

Calamondin (or Lemon) Pie with Fat-free Oatmeal Cookie Crust

Calamondin Pie Filling

Calamondins are not as tart as lemons, so I use a little less sugar than for lemon pie. If you like your pies on the sweeter side, feel free to add up to 1/2 cup more sugar or a little stevia or other low-calorie sweetener. (Look here for the lemon pie recipe.)

1 cup sugar
1/2 cup cornstarch
1/4 teaspoon agar agar powder (or 1 more tablespoon cornstarch)
1/4 teaspoon salt
1 1/4 cup soymilk (or other non-dairy milk)
1 cup water
3/4 cup calamondin juice
1 1/2 tablespoons chopped calamondin rind

Combine sugar, cornstarch, agar, and salt in a saucepan. Stir in the soymilk and water until completely combined. Bring to a boil over medium heat stirring constantly. (Please do not leave it even for a minute or you may have lumps and burned pieces in your pie filling!) When it reaches a boil, turn the heat to low and continue to cook, stirring, for 2-3 minutes. Remove from heat and slowly stir in the calamondin juice and chopped rind. When well-mixed, pour into the pie crust. (If you have any extra, pour it into small bowls for a crust-free dessert.) Chill until set. May be served with vegan whipped topping, if you have any.

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44 Comments:

Anonymous Anonymous said...

You KNOW this is going on next week's gluten-free recipe roundup, right? THis looks incredible, if I have the time I might even try to make it for my Chanukah party on Sunday.

10:41 AM, December 15, 2006  
Anonymous Anonymous said...

PS Is there a good reason for using soymilk as opposed to almond or rice milk? Would it work with other non-dairy milks, do you think? (Soy makes me feel yucky)

10:42 AM, December 15, 2006  
Blogger SusanV said...

Hey, thanks, By the Bay! I hope you enjoy it.

Oops--I meant to add to the recipe that you can use any non-dairy milk in this. Soymilk is just a little thicker and creamier than the others, but rice milk would work fine. I'll amend the recipe to show that.

11:00 AM, December 15, 2006  
Anonymous Anonymous said...

I'm so going to try this. Thanks!

11:27 AM, December 15, 2006  
Anonymous Anonymous said...

I was wondering if you think it would be possible to somehow make a gf lemon impossible pie.
~M

11:46 AM, December 15, 2006  
Anonymous Anonymous said...

2 follow up thoughts:
-It seems that you could grind flaked quinoa, which is almost like oats for celiacs who don't tolerate oats - this would also add more protein to the pie.
-Do you think this pie could be made with lime (if I added that extra 1/2 cup of sugar. If I like lemon, I love lime!
~M

11:56 AM, December 15, 2006  
Blogger SusanV said...

M, I definitely think that you could do this with lime, especially with the extra sugar. And your quinoa flakes idea sounds interesting. I've never tried them, but I may have to now.

2:18 PM, December 15, 2006  
Anonymous Susan G said...

Susan,
The pie looks great! Just curious - where do you parents live that they can grow citrus like that? How lucky for them and you!

Susan G

2:47 PM, December 15, 2006  
Blogger SusanV said...

Hi Susan G--My parents live in southeastern Louisiana, where it doesn't usually get too cold for citrus. But for those days when it does, my father covers the trees with plastic to keep them warm. The biggest trees are in a kind of greenhouse frame that can be covered if necessary.

I feel very lucky that I'm within driving distance of all that good fruit--and of my parents, too! :-)

3:50 PM, December 15, 2006  
Anonymous Anonymous said...

Susan, this looks so delectable! WoW!!! I love the crust idea. You are such a creative lady.

4:30 PM, December 15, 2006  
Blogger springsandwells said...

Susan,
Thank you so much for this amazing looking recipe! I can't wait to try it. I have a sweet little Meyer lemon tree out in front of our house, full of lemons... so I think I'll make one soon. And the crust looks great. Thanks!
:)

1:36 AM, December 17, 2006  
Anonymous bookmama said...

Sheesh! This looks divine. And I had never heard of calamondins. Learn something new every day.

1:37 PM, December 17, 2006  
Blogger funwithyourfood said...

18 calamondins? wow that's a bushel full!

Teddy

3:44 PM, December 17, 2006  
Blogger April said...

Do you think this would work with grapefruit? I'm thinking about making this for our veggie potluck this upcoming weekend, and I was given some grapefruit and thought that might work.

10:26 AM, January 16, 2007  
Blogger SusanV said...

April, I don't see why it wouldn't work with grapefruit. Just use more or less sugar, as needed.

12:37 PM, January 17, 2007  
Blogger ~M said...

Could this be made corn-free? Would any other kind of starch work, like potato or arrowroot? I'm looking for a dairy-free, Passover-friendly (hence corn-free) citrusy filling (mousse, pie filling, custard, etc.) to put into a macaroon pie crust (idea from glutenfreegoddess).

9:53 AM, March 20, 2007  
Blogger SusanV said...

M, I believe you can make this with arrowroot instead of the cornstarch. Just use the same amount. Good luck!

9:57 AM, March 20, 2007  
Blogger motherlodewriters said...

This is fabulous-- I double the crust recipe and use it to make apple oatmeal crisp-- I don't put it in the blender at all though-- just mix the ingredients w/ a spatula. Just mix your fruit w/ spices and sugar as desired, pour in a 9x9 pan and top with the oatmeal mixture. Bake at 350 for 30 minutes or until golden brown. I made apple crisp w/ it last week and strawberry-rhubarb today. Both are wonderful!!

2:03 PM, May 08, 2007  
Blogger Karina Allrich said...

Hi Susan!

I just discovered your recipe for oatmeal pie crust - which is inherently gluten-free if you use certified gluten-free oats - and I'm going to add it to my holidays post. It looks lip-smacking good.

Wish I could do lemons, because the filling looks tart and sweet - my favorite combo. Beautiful.

Karina

3:27 PM, September 02, 2007  
Blogger caninecologne said...

hi! i saw a link to your blog form wikipedia after doing a recent post on kalamansi, which is what Filipinos call 'calamondin'. Your pie recipe looks delicious and now it gives me an excuse to use the juice!

i live in san diego and the only people who seem to know about kalamansi's are the Filipinos (I'm 2nd generation Filipino American). I love this fruit and it tastes great as a lemonade type drink.

11:14 PM, October 02, 2007  
Blogger Jasmine said...

Is quick cooking oats = rolled oats?

Does oatmilk taste OK with this recipe?

Tks
JK

4:26 AM, November 14, 2007  
Blogger simplesmile_ said...

this looks scrumptious!! I've been looking forever for a lemon pie without all the fattening extras. I'll be sure to try the recipe =)

8:54 PM, November 16, 2007  
Anonymous Anonymous said...

Hey Susan!
This recipe looks great, but I was curious how you think the crust will taste if I use it for a pumpkin pie? I was also wondering what your thoughts are about using brown rice flour instead of sorghum flour.
Thanks,
Meghan

8:54 PM, November 20, 2007  
Blogger SusanV said...

I think the crust would taste great with pumpkin pie. I wouldn't bake it quite as long before filling it.

I wish I'd tried it with brown rice flour, but I haven't. If you like brown rice flour, though, I think it would be fine.

11:52 PM, November 20, 2007  
Blogger Polona said...

Me again. I just can't get enough of your baking recipes. I also made this recipe today (had some guests). I made it with mandarines (looking at your picure, they look likne mandarines to me, maybe you use different name for those), but I bought some "Clementine" mandarines and the recipe turned out great! My whole fridge smells of them and their rind! Loved it!
Polona

11:45 AM, November 24, 2007  
Blogger Jasmine said...

Hi Susan

Really hope you can answer my two questions below. I really look forward to baking this delicious looking pie.

Is quick cooking oats = rolled oats?

Does oatmilk taste OK with this recipe?

Thanks
Jasmine

5:54 AM, November 25, 2007  
Blogger SusanV said...

Jasmine, I think you could safely use rolled oats and oatmilk in this recipe. Rolled oats and quick cooking are not the same, but in this pie crust it won't matter because they are finely ground. (Quick oats have already been processed some and take less time to cook than rolled oats.)

8:18 AM, November 25, 2007  
Anonymous Anonymous said...

Just a thought - but I'll bet this would be great using kumquats - just throw them into the food processor whole and get juice & rind all at the same time. I've done it with "cheesecake" recipes and it works really well.

4:56 PM, December 22, 2007  
Anonymous Anonymous said...

I am actually citrus intollerant - so I was wondering if you have every tried something like this with chocolate? I would love to see a recipe. Thanks!
mishapay at hotmail

7:08 PM, January 30, 2008  
Blogger SusanV said...

You could fill the crust with chocolate pudding.

4:15 PM, February 05, 2008  
Anonymous Anastasia said...

This recipe is inspiring even for those of us who eat sweets once a year. So I tried the lemon variation, and it did not set, any ideas on what went wrong? I have some further questions. (1) how much time does it take to reach boiling temperature in medium heat? I used 5/9 on an electrical stove and took ages, so I then used 8/9 to bring it to a boil (2) when cooking the liquid mixture, what consistency should it have after cooking? (a photo would help) (3) how long should the pie remain in the fridge? Could we use the freezer instead? Thank you so much.

4:55 AM, June 15, 2008  
Blogger SusanV said...

Anastasia, I'm sorry that it didn't work for you. I really can't figure out why it wouldn't have set unless youu used less corn starch than called for. It does take a long time to reach a boil on medium heat; I often turn it up and stir and watch it like a hawk because if it burns on the bottom, it tastes terrible. It should thicken up upon boiling to about the consistency of yogurt. It should set up in the fridge by the time it's completely chilled, about 2 hours. I wouldn't use the freezer.

If you try again, pack the cornstarch firmly to make sure you've used enough.

7:01 PM, June 15, 2008  
Anonymous Anastasia said...

[this is not a comment; it is just a thank-you note)

Dear Susan,

Thank you very much. I will try again, and I hope this time I will be successful.

Thank you for the wonderful work you are doing with your blog.

Anastasia
Athens, Greece

1:42 AM, June 17, 2008  
Blogger always write said...

I made this crust with brown rice flour and 3 Tbsp of Splenda brown sugar blend, and while it was a bit crumbly (I'll use sorghum flour as instructed next time), it was DELICIOUS. My new "official" pie crust. Filled it with this wonderful recipe from Dr. Weil: http://www.drweil.com/drw/u/id/RCP00198

Thanks for another winner, Susan.

(Confession: I plan to make another batch of this dough, mix in some chocolate chips and eat it, unbaked and chilled, with a spoon.)

7:53 AM, July 05, 2008  
Anonymous Michele said...

I love this recipe, Susan! The picture alone has me drooling uncontrollably...and I cannot wait to sink my teeth into that oatmeal cookie crust!!! Thanks so much for sharing your recipe with us. We are proud to have it included in this week's FoodieView Recipe Roundup!

5:21 PM, October 14, 2008  
Anonymous Anonymous said...

I was going to make the lemon version of this pie today, then I changed my mind and decided I wanted oatmeal cookies.

I used the recipe for the crust(substituting rolled spelt for the rolled oats)and shaped then into cookies then baked them for 15 minutes.

They are fantastic, very crispy and kind of taste like fortune cookies.

7:56 PM, November 24, 2008  
Anonymous Anonymous said...

It's the night b4 Thanksgiving so I don't know if you're around but... is there anyway to make this filling with agave syrup? I know usually you have to reduce the liquid in recipes by 25% if you use agave. But between the soy milk, water & lemon juice there's ALOT of liquid here so I'm a little bit baffled how to adjust. Maybe 1 cup soymilk, 3/4 cup water & leave the lemon juice the same? Would really appreciate your thoughts. THANKS!!

8:46 PM, November 26, 2008  
Blogger SusanV said...

That's exactly what I would do. Also, since agave is a little sweeter than sugar, consider using a little less than a cup. Good luck!

8:59 PM, November 26, 2008  
Anonymous Melisa Taylor said...

Wow! Looks yummy, and I think I have a tree full of these things in my backyard! I'm not positive they are calamondin's, but they are tiny oranges (a tad bigger than a quarter, but not bigger than a 50 cent piece). The tree is quite large (wikipedia say they only grow up to 10 feet).

I may have to do more research, but if they are calamondins, I am going to make this yummy looking pie!

9:07 AM, December 19, 2008  
Blogger SusanV said...

Melissa, they sound like calamondins to me! Just the right size. Even if they aren't, any citrus should work in this recipe, so give it a try.

10:00 AM, December 19, 2008  
Blogger MamaDog said...

Hi. 1st, I can't thank you enough for giving my family new dinner hope. We were in a real rut before I found your site. 2nd, can this recipe be adjusted for less cornstarch, to more agar-agar. If so, how? It has become a favorite at extended carnivorous family gatherings, but I'd like to make it healthier. I'm known as the tofu queen (for creative use of the soybean) but the "just don't eat her baking" lady. 3rd, this crust just crumbled apart on me and I've had to switch to graham-cracker crust. Any suggestions?

10:15 AM, March 23, 2009  
Blogger SusanV said...

Thanks, MamaDog! You could try making this with just agar, but since I haven't tried it I can't say for sure what will happen. If the acidity doesn't cause problems, then what you'll have is more like lemon jello than a pie filling. One option is to blend some silken tofu in with the lemon juice, maybe 1/4 a cup and use about 1 1/4 teaspoons of agar. If you try, please let me know how it comes out.

About the crust, I suspect that it's lack of fat that makes it crumbly. I'm not sure there's anything you can do, though you could try adding a little ground flax seeds to it.

10:27 AM, March 23, 2009  
Anonymous Anonymous said...

Since juicing so many tiny fruits is sort of labor intensive, a possible variation would be a version of Whole Lemon Pie (except it would be Whole Calamondin Pie). To do this you would cut the fruit in half, remove any seeds, and then toss the whole thing in a blender or food processor, then add other ingredients and make your pie as usual. I bet those little fruits would also make an excellent version of Shaker Lemon Pie (a citrus pie in which thin macerated slices are used).

3:46 AM, May 30, 2009  
Anonymous PEACHY said...

Susan, this pie is freaking amazing. Not one person believed my statement that it was vegan, fat free, AND gluten free. Thanks so much for your inspirational blog! its people like you that help vegans stay vegan in a non-vegan world!

4:39 AM, June 05, 2009  

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