Calamondin (or Lemon) Pie with 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!
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:
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 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.
Tags: vegan recipes vegetarian cooking food fat-free gluten-free














30 Comments:
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.
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)
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.
I'm so going to try this. Thanks!
I was wondering if you think it would be possible to somehow make a gf lemon impossible pie.
~M
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
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.
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
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! :-)
Susan, this looks so delectable! WoW!!! I love the crust idea. You are such a creative lady.
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!
:)
Sheesh! This looks divine. And I had never heard of calamondins. Learn something new every day.
18 calamondins? wow that's a bushel full!
Teddy
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.
April, I don't see why it wouldn't work with grapefruit. Just use more or less sugar, as needed.
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).
M, I believe you can make this with arrowroot instead of the cornstarch. Just use the same amount. Good luck!
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!!
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
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.
Is quick cooking oats = rolled oats?
Does oatmilk taste OK with this recipe?
Tks
JK
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 =)
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
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.
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
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
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.)
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.
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
You could fill the crust with chocolate pudding.
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