Pineapple-Strawberry Meringue Pies in Miniature
INGREDIENTS
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1 recipe pineapple curd, chilled (see below)
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1 recipe gluten-free pie crust, chilled (see below)
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8 ounces fresh strawberries, washed and sliced thin
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1 recipe meringue topping (see below)
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1 cup fresh (or canned) pineapple juice
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1/3 cup granulated sugar
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2 whole eggs
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2 yolks
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2 Tablespoons arrowroot starch
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½ teaspoon finely grated orange zest
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4 egg whites
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¼ teaspoon cream of tartar
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3/4 cup granulated sugar
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½ teaspoon of vanilla bean paste, or pulp from one vanilla bean
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1 ½ cups all-purpose gluten-free flour mix (see my notes for the blend I use)
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½ teaspoon salt
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2 tablespoons granulated sugar
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3/4 teaspoon xanthan gum (or guar gum if you avoid corn)
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8 Tablespoons non-hydrogenated shortening*, chilled
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2 teaspoons apple cider vinegar or lemon juice
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1 egg
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1-2 Tablespoons ice water (if needed)
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