Rustic and Hearty Gluten Free Apple Pie

Before I had to eat gluten free, my daughter, then aged 2, and I made an apple pie together. It was a “no roll out crust” pie. I had seen the recipe in Better Homes and Gardens, and wanted to try it. It was such a fun pie to make with a 2 year old, patting balls of dough into flat pancakes with our hands to form a top crust.

My son and I had never made that pie together; he is now 5. I have been in the pie making mood lately, partly urged on by the fall weather, and was solidified by Ginger Lemon blog’s pie crust recipe.

SO, I dusted off the old recipe, the last time I has used it was 5 years ago, rolled up the sleeves, grabbed my son as helper, and made that pie with him, altered to be gluten free. We had such fun!

I was terrified that it would turn out horribly, but it didn’t. The crust was different, but appealing. What I found interesting, is that my children LOVED the crust. They ate the crust first, then the filling. When I was a child, I ate the filling first, and maybe the crust. The crust was a bit of an obligation to get through, in order to get another piece. (And by the way, that changed as I grew, my mother makes a fabulous pie crust.)

I think that just about any combination of flours would work for this crust. If teff isn’t available, use millet or more sorghum. The apples in the filling come out a tad bit crunchy still, so if you like your apples in your pie to be completely soft, try decreasing the temperature to 350 degrees and cook for 65 minutes. And don’t forget, if your crust is getting too brown, and you want to cook the filling some more, cover with tin foil and continue baking.
(Also, I think that you would probably be able to substitute for the milk in here to make it dairy free as well. Let me know if you try it!)

Rustic and Hearty Gluten Free Apple Pie

Pie Crust

1 cup brown rice flour
1 cup sweet sorghum flour
1/2 cup teff flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup grapeseed oil (or canola)
2/3 cup milk

Apple Pie Filling

6 cups sliced apples
1 teaspoon cinnamon
1/2 cup sugar
2 teaspoons sweet sorghum flour

In a bowl stir together the dry ingredients. Mix the grapeseed oil and milk then add to the dry mix. Stir with fork until a dough starts forming. Oil hands to work with the dough and form into a ball.

Take 2/3 of dough ball and press the dough firmly onto bottom of a greased 9-inch pie plate and up the sides, pressing to form an edge at the rim.

Preheat oven to 375 degrees.

Peel and slice apples. Mix cinnamon, sugar and flour in separate bowl. Add to apples and stir until all the apples are coated.

Transfer apple mixture to pie shell.

Take the remaining dough, and break into several equal parts. Pat each dough portion into circles. Top the filling with the flattened dough to create a top crust. There will be spaces between each dough portion; the top won’t be covered completely.

Place pie plate on baking sheet. Bake pie for 55 minutes or until filling is bubbly in the center.

Place on rack to cool.



And check this off the presses. You can get the recipe by clicking on it below.


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Post Author: MNS Master

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