Gluten Free Pie Crust

No, you don’t have to forego dessert just because it is evil to your system.

I can almost hear you peeling your granny smith apples already, you’re so excited to find this.

Tasty gluten free pie crust  Who’da thunk?

For this gem, you’ll need:

It is possible to make your own GF Flour Blend if you really want to:

  • 3/4 cup super fine white rice flour
  • 1/4 cup potato starch
  • 1/4 cup sweet rice flour
  • 1/4 cup tapioca starch
  • 1 teaspoon xanthan gum.

—>  Whisk until mixed.

How to put together this beautiful pie:

First off, you’ll want all of your ingredients to be very cold, so go ahead and put the flour in the freezer for half an hour beforehand.  It’s just easier to put together this way.

Now, put the flour mix into your Kitchen Aid (or whatever you have) and start dropping in cold chunks of shortening, followed by tablespoons of water.

Mix until well combined.

Remove and flatten under the plastic wrap into a flat circle, place in fridge for an hour

Take it back out and uncover.  Place on floured (gf, obviously) wax paper and dust with gf flour on top, and put wax paper on top of this.  Roll into a 12 inch disk.

If you need to pre-bake this: place it in the pie pan and line with aluminum foil.  Bake at 350F for 20 minutes, remove and take the foil off, poke a few holes in the bottom and put it back in the oven for 10 more minutes

This is certainly a lot more work than just buying pre-made dough in the store, but gf baking needs a little more love.  

Filling:

Apple:

  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 Tablespoons butter

Peel 5 granny smith apples and 1 fuji apple, dice them and put them in a bowl with the rest of the ingredients.

Let this sit for half an hour, so the juices and the sugar can really start to bond and gel.

Place this in the pie dish and criss cross pie crust on top.  Sprinkle with sugar.

Bake at 350F for 50 minutes

 

Pumpkin:

  • 2 large eggs
  • 3/4 cup milk
  • 1 1/4 cups fresh pumpkin puree (instructions below)
  • 2 Tbsp melted butter
  • 1 cup sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 Tablespoon dark molasses
  • fat pinch of kosher salt

1. Preheat oven to 350 degrees F.
2. Heat milk in saucepan over medium heat until it just starts to bubble around the edges. Remove from heat.
3. Beat eggs lightly in large bowl until frothy. Add scalded milk, stirring constantly.
4. Stir in pumpkin, butter, sugar, molasses, cinnamon, ginger and salt. Whisk until completely mixed.
5. Pour filling into prepared crust, bake until center is firm, about 45 minutes

Peach:

Peaches aren’t generally in season during the winter, but you can find canned peach pie.  I know this is cheating, but if you really need peach pie, this is the only way you’re going to be able to do this in November.

Cranberry Pear Custard Pie:

I made this a few years ago, and it was simply amazinglicious.  It really had the flavors of fall, which was such a nice touch. 

  • 5 pears
  • 1 bag of cranberries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • Ground nutmeg & cinnamon
  • 1 cup heavy whipping cream
  • 1/4 cup butter
  • 2 eggs
  • 1 tsp vanilla

Slice the pears rather thin, but not too thin so that they turn to mush when they cook.  Maybe half a centimeter in width.  Place these in the bottom of your premade pie dish.  Sprinkle with cranberries.

In another bowl, mix the sugar, cornstarch and nutmeg.  Beat in the eggs and 1/4 cup of the cream, all of the butter and vanilla.

Pour this over the pears in the pie dish

Place aluminum foil around the edges of your crust, and bake this beautiful pie for 50 minutes at 350F

While this is baking, beat the rest of the heavy whipping cream with a teaspoon of cinnamon.  

Cool this completely in the fridge before serving, and serve with cinnamon whipped cream.

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