Wednesday, October 29, 2008

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.

Kathy Derr's gluten-free apple treat won the blue ribbon in a contest in Williamsburg, Virginia last month.



zebe912 said...

I've been using an almond based one lately, but I definitely think it is better for recipes requiring a pre-baked crust. Next time I make a baked-filling pie, I am definitely going to try this one!

Shirley said...

Hi there--I used to make a pie crust like this that you patted into the pan. I've made a GF version, too. But now, I make most of my pies crustless by adding 1/4 cup GF flour to the pie recipe, like pumpkin, coconut, chocolate, etc. They are wonderful. NOBODY misses the crust.

It's so neat that you made it with your kids. I loved baking with my son when he was little. :-)

Here's a recipe that I've used for apple pie that was well received by the support group I lead. It's not a traditional pie crust either, but it's easy and good. I think the flour mix could be tweaked to your liking as your pour it over the apples.

Easy Apple Pie

1 (9 inch) pie plate, buttered
5 or 6 apples, cut up
3/4 c. butter, melted
1 c. GF flour*
1 tsp. cinnamon
1 tbsp. sugar
1 c. sugar
1 egg

Put apples in pie plate and sprinkle with cinnamon and 1 tablespoon sugar. In a bowl, mix 1 cup sugar, GF flour, and butter. Blend in unbeaten egg & pinch of salt. Mix well and pour over apples. Sprinkle more cinnamon over the top. Bake at 350 degrees for 45 minutes.

*My flour mix is made of 3 parts Asian white rice flour (more finely ground) and 2 parts Argo cornstarch. I mix it up in a huge bowl and then store it in Tupperware containers. I use it measure for measure like wheat flour. Sometimes I add xanthan gum (1/2 tsp per cup of flour, but no more than 1 tsp usually), but this recipe doesn’t need it.

Slacker Mom (aka Mrs. GF) said...

Zebe912 ~ I hope you enjoy the crust as much as we did. :) An almond based one sounds so good..I'll have to try one. :)

Shirley ~ That is SUCH A GOOD IDEA!!! Thank you so much for sharing that..I am looking so forward to trying that out. It seems like it would be great for a quick dessert. :)

seamaiden said...

This really makes me want pie!


amywb said...

I made this for my sister who is allergic to gluten. I didn't have Teff flour so I used an additional 1/4 c sorghum and 1/4 cup quick oats. I didn't have grapeseed oil, so I used canola and only needed about 3/4 cup. I also added cranberries to the filling. It was a huge hit - even with the regular pie-eating crowd. I will definitely make it again. I may try ground almond and cinnamon in the crust next time, too. Thanks!

Mrs. G.F. said...

Sea ~ Thanks. :) I have been craving them. This cold New England weather does nothing for a girl's waistline!

Amywb ~ Thank you so much for your comments. I forgot to add on the recipe that canola could be used,k it's fixed now.

And I am so glad that a reduction in the oil worked, I planned on trying that next time, now I know it can work!! Thank you.

Rumela said...

Hey, this apple pie looks good. I love apple pies and so does my 4 years old son. I will definitely make this pie this weekend.

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