Pie

[jesse_the_k]

MyGuy made three apple pies. As always, they taste great: Haralsson, Gala, and Cortland apples with a hint of lemon juice, a scatter of Craisins (dried sweetened cranberries), a touch of cornstarch.

However, in deference to my celiac sprue, he substituted Pamela's pretend flour for the real stuff. Lessons learned:

* Pretend flour burns at a much lower temp than real flour. Reduce heat to avoid scorching.
* Pretend flour doesn't have any gluten in it. *ahem* Gluten is what makes pie crusts flaky & fabulous.
* Don't make pie crusts with pretend flour. Or if you do, close your eyes and pretend it's apple crumble.

A for Effort.

Comments

[sparkymonster]

I have a suggestion for you on pie crust. This is one of the crusts my mom uses and it is flaky.

From The Gluent-Free Gourmet Cooks Comfort Foods.

Featherlight Rice Flour Mix. 1 part rice flour, 1 part tapioca flour, 1 part cornstarch.

2 1/4 c featherlight mix
1 rounded tsp xanthan gum
1/2 tsp salt
1 T sugar
3/4 shortening chilled in freezer 30-45 mintues (butter flavor crisco is freakishly good)
1T rice vinegar (or other mild vinegar)
1/4 c. liquid egg substitute or 1 egg beaten
4 T ice water
rice flour for rolling.

In med. bowl blend flour mix, xanthan gum, salt and sugar. Cut in shortening until coarse crumbs form. In small bowl, beat vinegar and egg substitute together with fork. Add ice water.

Stir wet ingredients into dry with fork and keep blending until dough forms a ball. Work with hands to obtain smooth texture (don't worry about overworking the dough. In normal crust you want to avoid gluten production, that's not an issue here). Cover with saran wrap and chill at least 45 minutes.

Divide dough in half. Roll out between 2 sheets of waxed paper or plastic wrap dusted with rice flour. Put dough in 9" pie pan. Bake as directed. If making double crust pie, brush top crust with milk and sprinkle with 1-2 tsp of sugar to promote browning.


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Another option: Pie crust from "You're Special". It is a mix in a box. Great if you don't do GF baking. You just mix it up and instant tasty crust.

[jesse_the_k]

Thank you sweetie for that helpful advice!

Woes! Must taste test more apple pies! will report back, with pix.

[sparkymonster]

This is a gluten free pie made by my mom!

[jesse_the_k]

Nummy! How can I have lived this long without knowing your mom's awesome GF cooking skills?

In return, the "pie" I served at the fam's Thursday gathering:

Sweet Potato & Apple "Pie" / GFCF

5 sweet potatoes
—peel, cube & steam/nuke until soft, mash

6 Tbs/90 ml coconut milk
3 tsps/15 maple syrup
To taste: powdered ginger, clove & nutmeg (I went with 2 tsp; 1/4 tsp, 1/2 tsp)
–stir in with the potatoes, use a mixer if you’ve got one.

1 tart apple
–at the last minute: peel skin, slice very thinly

preheat oven to 325°F/160°C

Plop orange mash into pie-sized heatproof dish. Decorate the top with apple slices carnation style. (I used one dried apricot for the center) Cook uncovered 25 minutes.