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

[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.