Well it is almost fall.... depending on who you ask, and with the autumn season comes delicious baking that I am looking forwards to, apple pie being one of my favorites. So here goes. I just tried this recipe and I must say it turned out amazingly.
APPLE PIE
Crust
2 cups of King Arthur's Flour (I used the Perfect Flour Blend)
½ cup Palm Shortening (I used Virgin Pressed Coconut Oil)
1 egg ⅔ cup water
½ tsp salt (or season to taste)
2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste) (I used Xyla sugar)
½ cup Palm Shortening (I used Virgin Pressed Coconut Oil)
1 egg ⅔ cup water
½ tsp salt (or season to taste)
2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste) (I used Xyla sugar)
1. Mix together Gluten Free Flour along with optional Salt & Sugar
2. Add in Shortening (or butter), and mix until crumbly (I used my hands)
3. Add in Egg and mix until well incorporated - mixture will still be crumbly
4. Add Water by stirring in 1 TBSP at a time until dough holds together for rolling - better a little moist, then too dry.
5. Cut Mixture in Half and roll into 2 balls (one for each crust or topping). (I put the extra ball into the freezer until next time as I only have one pie pan)
6. Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
7. Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin... carefully peeling back the paper as you press it into the pan. Don't worry if it breaks apart a little, you can always press it together and it will look great!
8. Crimp edges of crust to make a decorative edge... or top with an additional crust layer after adding your pie filling.Pierce bottom slightly with fork (and slit top layer with knife to vent).
9. Pre-Bake for approx. 15 minutes at 425 degrees.
10. Allow to cool for 10 minutes before pouring in the apple filling.
2. Add in Shortening (or butter), and mix until crumbly (I used my hands)
3. Add in Egg and mix until well incorporated - mixture will still be crumbly
4. Add Water by stirring in 1 TBSP at a time until dough holds together for rolling - better a little moist, then too dry.
5. Cut Mixture in Half and roll into 2 balls (one for each crust or topping). (I put the extra ball into the freezer until next time as I only have one pie pan)
6. Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
7. Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin... carefully peeling back the paper as you press it into the pan. Don't worry if it breaks apart a little, you can always press it together and it will look great!
8. Crimp edges of crust to make a decorative edge... or top with an additional crust layer after adding your pie filling.Pierce bottom slightly with fork (and slit top layer with knife to vent).
9. Pre-Bake for approx. 15 minutes at 425 degrees.
10. Allow to cool for 10 minutes before pouring in the apple filling.
Apple Filling
1 cup of water
1 Tbsp lemon juice
1 cup of sugar (I used Xyla sugar and it actually tasted pretty good)
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/4 tsp ground cinnamon
dash of salt
1/4 tsp vanilla
1/4 cup cornstarch (or if you do not have cornstarch you can use 1/3 cup of sifted flour adding slowly)
5 small Granny Smith apples, cored, peeled and chopped (I used golden delicious apples and I didn't peel them)
1 cup of sugar (I used Xyla sugar and it actually tasted pretty good)
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/4 tsp ground cinnamon
dash of salt
1/4 tsp vanilla
1/4 cup cornstarch (or if you do not have cornstarch you can use 1/3 cup of sifted flour adding slowly)
5 small Granny Smith apples, cored, peeled and chopped (I used golden delicious apples and I didn't peel them)
1. In a large saucepan combine all ingredients except vanilla and apples. Stir over medium-low heat until thickens (about 2 minutes), constantly stirring.
2. Add apples and vanilla and simmer on low about 5 minutes. Remove from heat and pour into the pie crust.
2. Add apples and vanilla and simmer on low about 5 minutes. Remove from heat and pour into the pie crust.
Oatmeal Crumble
1/2 tsp baking powder
2/3 cups rolled oats (I used wheat free oats)
2/3 cups flour (I used Perfect Flour Blend by a company I can't remember)
1/3 cup brown sugar (I used Coconut Palm Sugar)
2/3 cups flour (I used Perfect Flour Blend by a company I can't remember)
1/3 cup brown sugar (I used Coconut Palm Sugar)
1. Using your hands, rub thoroughly through the dry ingredients
1 ½ cups butter, cut in small cubes (I used Soy Free Earth Balance)
2. Sprinkle the crumble evenly over the fruit filling.
3. Bake at 375 degrees F for approximately 30 -40 minutes or until the crumble is evenly golden brown. (You may need to put aluminum foil over the edges to prevent the crust from burning)
4. Allow the pie to cool to room temperature before cutting and serving.
Feelin' the fall spirit
Not-So-Princess Lizzy
