I have always enjoyed cooking and baking as long as I can remember. One of the things that I have never been much good at was a regular pie crust. So before finding out about my food allergies, I would either buy a pie crust or make a graham cracker crust. I am now going to have to attempt to make pie crusts. Well this time I just cheated and went for more of a shortbread crust and not a typical pie crust.
I will attempt a regular gluten free pie crust at some point, but just not today…. 🙂
Everyone loved how this pie turned out…
Apple Pie With Short Bread Crust
1 c. gluten free flour mix
1/2 tsp. xanthan gum
2 Tbsp. palm sugar (or desired granular sugar)
1/3 c. coconut oil (or margarine)
Approx. 4 c. apples – peeled and sliced
1 Tbsp. brown rice flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
2 tsp. coconut oil (or margarine)
2/3 c. brown rice flour
1 tsp. cinnamon
2 Tbsp. palm sugar
1/4 c. chopped walnuts
3 Tbsp coconut oil (or margarine)-melted
Preheat oven to 350 degrees.
For crust: Mix flour, xanthan gum, palm sugar and coconut oil together.Using parchment paper, press mixture into pie plate to make crust. Set aside.
Filling: In a bowl, mix apples, palm sugar, flour, spices and coconut oil together. Put into crust.
Topping: Mix remaining flour, cinnamon, sugar, walnuts, and coconut oil together. Put on top of apple mixture.
Bake pie for 50-60 minutes or until apples are soft.
Top with Whipped Coconut Cream or Vanilla Ice Cream