Saturday, November 29, 2008

Apple Pie, Flaky Crust

I slightly modified, and doubled, the recipe for gluten free pie crust on and it is the best pie crust I have ever made!!!!

Flaky Pie Crust
2/3 cup sweet rice flour
2/3 cup tapioca starch
2/3 cup potato starch
6 tbsp corn starch
4 tsp sugar
1 tsp baking powder
3 tsp xanthan gum
1 tsp kosher salt
1 cup unsalted butter
2 eggs
2 tsp apple cider vinegar

1. Mix all dry ingredients together.
2. Cut cold butter in to pieces, cut into dry ingredients until the largest pieces of butter are about the size of peas.
3. In a separate bowl, whisk the eggs and vinegar.
4. Pour the wet ingredients into butter mixture. Mix together.
5. Wrap in plastic or place in zip-top bag and refrigerate for at least 20 minutes.
6. Divide dough in half. Roll dough out between 2 sheets of parchment paper. Dust the dough first with tapioca starch if a bit sticky.
7. Form and shape pie.
8. Bake at 350 till golden brown, about 1 hour for apple pie below.

8-10 apples, peeled, cored and sliced
pinch salt
1/2-1 tsp ground cinnamon
pinch ground allspice
1/4 tsp ground cloves
1 tbsp tapioca starch
1 tbsp potato starch
juice of half a lemon

1. Combine all in a bowl and mix well.
2. Fill bottom pie crust.
3. Add top crust, crimp edges and poke holes in top to vent steam.

This seriously was the best gluten free pie I have made. It was NOT gritty! It was flaky and even browned!
We ran out of pie plates, so I used this square, glass pyrex and it still worked!
The dough was very thick and would have easily filled a 12" round.
The filling was a little runny when warm, but firmed up a bit after cooling. I might consider bringing back the arrowroot powder + apple cider thickener from the last pie. Combined, it could create the best pie ever! Mwahahahahahaha!

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