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. Divide the dough in half and wrap in plastic or place in zip-top bag and refrigerate for at least 20 minutes.
Filling2 cups dried apricots
1 1/2 cup water
1/3 cup sugar
1/4 cup water
1/4 tsp salt
1 tbsp corn starch
1. Put apricots and water in a sauce pan. Bring to a boil, lower and simmer for 10 minutes.
2. Remove the apricots and water and place in a covered bowl to steam.
3. In the sauce pan, place 1/4 cup water and 1/3 cup sugar. Bring to a boil, lower to a simmer. Cook until reduced by half.
4. Allow the mixture to cool and mix in the corn starch, whisking well to remove any lumps.
Assembly
1. Roll out the dough between layers of parchment - dust the parchment with extra tapioca starch to prevent sticking.
2. Layer the apricots in the bottom crust and cover with cornstarch, water and sugar mixture.
3. Place top crust on and cut a few holes in to vent steam.
4. Bake at 400F for 15 minutes.
5. Lower to 325F and bake until golden brown, approximately another 45 minutes.
Its as sour and flaky as the pie I remembered my parents' friend made when I was growing up.
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