Another Slice of Apple Pie

I just wanted to post ANOTHER apple pie recipe. This recipe has different gluten free flours to create the crust. Previously, I posted a Sugar Kissed Apple Pie that just substituted all-purpose flour with Better Batter’s gluten free flour. If you don’t want to use a flour substitute, this recipe is great because it incorporates different flours that will give you a great taste to your crust!

Gluten Free Apple Pie

There are a BUNCH of different flours! Don’t let that scare you!

Ingredients

For the Crust:
  • 3/4 cup potato starch flour
  • 1/2 cup tapioca flour
  • 1/2 cup white rice flour
  • 1/4 cup garbanzo and fava flour
  • 1/4 cup sweet white sorghum flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup canola oil
  • 1/4 cup water
  • 1/2 teaspoon cider vinegar
  • 2 teaspoons xanthan gum
  • 1 teaspoon guar gum
  • 1/3 cup chopped walnuts
  • 1/4 cup sugar
For the Filling:
  • 5 cups chopped peeled apples (5 medium)
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  1. Heat oven to 350°F. Spray bottom and sides of 9-inch glass pie plate with cooking spray (without flour). In medium bowl, mix all flours, 1 tablespoon sugar and 1/2 teaspoon salt; set aside.
  2. In food processor, place egg, oil, 1/4 cup water, the vinegar, xanthan gum and guar gum. Cover; process 2 minutes. Add flour mixture. Cover; process 1 minute or until well mixed. Place 1 cup of dough in medium bowl. Stir in walnuts and 1/4 cup sugar; set aside. Press remaining dough (about 2 cups) in bottom and up side of pie plate.
  3. In 3-quart saucepan, place apples, 1/2 cup sugar, 1/4 cup water, 1/8 teaspoon salt, the cinnamon and nutmeg. Heat to boiling over high heat. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.
  4. In small bowl, mix cornstarch and 2 tablespoons water until smooth. Add to apple mixture; cook and stir about 1 minute or until thickened. Pour filling into crust. Crumble walnut dough evenly over filling.
  5. Bake 55 to 60 minutes or until crust is medium brown and filling is bubbly. Cool at least 1 hour before serving.

There you go! Another great option for homemade apple pie!

ENJOY!

Sugar-Kissed Apple Pie

A sugar-kissed apple pie is the PERFECT first pie recipe on this Pi(e) Day! Let’s get right to it!

Sugar Kissed Apple Pie 

Ingredients

For the Pastry:
  • 2 cups all-purpose gluten free flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons vegan shortening
  • 4 to 6 tablespoons cold water
For the Filling:
  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup all-purpose gluten free flour (Better Batter)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • 6 cups thinly sliced peeled tart apples (6 medium)
  • 2 tablespoons vegan butter
For the Topping:
  • 1 tablespoon water
  • 1 tablespoon sugar
  1. Heat oven to 425°F. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Divide pastry in half; shape each half into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until firm and cold, yet pliable.
  3. On lightly floured surface, roll 1 round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate, using floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  4. In large bowl, mix 1/2 cup sugar,1/4 cup brown sugar, 1/4 cup flour, the cinnamon, nutmeg and dash of salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate.
  5. Roll other round of pastry. Fold pastry into fourths and cut slits so steam can escape; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Brush top crust with 1 tablespoon water; sprinkle with 1 tablespoon sugar.
  6. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.

mmmm classic apple pie slightly kissed with sugar. Delicious, simple and definitely my favorite pie!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Happy National Pi(e) Day!

YAY! It’s Pi Day! What better on this March 14th than, well what else? PIES! Pies as far as your eyes can see! My favorite is the classic apple and I will be posting a delicious sugar apple pie recipe later on today. I’ll do some delicious fruity pies, creamy pies and maybe even a meat pie! But let’s start with some facts and pie tips! (Thank you American Pie Council…yes there is an American Pie Council)

The History of Pies

  • Pie has been around since the ancient Egyptians. The first pies were made by early Romans who may have learned about it through the Greeks. These pies were sometimes made in “reeds” which were used for the sole purpose of holding the filling and not for eating with the filling.
  • The Romans must have spread the word about pies around Europe as the Oxford English Dictionary notes that the word pie was a popular word in the 14th century. The first pie recipe was published by the Romans and was for a rye-crusted goat cheese and honey pie.
  • The early pies were predominately meat pies. Pyes (pies) originally appeared in England as early as the twelfth century. The crust of the pie was referred to as “coffyn”. There was actually more crust than filling. Often these pies were made using fowl and the legs were left to hang over the side of the dish and used as handles. Fruit pies or tarts (pasties) were probably first made in the 1500s. English tradition credits making the first cherry pie to Queen Elizabeth I.
  • Pie came to America with the first English settlers. The early colonists cooked their pies in long narrow pans calling them “coffins” like the crust in England. As in the Roman times, the early American pie crusts often were not eaten, but simply designed to hold the filling during baking. It was during the American Revolution that the term crust was used instead of coffyn.
  • Over the years, pie has evolved to become what it is today “the most traditional American dessert”. Pie has become so much a part of American culture throughout the years, that we now commonly use the term “as American as apple pie.”

Pie Making Tips 

  1. Read the recipe in its entirety before beginning. Make sure you have all of the ingredients and utensils and make sure that you understand all of the directions. Many mistakes have been made skipping steps.
  2. Cold ingredients are essential to making a great pie crust It even helps to have cold bowls and utensils. . In addition, be sure to chill the dough for at least an hour before rolling it out. Keeping the shortening cold ensures a nice flaky crust!!
  3. Don’t overwork or overhandle the dough. Your shortening/butter should be coated with flour mixture, not blended with it. Over-processing causes gluten to form, a substance that toughens the dough. It’s even a good idea to have cold hands before handling.
  4. Carefully transfer the dough into your pie dish. Fit the dough into the dish (avoid stretching). Trim the dough to 1″ inch over hang and tuck it under itself to create a thick rim.
  5. With the index finger on one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust and dish following the natural flute of the Emile Henry pie dish.
  6. To ensure that your bottom crust is finished, bake pie in the lower third of the oven. You may have to cover the edges with foil or a crust protector to avoid overbrowning the edges.
  7. Make sure that all of your ingredients are really fresh. Try making fruit pies when the fruits are in season to ensure a wonderful pie.

The Huffington Post has a great article all about Pi Day in America!

Stay tuned for lots more pi!

pi love (to all my Alpha Delta Pi sisters out there! < ❤ > )

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Impossibly Easy Gluten-Free French Apple Pie

Apple pie is my all time favorite dessert. I’ve never been much of a cherry or blueberry girl and pumpkin and sweet potato aren’t really my taste either. There is something about a fresh homemade apple pie that always makes me smile. While I could have used a gluten-free pie crust for this recipe, I decided not to and it still turned out delicious! If you want, you can use a gluten-free pie crust and just follow the instructions for the pie crust.

Impossibly Easy Gluten-Free French Apple Pie

Ingredients

For the Filling
  • 3 cups thinly sliced peeled Fuji apples (3 medium) (or your favorite baking apple – I also left the peels on this time for this pie but you can peel them if you’d like)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon apple pie spice
  • 1/2 cup Bisquick Gluten Free mix
  • 1/2 cup granulated sugar
  • 1/2 cup rice milk
  • 2 tablespoons butter or margarine, melted (I used Earth Balance Natural Buttery Spread – so good)
  • 3 eggs

For the Streusel

  • 1/3 cup Bisquick Gluten Free mix
  • 1/3 cup chopped nuts (optional) – I am not a fan of nuts in dessert and neither is anyone in my family really so I did not include any kinds of nut. But if you are nuts about nuts add your favorite!
  • 1/4 cup packed brown sugar
  • 3 tablespoons firm butter or margarine (Earth Balance Natural Buttery Spread)
  1. Heat oven to 325ºF. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
  2. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients, using fork, until crumbly; sprinkle over filling.
  3. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Store in refrigerator.
Such a quick and easy recipe! I hope it brings warmth to your kitchen and to your tummy.
😀

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Strut Your Stuff-ing – Gluten Free Thanksgiving

It’s Thanksgiving! Which means a few things – Turkey, lots of stuffing, lots of sides, lots of pies and football. It’s time to trim the turkey and set the table for my first gluten-free Thanksgiving. So before the Macy’s Thanksgiving Day Parade (celebrating 85 wonderful years – it’s a Thanksgiving tradition and I haven’t missed on yet – saw the parade LIVE in NYC right in front of Macy’s on 34th street and it’s even more grand up close and personal – I digress…) airs, here are a few recipes to make your Thanksgiving a delicious and gluten free one!

Stuffing

Stuffing is one of my favorite sides at thanksgiving dinner. But homemade stuffing ALWAYS has wheat in it. So now what do we do? Luckily Whole Foods Market has a delicious stuffing recipe that will sure to have you asking for seconds!

Ingredients

  • 6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse stuffing cubes, already toasted
  • 2 shallots, minced
  • 2 onions, diced
  • 2 celery ribs, diced
  • 2 carrots, diced
  • 6 tablespoons (3/4 stick) salted butter
  • 2 teaspoons dried sage
  • 2 teaspoons dried thyme
  • 2 teaspoons sea salt, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • 1/2 cup white wine
  • 1 cup gluten-free chicken broth
  • 4 tablespoons parsley

**Add finely diced sausage or bacon bits to the sautéed vegetables, if you like, or toss in diced chestnuts, apples or raisins for some extra flavor and richness**

  1. Toast bread cubes carefully in a preheated 300°F oven for 20 minutes or until dried, stirring occasionally to promote even browning. If using Gluten Free Bakehouse stuffing cubes, skip this toasting step.
  2. Sauté shallots, onions, celery and carrots in butter until they are soft and onions begin to caramelize. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue cooking over medium heat until liquid is reduced by half.
  3. In a large bowl, mix sautéed vegetables with bread cubes, chicken broth and parsley. Transfer to a baking dish and bake for 20 minutes at 325°F.

Cornbread

Another one of my favorites. Since I could start baking, I was usually in charge of the cornbread and this year will be no exception. I turned to The Food Network for a quick and easy gluten-free recipe that will have everyone licking their lips before they even get to the main course.

Ingredients

  • 2/3 cup rice milk
  • 1 tablespoon apple cider vinegar
  • 3/4 cup gluten-free all-purpose baking flour
  • 1/2 cup cornmeal
  • 1/2 cup cornflour
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 1/2 cup coconut oil, plus more for pans
  • 1/3 cup agave nectar
  • 1/3 cup applesauce
  • 2 teaspoons pure vanilla extract
  1. Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
  2. Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your “buttermilk.”
  3. In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the “buttermilk,” and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.
  4. Pour the batter into the prepared pan and sprinkle with some kosher salt. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days.

DESSERT!

The best is always last and nothing says a stuffed tummy like two kinds of pie. pumpkin and of course apple (my favorite kind pie). There is just something warm and cozy and inviting about the smell of pumpkin and apple pies baking in the oven on Thanksgiving morning. Pumpkin pie may not be my favorite, but it’s a classic Thanksgiving dessert that no table should be left without. Whole Food Market as a recipe for a pumpkin pie with a pecan crust and cinnamon spiced whipped cream that I made gluten-free just by changing a few ingredients. (You can do this with almost any recipe that calls for flour – so your favorite desserts, appetizers and entrees are not lost, they just need to be turned over to the gluten-free side 🙂 )

Pumpkin Pie with Pecan Crust and Cinnamon Spiced Whipped Cream

Ingredients

For the Crust

  • 1/3 cup pecans, toasted and cooled
  • 1 1/2 cups gluten-free flour such as Bob’s Red Mill GF All Purpose Flour
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon sea salt
  • 6 tablespoons unsalted butter, cut into small pieces
  • 1 to 2 tablespoons ice water, more if needed

For the Filling

  • 3/4 cup packed dark brown sugar
  • 3 large eggs
  • 1 (15-ounce) can pure pumpkin purée
  • 3/4 cup rice milk, such as Rice Dream
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon sea salt

For the Whipped Cream

  • 1 cup heavy cream or rice milk or soy milk or almond milk
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  1. To make the crust, place pecans in the bowl of a food processor and pulse until finely ground. Add gluten-free flour, xanthan gum and salt and pulse to combine, scraping sides of bowl. Or, stir together ground nuts, gluten-free flour, xanthan and salt in a medium bowl. Add butter and pulse in the food processor, or cut butter in using a pastry blender just until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until dough just comes together. Gather up dough, pat into a disc, cover and chill at least 30 minutes.
  2. When ready to use, roll dough out on a lightly floured surface into a 13-inch circle. Place dough in a 9 1/2-inch pie plate, fitting loosely and then pressing into place. Trim and fold under the edges and crimp. Chill in refrigerator 30 minutes or in freezer 15 minutes. Preheat oven to 425°F. Line pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake on lower rack of oven about 12 minutes or until just starting to set. Remove weights and continue to bake 12 to 15 minutes or until lightly golden. Cool on a wire rack 10 minutes. Reduce oven temperature to 350°F.
  3. Meanwhile, to make the pie filling, in a large bowl, whisk together brown sugar and eggs until combined. Add pumpkin, milk, spice and salt and whisk until blended. Pour mixture into pre-baked pie crust. Bake 1 hour or until edges are set and center slightly jiggles. Let cool on a wire rack at least 1 hour before serving.
  4. To make the whipped cream, beat heavy cream (or other milk) on high speed in a large bowl until soft peaks form. Beat in confectioners’ sugar, vanilla and cinnamon. Serve with the pie.

One of my new favorite gluten-free products is Betty Crocker’s Gluten-Free Bisquick mix. Now Bisquick is not just for pancakes, biscuits, and waffles anymore.  Apple pie is on the menu and it’s here to stay. (the biscuit recipe on the side of the Bisquick Gluten-Free box is also delicious and makes for another wonderful side dish not just for Thanksgiving but the other 364 days as well). Here’s how you make this Impossibly Easy French Apple Pie!

Impossibly Easy French Apple Pie

Ingredients

For the Filling
  • 3 cups thinly sliced peeled Fuji apples (3 medium)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup Bisquick Gluten Free mix
  • 1/2 cup granulated sugar
  • 1/2 cup rice milk
  • 2 tablespoons butter or margarine, melted
  • 3 eggs

For the Streusel

  • 1/3 cup Bisquick Gluten Free mix
  • 1/3 cup chopped nuts
  • 1/4 cup packed brown sugar
  • 3 tablespoons firm butter or margarine
  1. Heat oven to 325ºF. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
  2. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients, using fork, until crumbly; sprinkle over filling.
  3. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Store in refrigerator.

So gather the family around the dinner table, remember what you are thankful for (not only on Thanksgiving Day but EVERYDAY) and enjoy a great meal that is also gluten-free. I hope your holiday season starts of right and that these recipes can get it off to the right warm track.

Happy Thanksgiving!

ENJOY! 😀