Tuesday, July 30, 2013

Perfectly Done Flaky, Gluten free, Vegan Allergen Free Pie Crust & Apple Pie Recipe


This Recipe is For my Dear Friend Shelly E.  I love you girl!!! :D

Preheat oven to 375 for the first 10 min 
then Reduce the Heat to 350 for the rest of the baking time  ;D

1 CUP OF EARTH BALANCE - COLD (Or Cold Coconut Oil - yes of course if you wish to use butter or Lard go ahead and improvise but then it would not be vegan so lol)
1 CUP Sweet Rice Flour (organic) ( no this is NOT the same as white or brown rice)
1 Cup of Millet
½ Cup Sorghum
½ Tapioca or Arrowroot Starch
¼ stevia in the raw
1 Tsp of Sea Salt
2 Tsp of Xanthum Gum
1 1/2 Tsp of Baking Powder
½ cup's + 1 Tab of cold water

I egg white of choice for egg wash :) Use only if you wish it to be Non- Vegan, I use a duck egg on

Mix all the dry ingredients in a COLD STAINLESS STEEL BOWL.**I actually take a COLD stainless steel bowl and place it in another bigger stainless steel bowl with ice in it to keep it very cold!!!

After all dry ingredients are mixed add the COLD earth balance , use a pasty cutter and cut in the COLD Earth Balance until incorporated , almost like pea size balls form :)
Keep cold on the ice "platter" and form into a  Ball, this will make a top and bottom crust  or two bottom crust, whatever u desire :)

grease a bag and put in and place in the fridge for at least 2 hours.

After it has been in the fridge, take and cut in 1/2 and place on a floured counter or whatever use, and take your Silpat Non - Stick Baking Mat ( you can get them here through Amazon , I don't think any gluten free, allergen free kitchen should be without them  Silpat-Non-Stick-Baking ) and  put a little oil or such over it and place the oiled side  on top of your slightly floured crust . Roll your crust out over the Mat until its the desired thickness. Now beware , sometimes but not on all occasions it can crumble but i have tired making pie crust that dont crumble and they turned out great but DID not come out flaky so I am all about Flaky pie crusts! If you need to pick up the dough and press it into the prepared pie pan then do so without further delay or dropping of the head, ITS WORTH IT!
Then Take a Fork and Make marks on the bottom of your crust, then AFTER THAT IS done add your pie filling - i gave a nice recipe below .
To place a top crust,

I  roll it out just as I did above and it usually works out or on occasion press it together or , take a cookie cutter and make shapes then place on top of the apples.

Place in the preheated oven , follow the heating instructions i gave above
as One other tip I do use Pampered Chef's Pie Crust Shield works PERFECTLY! Take the Shield off when you have 15 min left of baking time :D

Pie is done when apples are soft and the crust is done Enjoy!! I know you will , My husband who can eat anything , is A PIE FANATIC! And his mom made the best pies i hear , This pie finally got that STAR FOR THE BEST PIE CRUST and filling ever especially for being , gluten free and allergen free

For the Apple Pie Filling :D
6 Large apple of choice , I like using the tart granny smith or pie apples.Juice from 2 whole organic lemon or 1/2 lemon 1/2 lime

1/4 cup of my Fool Proof Flour Mix or the High Protein Mix your Choice Link here my-gluten-free-flour-mixes
1/4 cup shy of Real Pure Honey
8 Tab of Pure Maple Syrup
1/4 cup of Stevia in the Raw
1 tsp of Cinnamon - if tolerated
1 tsp of Cloves  - if tolerated
Optional Zest Of one lemon or Lime

Mix all in a medium size bowl making sure you stir the apples in the citrus juice to keep the apples  from browning.


This Recipe is For my Dear Friend Shelly E.  I love you girl!!! :D

♥ JoAnna❦❦GlutenFreeChef

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