Thursday, March 13, 2014

Dessert Day: Apple Pie edition

This week Kirsti from Melbourne on my Mind and I had dessert day! We decided to make Apple Pie because ever since I say Inspector Climate eat that delicious apple pie in Tasmania a few weeks ago, I've been jonesin' for a gluten free version for myself.



For my birthday last year, my mom got me Smitten Kitchen's cookbook. So we based our recipe off of that, but we did have some slight adaptations. We used less sugar than Deb's recipe for the filling and less water in the crust. Since we were going to have a top crust, we didn't use the streusel topping that Deb recommends either.

For her pastry:
315 grams of gluten free flour (I'd suggest White Wings if you're in Australia, it's the best!)
1 Tablespoon of sugar
1 teaspoon of salt (or if you're Kirsti and I, just a sprinkle).
225 grams of very cold butter
1/2 cup of ice-cold water

We used a food processor to pulse in the flour until it was in small pea like pieces. Then with the food processor running we trickled in the water. We didn't use all the water because the dough started to come together into a ball and we thought it would get too wet if we kept adding it all in.

Next we formed into two disks and placed it in the fridge for an hour to harden back up again.

Then we started watching Two Weeks Notice - as our Hugh Grant marathon comes to an end - and decided that we would use actors in the film to dictate our next choice. So next up is the Proposal with Sandra Bullock. We're fond of this plan. Very very fond.

After about 30 minutes, we preheated the oven to 375F/180C and we began to cut up the apples. As a wedding gift, Inspector Climate and I got this torture device contraption that peels, thinly slices, and cores apples for you.



We had about 1.75 kg of apples and the recipe calls for 2.25 kg. The recipe also calls for making the pie in a spring form pan, however we wanted it to have a top and bottom crust and so we opted for the normal pie plate instead.

For filling:
1.75 kg of apples
1 Tablespoon of freshly squeezed lemon juice
1/2 cup of sugar
1/4 cup gluten free flour
a sprinkle of salt
a sprinkle of cinnamon (we added this and it was delicious).

Once we had mixed all the apple ingredients together, we buttered the pie plate and we rolled out the dough from the fridge. Next we gently, put the bottom crust down and put it back in the fridge so it didn't get too soft.



Next we rolled out the top crust. We then filled the pie plate with the apple filling, gently placed the top layer of crust on top, we cut three little slices in it to let any juices or moisture out. Then we used a cookie cutter to cut shapes in the excess dough.



After the pie was in the oven for 30 minutes, we turned down the heat to 325F/160C and let it cook for another hour. And then we took it out and waited impatiently for it to cool down enough for us to eat it. And it was DELICIOUS. Make apple pie.



This makes recipe 32 on my life list to try 100 new recipes and also gave me a lot of confidence in making a gluten free pie crust. In fact, I may try to always have a pastry in the freezer for emergency pie needs.

10 comments:

  1. Okay your crust is infinitely more beautiful than mine has ever been - must practice more!

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  2. Your pie looks great! I can never get the crust looking good!

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  3. Deidre....
    That gluten-free apple pie looks yummy!! And I imagine it is!! ;)
    --Raelyn

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  5. Yum! Now I'm hungry for pie at 7 in the morning . . .

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  6. OMG... this looks amazingly yummy! I want to make this now.

    Xo Lourdes

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  7. Ohhh it's when people post stuff like this that I wish I enjoyed baking! This pie looks DELICIOUS!

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  8. That looks really, really good. Like, I would like you to send me some of it. Right now :)

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