Apple Pie !!! Yea Baby!

So my Honey had a hankering for some REAL pie.  You know, the kind made from apples from the orchard (not a can).  I was busy... but my 12 year old volunteered for the task (anything for sugar in his life).

Let me tell you... there is no faster way to teach your pre-teen age child to cook than to set them onto making dessert.  Now that I know he can cook (and follow directions)... guess who I'll expect more cooking from.

Pie, baby...Pie!!!

The Crust:

1 2/3 c. brown rice flour

1 2/3 c. sorghum flour

1 tsp salt

1 tblsp + 3/4 tsp. xanthan gum

1 lb. butter (or 1/2 butter & 1/2 coconut shortening/oil)

1/2 c. chilled water

Combine flours, xanthan gum and salt.  Cut in shortening/butter until you get those little small balls of dough.  Then add in the chilled water to dampen the mixture.  We just put the entire bowl in the refrigerator to chill the dough.  (If you are a professional chef there are more professional ways to do this.  Alas, with four kids... we "git'er done" anyway we can.)

I have not had great success in rolling out gluten free pie crusts.  If any of you have, please feel free to leave me your tips.  We just oil our pans and "hand press" the flour right into the pie pan.  This dough will make you 3-4 crusts.

The filling:

4 medium apples peeled (or not) and sliced

1 c. sugar

2/3 c. brown sugar

4 tblsp. sorghum flour

1 tsp. cinnamon

1/4 tsp. nutmeg

3 tblsp. butter

Mix everthing in the bowl.  Place filling in crusts.  Place top crusts on if you like.  Bake for about 45 minutes.

Then go jog for that 45 minutes to work off what you are about to eat. Can you smell it.  Hmmmmm......

Note: you can make this diary free if you substitute the butter with coconut oil/shortening or margerine in the crust.  Substitute oil in the filling for the butter.  We just never touch margerine.

Happy Fall Ya'll!!! 

Love, The Cornbread Girl