Autumn is here, so it’s time to start baking again!

This weekend I made Quinoa-Sesame Bread, Minestrone Soup (minus the parmesan), and a Gluten-Free Apple Pie.  YUMMO!!

Unfortunately, something went wrong with my gluten-free pie crust recipe (see below).  I thought I followed the recipe I had used before, but for the first time, I made it a day before I was going to use it.  I wrapped it in plastic wrap and stored it in the frig overnight.  Today it was much more stiff and crumbly.  Even adding water didn’t make it nice and pliable like it usually is.  As you can see above, I used it anyway . . . patching it together.  I include the recipe below (it usually works). Just a WARNING that if you need to make the pie crust dough ahead, it may be more difficult to work with the next day.  (This makes sense because guar gum absorbs moisture, and continues to absorb moisture even after baking.  This is why GF baked goods shrink over time.)  I will post updates as I continue to tweak this recipe.

Gluten-Free Pie Crust

1. Preheat oven to 375°F.
2. Mix the flours, sugar, guar gum and salt in a food processor.
3. Add solid shortening and pulse until crumbly and evenly distributed.  The mixture should look like coarse crumbs.
4. Add egg and orange or lemon juice.  Pulse a few times until the dough comes together.
5. Dump dough out onto a large sheet of plastic wrap.  Form into a ball and gently flatten into a disc.  If making a double crust, divide into two discs. At this point you can wrap the dough in plastic wrap and chill in the frig until you need it.
6. On a large cutting board or table, roll out the dough between two sheets of plastic wrap.  If dough seems sticky, dust with rice flour and/or refrigerate the dough before rolling.  Keep rolling until the dough is larger than your pie pan.
7. Remove top sheet of plastic wrap and invert the dough into the prepared pan.  Don’t worry if you get a few tears; just press it back together with your fingertips.
8. Partially bake bottom crust (optional): Prick the pastry in 3 or 4 places with a fork.  Partially bake the crust for 10 minutes.  Remove from oven.  Cool.  Fill and continue as directed in particular recipe.

 Apple Pie

• 3 pounds apples (a mix of granny smith and other sweeter apples works best), peeled, quartered, cored, and sliced
• 1-2 Tablespoons lemon and/or orange zest
• 2 Tablespoons lemon juice
• 3/4 cup sugar
• 1/4 cup gluten-free Rice Flour Blend
• 1 teaspoon guar gum
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• GF Pie Crust for two-crust pie (see above)
• non-dairy milk and sugar for topping (optional)

1. Preheat the oven to 400°F.
2. Combine apples with zests, juice, 3/4 cup sugar, flour, gum, cinnamon, nutmeg, and ginger.  Stir well.
3. Roll out half the pie dough between two sheets of plastic wrap (see instructions above).  Drape gently into pie plate extending about 1/2-inch over the rim.
4. Fill the pie with the apple mixture. Top with the second crust and seal the edges.  Make several slits in top crust with a knife.  Brush with non-dairy milk and sprinkle with sugar.
5. Place the pie pan on a baking sheet lined with tin foil (to catch any drips).  Bake for 10 minutes at 400°F, then turn down the oven to 375°F and bake for 60-70 minutes more or until the crust is browned and the juices begin to bubble.  If the edges of the crust start to get too brown, cover with tin foil.
6. Cool on a wire rack.