Sunday, October 28, 2012
Grandma Lu's Apple Pie made gluten free!
That crying baby is me, by the way. :)
One of my absolute favorite memories I have growing up was driving over the mountains to grandma's house for Thanksgiving. My parents usually picked us up from school early so that we could get through the pass before dark in case of heavy snow. We'd stop for dinner along the way and usually arrive at grandma's house sometime between 9:00pm and 10:00pm. Grandma would spend all afternoon on Wednesday baking pies so that she didn't have to worry about them on Thursday. Every year when we walked up her front steps we were greeted with the smell of grandma's pie. Her house was always warm and she loved us so much and would hug us so tightly you actually had to hold your breath! Thanksgiving morning usually woke us up with smells of turkey in the oven and a lingering sweetness of pie. Grandpa and dad would sit in the living room and watch the Macy's Thanksgiving parade with us until grandma would send us into the dining room to set the table. She had the most incredible set of hobnail china which we used every year. It almost seems a shame to ever eat Thanksgiving dinner on any other plate. I miss this tradition so deeply but am so grateful for the warm memories that invade my mind every time I bake her apple pie.
For the crust of this pie I used the cup4cup flour! What a difference that flour makes! The crust rolled out so simply and worked on my FIRST TRY! Pie crust is always something I've struggled with getting right when baking gluten free. I thought I had it when I posted an apple pie recipe last year but am tempted to delete it because this is the flakiest gluten free crust I've made yet! My dad even gave it a huge thumbs up and he can be a bit stubborn when it comes to gluten free! I'm so grateful for a flour that has made my gluten free baking EASY as pie. ha! :)
I used a crust recipe out of Williams-Sonoma's Home Baked Comfort cookbook and just substituted the cup4cup gluten free flour for the all-purpose flour which the original recipe calls for.
For the flakey gluten free pie crust:
2 cups cup4cup flour
1/2 tsp kosher salt (it's important to use kosher)
1 tsp sugar
3/4 c very cold unsalted butter, cut into cubes
8 Tbsp ice water, plus more if needed.
In the bowl of a food processor, stir together the flour, salt, and sugar. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still visible in pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough onto a work surface, press it together, then divide it in half. Press each half into a disk, then place the disks in a large zip-lock plastic bag. Refrigerate the dough for 30 minutes or up to 1 day, or freeze up to 1 month.
When ready roll out your dough for the pie crust.
For Grandma Lu's filling:
6 cups granny smith apples- cored, peeled, and thinly sliced
3/4 c - 1 c sugar depending on taste.
1 TB cornstarch
1 tsp ground cinnamon
a couple of shakes of nutmeg
2 TB butter- from a cold, hard stick
1 tsp lemon juice
Combine sugar, spices, salt, and cornstarch. Set aside 2 T in a small bowl. Pour the rest over the apples and stir. Sprinkle the lemon juice over the top and stir. Let sit for at least 10-15 minutes.
Pour the 2 T of the sugar mixture you set aside into the base of your pie crust. Then pour the apples into the crust. Place the sliced butter on top of the apples before placing the top crust. Add your top crust and sprinkle with cinnamon and sugar.
Bake at 400 degrees for 45- 50 minutes.