Apple Pie

Gluten-Free Gourmet

Chopping Apples

And now, for the classic apple pie. Apples are a little high in sugar, but we find if we only have small servings occasionally, we can still enjoy apple pie. I like to use Gala apples in this recipe, as they’re softer and sweeter than Red or Golden Delicious. Combine in a saucepan and simmer til softened:

1 Gala apple, chopped in ½” slices                                     ¼ c. honey

1 t. cinnamon                                                                      ½ c. water

Beat separately and mix into apples:

2 eggs                                                                        1 t. vanilla extract

Pour into pre-baked pie shell (made from Basic Pie Crust recipe) and bake at 400° for 20 minutes. Cool and slice.

Apple Pie

You could also make a crumb topping by sprinkling a mixture of, say, ½ c. rolled oats, 2 T. honey, and ½ t. cinnamon over the pie before baking. Simply delicious!

Blueberry Pie

Gluten-Free Gourmet

Simmering Berries

Yum...now let’s make some fillings for that pie crust. Blueberries are a great fruit since they’re low in sugar, high in fiber, and fit well in the little pies. First, simmer 1/2 c. frozen wild blueberries in 1/2 c. of water with 1/4 c. honey til the berries are softened and the mixture thickens. Removing from heat, mix in 1 t. vanilla extract and two well-beaten eggs. Pour into pie crust, dividing between bowls if necessary. 

Adding Eggs

Bake at 350° for 10-15 minutes until almost set in the center and lightly browned. Let cool a few minutes, loosen edges with a knife, and cut into mini pie slices. Serve with a fork and top with dallops of cream cheese (a good low-sugar sub for whipped cream).

Blueberry Pie

Basic Pie Crust 2

Gluten-Free Gourmet

Spreading Pie Dough

This recipe makes use of a second strategy for desserts: a small serving goes a long way. That keeps the amount of grain at a tolerable level. This recipe would cover about a third of a regular pie pan. I like to use three small, oven-safe glass bowls to make mini-pies; you could also use a six-inch glass pan. It’s important to spread the dough quickly in the pan so it doesn’t thicken too much. Also, you can’t really spread it up the sides since it will fall back down in the oven. Next, bake the crust at 350° for 10 minutes before adding the filling.

Basic Pie Crust

Gluten-Free Gourmet

Pie Crust Ingredients

With all this trekking around, I’m getting really hungry! The holiday season brings delicious desserts, but if you remove the wheat flour, sugar, milk, and nuts from traditional pies, you don’t have much left! Happily, there is an alternative. Here is a wheat-free, no-sugar pie crust that can be whipped up in minutes.

In a small bowl, combine 1/2 c. sifted rice/oat flour, 1/2 t. salt, and 1 T. canola oil. Stir in 2-4 T. water til the dough is wet and spreadable, but not runny.