Gluten Free Apple Pie

Ingredients:

• 2 Gluten-free pie crusts for a 9-inch pie plate
• 7 cups peeled Grannie Smith apples, sliced 1/4" think (about 2 1/2 pounds)
• 3/4 - 1 cup sugar (if using a tart variety of apple, use more sugar)
• 2 tablesppons gluten-free sweet rice flour or tapioca flour
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 tablesppons cubed butter
• Prep time: 30 minutes
• Cook time:  50 minutes
• Total time:  80 minutes
• Yeild:  1 9-inch pie

Preheat oven to 425°

Use one 9-inch pie plate

1. Prepare gluten free pie crust.  Use any you would like.

2. Line 9-inch pie plate with one of the prepared gluten-free pie crusts.

3. Combine sugar, sweet rice flour OR tapioca starch, cinnamon, nutmeg and salt in a  large bowl and use a whisk to thoroughly blend ingredients.

4. Add sliced apples and gently coat apples with sugar mixture.

5. Pour apples into dough-lined pie plate and distribute them evenly.

6. Dot the top of the apples with cubed butter.

7. Place the second prepared crust over the top of the apples. Press edges to seal dough and use your favorite method to flute the edges (pressed with fork tines, etc.). Cut or poke several small vents in the top of the pie crust.

8. Bake for 50-60 minutes, until top is golden brown and apples are tender.

9. Check frequently. If edges brown too quickly, place a strip of foil around the edge to prevent burning.

10. Allow pie to cool for several minutes before cutting.

Gluten Free Apple Crisp (dairy free)

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup 
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup sorghum flour (or brown rice flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top. 

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Note:  Gluten Free Goddess

Caramel Pecan Apple Pie

2 (5.5 oz.) packages Dr. Lucy’s Cinnamon Thin cookies

1 stick (1/2 Cup) butter melted – (for Dairy free I use Best Life)

2 red apples, cored and sliced

2 tart green apples, cored and sliced

2 teas lemon juice

½ teas vanilla extract

1 cup brown sugar

½ cup pecans

3 Tbs cinnamon

1 ¼ Tbs corn starch

¼ cup gluten-free caramel sauce (make dairy free)

For the Crumb Topping:

½ cup cold butter (for dairy free use best life)

½ cup brown sugar

4 Dr. Lucy’s Cinnamon Thin Cookies

¼ cup gluten-free quick cook oats

1 teas cinnamon

¼ teas salt

Preheat oven to 350’ In a food processor, combine Dr. Lucy’s Cinnamon Thin Cookies with melted butter.  Pulse until a finely ground crust forms.  Lightly spray a pie dish with non-stick spray.  Press the cinnamon cookie crust into the bottom of the pan and set aside.

Ina large bowl, combine red apples, green apples, lemon juice and vanilla extract.  In a separate bowl, combine the brown sugar, pecans, ground cinnamon, and corn starch.  Mix the dry ingredients in with the apples and toss until well combined.  Pour this mixture into the pie crust and drizzle the caramel sauce on top of the apples. 

To make the crumb topping, combine butter, brown sugar, cinnamon thin cookies, oats, ground cinnamon and salt in a food processor.  Pulse gently until crumbly.  Evenly distribute the topping on top of the pie and then bake for 55-60 minutes until bubble and golden brown on top.  Sever hot out of the oven with vanilla ice cream (use almond ice cream for dairy free) and drizzle additional caramel sauce on top if desired.

Maple Banana Creme Pie

2 (5.5 oz.) packages of Dr. Lucy’s Maple Bliss Cookies

1 Stick (1/2 Cup butter, melted) – use Best Life for Dairy Free

2 Cups Milk (use Almond Milk for Dairy Free)

2 Tbs corn starch

½ cup sugar

1 egg

4 yolks

¼ cup butter (use best life for dairy free)

1 teas vanilla extract

4 bananas, sliced

Fresh whipped cream for garnish (omit whip cream for dairy free)

Preheat oven to 350’ In a food processor, combine Dr. Lucy’s Maple Bliss Cookies with melted butter. Pulse until a finely ground crust forms.  Lightly spray a pie dish with non-stick spray.  Press the maple cookie crust into the bottom of the pan and bake for 5-7 minutes.  Remove from the oven and set aside.

To make the filling, in a small bowl dissolve the corn starch in ¼ cup of the milk.  Combine the remaining milk with the sugar in a sauce pot and bring to a boil.  Whisk the egg and egg yolks into the corn starch and milk mixture and temper it with some of the boiling milk.  Once tempered, whisk the egg mixture into the boiling milk, whisking until it returns to a boil.  Boil for about 1 minute.  Remove from the heat and add the butter and vanilla extract. 

Pour the mixture into a bowl and cover with plastic wrap.  Cool until the crème reaches room temperature.  Line the bottom of the pie crust with half of the banana slices.  Once cooled, use a spatula to spread the crème into the pie crust on top of the bottom banana layers.  Top the crème with remaining bananas.  Top with whipped cream if desired. 

Carmel-Pecan Pie

1 pie crust
2/3 cup sugar
1/4 cup butter or margarine, melted
3 eggs
1 jar caramel topping
1 to 1 1/2 pecan halves

Preheat oven to 350'. In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in caramel toppings and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350' for 45 minutes or until knife inserted off-center comes out clean. Cool thoroughly on rack before serving. Cover, chill to store.

For Gluten/Dairy Free - use Gluten Free Pie Crust and utilize dairy free butter (I use Best Life).