With Thanksgiving just around the corner, I’ve been wanting to experiment with seasonal, holiday recipes.  One of my all-time favorite holiday desserts is apple pie.  Apples are currently in season so I decided to experiment with a recipe borrowed from my celiac buddy, Anne, who made this delicious pie a few weeks ago.  She and I both used the Whole Foods Gluten Free Bakehouse pie crust which is so yummy and saves lots of time.  I keep vowing that I’m going to start making pie crust from scratch, but I haven’t quite gotten there yet.

I used fresh, north Georgia apples for my apple pie.  I didn’t stick to just one variety either.  You do want to use more tart varieties of apples when baking with apples, as opposed to golden delicious and red.

I tweaked Anne’s recipe a little bit, by adding some lemon juice to keep the apples tart, using a combination of flours and, adding more apples.  I can’t get enough apples in my apple pie!  The component of Anne’s recipe that I liked the most and made this pie unique was the use of chopped pecans on top.  The pecans add great texture and flavor to this dessert.  Here’s what I did:

Ingredients:

Filling:

• 3-4 lbs. large apples of different varieties (you can see from the photos that my pie was quite tall because I used a lot of apples)
• ½ cup sugar
• 1 tablespoon white rice flour
• 1 tablespoon tapioca flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon lemon juice

Topping:

• ½ cup sugar
• ¼ cup almond flour
• ¼ cup rice flour
• ½ cup butter, softened
• ½ cup chopped pecans

Let Whole Foods pie crust get to room temperature.  Preheat oven to 350.

Peel, core and slice apples into ¼ inch slices and put in a bowl.  Add the other filling ingredients to the bowl and stir.  Put filling into pie crust.

Mix topping ingredients together, making sure that the butter starts to mash with other ingredients.  You can use a mixer if you’d prefer.  I didn’t but it might have made it a little easier.  Evenly spread this mixture onto the top of the pie filling.  (It will seem like a lot but it’s really not, as it will cook down.)

Bake in oven for 30 minutes, then turn down heat to 325 and bake for another 40 minutes.  Serve warm and with vanilla ice cream.  You can make the pie earlier in the day and even go ahead and bake it.  Just reheat it when ready to serve.  David and I found the leftovers to be even better than the first time we ate it.  Enjoy!

This entry was posted on Wednesday, November 11th, 2009 at 12:16 pm and is filed under baking, GF product, recipe, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.