Wow......gluten-free Apple Pie...yum!

[wolfie]

MIL made us a gluten-free pie today from the pie crust recipe in The Gluten-Free Gourmet (Comfort Foods) by Bette Hagman and it was amazing!!! The crust is flaky and SO yummy!!! Even picky DS liked it and said it was better than "normal" apple pie! He wants a pumpkin pie next! LOL!

So, if you are looking for a good pie crust, this one rocks!! I was very impressed.

[Guhlia]

MIL made us a gluten-free pie today from the pie crust recipe in The Gluten-Free Gourmet (Comfort Foods) by Bette Hagman and it was amazing!!! The crust is flaky and SO yummy!!! Even picky DS liked it and said it was better than "normal" apple pie! He wants a pumpkin pie next! LOL!

So, if you are looking for a good pie crust, this one rocks!! I was very impressed.

Mmmmmm.... Apple pie.... It sounds fabulous!

[wacky~jackie]

That sounds wonderful. I've been dreading the upcoming holidays. Could you post the recipe?

[jenvan]

Glad it was so good!

[Guest AutumnE]

Sounds yummy, perfect for fall apples. I roll the dough out with mine and let my daughter make shapes out of cookie cutters on the top of the upper pie crust.

Which recipe was it? I have the book and I'd be glad to post it.

[Guest AutumnE]

Im assuming this is the one

Bette hagman's pie crust recipe (featherlight vinegar pastry)

2 1/2 cups featherlight mix

1 rounded teaspoon xantham gum

1/2 teaspoon salt

1 tablespoon sugar

3/4 cup shortening

1 tablespoon rice vinegar

1/4 cup liquid egg substitue or 1 egg beaten

4 tablespoons ice water

Sweet rice flour for rolling

Blend flour mix, xantham gum, salt and sugar. Cut in shortening until coarse crumbs form. In a small nowl beat the vinegar and egg together.

Stir the wet ingredients into the dry ingredients with a fork and keep blending until the dough forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out.

Divide teh dough in half and roll out on waxed paper dusted with sweet rice flour. Place in a 9 inch pie tin. For a baked single crust, prick the pastry with a fork on sides and bottom. Bake at 450 degrees for 10 to 12 minutes. Makes enough pastry for a 9 inch 2-crust pie or 2 pastry shells.

Optional- Add 1/4 teaspoon of cinnamon and 1/4 tsp nutmeg to dry ingredients. Substitute orange juice for the ice water.

Featherlight mix recipe-

rice flour 3 cups

tapioca flour 3 cups

cornstarch 3 cups

potato flour 3 tbsps

Kim- I hope you dont mind I posted it

[wolfie]

Thanks!!! I don't mind at all! I have been very busy this week, so am just now checking in. That does look like the recipe (MIL still has my book), but I thought it said apple cider vinegar instead of rice, I could be wrong. I know that Bette has this recipe in several of her books, though, so she may have switched it up.

I still am amazed with how awesome this crust is. Even 3 days later it is still awesome!!

[Guest AutumnE]

Hmm, you know I looked to see if there was a variation for this recipe and couldnt find one in this book (2004 published) but I do remember a pastry recipe that had apple cider vinegar in it. I do have another one of her books and annalise roberts so it could be either one also. The only other one I noticed in here was a cereal recipe, a nut recipe, and a graham cracker recipe. Either way I cant wait to try it

[wolfie]

Now I am curious! LOL! I'll let you know when I get the book from her.