apple pie take 2

Gluten Free Apple Pie

3/4 c brown rice flour
3/4 c ground almonds
25g butter chilled
1 egg beaten
2 medium apples
1/4 c applesauce

For the crust:

mix the brown rice flour and ground almonds together. Add the egg and butter and mix together. The dough remains very sticky!
(I spread it into the piepan with the back of a spoon dipped in water to smooth it out. I guess you could add more flour but I was so happy with the end result I wouldn't change anything!)
Put pie weights or dried beans/rice and prebake the crust for 10 minutes at 180C.
While baking peel and thinly slice the apples.

Finishing the pie:

When the crust is done spread the applesauce over the bottom and arrange the apple slices on top - bake for another 15-20 minutes until the apples are cooked and just starting to turn brown. the crust was very yummy, had just a slightly nutty taste and was almost like a "pate brisee" like a big cookie :-) yum!

apple pie

Apple Pie

- 1 pie crust (yes, I cheat and buy the pre-made ones but they're good!)

- 3/4 cup apple sauce

- 3 or 4 medium size apples thinly sized

- 2 tbsp apricot jam mixed with 2 tbsp water

Applesauce:

Peel and quarter as many apples as you can, throw 'em in a big pot and add a little bit of water just so they don't stick to the bottom (they'll make their own juice as soon as they start cooking). Turn down the heat and slowly let them cook until most of them break up and the rest are soft. Remove from heat and blend until smooth using an electric mixer. Add brown sugar to taste.

Pie:

Spread applesauce on the pie crust and then layer the apples in a spiral shape across the top. Finish with a light glaze of the apricot jam and bake at 350F for 20 minutes or until the apples are golden brown.

apple crumble/crisp/cobbler

Apple Crumble

4 or 5 apples (just over 1 apple per person)

1 cup brown sugar (sucre vergoise)

1 cup oats (apparently oats in themselves are gluten free but can easily be contaminated by other grains)

80 g butter

Slice and peel the apples and lay them in a large baking dish. In a medium bowl mix the sugar and oats together then roughly slice the butter and mix it all together. I like to use my hands to get the butter really mixed in. It should resemble wet sand in consistancy when all mixed.*

Crumble the topping over the apples and bake at 350F (180C) for about 30 minutes. It will be done when the top is golden brown and you can see the apples bubbling underneath.

*You can also sprinkle in some cinnamon!

In the summer I like to vary it with peaches and blueberries :-)

tarte tatin

Tarte Tatin

1kg de pommes
50g de beurre
100g de sucre
50g de cassonade
1 rouleau de pâte feuilletée
le jus d'un citron
1 cuil à café de cannelle en poudre

Rincez, pelez et épépinez les pommes. Coupez-les en gros quartiers. Arrosez-les avec le jus du citron.

Faire fondre le beurre dans une poêle à fond épais puis déposez-y les quartiers de pommes bien serrés les uns contres les autres. Saupoudrez le tout de cassonade et de cannelle. Faites-les cuire sur feu doux en couvrant à moitié pendant 15 minutes.

Préchauffez votre four à th 6 (180°C). Mettez le sucre semoule dans une casserole, ajoutez 2 cuil à soupe d'eau et faites chauffer à feu doux. Ne remuez pas. Dès qu'il colore, versez-le sur le fond d'un moule à tarte préablement beurré.

Répartissez les pommes sur le caramel. Couvrez avec la pâte en rentrant bien les bords sur les côtés. Enfournez 25 min, jusqu'à ce que la pâte soit bien dorée.

Servez tiède avec une boule de glace à la vanille ou une cuillère de crème fraîche!