YOU CAN IMAGINE HOW EXCITED I WAS WHEN I RECEIVED A GLUTEN FREE PIE CRUST MIX FROM THE REALLY GREAT FOOD COMPANY! I HAD ALREADY TRIED THEIR PANCAKES HERE, AND THEIR BROWNIES HERE. I JUST KNEW WE WERE IN A FOR A TREAT! THIS PIE CRUST BAKED UP BEAUTIFULLY AND IT WAS QUICK AND EASY TO WORK WITH!!! A MUST TRY IF YOU ARE LIVING GLUTEN FREE! HERE IS THE FILLING RECIPE I USED...
5 CUPS SLICED & PEELED APPLES
1 C. LIGHT BROWN SUGAR
6 TABLESPOONS CORNSTARCH
1 TSP. CINNNAMON
1/4 TSP. SALT
1 TABLESPOON DICED BUTTER
PRESS FIRST CRUST INTO PAN. MIX ALL FILLING INGREDIENTS WELL AND POUR INTO CRUST. DOT WITH BUTTER. TOP WITH SECOND CRUST. FLUTE SIDES-CUT SOME SLITS. BRUSH WITH 1 BEATEN EGG AND SPRINKLE WITH COARSE SUGAR. BAKE AT 425 FOR 25 MINUTES AND THEN AT 350 FOR 40 MORE MINUTES! SERVE WITH VANILLA ICE CREAM AND WHIPPED CREAM!
LOOKING FOR MY HOMEMADE GF CRUST INSTEAD? CLICK HERE
NOT GLUTEN FREE? HERE IS MY FAVORITE REGULAR PIE CRUST RECIPE:
CRUST:
- 12 tablespoons (1 1/2 sticks) very cold butter
- 3 cups flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold crisco
- 6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Dice
the butter and return it to the refrigerator while you prepare the
flour mixture. Place the flour, salt, And sugar in the bowl
of a food processor
fitted with a steel blade and pulse a few times to mix. Add the butter
and shortening. Pulse 8 to 12 times, until the butter is the size of
peas. With the machine running, pour the ice water down the feed tube
and pulse the machine until the dough begins to form a ball. Dump out on
a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut
the dough in half. Roll each piece on a well-floured board into a
circle, rolling from the center to the edge, turning and flouring the
dough to make sure it doesn't stick to the board. Fold the dough in
half, place in a pie pan, and unfold to fit the pan. Repeat with the top
crust after filling.
