WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Tuesday, December 1, 2015

Pear -Ginger Pie: Gluten free, dairy free, corn free, soy free, lemon free...



We are more about the cookies this time of year, but have been on a pie kick! :-) This one turned out great! I wish I had popped it under the broiler as the crumb was a bit soft, but I had no complaints.

Gluten free pie crust:


1 1/4 cups Gluten-Free All-Purpose Flour(homemade,store blends aren't completely safe)
2 teaspoons Domino's organic cane sugar(you can reduce this, or remove for a savory pie)
1/2 teaspoon guar gum(or ground chia, or psyllium husk powder)
1/2 teaspoon salt(I use pink himalayan)
6 tablespoons cold Palm Shortening(Tropical Traditions or Spectrum)
1 large egg
1 teaspoon Braggs apple cider vinegar(the only recognized corn-free vinegar)
1-3 Tablespoons COLD water
Combine all dry ingredients.
Cut in cold shortening into dry ingredients.
Add egg, vinegar, and start with 1 tablespoon cold water. If you cannot get it to form into a ball add 1 additional tablespoon of water at a time until it comes together. Your gluten free pie dough will be softer and sticker then traditional wheat crust dough.

Roll out between 2 sheets of parchment paper (wax paper is NOT corn-free)that are sprinkled with gluten free flour.
Once you have the pie crust in the pie pan chill it while you prepare filling and crumb topping.


FIlling:

5-6 large firm pears peels and sliced
1 tablespoon tamarind puree(or 1 tablespoon fresh squeezed lemon juice if safe for you.)
1 tablespoon freshly grated peeled ginger(juice and all!)
1/2 cup C&H Organic cane Sugar
2 tablespoons all purpose gluten free flour

In bowl combine tamarind,sugar, and ginger. Add pears and toss to coat well. Last sprinkle with the flour and toss well to coat. Place pear slices as flatly as possible into chilled crust(scrap any of the good sugar/ginger/tamarind out of the bowl and back on the pears too).

Crumb Topping:

3/4 cup all purpose gluten free flour
1/2 cup C&H organic cane sugar
1/2 teaspoon pink himalayan salt(or safe for you salt)
a dash of ground clove(or safe for you spice like cinnamon, or allspice or nutmeg)
5 Tablespoons coconut oil.

Combine all the ingredients except coconut oil into a bowl. Then cut coconut oil into flour blend until fine crumbs form. Sprinkle crumbs over the top of the pears and gently pat down. (I piled my pears pretty high knowing they would cook down so it started out looking slightly mounded)

Place pie on cookie sheet and place in oven at 425 for 20 minutes.

After 20 minutes reduce heat to 350 and bake for another 40 minutes until browned and filling is bubbling.

Allow to cool completely before cutting and serving.

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