Pictures follow the recipe
My husband just loves these pies so I thought I would share this recipe and other recipes for those that have issues with gluten.
These are individual apple pies with a splash of lemon. You can leave of the lemon if you choose. The lemon is used to keep the apple from turning dark while preparing the pies. These pies are a very light dessert, almost like a French dessert.
For 4 good size individual pies I use:
3 apples Peeled, cored and sliced
4 teaspoons Organic sugar
Cinnamon to sprinkle over apples
I have tried several types of gluten free flours and I like to use the brand Bloomfield Farms Gluten Free all purpose Baking mix because it has xanthan gum already in the mix. The ingredients on my box are: Rice Flour, Potato Starch, Tapioca Dextrin, Xanthan Gum, Guar Gum. I am not associated with this company in any way, this is just what I like to use.
1 stick of cold butter I use real organic butter.
3 tablespoons Ice water
2 teaspoons sugar
¼ teaspoon Salt
With several family members, including myself with food sensitivities and allergies I have been modifying recipes for a long time now. Cooking for people with allergies means cooking with less ingredients. My daughter and I have found less is also more healthy. Cooking unprocessed is the best and you can do that with meat, vegetables and fruits. But sometimes you want something different.
First make your crust.
Measure out 1 and 1/3 cup of gluten free flour and put it in a large bowl. Now REMOVE 1 tablespoon and put it aside for later. Add the ¼ teaspoon of salt and whisk the salt and flour together.
Cut up the stick of cold butter into chunks and add to flour. Now cut in the butter to the flour until all is crumbly. I have always used my fingers to do this but you can use a cutter, fork or spoon.
Use a small bowl and crack the egg and put into the bowl, add 2 teaspoons sugar, the apple cider vinegar, 3 Tablespoons of cold water and wisk together.
Below everything is pictured.