I am so excited! I have been gluten-free since the summertime and haven’t been able to bake any tasty pastries because everything I attempt heads for the garbage, often after just one bite. Gluten free baking is a whole new science. All I know about baking doesn’t really mean anything anymore. Couple that with the fact that I’m not a very good baker, anyway…
SO, this is why I heart Pinterest.
This, RIGHT HERE:
Super simple, sure-fired, quality textured pie crust, to use up my vast array of gluten-free flours & notions. Thank you, Pinterest! And thank you to Red Shallot Kitchen for coming up with this AMAZING dough recipe. Seriously, this dough, ROCKED! It was so durable and easy to work with, the lattice work was simple to execute with the springy texture to this dough. I can’t wait to make some empanadas with it or mini tartlets for appetizers!
I made a few substitutions for my own version and opted for coconut oil in lieu of vegetable shortening, but still used 1 cup of Earth Balance.
I made this dough for my Christmas apple pie. We went apple picking up at Mad Tom farm in Vermont last fall, and snagged up bushels of the most incredible apples I’ve ever tasted! We ate ourselves silly, trying all the varieties. We came home and made crisps, cider, apple butter, apple sauce, apple jelly and a few packs of apple pie kits. I defrosted the bag of season peak handpicked glorious goodness from the earth apples. The luxurious pinks of the honeycrisp, the plum red of the Empire & Cortland crimson stunning through the handy-dandy freezer bag.
The execution of this tart was really simple since I’d made the pie filling ahead of time. I baked the bottom crust for 20 minutes at 375 degrees. Then, I artfully arranged the apple slices into the tart pan and poured in a layer of sour cream custard. I wove in an elementary lattice top and cut star cookies out of the leftover dough, which my daughter gratefully enjoyed.
I gave everything a lacquered coat of heavy cream before popping the whole thing into the 375 degree oven.
For the custard, you will need:
- 1 egg
- 8 ounces sour cream
- 1/4 cup coconut palm sugar
Whisk the ingredients together for 10 -12 seconds. Pour over apples like I did, or pour it in first for a rich layer underneath the apples!