Apple Crisp
Yield: 4 servings
Filling:
4 Fuji apples, 1¾ lbs
juice of ½ lemon
2 T sugar
1 T potato starch
½ tsp. ground cinnamon
⅔ cup water
Topping:
4 T butter
¾ cup potato starch
⅓ cup sugar
¼ tsp. baking soda
½ tsp. vanilla extract
¼ tsp. xanthan gum
1 tsp. milk
1. Preheat oven to 375º.
2. Peel, core, and dice apples, toss them with lemon juice in a large bowl to prevent browning.
3. Add other filling ingredients and mix well. Place the mixture into a greased, glass baking pan.
4. In a separate bowl combine the topping ingredients, except for the milk, and mix to a fine crumb. Add the milk and mix well. Sprinkle over filling.
5. Bake for 30-40 minutes, until topping is light browned and the filling is bubbly.
Filling:
4 Fuji apples, 1¾ lbs
juice of ½ lemon
2 T sugar
1 T potato starch
½ tsp. ground cinnamon
⅔ cup water
Topping:
4 T butter
¾ cup potato starch
⅓ cup sugar
¼ tsp. baking soda
½ tsp. vanilla extract
¼ tsp. xanthan gum
1 tsp. milk
1. Preheat oven to 375º.
2. Peel, core, and dice apples, toss them with lemon juice in a large bowl to prevent browning.
3. Add other filling ingredients and mix well. Place the mixture into a greased, glass baking pan.
4. In a separate bowl combine the topping ingredients, except for the milk, and mix to a fine crumb. Add the milk and mix well. Sprinkle over filling.
5. Bake for 30-40 minutes, until topping is light browned and the filling is bubbly.
Peach Pie
Yield: 8-10 servings
2 recipes for Pie Crust, stop at step 2, separated 8 ripe peaches, peeled, pitted, and cut into ¼-inch slices 2½ T cornstarch ¼ cup packed dark brown sugar ½ tsp. ground nutmeg ¼ tsp. ground cinnamon 1 tsp. vanilla extract ¼ cup cold butter cut into small pieces 1 egg yolk, lightly beaten 2 T sugar |
1. Preheat oven to 375º. Place one ball of dough in between two sheets of wax paper and roll with a rolling pin, big enough to fit a 9-inch pie plate with overhang. Remove the top piece of paper and transfer to the pie plate, slowly peeling back the other piece of paper.* Trim the dough so it fits perfectly around the plate. Place in the refrigerator while you prepare the filling.
2. In a large bowl, use a wooden spoon to mix the peaches, cornstarch, brown sugar, nutmeg, cinnamon, and vanilla.
3. Roll out the second pie dough.
4. Remove the bottom crust from the refrigerator and pour the filling into the crust. Dot the top with pieces of cold butter.
5. Drape the remaining pie dough on top of the peaches. Using a fork or your fingers, crimp the edges together. Brush the top with egg yolk and sprinkle with sugar. Use a sharp knife to cut several small slits into the top of the crust.
6. Bake for 45-50 minutes until crust is lightly brown and filling is bubbling.
*If the dough is quite sticky, place in the refrigerator for a few minutes to harden. When you take it back out, wait a minute or two, or it will break when you try to take the paper off. Find the happy medium between cool and warm to peel it off.
2. In a large bowl, use a wooden spoon to mix the peaches, cornstarch, brown sugar, nutmeg, cinnamon, and vanilla.
3. Roll out the second pie dough.
4. Remove the bottom crust from the refrigerator and pour the filling into the crust. Dot the top with pieces of cold butter.
5. Drape the remaining pie dough on top of the peaches. Using a fork or your fingers, crimp the edges together. Brush the top with egg yolk and sprinkle with sugar. Use a sharp knife to cut several small slits into the top of the crust.
6. Bake for 45-50 minutes until crust is lightly brown and filling is bubbling.
*If the dough is quite sticky, place in the refrigerator for a few minutes to harden. When you take it back out, wait a minute or two, or it will break when you try to take the paper off. Find the happy medium between cool and warm to peel it off.
Pie Crust
Yield: One pie crust
4 oz cream cheese
2 T butter
⅔ cup rice flour
pinch of salt
1 tsp. sugar
½ tsp. xanthan gum
¼ tsp. baking soda
1. Preheat oven to 400º.
2. Combine all ingredients in a large bowl with clean hands; it will first be a fine crumb, then a ball or clump of dough.
3. Place the dough on a sheet of baking parchment, covering it with another sheet and roll out into a large circle, 12-13 inches in diameter.
4. Remove the top sheet and turn the dough upside down into a 9-inch pie plate. Carefully remove the remaining sheet of paper. Trim, tuck and pinch the dough at the edges of the pie plate.
5. Prick the bottom of the crust all over with a fork to deter air bubbles and slippage.
6. Bake for 15-20 minutes, until quite golden.
7. Cool before filling.
4 oz cream cheese
2 T butter
⅔ cup rice flour
pinch of salt
1 tsp. sugar
½ tsp. xanthan gum
¼ tsp. baking soda
1. Preheat oven to 400º.
2. Combine all ingredients in a large bowl with clean hands; it will first be a fine crumb, then a ball or clump of dough.
3. Place the dough on a sheet of baking parchment, covering it with another sheet and roll out into a large circle, 12-13 inches in diameter.
4. Remove the top sheet and turn the dough upside down into a 9-inch pie plate. Carefully remove the remaining sheet of paper. Trim, tuck and pinch the dough at the edges of the pie plate.
5. Prick the bottom of the crust all over with a fork to deter air bubbles and slippage.
6. Bake for 15-20 minutes, until quite golden.
7. Cool before filling.
Summer Fruit Tart
1. Place rack in the oven in the bottom position. Preheat the oven to 375º. Lightly butter a 9-inch tart pan with a removable bottom.
2. Place pie dough in a food processor and add the sugar and almond extract and combine until well blended. Press dough into the tart pan evenly and to the edges. Prick the bottom with a fork several times and place in the freezer for 15 minutes.
3. Bake the crust for 15 minutes. Cool in the pan on a wire rack for 15 minutes.
4. Arrange the fruit decoratively in the pan.
5. Place marmalade in a heat-proof bowl in the microwave on medium until it starts to boil. Pour it over the fruit and serve at room temperature.
2. Place pie dough in a food processor and add the sugar and almond extract and combine until well blended. Press dough into the tart pan evenly and to the edges. Prick the bottom with a fork several times and place in the freezer for 15 minutes.
3. Bake the crust for 15 minutes. Cool in the pan on a wire rack for 15 minutes.
4. Arrange the fruit decoratively in the pan.
5. Place marmalade in a heat-proof bowl in the microwave on medium until it starts to boil. Pour it over the fruit and serve at room temperature.