Apple pies crust and gluten free cookies

 MMm! Apple pie! My Aunt Patti love my apple pie. I try to bring her some so we can visit.  I use a method for making pie filling that seems to work for me . Some people use flour to thicken their fruit pie and hope their crust doesn't burn trying to get the filling to finish thickening. Ending up with a runny fruit pie is no fun all that work and prep for nothing. I like to use cornstarch. My mother law doesn't like cornstarch and will only use flour. I made a blackberry pie at her house last year and she wouldn't even try it such a bummer. Oh well we all have our things we like and dislike and that's just fine. Do what works for you and what you think tastes best. Thanks to Aunt Bernita I have the NO Fail crust recipe:
1 1/2 c crisco
1tsp salt
1TBL water
1TBL vinegar
1TBl sugar
3cups flour
1 egg
Heavy cream on top
 Yes the vinegar really make a difference! i like to add lemon juice too! You know when bringing the dough together just adding a little bit of ice water while kneading is the trick. The dough will come together.

I’d seen different permutations/combinations of this recipe before—in fact, I believe my mom’s “Perfect Pie Crust” uses these same ingredients. Something dear Sylvia suggested, though, really caught my eye: “You can even make them ahead of time and freeze them,” she said. “The crusts turn out even flakier!”

I really love flaky pie crust, and it’s always been a difficult quality for me to achieve, despite most people’s claims that their recipe is THE flakiest pie crust in existence. I was intrigued, and decided to try Sylvia’s recipe and method here in plain sight. You’ll get to see the results in the next post, but for now let’s MAKE this blessed, beautiful pie crust, shall we?

Here is a Gluten Free recipe for a  pie crust:

Gluten Free pumpkin pie crust

• Crust:
• 1 cup white rice flour
• 1/2 cup potato starch
• 1/2 cup tapioca flour
• 1/4 teaspoon salt
• 6 tablespoons cold butter, cut into small pieces
• 1 large egg, beaten
• 1 tablespoon apple cider or white vinegar
• 3 tablespoons ice water, or as needed
•  
• Filling:
• 1 1/2 cups granulated sugar
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 4 large eggs
• 1 (29 ounce) can LIBBY'S® 100% Pure Pumpkin
• 2 (12 fluid ounce) cans NESTLE® CARNATION® Evaporated Milk
• Whipped cream or topping (optional)

Directions

1. For Pie Crust: Combine rice flour, potato starch, tapioca flour and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Form well in center. Add egg and vinegar; stir gently with a fork until just blended. Sprinkle with water; blend together with a fork and clean hands until mixture just holds together and forms a ball. (Be careful not to add too much water as dough will be hard to roll.)
2. Shape dough into ball and divide in half. Cover one half with plastic wrap; set aside. Place remaining half on lightly floured (use rice flour) sheet of wax paper. Top with additional piece of wax paper. Roll out dough to 1/8-inch thickness. Remove top sheet of wax paper and invert dough into 9-inch deep-dish (4-cup volume) pie plate. Slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired. Repeat with remaining half.
3. For Filling: Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shells.
4. Bake in preheated 425 degrees F. oven for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or topping before serving.

Footnotes

• Tips:
• 3 1/2 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.
• This dough is easiest to roll and work with when used soon after preparing it.
• Do not freeze pies, as this will cause crust to separate from the filling.

Here are my tips for making the perfect gluten free pie crust:

1. Cold, cold, cold! Get your ingredients cold before using them. Cut up your butter or shortening into small pieces and pop it in the freezer for 15 to 30 minutes before starting your pastry. Put ice cubes in your water for a good 10 minutes before using it to really chill it down.

2. Use a food processor. The speed with which the food processor can combine the ingredients and cut in your butter or shortening is so much faster than if you do it by hand and results in a flakier crust. Of course if you don’t have a food processor, just cut the shortening or butter in by hand but work quickly and don’t over do it. Bigger pieces of butter or shortening are not only OK, but preferred.

3. Be skimpy on the water. The biggest mistake most people make in preparing pie crusts (whether it be gluten-free or not) is adding too much water. Add just enough so that the ingredients hold together when squeezed in your hand. Too much water will result in a tough crust.

4. Give it a rest! Let your pie crust dough rest for at least an hour before rolling. Many people think this is to let the gluten rest, which would make no sense in a gluten-free recipe, but in truth what you are doing is letting the moisture distribute evenly. Never skip the resting period.

5. Extrude – don’t roll. Gluten-free pie crust is more fragile than regular pie crust as it lacks the sticking power of the gluten. It is much easier to employ the “extrusion method”. Simply place your dough on a piece of wax paper that is dusted lightly with gluten-free flour, then sprinkle a little more flour on the dough and top with another piece of wax paper and roll it out. This will help keep your crust in one piece. Using the wax paper also helps in transferring the dough to the pie plate. If a piece falls off or breaks, just pinch it back together, don’t be afraid to show your pie crust who’s boss.

6. Use great ingredients. The sum of the parts will only be as good as what you put in it. Start with a good, pastry quality all purpose gluten-free flour blend that is not grainy or cardboard tasting.   For a perfect-just-like-Grandma-used-to-make pie crust you need a flour blend that has a high starch content and some xanthan gum.  You need the crust to be flaky but still stick together.  If you don’t have a brand you like then make your own using either super fine or Asian flours, they are milled much more finely than most. Also use the best quality butter  you can get buy and always use either kosher or fine sea salt.  If you can not have dairy then substitute the butter with all vegetable solid shortening.  In my opinion, the butter flavored shortenings do not produce as good a flavor as the regular, non-flavored.  And actually I think that using Crisco results in the best tasting, dairy free pie crust but if you just can’t get on board with Crisco, I understand.  I also use regular sugar in my pie crusts, it helps with browning and after all – it’s dessert!

Ingredients:

• 1/2 cup shortening
• 1 1/2 cups rice flour
• 4 tbsp cold water

Preparation:

Preheat oven to 400 degrees.

Cut shortening into rice flour until a crumb like texture forms. Add water. Work dough with hands until soft and form into ball.

Place dough in 8 inch pie pan and press it into the bottom and sides, use the back of a spoon or fingers.

Use fork to prick the bottom of the crust to prevent buckling. Place crust in oven and bake for 12 to 15 minutes, or until edges are golden brown.

• 1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flouror brown rice flour blend*
• 1 tablespoon sugar
• 2 teaspoons Instant ClearJel (optional; not packed in a gluten-free facility)
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1 large egg
• 2 teaspoons lemon juice or vinegar
• *See recipe for this blend below.

tips from our bakers

• The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking.
• To pre-bake without filling, preheat the oven to 375°F. Line the bottom with pie weights, and bake for 25 minutes. Remove the weights, and bake for an additional 10 to 15 minutes, till the crust is a light golden brown.
• Making fruit pie? Apply strong heat to the bottom crust at the beginning of the baking time to prevent sogginess. For best results, use a metal (aluminum preferred) pie pan. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly.
• If you're baking a custard pie in this crust, we recommend pre-baking as directed above, then cooling the crust until you can touch it comfortably before pouring in the custard. Bake the custard-filled pie at the moderate heat such pies require; your recipe will indicate what that is. Don't forget the pie shield for this second bake as well.
• The top of a double-crust pie will brown OK; but brushing it with milk and sprinkling it with sugar will enhance its browning, and add sparkle and sweet crunch to your pie.

• Gluten-free pie crust

  Ingredients
  ¾ cup millet flour
  ½ cup cornstarch
  ¼ teaspoon salt
  1 tablespoon sugar
  ⅛ teaspoon baking powder
  ½ teaspoon xanthan gum
  6 tablespoons cold butter, cut into small cubes
  1 egg
  1½ teaspoon apple cider vinegar
  1 tablespoon very cold water
  Directions
  1. Stir together dry ingredients.
  2. Using a pastry cutter or fork, cut in the cold butter. Stop short of creating a uniform sandy texture. Instead, aim to have some butter pieces the size of small peas, because these are what create a flaky crust.
  3. In a cup, whisk together the egg, vinegar, and water. Add these wet ingredients to the flour and butter mixture, and gently stir to combine. If the mixture appears to be too dry, keep adding cold water by the teaspoonful until the mixture starts to come together and form a ball of dough.
  4. Place the ball of dough in plastic wrap, and flatten it into a circle approximately 1-inch thick. Refrigerate for 15 minutes.
  5. Dust your counter and the pie dough with millet flour. Roll the dough to ⅛-inch thick, which is an approximately 12-inch circle.
  6. Transfer to pie plate, crimp edges, and prick the bottom with a fork. Bake in a 425 F oven for 10-12 minutes, or until the crust is slightly puffed and very slightly golden along the edges.
  
  

For the apple pie filling. I had two baggies of peeled frozen apples sliced up from my friend Joanne's tree in her back yard. They are nice and tart. Of course I think any apple works but they say a Granny smith is the best for pies. I use my microwave ad one cup of sugar to every two cups of fruit is my rule. For apple I mix half brown sugar and half white sugar for a caramel like taste. Lots of cinnamon!

Two cups slices peeled apples
one half c sugar granulated white
one half c brown sugar
tbl lemon juice (helps keep apples from browning)
3 tsp cinnamon
1/4 tsp of nutmeg
stir together and microwave a few minutes it will get juicy

They way I thicken my pie filling with cornstarch is I add 1/4 c of cornstarch to a mug of cold water just use sink to get water to just wet the cornstarch its difficult to stir it will  eventually get all soupy and wet keep stirring with a fork it sinks to the bottom of the mug. I pour my cornstarch mixture into my fruit filling bowl stirring as I let a stream slowly add into the pie filling. I microwave on high for five minutes. I watch it to see it begin to thickening around the edges like jelly. i occasionally pull it out and give it a goo stir. Keep cooking your filling until the whole bowl is thicker. Hopefully the fruit doesn't get too torn up with all the stirring be gentle. Pour the hot fruit filling into the prepared pie crust. I have read many people bake Their bottom crust first. You can do that if you want like ten min at 350. I hear poking with a fork helps with bubbles. I just put filling in the crust is soft and doughy sometimes but i like it that way. Top bakes crispy. I slice butter over the top and then put the top layer of crust on the pie.

For this crust I actually made my husband favorite crust we call cookie dough crust. why? because i make a sugar cookie dough and use it for the crust he hehe! He loves it.
Start out blending two softened cubes of butter
with one cup of sugar
add one tsp of vanilla
and mix in three cups of flour
one tsp salt
for wetness if its too crumbly
I add lemon juice or the vinegar
knead with your hands until its the right texture not too sticky

My Friend Genesis has to be on a Gluten free diet. I am always looking for good recipes to try when i get to visit with her. I think a good Gluten free cookie recipe would be great for a crust on a pie. I found some recipes she can try.
peanut butter cookies gluten free
1 cup creamy peanut butter
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda


mm peanut butter cookies!
Flourless cookies
1 stick (110 g) unsalted butter, at room temperature
1/2 cup (100 g) packed light muscovado sugar
1/4 cup (50 g) natural cane sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup (140 g) brown rice flour
1/2 cup (60 g) amaranth flour
1/4 cup (30 g) tapioca starch
1/2 teaspoon fleur de sel, plus more for topping
1/4 teaspoon baking soda
mm sugar cookie crust.

1. In the bowl of a stand mixer, combine the butter, muscovado sugar, natural cane sugar and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes until light. Scrape the sides and bottom of the bowl. Add the egg and mix until combined.
2. In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, fleur de sel, and baking soda. Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.
3. Add the chocolate chunks and mix until thoroughly incorporated.
4. Scoop the dough onto a piece of parchment paper. With the help of the parchment, roll the dough into a log that is approximately 2 inches in diameter and 12 inches long. Wrap the log with the parchment and refrigerate for 1 hour.
5. In this time, preheat the oven to 350F (180C). Cut the log into 1/2-inch disks. Place them on baking sheets lined with parchment paper or silicone mats leaving 2 inches in between the cookies.
6. Sprinkle the tops with a bit of fleur de sel. Bake for 11 to 12 minutes or until edges set and start to turn golden. They might look a bit underdone, but this is fine. They will harden as they cool and slightly under-baking them will keep them chewy and moist.
7. Let the cookies cool on the baking sheet for 5 minutes before trying to lift them. Store them in an airtight container for up to 3 days.

Sprinkle sugar over the top, I learned drizzling some milk or heavy cream over the top gives the nice shiny look at the end. I forgot this step this time lol.

My daughter enjoyed rolling the dough out and cutting heart shapes. I have a fondant ribbon cutter she used my stripes of dough I wanted to make a weave but she liked a big heart. Aw how sweet baking love lol.

350 in the oven. check after 20 minutes. crust should be nice and brown edges.

Whip cream on top!

I have heard of people melting cheddar cheese on  top of apple pit . HHMMM? I love cheese.

I like to watch The Chew on ABC. Carla Hall posted a pie recipe

stickydoughapplepie

Ingredients

• 2 3/4 cups all purpose flour
• 2 sticks (8oz) and 1/2 cup chilled butter (cut into ½-inch cubes)
• 1/3 + 1/4 cup water
• 1 teaspoon and a pinch of salt
• 1 Tablespoon and 1/4 cup granulated sugar
• 4 Granny Smith apples (peeled and diced)
• ½ cup frozen cranberries
• ½ cup dried cranberries
• 1 ¼ cup brown sugar
• ¼ teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 lemon (zest and juiced)
• 2 Tablespoons corn starch
• 1 teaspoon vanilla
• 1/3 cup pecans (chopped)
• 
  
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step by step directions.We've Made Cooking As Easy As 1-2-3!

• ingredients1/3 cup water
  1 teaspoon salt
  1 Tablespoon sugar
  instructionsFor flaky pie crust: Combine water, salt, and sugar in measuring cup. Stir and place cup in fridge for at least 15 min (to chill water and to dissolve sugar and salt). If possible, chill mixing bowl and paddle attachment if possible.
• ingredients2 cups all purpose flour
  2 sticks (8oz) chilled butter (cut into ½-inch cubes)
  instructionsCombine flour and butter pieces in mixing bowl. On medium speed with mixer, cut butter into flour until butter pieces are the size of small pebbles. With the mixer running, pour the water from previous step into the butter mixture. Mix until the dough comes together.
• instructionsSeparate the dough into 2 disks. Wrap each with film and chill.
• instructionsRoll chilled pastry dish out to fit a 9-inch pie dish. Prick all over dough with a fork. Bake on 375 for 10-15 minutes, or until it is lightly golden. Set aside to cool.  Carla tip: if you don't have time to make the crust a store-bought flaky crust will do.
• ingredients4 Granny Smith apples (peeled and diced)
  ½ cup frozen cranberries
  ½ cup dried cranberries
  Pinch Salt
  ¼ cup brown sugar
  ¼ cup granulated sugar
  ¼ teaspoon nutmeg
  ½ teaspoon cinnamon
  1 lemon (zest and juiced)
  instructionsFor Cranberry Apple Filling: In a large bowl, combineapples and cranberries (frozen and dried) Stir in salt, sugars (brown and granulated), nutmeg, and cinnamon. Stir in the zest and juice of 1 lemon. Carla tip: if you don't like cranberries try dried cherries or raisins instead.
• ingredients2 Tablespoons corn starch
  1 teaspoon vanilla
  ¼ cup water
  instructionsIn a small bowl, combine water, cornstarch, and vanilla. Quickly stir mixture into apples. Adjust seasoning if desired. 

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