The girls had a ball, and while absolutely inhale fresh to the right of the basket apples I decided that we could all use some cake in our lives that weekend, after all the hard work we put into batch up applesauce and apple breakfast bars for the freezer.
If you happen to have a source of lard grazing, I recommend you try the next pie crust you make. Butter works great in itself, but there is something about the crust with a little lard there – even do a combination of both – you will not be disappointed
worth the peeled apple and time of sampling for such a special fall treat with his family. Get the kids in garlic – or let it sit on the counter and eat the shells falling all apples That memory will never leave – or apple pie to remember doing with his family [!
Print Apple Pie :: gluten, eggs, nuts and Author: Renee – www.raisinggenerationnourished.com ingredients
- CRUST ::
- ½ cup tapioca flour
- ½ cup white rice flour
- 1 cup brown rice flour
- ½ cup
- ½ teaspoon xanthan gum
- 1 ½ bars cold butter or butter pastured pork
- about ¼ cup cold water
- PIE FILLING ::
- 3 pounds of apples, peeled, cored and sliced
- 1 TB cinnamon
- ¼ tsp all spice or nail
- ½ – ¾ organic pure cane sugar or coconut sugar cup
- ¼ cup starch organic corn or arrowroot
- juice of 1 lemon (about 2 TB)
- Combine the flours and xanthan gum in your food processor or mixer in a large bowl.
- pulse or a cut in cold butter until it is size of a pea, and slowly add water until you can pinch together and feel plyable.
- roll the dough into a ball, cover with plastic wrap and let the dough chill in the fridge for an hour or 2.
- Meanwhile, you can make apple filling . Combine apples, spices, lemon juice and sugar in a saucepan and bring to a slow start
- simmer until apples are cooked down, but still have a bite to them -. About 10-15 minutes, then add the cornstarch to thicken.
- When the dough has cooled, take it out, you knead for a minute to be plyable your hands warm, is divided in half (one for the bottom and one on top of the cake) and then deploy bottom pie crust on a floured surface (I use rice flour).
- Place rolled crust on the bottom of the pie plate, fold in the sides, and use a fork to poke holes in the bottom of the crust.
- Pour the apple filling into the pie crust.
- Roll out the second ball of dough and either completely cover, or make a lattice top.
- Brush the top crust with butter and sprinkle pure cane sugar.
- Bake the tart on a baking sheet at 425 degrees for 15 minutes, then reduce heat to 350 degrees for 25 min. Cool completely before cutting so you can “set”.
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- I like to let the cake cool in the fridge so it goes faster to “adjust” When that It leaves the oven thing everyone wants it immediately!
- You can make the pie filling, and / or mass ahead of time if you want!
- The mass gets very hard after a couple of hours in the fridge so if you do the bulk form ahead of time will have to pull it out on the counter for heating and get plyable before rolling out.
- This is the type of cinnamon I like to use in my kitchen.
- If you have never treated himself to a simple plaque foot for your home – go for it! I know that only the cakes are made twice a year, but worth having something good to present them in!
- Are you looking for more ways to use for its apples? this test simple applesauce baked (unpeeled!), And these breakfast bars apple harvest !