just because i haven't been posting a lot lately, doesn't mean i haven't been cooking everyday and constantly making treats. it's just that some days are better documented than others.
i did have a camera around when making pie the other day.
can i just say this pie was SO GOOD! like perfect even. wonderful flaky crust, it didn't even have the slightest "gluten free" consistency. can't wait to have a reason to make another one..... then again whoever needed a reason?
pear ginger pie
- 2-3 large ripe but firm pears
- 1/2 cup sugar
- 1 tablespoon freshly squeezed lemon juice
- 2-3 tablespoons ginger, chopped
- 2 tablespoons cornstarch
toss all pie filling ingredients gently in medium mixing bowl, set aside
- 2 cups brown rice flour
- 3/4 cup potato starch (not potato flour!)
- 1/4 cup tapioca starch (also known as tapioca flour)
- 6 tablespoons corn starch (to make corn-free, use sweet rice flour)
- 3 tablespoons confectioner's sugar
- 1 1/2 teaspoons xanthan gum
- 3/4 teaspoon salt
- 1 1/4 cups margarine of choice ( i use soy-free earth balance)
- 4 1/2 teaspoons egg replacer mixed with 6 tablespoons milk of choice (i used almond milk)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon milk of choice (almond) to brush the top of the crust
- 1 tablespoon sugar (optional) for top of crust
PREHEAT the oven to 425
slightly grease a 9 inch pie dish
in a large mixing bowl, whisk the flours, starches, sugar, xanthan gum, and salt
add the margarine in tablespoon-size pieces, and mix on medium speed about 1 minute
add the egg replacer, lemon juice, and mix until combined, about 1 minute
divide the dough in half and mold into two balls
place one on a sheet of parchment paper, flatten to a disc with your palm
place another sheet of parchment paper over the dough, and roll out about 2 inches wider than your pie dish
remove the top sheet of parchment paper, and flip the crust into the pie dish, pressing down with your palm
remove other sheet of paper and patch any cracks with your fingers (the dough is very forgiving)
prick the bottom 8 times with a fork and refrigerate while rolling second dough
roll the second crust the same as the first.
take the filling, add it to the pie, and then top with second crust
crimp and pinch edges to make sure the pie is sealed all the way around
cut slits in your top crust
brush crust, including outer edge, with the milk
sprinkle evenly with sugar
bake for 25 minutes, or until crust is golden (reduce to 400 if crust is browning too quickly)
decrease temperature to 375, and bake for about 45 minutes longer
remove from oven and let cool before cutting (about two hours)
want a tart instead?
for this pear blackberry tart, i simply halved the crust recipe, and changed the baking temperature to 375,
prebaked the crust for 15 minutes, and let cool to room temperature
for the filling i removed the ginger, and added 1/2 a pint blackberries right before baking
i sprinkled the top with some sugar
then baked for about an hour
BOTH WERE AMAZING!! yum yum yum.