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Oops!  Guess it can’t be attached through the ListServ as I did have an
attachment.  I am resending everything.

 

A good GF pie crust seems to be a difficult one for many people.  I am
sharing a recipe with you that came from "Mae," a lady who has been around a
long time as a celiac and shared this with me about 10 years ago (see
below).  Sometimes it needs some patch work but it never hurts the taste and
flakiness of the crust.  She rolled it pretty thin.  I've never forgotten
the first time I tasted her berry pie - - yum!!  She isn't able to do much
cooking anymore so this just might remind me to make one and take it to her.
I encourage all of you to do that for someone in your support group who
isn't able to cook so much - - or a newly diagnosed celiac.

 

I have discovered a way to work with pie crusts better in getting them off
the wax paper and into the pan.  This may be nothing new to many of you.

Instead of using rice flour to keep the dough from sticking to the wax paper
(I usually just use the wax paper on each side of the dough even though I
have some other "sheets" -- I don't see a lot of difference).  Even as I
roll it, I stop and sprinkle a little more cornstarch.  I have been amazed
at the difference.  If the top wax paper comes off nicely, then put the pie
pan upside-down on the rolled dough and flip it over.  Again, you may have
to patch a little but so what?  It is good.  If you want to just "pat" it
into the pie pan, then dip your hands into the cornstarch.

 

The apple pie recipe is a very good one so enjoy.  Add a scoop of ice cream
or whipped cream if desired.

 

MAE’S PIE CRUST (Single Crust)   

(Double recipe for double crust–sometimes I use a double +1)


3/4 cups    white rice flour                        1/4 cups           cold
water                                                    

1/2 tsp.        salt                                               2 tsp.
potato flour (NOT starch)              

1/2 C. scant shortening (Crisco works well—half butter flavor & half
regular)

 

Spray pie pan before putting crust in!   Blend rice flour, salt, &
shortening in bowl. In a small bowl, with mixer on low speed, gradually add
potato flour to water–stirring quickly or you can use a small whisk. (Do not
pour water onto the potato flour or it becomes gummy–instead put the water
in a little bowl and gently put the potato flour in while whisking it).
Pour over flour mixture and work in with a spoon; then knead into a ball
with few strokes as possible. I roll between 2 pieces of wax paper that is
dusted with cornstarch (rice flour can be used but doesn’t work quite as
well). Flute edges and use for unbaked crust or bake and then put filling
in.  You can press across bottom and up side of pie pan if you don’t want to
roll it.  It is helpful to chill in refrigerator first but not necessary.
It is important to use the cornstarch sprinkled on the dough while working
with it to roll it out to prevent sticking, etc.

 

Here is an apple pie filling that brought compliments at our support group
meeting.

2 Tbsp. GF flour mix (I used Bette Hagman’s white rice flour/potato
starch/tapioca starch mix)

1 cup         sugar                                               1/4 tsp.
salt

½ tsp.             cinnamon                                          1 tsp.
lemon juice                                       

1/4 tsp.      nutmeg                                      2 Tbsp.
butter or margarine.                  

5 cups thinly sliced apples (I used Jonathon apples because I like the
tartness best)

 

Combine sugar, flour, spices, salt, and lemon juice.  Add apples, toss to
mix.  To the unbaked pie crust, add half the apples, pack well.  Dot with
butter.  Add remaining apples.  Add top pie crust. Brush with milk and
sprinkle with sugar (optional).  Bake at 400 degrees for 50-60 minutes or
until apples test done with fork.  May have to cover with aluminum foil
toward the end to prevent burning edges.

 

 

 

 

 

 

 


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