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Hi, y'all--

This is my family's first wheat-free, milk-free holiday season and I'll be a
plucked turkey if I'm gonna do it without some real pies.  Thought I'd share
my most recent "experiment" with you.  I tried it for an apple pie and a
pumpkin pie this week and it was pretty good!

No-fear pie crust (modified from an old wheat flour recipe)  makes 4-5 crusts:

3 1/2 c sweet rice flour
1/2 c rice polish (or maybe just 4 c sweet rice flour)
2 c shortening (I used butter flavored Crisco, but not sure if that's gf)
1 egg (or 1 1/2 tsp Ener-G egg replacer)*
1 tsp gf baking powder
1 Tbsp rice vinegar
2 tsp xanthan gum
cold water

Cut together flours and shortening until blended.  Break egg into a
measuring cup, beat, then add enough cold water to measure 3/4 c liquid.
Add baking powder, blending well.  Then add liquid mixture to flour mixture
and blend well.  (Dough will be very moist.)  Cover and refigerate at least
30 minutes.  Roll and bake according to pie recipe.  (Try 350*F for 15
minutes for empty pieshell.)

This can be rolled out like a normal crust, using extra rice flour to help
keep it from sticking to the counter and rolling pin, or rolled between a
couple of sheets of waxed paper.  I tried it both ways and found the waxed
paper much easier-- especially if you want to roll it pretty thin.  I made a
thick crust on the apple pie with a lattice (woven) top, and a thin crust on
the pumpkin pie. Both were pretty good.

Extra dough will freeze, or keep in the refrigerator like for a few days.

*The original wheat recipe called for one egg. I halved the recipe to try it
out and it was much easier to use the egg replacer than to try to measure
half an egg.

I used canned coconut milk in place of the condensed milk for the pumpkin
pie, and it turned out pretty well.

Happy holidays!

Jeanne
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The Holt Family.                      [log in to unmask]
Brendon, Jeanne, Brason and Braelyn.  Allen, Texas

http://www.geocities.com/CapeCanaveral/6464/
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