Tuesday, November 18, 2008

Apple Pie

Apple Pie (makes 1 two crust pie):

1 c. millet flour
1 c. brown rice flour
1/2 t. salt
1/4 c. coconut oil (slightly chilled)
8 T. ice water

Mix the flours and salt together in a bowl. Using a pastry blender, mix in the coconut oil until it resembles a coarse granola. Add the water, 2 T. at a time, stirring with a fork. Dough should be lumpy and still somewhat dry, but able to be shaped into a ball. You may need to use more water; try to use very fresh flour, if it is old it will have lost the natural oils/moisture that will help it hold together). Shape dough into two balls and chill for a few minutes (about 5-10 minutes) in the refrigerator, while you prepare the filling. It is important the dough stay cool, but not too cold or it won't hold together when you roll it out.

Prepare filling, wash, slice, and core about 6-8 apples (depending on size). Add about 1/2 c. brown rice syrup, or more depending on how sweet you like your pie. You can then add cinnamon, nutmeg, cloves or allspice (depending on what spices you like).

Roll out one ball of dough by placing it between two pieces of plastic wrap. Put the ball down on the plastic wrap and flatten slightly with your hand. Put the other piece of plastic wrap over it, taking care that there aren't any wrinkles (wrinkles in the wrap will cause the GF crust to fall apart). Roll by pounding with the rolling pin and rolling alternatively into about an 10" circle. Gently pull the top layer of plastic wrap off the crust, then gently run your hand under the bottom piece of plastic wrap and flip the crust into the pie dish. Don't worry if some falls apart, just sort of piece it back together - who cares if it's perfect! (: Then prick the bottom crust a little with a fork, add the filling, and roll the top crust in the same manner. Flip it over on top and pinch the edges together. Sprinkle with sugar if you want.

Bake on 350 degrees for about 45-50 minutes. Crust will not get too brown, but take it out when the apple mixture is bubbling up and the crust is slightly brown.