GF Pastry

Yummy!

 Almost a year after going gluten free, I feel like we are finally coming to a successful recipe collection. One thing that was sorely missing was pastry though. Thankfully Mennonite Girls Can Cook has come to the rescue!
This pastry was flaky, it held together and it tasted fabulous (and even tasted not so bad raw!).

I used all butter instead of shortening since I didn't have any, and it still turned out great!! I was finally able to make my favourite Chicken Pot Pie again! And the kids actually ate supper without fuss :) And I'm super excited to be able to make pumpkin pie for Thanksgiving!


INGREDIENTS
1/2 cup tapioca flour
1/2 cup cornstarch
1/4 cup potato starch (NOT potato flour)
1 cup sweet rice flour
dash of sugar
1/2 tsp salt
rounded teaspoon of xanthan gum
1/2 cup butter
1/2 cup shortening
1 egg
1 tbsp vinegar
4 tbsp ice water
sweet rice flour for rolling


Blend well together the flours, xathan gum, salt and sugar.
Cut in butter and shortening
Beat egg , add vinegar and ice-water.
Stir into flour mixture forming a ball. (Add a little more water if too dry)
(You may knead this a bit since rice flour crust can stand handling.) Knead until you have a smooth soft ball.

It looks like 'real' pie dough!!

Refrigerate dough for 1 hour or more to chill.
Roll out between wax paper or saran wrap dusted with sweet rice flour. Peel off top layer of wax paper/saran wrap , flip over onto pie plate and then carefully peel off the other layer of wax paper and fit pastry into pie shell -- for single crust pie or for double add filling and then top with top crust .
Bake at 375' until lightly browned.

Finished product

Bite Size Apple Pie

These are a delicious treat if you need something tasty in a hurry! From the Cookin Up North blog via Pinterest (of course!) The original recipe calls for using Pillsbury Premade Pie Dough. I just can't bring myself to eat that stuff, so I used the Lardless Pie Dough recipe (made with Almond Milk), and it was probably almost as easy! But way better tasting!

Ingredients
Pie Dough (1/2 the ingredients below if you only make 1 batch of Lardless Pie Dough)
1/2 c. sugar
2 tsp. cinnamon
3 tbsp. melted butter, divided (I used margarine so my son could eat them, it worked fine!)
2 medium apples, each cut into 8 wedges

In a small bowl, combine the sugar and cinnamon, set aside 1 Tbsp. On a lightly floured surface, roll out the pastry. Brush with  2 Tbsp. melted butter, sprinkle with remaining sugar mixture.

Cut into one inch strips, about 8 in. long. Wrap one strip around each apple wedge, placing sugared side of pastry against apple.

Place on parchment paper lined baking sheet. Brush tops with melted butter and sprinkle with sugar mixture. bake at 425 for 13-15 minutes or until pastry is golden brown. Serve warm or cold was pretty good too!

So the next time you want some dessert but don't have much time, give these a try. I'm pretty sure you wont be disappointed!

I think next time I'm going to try with different fruits. I think peaches would be amazing, just a few different spices of course!

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Raspberry Pie

Without LARD!!! This is the easiest pie dough I have ever made and it turned out flakey and light :)
I love to make pie but hubby cant eat really fatty things like lard or shortening so I only make it once or twice a year. A friend posted on Facebook that she wanted to make pie but was out if shortening and it got me thinking. There had to be a way!
I came across several recipes and this one seemed the simplest. I had to throw my first try in the garbage because I followed the recipe exactly :( Once I realized it needed less flour then it actually called for it was smooth sailing!
I have a deep pie plate so I made two recipes to make a covered pie.

Best raspberry pie Ive had in a long time...possibly ever!

Pie Dough Ingredients
1/2 Cup Oil
1/4 Cup Milk
1 1/2 Cups Flour
1/8 Tsp. Salt
Mix together and roll out. I did find it was stickier then regular pie dough so I rolled it between two pieces of plastic wrap (wax paper or parchment paper would work too).
Bake as you would your regular crust.

Raspberry Filling
4 Cups Fresh Raspberries
1 Cup Sugar (I used cane sugar)
1 Tbsp. Lemon Juice
1/4 Tsp. Cinnamon
1/4 Cup + 1 Tbsp. Corn Starch (I used Arrowroot flour but Tapioca would work too)
Milk or Cream for brushing the top before baking.
My berries were really squished and juicy so I also added 1 1/2 Tsp. Xanthan Gum. I really should have added more because it was quite runny.
Bake at 425 F for 15 minutes then at 375 F for 25 minutes or until golden brown.

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