Friday, February 16, 2007

St. Luke's Apple Pie; Revised

The original recipe produced a pie.. this is more of an apple crisp, but still turned out delicious. (Plus, who really needs the bottom pie crust, anyway?) Don't let the 'overnight prep' or detailed instructions fool you, this is actually an easy GF dessert to make.

Serves 4
1 hour + 1 hour
450 F
Overnight prep
-8 x 8 " pan

Fruit filling
5-6 medium ripe granny smith apples
1/2 c. white sugar
plenty of cinnamon (around 2 tsp.)*
dash of nutmeg*
GF Crumble crust
3/4 c. white rice flour (sorghum would probably work, too)
1/2. tsp xanthan gum
1/2 c. white sugar
1/3 c. butter, frozen*
*McCormick spices are GF; I used Earth Balance buttery sticks to make this DF

1. Place butter in the freezer if not frozen already.
Fruit filling
2. Wash and peel all 5 apples. Use a peeler as you would for a carrot... it works WAY better than using a paring knife. Lie the apple on its side and cut into 1/4th inch slices. Use a sharp knife for this, since you will be cutting right through the seeds.
3. Once you have peel-less, round apple slices, cut out the core by making 4 cuts in each flat slice: two on either side of the core, then turn the apple 90 degrees, and make another two cuts (in a checkerboard pattern) around the core. You are now left with 9 apple 'chunks'.. discard the middlemost square since it contains seeds. Repeat until you have each slice divided.
4. Place all chunks into the 8 x 8 baking pan. Pour 1/2 c. sugar over apples and mix. Also sprinkle generously with cinnamon (and a pinch of nutmeg) till it suits your taste.
Crumble Topping
5. In a medium-sized bowl, combine rice flour and xanthan gum. Stir in sugar until all is well combined.
6. Retrieve butter from freezer.. it should be hard. Carefully drop butter into flour mixture by cutting off small 'flakes' at a time.** Stir butter flakes into flour every tbsp or so in order to not clump all pieces together (this is what makes the crumble crust crumbly). Flour should coat butter and crust should appear like coarse cornmeal when correctly prepared.
7. Spoon topping over apples in pan.. don't mix. Cover pan with Aluminum foil and place in freezer overnight, or until FULLY frozen.
**Use a pastry cutter or food processor if you have one!!
To cook:
8. Preheat oven to 450 F. Remove apple pie from freezer, remove foil and place in hot oven.
9. Cook 15- 20 minutes at high temp, then, decrease oven temperature to 350 F and bake ANOTHER 30 - 45 minutes at lower temp (it cooks a total of 50-6o minutes).
10. Serve warm, or cold. Try it topped with vanilla ice cream or cinnamon whipping cream.

No comments: