Tuesday, July 5, 2011

Pie Party

My submission to Shauna Ahrens facebook group/twitter about making Pies. Mine is gluten free and a combination of recipes.

For 10" deep dish bottom crust:
3/4 c. white rice flour
1/2 c. and 1 Tbsp tapioca flour
1/2 c and 1 Tbsp cornstarch
3/4 tsp xanthan gum
1/2 tsp salt
2 tsp sugar
1/2 c. and 1 Tbsp shortening
1 egg, mixed lightly
2 tsp white vinegar
1-2 Tbsp iced water

combine dry ingredients and mix well, cut in shortening with pastry blender. Mix egg, vinegar and 1 Tbsp of water together. Mix into flour mixture with fork. Add more water if necessary to make a workable ball of dough. I knead with my hands until smooth and mixed well. Place dough between 2 sheets of waxed paper and roll into approx 13" circle. Place crust in pie pan, crimp edges.

cut rhubarb into small pieces, use about 3 cups, cook slightly to soften
cut strawberries in halves, use about 2 cups
1 1/2 c. sugar
3 Tbsp quick cooking tapioca
1/4 tsp salt
Coombine slightly softened rhubarb, strawberries, sugar, tapioca and salt. Let stand about 20 minutes. Stir then place into pastry lined pie pan.

Crumb topping:
1/2 c. softened butter
1/2 c. brown sugar
1/2 c. gluten free flour
1/2 c. oatmeal, processed slightly so crumbly or in small pieces
1/4 c. white sugar
pinch of salt
stir togther all ingredients to make a crumbly mixture, if too soft, refrigerate, sprinkle across the pie.

Bake pie in preheated oven at 400 for approx. 40 minutes. Put cookie sheet on oven shelf under pie to catch the run-off. If top is browning too fast, cover with foil strips.

Serve with ice cream.

I love this recipe and have made it many times. For the flours, I lightly spoon into the measuring cup and level. I measure and am exact on the crust ingredients, but am more approximate on the fruit and crumb topping. If I am trying to be healthier, I will cut some of the sugar and butter for the crumb topping, but not in the filling. I am just starting to measure my gluten free flours by grams (thank-you Shauna) but haven't converted this recipe--sort of feel like why mess with a good thing. ;-p

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