Jennie is A Lady in France. We met online a few years ago, and then in person at BlogHer in 2013. She is one of the most lovely people I’ve ever met. I love just being in her presence. She exudes peace, and her spirit makes you feel like everything is going to be okay. Today she is sharing an Apple Tart recipe with a gluten free pie crust.
A gluten-free pie crust can be made simply with a gluten-free flour mix, which is a blend of alternative flours, such as corn, rice, tapioca, potato, and/or other more exotic varieties. To that blend is added xanthan or guar gum, which adds the missing “sticky” element that is found in gluten, and which allows the finished baked good to remain intact rather than falling in crumbs.
Not every GF flour mix is good. In the UK, the Dove brand is excellent. In the US it’s Bob’s Red Mill, and in Germany the best I’ve found is Schar. In France, I just use whatever German, British or American gluten free flour I can get my hands on.
Even with the xanthan gum, not every recipe will react exactly the same when made with gluten free flour. You can depend on your cupcakes and cakes to be airy and moist. Your peanut butter cookies and brownies will hold up perfectly. But your chocolate chip cookies and various crusts and dough need to have specially crafted recipes in order to ensure success.
So here is a no-fail, gluten-free pie crust recipe, meant to be used for dessert pies. I used the white, all-purpose Dove flour, having discovered the hard way that the whole grain (which is made with beet fiber) is not suitable for crusts. You’ll need:
125 grams of butter (1/2 cup)
1/3 cup ground almonds
1/2 cup confectioner sugar
2 1/2 cups Gluten Free flour
1 teaspoon large grain sea salt
Believe me when I tell you that the crunchy salt flavor is delicious when married with a sweet pie filling.
Place all ingredients in your food processor and pulse until a ball forms. Then you can wrap the dough in plastic wrap and put it in the refrigerator for a half-hour to harden it, but I didn’t have time so I went without it, and it was fine. Spread a sheet of wax paper underneath and over the dough.
Then roll it to desired thickness.
Since gluten free pie crusts are destined to fall apart more easily than regular crusts, that wax paper is handy in carrying the entire thing over to the pan in one piece where you can then cut the wax paper that sticks out over the edges so that it doesn’t burn, and patch any missing parts of the crust. This is patched right here on the upper left hand side.
But, all in all, I’d say it’s not too shabby for a gluten-free crust.
Now I could end the post here, but I’ll tell you what I’m doing to do with this crust. There are no pie pans in France. The French use quiche pans and call these filled crusts “tartes.” I’m making the simplest tarte ever, which you can totally add to your 31-day pie roster.
Spread the crust generously with real jam – I used apricot because of its light color.
Peel and slice about 4 apples and scallop them around the edges in a concentric circle, working your way towards the middle. Then sprinkle a teaspoon of cinnamon, a few dollops of butter, and pour honey over the finished creation.
Like so. Bake it at 350°F (175°C) for about 30 minutes or so, checking to make sure the edges don’t get too brown.
I told you it was easy, didn’t I? And good! Why should we celiacs be deprived?
Oh man. That looks seriously delicious. Thanks so much to Jennie for joining me today for both my 31 Days of Pie and Momma Can Cook series. Be sure to check out Jennie’s Blog, A Lady in France, like her on Facebook, follow her on Twitter, and see what she is pinning. And oh yeah, she also wrote a book! You should totally buy that as well. Jennie has an amazing story that you will LOVE.
Momma Can Cook is a weekly series where blogger share their favorite family recipes. For more great recipes be sure to follow my Momma Can Cook board on Pinterest or take a look at these from previous weeks:
King Ranch Casserole
Easy Pizza Pie