This Little Pie



Homemade apple pie and fresh produce straight from the farms. We even picked the figs and pears ourselves, and helped wash off these gorgeous red beets! This really is like living in the country, but with the ocean at our doorstep.

From a few farms that we visited, mum and I returned with all that is laid out above, plus a carton of free range eggs from a roadside stand. In fact, it was a roadside cooler with a large sign that read, "EGGS $4.00." And we were sold. Or, the eggs were. Carrying on down the road, with the carton of eggs preciously resting on my lap, and a huge smile on my face from the special egg of the dozen, we came back to our favourite farm in the Sooke area.

Almost double the size of the other eggs, I can't wait to try this one out for breakfast. I wondered endlessly during the day whether it would be filled with two yolks... Or even three! Even if it isn't, it will still be a very special egg. An egg that made our morning farm visits feel like an adventure, just like mum's magical mystery tours from when I was little. With me wrapped up in the back seat of the car, we would set out on the rainiest of days without direction nor purpose. At each turn or intersection, mum would call out, "but which way? We're completely lost!" And I would reply, completely caught up in the excitement of an unknown adventure, "this way!" Or, to soothe mum's worrisome exclamations at being lost between a row of dark and looming trees and a field filled with sheep, I would call out to her, "it's alright! I know where we are." But of course, I didn't. Hadn't a clue, but I was intrigued by this mystery tour, and the new places we went and saw together. 

It's a little bit like those days now, we're both buckled in to the car, and as we set out through winding roads behind Sooke, or along the coast that sometimes disappears under a looming fog, we end up finding new places set out in small harbours, or behind the next bend in the road. Down beaten old driveways are little sheds with homegrown produce for sale, sometimes buried under an entwined vine are pots of red potatoes for $4.00 each, or a great big bunch of grapes that would be perfect for snacking. Down one road we searched for eggs, but were met by the sounds of a lively kitchen with grandma and the grandchildren baking instead. Hums from the radio echoed out through the screen door which an elderly man came through and with him the smells of pastry being rolled out, and a pie being pulled hot from the oven. 

I wasn't really paying attention to buying eggs anymore, rather trying to remember the last time I had enjoyed a slice of pie, and thinking, hey I can do that! 


Although I couldn't see through the windows that loomed above where I stood, only viewing a long wooden bench through the door that was covered in measuring cups and sprinkles of flour, the image of a family baking a pie together struck me. Mum used to knead out the dough when we were younger, carefully crossing strips to make a delicate pattern on top. When it was ready to bake, I would come rushing in to pinch the little leftover pieces of dough which would be used to make my jam rolls. Rolling out a palm sized piece of dough, I would spread jam over top and carefully roll it before baking it. It was my little treat when I had baked with mum, and also the first creation of mine in the kitchen. 

The jump from baking with wheat flour in a pastry to using a careful combination of gluten free flours is sometimes scary, but its a leap that is definitely worth it. Although there are more steps involved in baking a gluten free pie, I can honestly say that the reward is much more fulfilling. You created and molded, carefully babying the pastry, giving it love and care to ensure that it came out as tender and delicious as you willed it to be. It may seem like hard work, but a little kindness and patience goes a long way. And waiting a whole year before having a slice of pie is just too long. 

It was time to get out the scales, and really bake again. Pie this time.

Using a little inspiration for the crust from Gluten Free Girl, I blended and molded the dough in my hands, holding it and feeling the way it wanted to be rolled out, flattened, and shaped. I knew that with the turning of the leaves outside, and the strengthening of coastal winds that we all needed something warm and homey, and something that would fill our kitchen with the smell of bubbling warm fruit and aromatic spices. For us, pie is all about enjoying each others company around a small table, and relishing in the good food that we enjoy. 

As Elana says so perfectly on her blog, pie makes people happy.



Gluten Free Apple Pie {with recipe for dough}

{print me here}

{this recipe was adapted from Gluten Free Girl}

It's time we all have a gluten free pie to enjoy. If we enjoy it with the company of others, sitting out in the bright sunny morning, or alongside a cosy fire, a pie will have the flavour and warmth to bring happiness. Although gluten free pies seem to have a bad reputation, too finicky, they say, or too many steps, I want you to try this recipe, you might not even notice it was gluten free when you take a bite. It's that good. 

I laughed to myself as I read this: "What's the worst that could happen? You make a mediocre pie?" So go ahead, there's no chance this will end up being tough (that's all down to gluten), and there's every chance that you will be on your way to making a delicious pie.


{Ingredients:}

For the dough
155 g brown rice flour
50 g sorghum flour
20 g potato flour
50 g tapioca flour
35 g arrowroot starch
35 g cornstarch

1/2 teaspoon salt
230 g butter
1/2 cup cold water

For the filling
3 - 4 apples, depending on size, peeled, cored, and sliced
1 teaspoon lemon juice
1 teaspoon almond extract
1/2 cup coconut palm sugar
1 teaspoon cinnamon

1 egg, beaten

{Directions:}

Before beginning, measure and cut your butter into small cubes and freeze for approximately 15 minutes. Wrap them in plastic wrap, parchment paper, or lay them out on a small plate.

In a food processor, combine your flours with salt and pulse until fluffy. Now add the butter and pulse again, counting out ten individual pulses. 

When the flour and butter have a sandy consistency, with small chunks of butter still seen, add 1/2 cup cold water and pulse again. A dry dough will need a touch more water, no more than 4 tablespoons. The dough should be slightly wet and stick to itself, with parts beginning to form a large ball.

On a cool surface lined with parchment paper, dump out the dough and bring it together into one large ball with your hands. Quickly cut the dough in half and form smaller balls with each half. Wrap both in plastic wrap and set in the fridge for 30 minutes.

Meanwhile, make the filling. Mix the prepared apples with lemon juice, stirring to coat. Add in almond extract, sugar, and cinnamon and toss again, using your hands if it helps to evenly coat the apples. Put this bowl aside while you roll out the dough.

Preheat the oven to 425° F and grease a pie dish with butter, set aside.

Taking one ball of pie dough from the fridge, roll it out between two sheets of parchment paper, your rolling pin should be over the top layer of parchment. Like the hands of a clock, roll out the dough into an even circle, pushing towards 12 o'clock, then on to 1 o'clock and so forth, around the entire clock. You'll want your dough to be about 0.5 cm thick. 

Lift the top layer of parchment from the dough, working carefully to avoid it sticking, and flip the dough over top of the prepared pie pan. Lift the bottom piece from the dough carefully again, and then press the dough into the pan.

Even with careful and meticulous movements to prevent the dough from sticking to the parchment, it can happen. Luckily, these pieces can just be peeled off individually and stuck back in place on the pie pan. That, my friends, is one of the many beauties of gluten free baking!

Now, using a rolling pin, press down or roll along the edges to remove the excess dough. 

Pour in the prepared pie filling into the centre of the pie, and spread out evenly.

Roll out the remaining ball of dough again between two sheets of parchment, using the rolling pin in the same way, following the clock. Peel back the top layer of parchment, and flip the rolled out dough onto the open pie, like a blanket, and peel off the remaining layer of parchment paper.

Going slowly again around the edges of the pie, tuck the extra edges underneath the crust and press down.

Beat the egg in a small dish and using a pastry brush, and brush it onto the top crust. 

Bake in the centre of the oven at 425° F for 15 minutes, then lower the temperature to 375° F. The pie should remain in the oven until the crust begins to turn golden brown, about 40 minutes. 

Let cool for 20 minutes before slicing and enjoying! And if you have any, cover leftovers and keep them in the fridge for up to 3 days.

Enjoy! xx S

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Think of Me Gluten-Free: This Little Pie

19 September 2013

This Little Pie



Homemade apple pie and fresh produce straight from the farms. We even picked the figs and pears ourselves, and helped wash off these gorgeous red beets! This really is like living in the country, but with the ocean at our doorstep.

From a few farms that we visited, mum and I returned with all that is laid out above, plus a carton of free range eggs from a roadside stand. In fact, it was a roadside cooler with a large sign that read, "EGGS $4.00." And we were sold. Or, the eggs were. Carrying on down the road, with the carton of eggs preciously resting on my lap, and a huge smile on my face from the special egg of the dozen, we came back to our favourite farm in the Sooke area.

Almost double the size of the other eggs, I can't wait to try this one out for breakfast. I wondered endlessly during the day whether it would be filled with two yolks... Or even three! Even if it isn't, it will still be a very special egg. An egg that made our morning farm visits feel like an adventure, just like mum's magical mystery tours from when I was little. With me wrapped up in the back seat of the car, we would set out on the rainiest of days without direction nor purpose. At each turn or intersection, mum would call out, "but which way? We're completely lost!" And I would reply, completely caught up in the excitement of an unknown adventure, "this way!" Or, to soothe mum's worrisome exclamations at being lost between a row of dark and looming trees and a field filled with sheep, I would call out to her, "it's alright! I know where we are." But of course, I didn't. Hadn't a clue, but I was intrigued by this mystery tour, and the new places we went and saw together. 

It's a little bit like those days now, we're both buckled in to the car, and as we set out through winding roads behind Sooke, or along the coast that sometimes disappears under a looming fog, we end up finding new places set out in small harbours, or behind the next bend in the road. Down beaten old driveways are little sheds with homegrown produce for sale, sometimes buried under an entwined vine are pots of red potatoes for $4.00 each, or a great big bunch of grapes that would be perfect for snacking. Down one road we searched for eggs, but were met by the sounds of a lively kitchen with grandma and the grandchildren baking instead. Hums from the radio echoed out through the screen door which an elderly man came through and with him the smells of pastry being rolled out, and a pie being pulled hot from the oven. 

I wasn't really paying attention to buying eggs anymore, rather trying to remember the last time I had enjoyed a slice of pie, and thinking, hey I can do that! 


Although I couldn't see through the windows that loomed above where I stood, only viewing a long wooden bench through the door that was covered in measuring cups and sprinkles of flour, the image of a family baking a pie together struck me. Mum used to knead out the dough when we were younger, carefully crossing strips to make a delicate pattern on top. When it was ready to bake, I would come rushing in to pinch the little leftover pieces of dough which would be used to make my jam rolls. Rolling out a palm sized piece of dough, I would spread jam over top and carefully roll it before baking it. It was my little treat when I had baked with mum, and also the first creation of mine in the kitchen. 

The jump from baking with wheat flour in a pastry to using a careful combination of gluten free flours is sometimes scary, but its a leap that is definitely worth it. Although there are more steps involved in baking a gluten free pie, I can honestly say that the reward is much more fulfilling. You created and molded, carefully babying the pastry, giving it love and care to ensure that it came out as tender and delicious as you willed it to be. It may seem like hard work, but a little kindness and patience goes a long way. And waiting a whole year before having a slice of pie is just too long. 

It was time to get out the scales, and really bake again. Pie this time.

Using a little inspiration for the crust from Gluten Free Girl, I blended and molded the dough in my hands, holding it and feeling the way it wanted to be rolled out, flattened, and shaped. I knew that with the turning of the leaves outside, and the strengthening of coastal winds that we all needed something warm and homey, and something that would fill our kitchen with the smell of bubbling warm fruit and aromatic spices. For us, pie is all about enjoying each others company around a small table, and relishing in the good food that we enjoy. 

As Elana says so perfectly on her blog, pie makes people happy.



Gluten Free Apple Pie {with recipe for dough}


{this recipe was adapted from Gluten Free Girl}

It's time we all have a gluten free pie to enjoy. If we enjoy it with the company of others, sitting out in the bright sunny morning, or alongside a cosy fire, a pie will have the flavour and warmth to bring happiness. Although gluten free pies seem to have a bad reputation, too finicky, they say, or too many steps, I want you to try this recipe, you might not even notice it was gluten free when you take a bite. It's that good. 

I laughed to myself as I read this: "What's the worst that could happen? You make a mediocre pie?" So go ahead, there's no chance this will end up being tough (that's all down to gluten), and there's every chance that you will be on your way to making a delicious pie.


{Ingredients:}

For the dough
155 g brown rice flour
50 g sorghum flour
20 g potato flour
50 g tapioca flour
35 g arrowroot starch
35 g cornstarch

1/2 teaspoon salt
230 g butter
1/2 cup cold water

For the filling
3 - 4 apples, depending on size, peeled, cored, and sliced
1 teaspoon lemon juice
1 teaspoon almond extract
1/2 cup coconut palm sugar
1 teaspoon cinnamon

1 egg, beaten

{Directions:}

Before beginning, measure and cut your butter into small cubes and freeze for approximately 15 minutes. Wrap them in plastic wrap, parchment paper, or lay them out on a small plate.

In a food processor, combine your flours with salt and pulse until fluffy. Now add the butter and pulse again, counting out ten individual pulses. 

When the flour and butter have a sandy consistency, with small chunks of butter still seen, add 1/2 cup cold water and pulse again. A dry dough will need a touch more water, no more than 4 tablespoons. The dough should be slightly wet and stick to itself, with parts beginning to form a large ball.

On a cool surface lined with parchment paper, dump out the dough and bring it together into one large ball with your hands. Quickly cut the dough in half and form smaller balls with each half. Wrap both in plastic wrap and set in the fridge for 30 minutes.

Meanwhile, make the filling. Mix the prepared apples with lemon juice, stirring to coat. Add in almond extract, sugar, and cinnamon and toss again, using your hands if it helps to evenly coat the apples. Put this bowl aside while you roll out the dough.

Preheat the oven to 425° F and grease a pie dish with butter, set aside.

Taking one ball of pie dough from the fridge, roll it out between two sheets of parchment paper, your rolling pin should be over the top layer of parchment. Like the hands of a clock, roll out the dough into an even circle, pushing towards 12 o'clock, then on to 1 o'clock and so forth, around the entire clock. You'll want your dough to be about 0.5 cm thick. 

Lift the top layer of parchment from the dough, working carefully to avoid it sticking, and flip the dough over top of the prepared pie pan. Lift the bottom piece from the dough carefully again, and then press the dough into the pan.

Even with careful and meticulous movements to prevent the dough from sticking to the parchment, it can happen. Luckily, these pieces can just be peeled off individually and stuck back in place on the pie pan. That, my friends, is one of the many beauties of gluten free baking!

Now, using a rolling pin, press down or roll along the edges to remove the excess dough. 

Pour in the prepared pie filling into the centre of the pie, and spread out evenly.

Roll out the remaining ball of dough again between two sheets of parchment, using the rolling pin in the same way, following the clock. Peel back the top layer of parchment, and flip the rolled out dough onto the open pie, like a blanket, and peel off the remaining layer of parchment paper.

Going slowly again around the edges of the pie, tuck the extra edges underneath the crust and press down.

Beat the egg in a small dish and using a pastry brush, and brush it onto the top crust. 

Bake in the centre of the oven at 425° F for 15 minutes, then lower the temperature to 375° F. The pie should remain in the oven until the crust begins to turn golden brown, about 40 minutes. 

Let cool for 20 minutes before slicing and enjoying! And if you have any, cover leftovers and keep them in the fridge for up to 3 days.

Enjoy! xx S

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