a month in photos :: april

April 30, 2012
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a gluten-free picnic :: french apple pie

The French got it right with this apple pie.  Let's be clear...Real pie crust has a valued place in my world, but there's something to be said for a simple and quick "pie" that's closer to cake than a true pie.  With this recipe, I use a gluten-free baking mix that makes it just as quick to throw together as a regular-flour-pie without having to mix different ratios of various gluten-free flours.  Ahhh....simplicity.  I didn't know it existed in the finicky gluten-free world.  

This was on the menu of things I made in front of an audience Saturday!  Let's just say that cooking in my tiny kitchen is a far cry from cooking on a stage, but I honestly loved every second.  I'd do it again in a heartbeat! 

Especially if that meant another bite of this pie was in order.  

French Apple Pie

gluten-free, dairy-free

For filling
3 cups thinly sliced peeled apples
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup gluten-free baking mix (I prefer Arrowhead Mills)
1/2 cup granulated sugar
1/2 cup non-dairy milk (I prefer almond)
2 tablespoons Earth Balance buttery stick
3 eggs, room temperature

For streusel topping
1/3 cup gluten-free baking mix (I prefer Arrowhead Mills)
1/3 cup chopped pecans
1/4 cup brown sugar, packed
3 tablespoons Earth Balance buttery stick

  1. Preheat oven to 325ºF.  Coat a springform pan with canola oil; Set aside. 
  2. In medium bowl, mix apples, cinnamon and nutmeg until evenly coated; place into prepared springform pan.
  3. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. 
  4. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
  5. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Store in refrigerator.