What are you going to do with all those apples you picked? I’ve got a great idea. Why don’t you make an apple pie!
If you haven’t picked your apples yet, there is still time. I put together a list of orchards in Maine that let you pick your own apples. Please, make sure to contact the orchard first to make sure they still have apples left.
Rebecca Reilly was kind enough to share her recipe for a gluten-free apple pie. I’m sure many of you know Rebecca. She founded Madd Apple Café in Portland, established and owned Rebecca’s Kitchen, a cooking school and catering firm in Portland, hosted the popular television series, New England Kitchen and was regularly featured as the on-air chef in cooking segments on WCSH-6.
I had the pleasure of co-hosting a cooking segment on the Noon Show with Rebecca called “Alive and Eating Well.” She did the prep and the cooking and I did the eating!
Rebecca has had an illustrious career — you can read her full bio at the end of the post. Her accomplishments include authoring the bestselling cookbook Gluten Free Baking. She is currently a student at Simmons College in Boston, majoring in Food Service-Management/nutrition and is also the gluten-free tour guide for Michele Topor’s North End Market Tours.
Without further ado, here is Rebecca’s recipe for:
GLUTEN-FREE DUTCH APPLE CRANBERRY STREUSEL PIE
All Purpose Flaky Pastry
Top and bottom crusts
1- 1/2 cups classic gluten-free blend (see recipe for classic blend below)
3 tablespoons sweet rice flour
1- 1/2 teaspoon xanthan gum
½ teaspoon sea salt
2 ½ teaspoons sugar if making a dessert
12 tablespoons cold unsalted butter or Earth Balance
2 egg whites
1 ½ tablespoons lemon juice, cider vinegar or liquor of choice
1 cup classic gluten-free blend (see recipe for classic blend below)
2 tablespoons sweet rice flour
1 teaspoon xanthan gum
¼ teaspoon sea salt
1 teaspoons sugar if making a dessert
6 tablespoons cold unsalted butter
1 egg white
1 tablespoon lemon juice, cider vinegar or liquor of choice
Mix the gluten free blend, sweet rice flour, xanthan gum, salt and sugar if using together. Cut the butter into small pieces. Pinch the butter into the dry ingredients using your fingertips until mixture resembles coarse meal. Make a well and add the egg whites and vinegar or lemon juice. Using a fork, mix some of the dry into the liquid to make a paste; then using your fingertips press the wet and dry together until it comes together without crumbling apart. Be careful not to work it too much making it a paste. * if the pastry seems too dry and crumbly add a teaspoon of cold water at a time. Cut into 2 pieces and shape each into flat cakes.
If the pastry is too soft to roll, refrigerate for 30 minutes or longer. Roll out pastry between 2 pieces cut from a large heavy-duty zip-lock bag or parchment paper. Butter an 8- to 9-inch quiche pan, pie dish or a 9-inch removable bottom tart pan. Line the pan with the rolled pastry dough, leaving the sides long.
Classic gluten-free blend
All purpose for pastries pastries, cookies, French cakes … more classic in color and taste.
(Yield: 4 cups)
2 cups rice flour or sorghum flour
1 cup tapioca starch
1 cup cornstarch, arrowroot or potato starch
Mix everything together. Store in an airtight container in the refrigerator
5 cups apples, cored and sliced (about 5)—Granny Smith apples work well
2 teaspoons lemon juice
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup dried cranberries
Preheat oven to 425˚ F
If you haven’t already, butter a tart or pie pan well. Line the pan with the rolled pastry dough, leaving the sides long.
Sprinkle the apples with the lemon juice. Mix the sugar and cinnamon together. Toss the apples and cranberries with the cinnamon-sugar and fill the pie shell with apple mixture.
1 cup classic blend (see recipe for classic blend above)
1/2 cup sugar
1/4 teaspoon xanthan gum
1/3 cup gluten-free oats
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick (1/2 cup) chilled unsalted butter, cut into small pieces
To make the streusel topping, mix pastry blend, sugar, xanthan gum, oats, cinnamon and salt together in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. This can be made ahead.
Sprinkle streusel topping over pie.
Bake for 10 minutes then reduce oven temperature to 350˚ F. and bake until crumb topping is browned and apples are soft, approximately another 30-40 minutes.
Cool on a rack. Enjoy!
About Rebecca Reilly
Author of the bestselling cookbook on baking without gluten, Gluten Free Baking, Rebecca Reilly is a graduate of the renowned Cordon Bleu Cooking School of Paris. Her professional training includes certificates from Le Notre Patisserie in Paris and the Tuscan Cooking Workshops in Florence. In addition, Rebecca received a chef’s diploma from Madeline Kamman’s Modern Gourmet Cooking School in Boston.
Since her home kitchen has been gluten free since 1995, Rebecca has applied her culinary know- how and love of sophisticated cuisine to the challenge of creating nutritious and delicious gluten free meals. These tips, techniques and sources for ingredients served as the basis for Gluten Free Baking, published by Simon and Schuster in 2001, as well as numerous articles and recipes she has since published in the food allergy magazine, Living Without and uses in her baking classes at The Natural Gourmet Institute in New York City.
She founded Madd Apple Café in Portland, established and owned Rebecca’s Kitchen, a cooking school and catering firm in Portland, hosted the popular television series, New England Kitchen and was regularly featured as the on-air chef in cooking segments on WCSH-6.
Rebecca has taught classes at numerous cooking schools and served as chef consultant for food companies throughout the Northeast including Rebecca Reilly’s Creative Cooking, Cambridge School for Culinary Art, Torte Knox, Cambrook Foods and Natural Gourmet Institute, in New York City. Two new ventures for Rebecca are acting as the gluten free tour guide for Michele Topor’s North End Market Tours in Boston and being a student at Simmons College majoring in Food Service-Management/Nutrition.
Thank you for the recipes Rebecca!
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