I promised 2 kinds of pie, so 2 kinds of pie I give you.
This is part of this month’s Ratio Rally.
Before you bake my pie, make sure you take a moment to see all the other delicious pies from this month’s Ratio Rally hosted by Lisa from Gluten Free Canteen.
Claire from Gluten Freedom made Autumn Pumpkin Spice Pie
Meredith from Gluten Free Betty made Blueberry Pie
Jean Layton made Cheese Crusted Apple Pie
Erin from The Sensitive Epicure made Chess Pie
Silvana Nardone from Silvana’s Kitchen made Chicken Potpie
TR from No One Likes Crumbley Cookies made Chocolate Mousse Pie
gretchen from kumquat made deep dish chocolate bourbon pecan pie
Lisa from Gluten Free Canteen made Frangipane Apple Pie & Tart
Shanua from Gluten Free Girl & The Chef Fresh made Pumpkin Pie
Caneel from Mama Me Gluten Free made Green Tomato Pie
Kate from katealicecookbook made Kale & zucchini tart
Caleigh from Gluten Free[k] made Leek and Potato Pie
Rachel from The Crispy Cook made Maple Walnut Pie
Morri from Meals With Morri made Spinach – Prosciutto Ricotta Quiche & Muffin Tin Pie Variations
Brooke from B & the boy! made Pot Pie
Mary Fran | frannycakes made Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie
Jenn from Jenn Cuisine made Sweet Potato and Duck Pot Pie
Meaghan from The Wicked Good Vegan made Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping
~Mrs. R from Honey From Flinty Rocks made Mock Apple Pie
Irvin from Eat the Love made Double Butterscotch Apple Pie
This is the second of those delicious pies. Maple cream cheese base with cinnamon apples and chopped nuts for some texture and you have fall bliss in a crust.
Don’t skip the nuts. If you can’t have them, choose something else with some crunch – toasted pumpkin seeds or ginger chips would work.
My mom baked the pies following my instructions (we had to throw away a recipe of pie crust because she added too much water and didn’t listen to me) and we had fun making the decisions together. I didn’t change my pie crust recipe at all, except for this time I had a food processor at my disposal. If you want to make the pie by hand, my original pie recipes have the instructions.
- 15 grams ground flax seeds
- 45 grams brown rice flour
- 45 grams sweet white sorghum flour
- 30 grams sweet rice flour
- 20 grams tapioca starch
- 20 grams corn starch
- ⅛ teaspoon salt
- 1 stick butter, frozen
- 1 tablespoon vodka, ice cold*
- ¼ cup ice water*
- 1 8oz package cream cheese
- 1 egg
- 6 tablespoons grade b maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1½ lbs apples, peeled, cored and sliced
- 1 teaspoon cinnamon
- ¼ teaspoon fresh nutmeg
- ¼ cup brown sugar
- ¼ cup chopped pecans
- 1 teaspoon tapioca starch
- In a food processor, combine the flours, salt and butter. Pulse until the mixture resembles sand.
- Add the vodka and then add the water a little bit at a time. You want to add water just until you can get the dough to start to come together. If you add too much water, your crust can get tough.
- Pat the dough into a 4″ disk and wrap in plastic wrap. Chill for at least 30 minutes.
- Roll out the crust & ease it into a pie pan. Crimp the edges and pop it in the freezer.
- Preheat the oven to 350 degrees.
- In the bowl of a stand mixer, combine the syrup, cream cheese, egg, vanilla and salt.
- In a large mixing bowl, toss the sliced apples with the brown sugar, cinnamon, nutmeg, pecans & tapioca starch.
- Take the pie crust out of the freezer and spread the cream cheese mixture in the bottom.
- Top with the apples and bake for 35-40 minutes. Allow to cool completely before serving