Tuesday, November 22, 2011

DAY 326 -- Pie Recipe

I typically schedule my post for later in the day, but today I felt like I should share a recipe for pie, in case anyone wanted to try one made without refined sugar for their Thanksgiving feast. I made this pie last year to take to a family gathering.  It turned out delicious.  

This recipe can also be used without a pie crust, for an Apple Crisp.  I'm also including an alternative topping which I believe contains no gluten.

Apple or Pear Pie

4 cups peeled, cored, and sliced apples or pears
1/2 teaspoon cinnamon
2 to 2 1/2 Tbs. tapioca (or 1 to 1 1/4 Tbs. cornstarch) (or 4 Tbs. flour)
2 Tbs. vegetable shortening, vegetable oil, or lard
1/2 to 3/4 cup unsweetened 100% pineapple juice concentrate (or unsweetened apple juice concentrate).  
One 9-inch pie shell of your choice (for the bottom crust) 
Topping for pie (recipe below)

1.  Preheat oven to 350 degrees.
2. In a large bowl, stir together fruit, cinnamon, tapioca (cornstarch or flour), shortening, and concentrate; allow mixture to sit for 10 minutes.  Pour mixture into pie shell and add topping (recipe below).
3. Bake 1 hour or until topping or crust is golden.
4. Remove pie from oven.  Cool on a wire rack.  Serve warm or cold.  To store, place cooled pie uncovered in refrigerator or place in an airtight container and freeze.

3/4 cup rolled oats
1/3 cup oat flour
1/4 cup chopped walnuts, almonds, or other nut of choice
2 Tbs. sesame seeds
1 teaspoon poppy seeds
3 Tbs. vegetable oil  

1. In a medium-sized bowl, stir together all ingredients.
2. Spoon topping over any pie or fruit mixture and smooth topping by hand.

Yield: Enough topping for one crisp or one 9-inch pie

Need a topping that is gluten-free?  I've not tried this recipe, but it is in the same cookbook so it might be tasty too.

1 unsalted rice cake, crumbled
1/4 cup plus 1 tablespoon white-rice flour
1/4 cup roasted sunflower or roasted sesame seeds (optional)
Scant 2 Tbs. vegetable oil
1/8 to 1/4 teaspoon allspice

1. In a medium-sized bowl, stir together all ingredients with a fork.
2.  Spoon topping over any pie or fruit mixture and smooth topping by hand.

Bake according to directions.

(Recipes are from The "I Can't Believe This Has No Sugar" Cookbook by Deborah E. Buhr, 1990)

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