Monday, November 1, 2010

An Allergen-Free Holiday - Apple Raisin Pie

Here in the Hudson Valley apples are in season. Apple orchards surround our community. There are farms where you can pick your own apples, and there are plenty of local apple selections available at the grocery store. What does that mean?

Pies, of course.

Even when I was baking with wheat I was afraid of pies. For years I was a slave to the Pillsbury pie crusts that you get at the grocery store and unfold into your pie plate. But I have discovered that gluten-free pie crusts can actually be easier than wheat crusts. You don’t have to worry about the crust staying in one piece – you can just glue it back together with your fingers and no one will be able to tell!

Today I am sharing my recipe for Apple Raisin Pie. You’re gonna love this one!

Apple Raisin Pie

Filling Ingredients:

4 cups chopped apples
½ cup raisins
½ cup sugar
¼ cup sweet rice flour
½ tsp cinnamon
2 tbsp lime juice

Pie Crust Ingredients:

1 cup brown rice flour
½ cup sweet rice flour
2/3 cup potato starch (not potato flour)
½ cup tapioca starch
1 ½ tsp baking soda
1 tsp salt
2 tbsp sucanat
10 tbsp Earth Balance shortening
½ cup water
4 tbsp apple cider vinegar


1. Prepare filling: By hand, combine apples and raisins in large bowl. Toss with lime juice. Add sugar, sweet rice flour and lime juice. Toss to coat apples. Set aside.
2. Prepare pie crust: Combine flours, baking powder, salt, and Sucanat in large mixing bowl, by hand.
3. Using a pastry cutter, mix in Earth Balance, water, and vinegar.
4. Continue combining until a pasty mixture forms.
5. Separate pie crust mixture into two equal amounts.
6. Roll out first crust, and gently place in greased pie pan.
7. Add filling.
8. Roll out second crust. Gently place over pie pan, crimping the two crusts together.

Bake at 350 degrees for 45 minutes. Serve warm, or let cool.


If a pastry cutter is not available, use your hands.
Gluten-free pie crusts can easily be repaired by sticking additional pie dough where the damage occurs. There is no need to rise.
Roll out crusts between two sheets of waxed paper, then gently peel paper back to release the crust.
2 ½ cups of your favorite gluten-flour mix can be substituted for the pie crust flours.


Don't forget to download The Allergen-Free Holiday Cookbook from Smashwords. I am offering this free to readers of Learning to Eat Allergy-Free through the end of 2010. Use Smashwords coupon code “AA48Y. If you like it, I’d appreciate it if you post a review on Smashwords!


Anonymous said...

Yay!!! You finally did it! The hardest part was getting up the courage to try it, wasn't it? So what kind of pie are you making for the holidays?

Colette said...

I'm thinking maybe a cranberry-apple pie. I'm also experimenting with a "mock" apple pie. More on that to come if it works!