gluten free pie time

The lovely Morgaine has left us with her pie dish, temporarily, which
means it's time for some pies!

The crust trials:

1/2 c brown rice flour
1/3 c tapioca starch
1/6 c amaranth flour
2 T potato flour
1/4 t xanthan gum
1/4 t agar powder
1/4 t salt
1 stick butter
1/4-1/2 c cold water

cut the cold butter into the dry mix, add cold water, mix until just
combined. refrigerate until ready to roll!

roll the dough to under 1/4". transfer to pie dish and bake at 375 for
10 minutes before adding filling.

Comments: way too much butter. next time less butter, more water,
and maybe a little bit of apple cider vinegar. held its shape like a
dream, didn't rip when i tried to transfer it to the pie pan, and i could
lift my slice of pie by the crust, which was awesome.

This one was filled with:

just under 2 c acorn squash, steamed and pureed
3/4 c whole milk
agave, salt, nutmeg, cinnamon, ginger to taste
1/4-1/2 t agar
1 T tapioca starch

Mix well in a blender, pour into par-cooked crust, bake at 450 for
10 minutes, 375 for 50 minutes. let it chill in the fridge before
serving to solidify.

Comments: so good! no more pumpkin baking for me. I think next time
I will refrigerate the filling in the crust before baking. then the agar will
activate so that the filling will be custard when it comes out of the oven.


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