I've been posting on Instagram all the gluten free things I've been making for myself. Since I had surgery in May, I've been eating gf since I have gluten sensitivity. I have to say I feel a lot better and I'm really not missing anything really.
Since it's Fall in Upstate NY I've got a ton of apples, pears and some other random things in the kitchen. I put together an apple pie and a tart in about an hour. The whole house smells wonderful.
My recipe for the gf lemon-pineapple- pear tart is based off of a lemon square recipe I've been tinkering with. The shortbread is perfect, and I used that formulation for the crust of both the tart and the pie. Gluten Free Lemon-Pineapple- Pear Tart For the crust:
1 and 1/2 cups gluten free flour (I'm using part rice flour and part tapioca flour)
1/2 cup powdered sugar (I used stevia for this part of the recipe) 3/4 cup butter softened (I used part vegetable oil spread and part coconut oil)
1 teaspoon vanilla extract
Use a wooden spoon to mash ingredients until it looks like wet sand. Form into the pie dish. Use additional flour to pat out flat. Bake at 350 F for 20 minutes.
For the Filling : 5 eggs
1/2 cup stevia
1/2 cup brown sugar
1/2 cup lemon juice
1/4 teaspoon orange zest
2 tablespoons gluten free flour
2 tablespoons corn starch
2 small pears, peeled, cored and steamed
4 oz pineapple, diced rough
Use a blender to combine all. Pour into a pre-baked pie shell, and bake for 30-40 minutes until custard is set. Wait at least an hour before serving.
Gluten Free Apple Pie I couldn't even tell you the kind of apple I used for this recipe. I've got apples from someone who lives out in the country and brought apples to my mom's workplace for people to other ones that were leftover store bought ginger golds, and some others I don't know the names of. I've done this recipe with Granny Smiths and it was so good. For the crust use the shortbread recipe listed previously.
For the filling I use this NY Times pie filling recipe. But instead of using wheat flour to thicken, I use a gf flour mix, or just extra cornstarch to make up for the difference. I add ginger sometimes, and instead of apple cider vinegar I sometimes use lemon or orange juice just for flavor.
I just have to say, peeling and slicing apples is so boring. But well worth it. Always have a sharp knife and a new vegetable peeler. I like to use a thin flexible plastic cutting board so I can place all the sliced apples in the pan in one go without dropping any or having a heavy awkward plate to deal with.
This evening, instead of using sugar I used some of the local honey, last of the season. I really should have bought more.
Le sigh...
