At least you found a recipe on pinterest- even if it did fail. I tend to make things up and hope for the best, but these days I'm finding it's better to stick to some sort of guidelines when dealing with gluten free baking. Joel can't have gluten so I'm trying to get into the gluten free groove, and it's helpful having lived with you to know tuns of tricks etc. But the baking is still a bit of a hang up. So remember those apples and that pie I was going to make?
When I decided to bake a pie I really wasn't in the mood to deal with another botched attempt at making some gluten free wonder. It was also 6:30pm and I've had quite the neglected to do list building up. So I did it. I bought a gluten free pie crust. I'm honestly thrilled, it was $4.99 for two which means I can make TWO pies and not spend a million dollars! No SHAME!
Anyway I did revert to my old wing-it habits as I was flipping through Smitten Kitchen's amazing cook book. If you have a book wish list this is defiantly worth adding and well worth the investment. She's a brilliant writer and so much fun to read. Oh and the recipes are amazing. Anyway there was a deep dish apple streusel pie I just had to try, the problem was it was gluten full... so below is my attempt at a gluten free streusel apple pie - I had to drop the deep dish part as the pie crust was pre made. I'm also excited because this'll mean I have a few trial runs on pies before thanksgiving rolls around.
If by chance you have a tried and true gluten free pie dough recipe I would covet it!!! And I promise I would stick to it and stop with this whimsical pinch of this and that nonsense.
For the gluten free streusel:
3/4 c granulate sugar
1/4 tsp ground cinnamon
1/4 tsp table salt
3/4 cup tapioca flour
3/4 cup ground almonds (or almond flour) (I use a coffee grinder to grind whole almonds which also adds a nice almond flavor to the coffee and vice versa)
8 tablespoons melted butter
For the filling:
5 ish pounds of apples that you've recently picked right from the tree ( or whatever you enjoy baking with)
1 Tablespoon freshly squeezed lemon juice
1 cup sugar
1/2 tsp salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 375. Mix streusel ingredients and set aside. Peel apples and chop (thick or thin depending on how you like your pie filling). Place in bowl and coat with lemon juice. In a small bowl mix dry ingredients then sprinkle over apples. Pour apples into pie filling and put in oven. Bake for 30 minutes. Remove pie and sprinkle streusel over top. Return pie to oven and reduce heat to 300. Bake for an additional hour. If streusel starts to burn cover with foil. Remove from oven and let cool.
Again I will stress I took huge artistic license with this.... but hopefully it will be a good gluten free staple for the fall.
P.S. It was sooo good! It could have been that I was just really hungry but this pie didn't taste gluten free and I'd say that's a success!