Gluten Free Froggie in the Kitchen

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Apple Muffin Pie

Thanks to a friend of mine the other night, I was inspired to invent a totally new dish… or maybe just a spin on a few other old ones. She actually came up with the name, but had no idea what it’d be. I had to come up with what muffin pie actually was.
This recipe is Dairy, Nut, Egg, Corn, Gluten, and Soy free.

The Pie crust:
1/4 cup Sweet brown rice flour mixed with brown rice flour
1/4 cup millet flour
1/4 cup garbunzo and fava bean flour
1/4 cup “sweet” sorghum flour
1 tsp xanathan gum
1/8 cup oil
Water

Mix the dry ingredients together, then add the oil, mixing it into the flour mixture. Slowly, add cold/cool water bit by bit while mixing until you get the right thickness of dough: not too sticky, but not too dry so that it sticks to itself but not too too much else.

Oil a 8″ or 9″ baking dish and put the dough in it. Using your fingers, push it down to flatten it and stretch the dough out and up the edges of the dish. This is NOT the usual way typical pie crusts are made. Put it in a 400 F. degree oven for 10 minutes while you work on the filling.

Muffin filling:
1/4 cup sweet brown rice with brown rice flour
1/4 cup millet flour
1/4 cup garbunzo and fava bean flour
1/4 cup “sweet” sorghum flour
3/4 – 1 tsp xanathan gum
1/2 tbs rice bran
3/4 – 1 tbs corn free baking powder
1/2 cup sugar
– – – – – – – – – – – – – – – – – – – – – – – – – – – –
1 1/2 tsp Ener-G egg replacer
2 tables spoons water
(mix these two before continuing)
1/4 cup rice milk
1 1/2 small apples cored, peeled, and cut into small chunks
1/4 cup apple sauce

Mix the wet ingredients together before adding them to the dry ingredients. Fold wet ingredients into dry ingredients with as few strokes as possible. Pour into pre-baked pie shell and bake in the oven at 400 F. for 40 or so minutes or until a toothpick comes out relatively clean (depending on if you poked it into an apple piece). Cool off before trying to avoid burning your tongue like I came close to doing. I couldn’t wait to try it when it was still quite hot, but was pleasantly surprised at how good it tasted. Even my brother (who doesn’t have food allergies and hates bland food) liked it as did everyone else in my family.

If you have any questions, feel free to contact me.

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