As promised back at the beginning of October, here is a pie for everyone with common food allergies and vegans. Obviously, one can't really promote a "PMCIN of 1 per capita, forever" strategy without pies that can be eaten by most everyone. We also understand that this does not work for people with a fructose intolerance, but don't worry, the P&P kitchens are hard at work finding something for you, too.
Also, this is a plug for the need for small businesses, and a financial and regulatory environment in which they thrive, since some of these products are not available in large chain stores.
Without further ado: Pie for all!
Crust:
1 Cup rice flour
1 Cup tapioca flour
1T Granulated sugar
1t salt
1/2 Cup shortening
1/2 Cup cold water
Mix the dry ingredients in a large bowl. Cut in the shortening until it's about the size peas. Add the water a little at a time, being sure to lift the stuff off the bottom. Form into two balls, one slightly larger than the other (the bottom), and chill for 1+hr.
Roll out the bottom crust and line a 9" pie pan with it. Roll out the top crust and have it ready. Heat the oven to 400F.
Filling: (note, any fruit filling will work)
5 Cup peeled and chopped apples
1 Cup cranberries
2T lemon juice
1/3 Cup brown sugar
2T cornstarch
2T granulated sugar
Combine the fruit and lemon juice, let sit for 10min. Stir the cornstarch and sugar in a small bowl, then add to the fruit. Pour and scrape the mix into the pie dish, cover with the top crust. Poke holes around the edge of the pie with a fork, you'll check doneness later by looking for bubbling fluids here.
Place in the heated oven for 30min, rotate, reduce temp to 375F, and continue baking until the juices thickly bubble through the vent holes. Let cool at least 2hr before eating.
-------------------------
I wrote this whole entry about 3x faster than my usual "bulleted" approach, does it read well? Comments appreciated.
No comments:
Post a Comment