Monday, October 5, 2009

Cranberry-Apple Pie

So I had made a peach pie a couple of weeks ago and had half the dough ball left from the Gluten Free Pantry Pie Crust Mix, and with my sister visiting, I thought it would the perfect time to use it up. This time around I made a cranberry-apple pie, with pecans on top.
We all thought the pie was great, so now I know I can use this pie crust mix and make a pumpkin pie for Thanksgiving. The only slight issue with the pie was that it could have been a touch sweeter, as I was using fresh cranberries.

2 medium apples, peeled, cored, diced.
2 cups cranberries
1/2 cup sugar (This will give you a semi-tart pie. If you like it on the sweet side, I would say use 3/4 to 1 cup sugar)
2 Tbsp vanilla almond breeze (or your choice of alternative milk, although that may effect the amount of thicker needed).
1 Tbsp cornstarch or arrowroot mixed with 1 1/2 Tbsp water.

1/2 cup sugar
3/4 cup chopped pecans
1/3 cup gluten free flour blend (I used Tom Sawyer Flour Blend)
1/2 cup old-fashioned oats (I used bob's gfree rolled oats)
1/4 cup butter, melted

1. Follow the directions for your crust. If you're making the gluten free pantry crust, don't bother rolling it out. Just press it in the pie pan. Bake unfilled at 400 degrees for 5 minutes. Set aside.
2. Meanwhile, combine topping ingredients in medium bowl. Stir until small clumps form.
3. For filling combine sugar, almond breeze, and fruit into heavy large nonstick skillet.
4. Bring to a boil and add in the cornstarch/water mixture. Turn down to medium heat and stir until fruit is tender and sugar-cream mixture is reduced almost to glaze; about 10 minutes. Set aside.
5. When crust is warm from the oven, spoon in fruit filling and sprinkle with topping.
6. Bake pie at 350 degrees until filling bubbles and topping is golden brown, about 45 minutes.
7. Cool pie on rack at least 30 minutes.

1 comment:

Mom said...

Diana said your baking skills are top notch and you are gifted in this area.