Little T has been asking for apple pie for weeks. He never asks at the grocery store, when I could make a concerted effort to buy the right ingredients and it’s usually right when I’m cooking dinner – at which point it’s the end of the day, I’m already in wind-down mode, the kids are getting tired and niggly and coming up with a new recipe is not really something that I jump up and down with joy about. Now if he said, “Mama would you like a glass of wine” ten times, I might respond a little more favorably.
One day last week was different. T said “when are you ever going to make apple pie?” and I said “right now”. He said ” can I help?”. I said “sure”. Was I mad? Probably.
I’d just popped a vegetable frittata in the oven and while that was baking, I figured it’d be a marvelous plan to figure out this whole apple pie thing. I didn’t have time to go and do much digging about on the internet. It was going to have to be a botch job. I cast my mind back to when I used to make apple crumble at home with my mum many moons ago and I decided to try the traditional crumble substituted with brown rice and teff fours, organic vegetable shortening and coconut sugar. We used to add oats to our crumble, and so I dug out my jar of gluten free oats too.
Luckily my botch job turned out really good. Yes – really good. The ‘crust’ texture ended up being a little less of a crumble than I’d originally planned, but it was yummy and by the time we’d devoured most of it, it didn’t really matter what it was supposed to be like anymore. When warm, from the oven, the topping melted in the mouth. Once it had cooled, it was nice and crunchy and complemented the baked apples really well. The kids ate it topped with vanilla yogurt. Yum.
I facebooked the fact that I was trying to work out how to make an gluten-free apple pie and a couple of suggestions came my way. By then, my version was already made, but should you want to try an alternative with a more pie-like topping, then check out Shirley’s crustless apple pie over at Gluten Free Easily. I hear it’s phenomenal.
My gluten-free crustless apple pie
1/4 cup of apple cider
1/2 cup of raisins
1/2 tsp cinamon
1/2 cup brown rice flour
1/4 cup teff flour
1/2 cup of gluten-free rolled oats
1 cup of coconut sugar
3/4 cup of vegetable shortening
- Preheat the oven to 350F
- Peel and thickly slice the apples. Lay them in a casserole or deep pie dish
- Sprinkle over the raisins and then the cinamon
- Pour over the apple cider
- Mix the brown rice flour, the teff flour , the oats and the coconut sugar together in a bowl. Add the vegetable shortening in smallish amounts.
- Work the mixture with your fingers until you get a crumbly texture.
- Put the topping on top of the apple filling.
- Bake for 40 mins or until golden brown.