I didn’t make a mental note of what variety we picked today at Meadows Farms, but the sign said, “good for eating!” Of course!
It was the perfect day, but we missed having our cameras to capture the romantic colors and vineyards.
We made up for our “camera-lessness” in the orchard with a time-lapse video of making the gluten-free apple pie.
VIDEO SHOULD GO HERE – see it on the blog’s Facebook page!
I look so fast!
My husband is so awesome!
Here’s the gluten-free delicious, flaky pie crust recipe I used: Featherlight Vinegar Pastry
It had to refrigerate for 30 minutes which gave me time to prepare the apples.
Here’s the gluten-free apple filling recipe I used: (It’s adapted from the West Middlebury Baptist Church Community Cookbook from when I went there as a child. My mom uses this recipe too.)
- 2 T Featherlight flour mix
- 2/3 cup sugar
- 1/2 t cinnamon
- 1/4 t salt
- Enough cut and peeled apples to fill the pie dish
- 1 t lemon juice
- 2 T butter
- Combine flour, sugar, cinnamon, and salt. Set aside.
- Peel and cut the apples. About halfway through add the lemon juice to preserve their color.
- When the bottom crust is ready, add the apples, then the dry ingredients, and then the butter cut into little pieces.*
- Cook for 10 minutes at 450 degrees. Then lower the temperature to 375 degrees for 30-35 minutes.
*At this point you can wrap it in saran wrap and a freezer bag and put it in the freezer if you don’t need it right now. My mom’s freezer is always full of “instant” and homemade pie fillings.