Baking · Gluten Free · Non-vegan · Non-vegetarian · Pies & Cakes

Gluten Free Peach Pie

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Messy-looking, but good. Much like myself! 😀

 

Thinking about old food service jobs.

I have worked around my share of stressed out bakers. They smoke a lot, drink a ton, and are terrible at fidelity. They also make great fucking pie. They put chocolate on everything, sugar, salt, and bacon in everything. You’ll be sweating butter by the time you’re done eating. Crazy fucking delicious. Want to see a show? Watch a stressed out baker make a pie. Screw up the crust, make the filling too watery, or let the meringue set for too long, and stuff like that will send a baker from 0 to 100 in two seconds. I once watched a pastry chef and a line cook almost go to blows over a brownie recipe.  I’m still dreaming of the fruit tarts from a now long defunct eatery in the MPD (Meatpacking District for you non-NYC folk). They made the best baked goods. The owner and head pastry chef had long left and the place was a dysfunctional mess. In the last months the place was opened, they had one pastry chef apprentice who had to make everything, for both the kitchen and the retail bakery next door. It was a hot mess. I didn’t envy her job. She would come into work all nice and fresh faced, and then she would emerge from the basement hours later all sweaty and flushed like she’d just done two rounds with Holly HolmJ. I sure do miss the food, not so much the life (or the people!).

I felt nostalgic for those tarts, but on a lazy Sunday, I decided to make a pie instead. I had a ton of frozen and canned peaches in the kitchen, the result of a failed plan to make my own ice cream this summer. At some point, I realized that I’ve never had peach pie. It never appealed to me, and I’m saying this as someone who’s eaten some goofy-ass pies. Goat cheese-sea salt-caramel, blue cheese-pear-ginger, bacon-fig- chocolate, fig-balsamic-rosemary. These are pretty safe, though, I once had an oyster and beer pot pie that was a vile as you’d imagine it would be. Me? I like stuff as simple as they can get.

I didn’t do much with this pie. No crumble toppings, no silly sea-salt caramel drizzles, no cinnamon-sugar crusts. Basically, no bullshit. Peach pie is pretty good, but it has nada over blueberry pie. I don’t like my pies too sweet, which is why this recipe has very little sugar, but you can had more if you like. You can also use frozen peaches for this recipe, but make sure that they’re fully thawed first.

Gluten Free Peach Pie

Ingredients

Gluten-Free Pie Crust

½ c. brown rice flour*

½ c. spelt flour*

2 T. potato starch

¼ t. xantham gum

½ t. fine sea salt

1 stick cold unsalted butter, cut into pieces

5-7 T. ice water

*You may substitute your own gluten free flour mix for this recipe.

Peach Filling

2-15 oz. cans sliced peaches in natural juice (if you use peaches in heavy syrup, make sure to rinse them off first)

¼ t. ground nutmeg

½ t. ground cinnamon

1/8 t. ground allspice

6 T. cornstarch

3 T. lemon juice

½ c. dark brown sugar

A 9-inch pie pan

Directions

For the crust: In a large bowl, add flour, salt, and cold butter. Using a pastry cutter, cut butter into the flour until pieces are pea-sized.

Mix ice water, one tablespoon at a time, into flour mixture.

Using your hands knead water into the flour mixture until the dough is soft and is held together, not crumbly or sticky (For crumbly dough, add more water, for sticky dough, add flour one tablespoon at a time.).

Turn the dough onto a floured surface. Cut in half. Roll each piece into a smooth ball.

Wrap dough balls with waxed paper and refrigerate for thirty (30) minutes up to one (1) hour.

Remove dough ball from the fridge and let sit on the counter for ten minutes before rolling.

On a floured surface and using a rolling pin, roll the dough from the center and then outwards, about twice the width of the pie pan. Do not press down on the dough, but, roll the dough firmly and lightly.

Coat pan with butter or non-stick spray and a light coat of flour. Gently place one piece of dough into the pan, working the dough into the corners. Do the same with the second piece of dough until the pan is completely covered.

Place dough in the refrigerator for 25-30 minutes.

For filling: In a medium bowl, add peaches, spices, sugar. Combine all until well mix. Stir in cornstarch. Set aside.

After chilling the pie dough, remove it from the refrigerator. Drain liquid from the pie filling (You can set the filling aside and use it as a topping).

Fill the pie with filling, arranging the peaches so that every corner is covered.

Bake 400°F for 40-45 minutes until the crust is a golden brown.

Let cool before serving.

© 2017 • CoffeeCupcakesKafka

 

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Baking · Gluten Free · Pies & Cakes

Gluten-Free Apple Crumb Pie

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Off to a barbecue. As an introvert, socializing takes me out of my natural habitat, away from my books, my bed, my home, away from people J. As I write this, it’s 7:49 in the morning, and all I’m thinking of is 634,634,873,408,083 excuses to back out. I want to be home, in my pajamas, in my bed, with a book.

But then I remember that the upside is I’ll get to bake some pies. I bake pies for every barbecue I go to barbecue. As summer baking goes, apple pies are a sure thing.

I go into the kitchen and immediately retreat into the world of apple pie making. I cut cold butter, flour, and water together, peel and slice apples. And what happens with me, as it always does, is that the baking calms my goofy thoughts, the anxiety disappears, and the stress melts away with the time.

I am happy with the pie. It is a great pie. And the best thing about a great pie is that people will be too busy eating to notice that I’ve snuck off to a quiet area of my friend’s house to read the small book I’ve brought in I’ve purse.

The power of pie!

(Happy Fourth of July 4th!)

 

Gluten-Free Apple Crumb Pie

Crust

¾ t. xantham gum

1 stick salted butter, cold, cut into small pieces

5-6 TBS. ice water

1 1/3 c. brown rice flour

1 1/3 c. spelt flour

Filling

½ c. brown sugar

¼ c. + 1 TBS. brown rice flour

5-6 Granny Smith apples, cleaned, pealed, and cored

4 TBS. flour

¼ t. ground allspice

1 t. ground cinnamon

1.5 t. vanilla extract

2.5 t. lemon Juice

Topping

¾ c. brown rice flour

½ c. light brown sugar

1.5 ts. ground cinnamon

1 stick salted butter, cold, cut into small cubes

In a medium bowl, pour all ingredients for crust. Using a pastry cutter or knife (or food processor if you have one), cut and blend dough together until the pieces are pea-sized.

Roll dough into a ball and wrap in parchment paper. Refrigerate for 40 minutes (or until use).

On a lightly floured surface, roll out dough 1-inch thick in diameter.

Carefully place dough in either an aluminum pie or a standard pie pan, lightly pushing the sides against the pan’s surface until covered. Place pie crust in fridge.

In a medium bowl, add apples, spices, flour, lemon juice and sugar in a large bowl and stir together until combined.

Remove pie crust from fridge. Pour in apples.

In another bowl, mix flour, butter brown sugar and cinnamon. Using pastry cutter or knife, cut butter mixture in small pea-sized pieces.

Preheat oven to 375°F degrees.

Sprinkle and evenly spread butter crumble over apple filling.

Bake 25-30 minutes until filling is bubbly and golden.

Remove pie from oven and let cool before serving.

© 2017 • CoffeeCupcakesKafka