This is my family’s favorite pie. Years ago, I found the recipe in a magazine – I changed up the spices, and added yogurt instead of sour cream, included berries, and of course made it Gluten Free.
For the Recipe for SCD Whip Cream, please check out Karen's site HEAL, BALANCE LIVE
Prepare your favorite pie crust. For years now I have always relied on Bette Hagman’s Dream Pastry. The recipe is in her book – The Gluten Free Gourmet Cooks Fast and Healthy.
This pie crust is easy to make, very forgiving and freezes beautifully. I use butter instead of lard or shortening….gotta love that butter!
Roll out pastry for 1 pie – line a deep pie plate with the pastry. (using parchment paper lightly sprinkled with sweet rice flour works great). Poke the pastry with a fork all over and set aside.
Preheat oven to 400.
Note: My cinnamon is VERY strong, so if yours is not….use more than amounts listed here.
In a large bowl, sift together 1 tblsp. Tapioca starch, and 1 tblsp. Cornstarch, ½ tsp. Salt and ¾ cup sugar.
To this add: ½ Tblsp. Cinnamon, 2 tsp. Ground ginger, ½ tsp. Nutmeg. Mix well to combine. Then add 1 unbeaten egg, 1 cup plain organic yogurt, 1 tsp. Vanilla and mix the ingredients well.
Peel, core, and dice 2 cups of apples. Place diced apples in the pie and sprinkle in a couple of handfuls of frozen blackberries. Then pour the yogurt mixture over the fruit.
Bake at 400 for 15 minutes, then at 350 for 30 minutes.
1/3 cup sugar
1/3 cup gluten free flour (I use half corn starch and half tapioca starch)
1/2 tsp. Cinnamon
¼ cup butter
1 cup crushed cornflakes (I crush them up in a bowl with my hands – fairly small size)
¼ cup chopped almonds or walnuts.
Mix the ingredients with your hands to achieve the crumble.
After 30 minutes, remove from oven and sprinkle the crumble all over the pie. Return the pie to the oven at 400 degrees and bake 10 more minutes. Allow to cool on a wire rack. This pie is wonderful on its own served warm – or with SCD Whip Cream.