I finally did it!!! 😀
I had these GF pie shells in my freezer for a few months as I have been jealous for pie….but what kind of pie?…
Most of the pies I am used to have a shell on top, but it would be odd to make a GF pastry that would be a different flavor than the pie crust I already have. (besides the fact that I don’t want to put the effort towards the dough, hence the store bough GF pie crust, which I found at Bob’s Red Mill).
Then my friend said, make it like a cobbler. THAT’S IT!!! She’s a genius!!! Why didn’t I think of that?!? DOH! x-/
So my endless search on cookbook apps begin, actually I just tried “All Recipes” and read a review of one and everyone said its great, and one person said it tasted so nasty…so nix that one!
So again I pop open my Weight Watchers cook book and find a Peach Crumb Pie but I modified it with Apples…all I had.
I had to taste test it…I don’t think I want to share!!! I know, I know, “sharing is caring”…but…but…ok… I don’t need all those calories anyway. 😉 (even though it’s only 5 WW points!)
So here’s what it looked like before I baked it…
And here’s the recipe. I recommend doubling it, so you can eat one all to yourself, and share the other one…if your will power is that strong. 😉
Peach Apple Crumb Pie
1 basic pie crust unbaked
4 Braeburn Apples, peeled and sliced thin.
3/4 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger (the powder kind)
1 1/2 TBS cornstarch
1 tsp GF vanilla extract
2/3 cup GF rolled oats (Bob’s Red Mill)
1/4 cup GF all purpose flour (Bob’s R.M.)
1/2 cup packed light brown sugar
1/4 tsp salt
2 TBS cold unsalted butter (GF)
1 TBS lemon juice (I only had lime juice and I didn’t notice any odd taste)
1 tsp water
1. Either make your own crust or pre-bought, but freeze it for 20 min.
2. Preheat oven to 375° F. To prepare the filling, in a medium bowl combine the brown sugar, cinnamon, ginger, cornstarch, and use whisk to blend all ingredients, then stir in vanilla extract. Add mixture to apples and toss well. Transfer to the frozen pie shell.
3. To prepare the topping, in a medium bowl, combine (with whisk) the oats, flour, brown sugar, and salt.
Cut in the cold butter, lemon juice, and water; stir until all the butter is mixed in.
Add on top of pie filling.
4. Bake 40 minutes, using a pie crust shield so you don’t burn the crust.
Be sure to place pie plate on cookie sheet so it won’t bubble over on your oven and set off the smoke detectors…that didn’t happen tonight, but I could foresee a panic. 😉
After the 40 minutes are up, take off pie crust shield and tent aluminum foil over whole pie and bake for 5-10 minutes longer, (the original recipe said 40 min longer but 5 min was good for mine, you decide).
5. Let cool so it’s not too liquidy (if that’s a word). Then DEVOUR!!!
I did modify a few steps from the original recipe, but it’s only because I am an expert at reading between the lines. 😉
Funny story about engineers and baking…
I have my grandma’s banana bread recipe that I made for years, sadly not GF, but I could make it perfect every time.
My dad tries reading off the same card and his came out looking fried! Like fried chicken fried… I asked him “what did you do?!?, did you mash the bananas?” uhhh, the recipe didn’t say that… “Ugh! Dad, you’re such an engineer!!!” 😛 LOL!
P.s. if you “like” this post, I might add that glutinous Banana Bread Recipe, and if you REALLY “like” that then I’ll give you my glutinous Zucchini Bread Recipe! Ohhh I miss those. I can make them GF, but I have yet figure out the combo for cohesiveness without compromising flavor.