Tuesday, October 30, 2012

Almond-Pecan Piecrust & Apple Crumble Pie

First I'd like to say is my heart goes out to everybody who was affected by Hurricane Sandy.  I live close to NYC and just north of NJ, and had lost power last night for about 10 hours, I'm quite lucky it came back on, considering there will be many people without electricity for a while.  :-(  Growing up in NJ and having gone down the shore every summer with my family while growing up, it's difficult to see how much Sandy destroyed.  :-( 

Since I had off of work yesterday, as did everybody in the Tri-state area, I wanted to bake something since I was very bored, and had time to pass.  So I decided to bake the apple pie I've been wanting to bake since the first time I brought back my half bushel of apples.  I was very apprehensive at first, since the lights were flickering a bit, but the news kept saying the worst would come later.  The slow apple peeler that I am, the pie was in the oven when the power shut off.  My stove top is gas, but not the oven.  :-(  The pie was nearly done, but I waited until this morning to finish it.  It came out alright.  It tastes really good, but it was falling apart and didn't look like a pie once on the plate.  Oh well, maybe next time I use this recipe it'll turn out better looking, oh, and I won't be stupid and think I have enough time to bake a pie while a major storm is going on.  Duh!

 This recipe came from my cookbook, The Joy of Gluten-Free, Sugar-Free Baking.  I made the crust first out of almond flour and pecan flour.  I had to special order the pecan flour from King Arthur Flour.  I don't think Bob's Red Mill sells pecan, but they do have almond and hazelnut.

Here's what you'll need for the Almond-Pecan Piecrust:

1 cup (4 oz.) almond flour (Bob's Red Mill)
1 cup (4 oz.) pecan flour (King Arthur)
1/4 cup Splenda or Stevia Extract in the Raw (I used Stevia), or 2 tablespoons New Roots Stevia Sugar
1/2 teaspoon baking powder
1/4 cup salted butter or margarine melted
3 tablespoons unsweetened soy milk (I used soy) or other milk
1 1/2 teaspoons vanilla extract

Lightly mist a 9" or 10" pie pan with spray oil.  In a large bowl, combine the almond flour, pecan flour, sweetener, and baking powder and whisk until well mixed.
Add the butter, milk, and vanilla and stir with a large spoon for 1 to 2 minutes.  The dough will be stiff and playdough-like.  Put the dough in the prepared pan and lightly mist the top of the dough with spray oil.  Spread the dough with your fingers, pressing it in an even layer to line the pan.  Prick the bottom and sides with a fork to help prevent bubbles (I forgot to do this) and air pockets.  Set aside.

Now, what you'll need for the Apple Filling:
5 cups thinly sliced apples (about 1/4" thick)
1 cup Splenda or Stevia Extract in the Raw, or 1/2 cup New Roots Stevia Sugar
1/4 cup (1 oz.) almond flour
1 1/2 teaspoons ground cinnamon
2 tablespoons salted butter or margarine melted
1 teaspoon fresh lemon juice
1/2 teaspoon liquid stevia

What you'll need for the Crumble Topping:
3/4 cup (3 oz.) almond flour
1/4 cup Splenda, Stevia Extract in the Raw, Truvia, or Zsweet, or 2 tablespoons New Roots Stevia Sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup (2 oz.) salted butter or margarine, melted
1 teaspoon vanilla extract

Preheat the oven to 375 degrees.

To make the filling, put the apples in a large bowl.  In a separate bowl, combine the Stevia, almond flour, cinnamon, butter, lemon juice, and liquid stevia and stir gently with a large spoon or rubber spatula until thoroughly combined.  Add this mixture to the apples and mix together until all the apples are thoroughly coated.
Then pour the mixture, juices and all, into the unbaked piecrust; the apples will mound up higher than the edges of the pan.
To make the topping, put all the ingredients in a small bowl and stir with a large spoon or rubber spatula until thoroughly combined.  The mixture should be crumbly and dry.  If it lumps up rather than forming crumbles, refrigerate for about 30 minutes until hardened, and then crumble it with your fingers. 

Sprinkle the crumble topping evenly over the apples.
Put the pie on a baking sheet and cover the edges of the crust with foil to prevent burning.  Bake for 20 minutes, then rotate the baking sheet and bake for about 20 more minutes.  Remove the foil from the edges of the piecrust and bake for about 10 minutes, until the topping and crust are golden brown.

Let the pie cool for at least 1 hour before slicing and serving.  Keep refrigerated.


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