This year, I decided it had been far too long since I had pumpkin pie, so I set out to make that. A few days before I hit the kitchen to whip it up, I visited an apple orchard. Before I knew it my fridge was bursting with apples. Ok, looks like I’m making some apple pie, too, I thought.
Since I had never made pie crust before (and my only experience with it was — occasionally — watching my mom release a string of expletives because the dough wouldn’t hold together — sorry mom!), I did some heavy duty googling. In my search for the easiest of pie crusts, I came across images of charming little pies baked in cupcake pans. Well, I certainly had a couple of those! Just like that my pie baking feat morphed into a mini pie baking feat. And, if I do say so myself, they came out pretty darn cute!
For the crust, I used Bob’s Red Mill gluten free ‘easy as pie crust’ recipe. I doubled the recipe and added 1 tbsp of sugar, as the pie crusts I’ve always had had a hint of sweetness to them.
For the apple filling, I used Chef Michael Smith’s recipe (only I, of course, substituted the flour with all-purpose gluten free flour).
For the pumpkin filling, I used E.D. Smith’s pumpkin pie filling.
And this is how I glutened myself.
I didn’t read the label. What a rookie mistake. Soon after eating a mini pumpkin pie, I felt…off. It wasn’t too long before my stomach looked like a bowling ball and I felt the glorious pain of a thousand sharp knives slashing away from within. I dug the can’s label out of the recycling bin, and lo and behold, what did I see? WHEAT FLOUR. I took to my couch in agony and felt like an idiot. It was my turn to release a string of expletives. After all this time, reading the label should be second nature. But in all honesty, I didn’t think in my wildest dreams flour would be needed for a pumpkin pie filling. After all, I had researched how to make the filling myself and in every recipe I came across, I never saw flour listed as an ingredient.
So essentially I had gone out of my way to make a gluten free crust, and then proceeded to fill it with gluten. That is brilliance, right there. But ohh well. My mini apple pies were pretty good, so I could still have something!
These weren’t the only desserts I made. A couple weeks back I told of how I was hoping to adapt a Pillsbury cornucopia treat to make it gluten free. A fellow blogger, GF and Me, shared their fireside pastry pockets recipe and suggested the dough may work well with what I was trying to accomplish. With their recipe, I set out to make the little cornucopias, and unfortunately it didn’t work out. The dough didn’t seem to bend and twist the way I needed it to. I wasn’t about to toss it out though (the dough smelled fantastic in its raw state), so I made little stuffed pastries with the apples I had left over from my mini pies! These turned out pretty delicious. If I had some Nutella around, I would have made a few of GF and Me’s original recipe, which looks heavenly.
Despite glutening myself,or ‘snipering’ as I like to call it, I was really happy with the pie crust. I may have overcooked it by 10 minutes or so, but I was still happy with the end result. This recipe was so easy I’m excited to make it again, only maybe next time I’ll whip up my other favourite pie: lemon meringue.
But that’s more of a summer thing. We’ve only just begun my favorite time of year, so I’m going to enjoy a
bit lot more seasonal dishes while I can.
Happy Thanksgiving! 🙂