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.