*Pies, Pastry & Desserts*
*Peach Cobbler*
1/4 C. margarine or yogurt butter, 1 C. plus 2 tbsp bean or rice flour mix, 1/2 C. sugar or substitute, 2tbsp bakiung powder, 1/2 tsp xanthan gum, 1/4 tsp salt substitute, 1/8 tsp nutmeg (optional), 1 egg, 3/4 C. water, 1/2 tsp vanilla, 29 ounce can peaches {drained} or 1 quart canned peaches {drained}.
Melt butter in 1.5 quart casserole or 8x8x2 inch baking dish while heating oven. In bowl combine mix sugar, flours, baking powder, add in milk and vanilla. Add dry ingredients and mix well. Remove casserole dish from oven. Tilt to spread butter evenly. Pour batter over butter. Spread fruit over batter, {Do not stir} "Fruit sinks to the bottom of the baking dish during cooking." Bake uncovered in 350 degree oven for 35 to 45 minutes or until fruit is bubbling around the edges and the top is golden brown.
Use fresh fruit, 3 cups, peaches peeled and sliced in place of canned. Mix 1/2 C. sugar with 2 tbsp cornstarch and stir into peaces. May use apples, cherries or plums. {Take out pits & etc, if desired}.
*Apple Pie*
5 C. peeled, cored & sliced baking apples, 3/4 C. sugar or substitute {like sweetner or brown sugar}, 3 tbsp cornstarch, 1 tsp ground cinnamon, {unbaked 8-inch double pie crust}.
Mix cinnamon, cornstarch, & sugar together & stir in with apples in a medium bowl. Spread apple mixture in an unbaked pie shell. Cover with top crust & crimp edges with fingers to seal. Cut slits in top. Bake in preheated over at 400 degrees for 10 minutes then turn down to 350 degrees & continue cooking for 30 to 40 minutes, or until crust is lightly browned.
*Rolled Doubled Pie Crust*
1/2 C. tapioca flour, 1/2 C. cornstarch, 1/4 C. potato starch, 1 C. sweet rice flour, 1 1/4 tsp xanthan gum, 1/2 tsp salt substitute, 1/2 tsp sugar, 1/2 C. margarine or yogurt butter, 1/2 C. crisco, 1 medium cold egg, 4 tbsp ice water, sweet rice flour, for rolling.
In mixing bowl combine tapicoa flour, cornstarch, potato starch, sweet rice flour, xanthan gum, salt & sugar.
With pastry blender, cut in margarine & crisco until pieces average pea size. Beat egg using a whisk; add vinegar & ice water. Stir into flour mixture. Knead to form a ball {it is better to be alittle to moist than too dry}. Cover with plastic wrap & refrigerate for 1 hour.
Roll out pastry on a cornstarch dusted cloth & covered rolling pin. {May roll out pastry between sheets of plastic wrap or waxed paper}. Transfer by wrapping around rolling pin; unroll onto pie pan. Shape to fit & trim edges & fold under. {Flute edges using fingers}. Preheat oven to 4oo degrees, cook for 10 to 15 minutes or until slightly browned. Cool before filling. {For two-crust pie, roll out bottom crust pour filling into crust}.
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