Pie crust has always presented a challenge for me, it never seemed to turn out right. For quite a while now, I've been purchasing pie dough from a local g-free bakery. I was pleasantly surprised when this recipe I adapted from Betty Crocker worked so well.
2 cups all-purpose gluten free flour mix
1 teaspoon salt
2/3 cup plus 2 tablespoons cold butter
4-5 tablespoons cold water
6 baking apples (about 3" dia.)
3 tablespoons raisins
3 tablespoons chopped nuts (I used pecans)
2 1/2 cups packed brown sugar
1 1/3 cups water
1. Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until particles are the size of small peas. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle.
2. Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will have 6 squares of dough. Waxed paper also works very well to roll out gluten free dough and makes it easier to lift and work with.
3. Remove the stem end from each apple. Place the apple on a cutting board. Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up. Move the knife and make the next cut. Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.) Peel the apples with a paring knife.
4. Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. (At this point I also added a little caramel topping to the center of the apple. About 2 teaspoons will do the trick.) Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13x9-inch (3-quart) glass baking dish.
5. In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings. (I skipped this step and instead used more caramel topping because I was out of brown sugar. They still turned out very delicious.)
6. Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork.
I used Granny Smith apples and they turned out very tender- almost like applesauce. This recipe would be great for individual desserts at a party.
2 cups all-purpose gluten free flour mix
1 teaspoon salt
2/3 cup plus 2 tablespoons cold butter
4-5 tablespoons cold water
6 baking apples (about 3" dia.)
3 tablespoons raisins
3 tablespoons chopped nuts (I used pecans)
2 1/2 cups packed brown sugar
1 1/3 cups water
1. Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until particles are the size of small peas. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle.
2. Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will have 6 squares of dough. Waxed paper also works very well to roll out gluten free dough and makes it easier to lift and work with.
3. Remove the stem end from each apple. Place the apple on a cutting board. Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up. Move the knife and make the next cut. Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.) Peel the apples with a paring knife.
4. Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. (At this point I also added a little caramel topping to the center of the apple. About 2 teaspoons will do the trick.) Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13x9-inch (3-quart) glass baking dish.
5. In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings. (I skipped this step and instead used more caramel topping because I was out of brown sugar. They still turned out very delicious.)
6. Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork.
I used Granny Smith apples and they turned out very tender- almost like applesauce. This recipe would be great for individual desserts at a party.
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