We take part in the Bountiful Baskets food co-op most weeks. We sign up on Monday and pick up on Saturday. While there are a variety of foods available, we most often sign up for the fruit and vegetable box. Every week is different and you never know what you are going to get. On Saturday we got several granny smith apples. Time for pie!
Now that I have a good pie crust recipe, I like making pie. This recipe is by Annalise G. Roberts, from her cookbook, Gluten-Free Baking Classics. Her website is here. I buy the GF Classical Blend flour by Authentic Foods that Ms Roberts recommends. I like it better than any other GF flour. It tastes as good as any wheat-based crust that I’ve ever tried.
(If you are not interested in gluten-free baking, click here to read a post with an excellent pie crust that is as easy to make.)
My pie-baking experience Sunday morning was not without a couple of hiccups. I was distracted and mis-measured the ingredients for the crust not once, but twice! It hurt to throw out the 1st and 2nd attempts but, thankfully, the third time was the charm.
Steve and I each ate one small slice. Mom wanted two as well (one for today, one for tomorrow). The rest of the pie went to Chris and Lorna.
Lorna does not eat white sugar. Honey is fine, as is crystalized coconut or palm sugars. Steve and I eat very little processed sugar and so learning to bake without it is fine by me. The little bit of processed white sugar in the crust recipe was so small that Lorna and I figure it’s OK.
I substituted 2/3 cup honey for the 3/4 cup of combined white and brown sugars called for in the filling recipe. I used coconut sugar in the crumb topping.
Coconut sugar is brown and has a different consistency. The crumb topping looks different than it would have with white sugar, but it tastes just fine :-).
FYI—The apple filling recipe came from GF Baking Classics as well. Honestly, this is my go-to dessert cookbook. The cakes are fantastic!