As promised, I am back with gluten-free options for pie lovers.
I adapted the “No-Fail” Piecrust recipe which I posted five years ago for the pumpkin pie: https://tonettejoycefoodfriendsfamily.wordpress.com/2013/11/16/you-can-make-pie-crust-and-pastryveganchiffon/
which can, of course, be used for any baked pie.
Unfortunately, the camera did not do a good job and no, the right side of the pie‘s crust was not white; it was from a reflection of the flash.
I used homemade oat flour and almond meal. Homemade grain/seed/nut meals are easier to make than you think. You can find them in stores, and generally, they cost an arm and a leg. Oatmeal is inexpensive and if you grind your own almonds/nuts/seeds, (plus buy on sale or in bulk,) it’s much less expensive than bagged flours and meals. All nuts and seeds, in any form, can be frozen, (in as little air as possible).
The finished, unbaked pie crust can be frozen, as well.
To grind your own flours and meals takes little effort. You can do it in bigger batches in a strong food processor, but many leave bigger pieces in the bottom corners or on the top. You either end up with underground pieces or have the rest of your meal ground to powder/paste while trying to get the others ground down. I have three grinders from which to choose, but you only need one:
You may recognize the Mr. Coffee grinder; which is just about perfect. The Salton grinder is at least 40 years old; it was my aunt’s. The mini-processor is really convenient for grinding small batches and for whipping cream.( Mix any berry type into the cream or to coconut cream and you have a luscious, quick dessert, with or without other fruit or cake!)
I used old-fashioned oats and just turned on the grinder, dumping batch-by-batch into a bowl to measure out later.
The almond meal came out wetter, as would that of many nuts and seeds, but this isn’t a problem, since it helps with the cohesion of the crust. You can adjust up the amount of wetness by adding a little more water slowly, if needed.
For this Gluten-Free Pie Crust w/ Vegan /Tree nut-free Alternatives I used:
2 ¼ cups oat flour
1 ½ cup almond meal (or alternative nut/seed meal)
1 ¼ cup vegetable shortening (see note in the link above in reference to vegetable shortenings)
3 tsp sugar (any type), or less, if using a granulated stevia mix
1 ½ Tbsp. Apple cider vinegar
1 Tbsp. water
[OPT: 1/4 tsp vanilla or almond extract]
1 egg* or
1-2 Tbsp. flegg**
Mix the flours and sweetener. Cut in the shortening , (as directed in the ‘No-Fail’ recipe). Mix the water, (opt. flavor), egg/ flegg and vinegar together; mix into the meals.
This will not roll-out as the ‘No-Fail’ recipe. Gluten is what makes the crust pliable. You will need to press this into whatever pie plate you choose, as you would with a graham cracker crust. Press in gently but firmly; make sure that you have enough on the bottom and up the sides to hold the filling, but press out any excess that tends to build-up at the bottom edges. Since this will not cut-up or crimp, you will have to get creative with any attempts at decorations, as I did with sprinkles.
[Unlike graham cracker crust made with, well, graham cracker crumbs and butter or margarine, this cannot be used for refrigerator pies; it must be baked.]
*NOTE: To make a half-batch, use 1/2 egg. Crack a large egg and mix it. Use half in this recipe; cook the rest in other in any way, as in: add to an omelet, scrambled eggs, add to a cake recipe, (It will give more ‘lift’). It will keep covered in the refrigerator for several days.
**NOTE: “Flegg” is an egg substitute made (usually) with flaxseed or Chia seeds. You can make your own by adding around 2 Tbsp. of seed ,(grind the flaxseed for better results), to a quarter cup of very hot, (not boiling), water.*
After a short time, you should have a sticky, gelatinous mixture that will add to the cohesion of your crust in the same way an egg would. The stickiness is ‘mucilage’ and if you are a certain age, you know that we used a type of this for glue, so you can imagine the help it gives to binding the crust. You can use flegg for many alternatives, but not when you need a ‘rise’, as in a cake. (Flegg also adds nutritional value, fiber and omega-3s)
[*NOTE: Please heat water on the stove or in the microwave. Water out of a water heater should never be ingested. Heavy metals from the heater can leach into the water and any impurities and/or contaminants that may have slipped passed your water authority, (or is considered within their acceptable parameters for tap water), will be condensed in the continual ‘cooking’ of the water.]
Here is a healthier, G-F /Tree nut-free+Vegan alternative to pie:
Fruit Crisp:
3 cups (approx) sliced fruit or berries
1 cup whole, raw oatmeal*
2/3 Chopped walnuts, other nuts, or non-tree nuts/seeds
4 Tbsp. sugar (beet, cane, turbinado, date, coconut, stevia mix), DIVIDED
(OPT: a little spice that you like, for instance: cinnamon, nutmeg, allspice)
6-8 Tbsp. Butter or margarine, DIVIDED
Use 1 Tbsp.+ butter or margarine to butter the bottom and sides of a deep baking or casserole dish.
Slice apples, peaches, pears, etc., or add berries to nearly fill the dish. If desired, sprinkle with 1 Tbsp. granulated sugar/alternative. Dot with 2 Tbsp. of the butter or margarine.
Melt the remaining butter or margarine. Add the sugar (and spice, if using). Mix in the oatmeal, and walnuts/alternative. Sprinkle evenly over the fruit and bake at 350F for about 40 minutes, until the top is slightly browned.
Serve warm or cold, plain or with whipped cream, (or whipped canned, chilled coconut milk), or ice cream or frozen alternatives.
*NOTE: I used old-fashioned oats in the crisp below, but they came out a little stiff. I will use quick-cook oatmeal to top it the next time. If you wish to layer the fruit and toppings, or will be using ice cream or frozen alternatives afterward, use old-fashioned oats, so that they will not become too soft.
I do hope that you try and enjoy the recipes above. Please let me know if you tried any other nut alternatives and how they worked for you.
Tonette Joyce:Food,Friends,Family 