I don't bake much, because I generally try to stay away from sugar, but, if I do feel like a treat or my husband talks me into it, I usually make this recipe. It has zero added sugar, other than the sugar from the apples and it tastes great! Did I also mention it's also gluten, soy and corn-free? And practically guilt-free, too?
The secret of this pie is the crust - it might be a little tricky at first, at since it doesn't have any gluten, it has a different consistency and might be a bit difficult to handle at first. The video above might show you a few helpful tricks.
Here's the ingedients list:
In a large bowl, sift together the bean flour, potato starch, salt, and arrowroot. Add the xanthan gum, and stir. Cut in the softened butter (simply leave it in room temperature for about 15-20 minutes ahead) with a pastry cutter until the mixture resembles small peas. If allergic to dairy, you can substitute butter for palm oil shortening.
In a separate bowl, using a whisk, mix the egg, water and vinegar. Add it to the flour mixture, blending quickly to form a large ball. Divide the ball into two parts. Wrap them in parchment paper and put one in the freezer and the other in the refrigerator for about half an hour.
In the meantime prepare the filling. Peel the apples (personally,I leave the peel on for the added fiber) and slice one very thinly and grate the other one using a coarse grinder. Sautee it lightly with a teaspoon of butter. Add cinnamon and chopped nuts.
Take out the piece of crust from the fridge, roll it out gently on a piece of parchment paper. Grease a pie dish and carefully flit the pie crust onto the baking dish. Fill with the apple filling. Grate the remaining piece of crust from the freezer on top of the filling using a course grinder.
Bake in a preheated 375F oven.
Try not to eat it all in one sitting. It's even better the next day.
The recipe was adapted from Susan O'Brien's book
"Gluten-Free, Sugar-Free Cooking"
