It’s been a while since I posted. Packing and unpacking kinda took over my life for the past few months…but I think I’m starting to feel a little settled in our new home—at least settled enough to make some pie! This recipe is a twist on the most delicious pies that my mother-in-law makes. I decided to combine her Apple Crumb Pie with her Blackberry Pie…and then make it all gluten-free.
I’m happy to report during this experiment I discovered the BEST gluten-free flour for pie crust ever! I used Pamela’s GF Artisan Blend which made for the most flaky, light and super delicious GF pie crust I’ve had to date. Even when reheated, the crust comes out crispy and light. So, this Thanksgiving, you can be sure that I’ll be using this pie crust recipe for all my baking.
As for the blackberry and apple filling…it was delicious! I added some pecans and some extra cinnamon and vanilla and it really gave the pie great flavor and body. I’ll be interested to hear what you guys think of this one!
Hope you all are doing well! Happy Fall!
Love,
Kajal
- 1¼ cup Pamela's GF Artisan Flour Blend
- 8 tablespoons chilled butter, cubed
- ¼ cup ice water
- 1 teaspoon sugar
- ½ teaspoon salt
- 4 cups washed blackberries
- 1 cup sliced fuji apples
- ½ cup pecans
- ½ cup sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¾ cup Pamela's GF Artisan Flour Blend
- ⅓ cup butter
- ½ cup sugar
- 1 teaspoon cinnamon
- Preheat oven to 425 degrees.
- Combine flour, sugar and salt.
- Then using a food processor, pastry blender or a fork cut in butter into dry mixture until pea sized crumbs form.
- Add ice water and and mix until dough comes together. If you need more moisture, you can add up to 1 more tablespoon of water, but if possible just keep mixing dough until it forms rather than adding more water.
- Once dough forms a nice ball, lay on dry, floured surface and roll dough out to fit pie plate.
- Before adding pie filling, pre-bake for 15 minutes on 425 degrees.
- Pre heat oven to 400 degrees.
- Combine filling ingredients in a large bowl and toss until all fruit is coated with sugar and spices.
- Place filling into pie crust.
- Then in another bowl combine ingredients for crumb top. Cut in the butter until a crumbly topping forms and then sprinkle over pie filling.
- Bake for 45 minutes or until done on 400 degrees.
- Serve with a dollop of whip cream or your favorite ice cream.
GLUTEN FREE: Totally gluten-free!
YOGIC COOKING NOTES: If you know your Ayurvedic body constitution, then use fruits that work best for your body type.
