My spouse is sensitive to gluten, cane sugar, and legumes. So baking and cooking for us can be a challenge. However, I always look at this challenge as an opportunity to create something new.
The other month, our neighbor gave us a bag of apricots that she has picked. I decided that I wanted to make a pie out of them, along with the plums we had in our kitchen.
What I did was make a brown rice flour and walnut pie crust. I crumbled the remaining pie crust I had on top of the pie, instead of covering it with a traditional pie crust cover. I did not add any sugar to the fruit, but if you want it to be sweeter, you can always add a sweetener of your choice.
3/4 cup of brown rice flour
1/2 cup of finely milled walnuts
1/8 cup of Arrowroot Starch (aka Arrrowroot flour)
1/2 tsp of Xanthan Gum
1.5 tsp of cinnamon
4 or 5 tbsp of water
1/4 cup of coconut oil (or you could use Canola, but I prefer coconut)
.5 tbsp of vanilla extract
.5 tsp nutmeg
.5 tbsp of almond extract
1.75 c of chopped apricots and plums
I milled my walnuts in a coffee grinder because I could not find walnut flour in the store. Combine all the pie crust ingredients in mixing bowl. You may need to add more or less water to get the texture you desire. I recommend that you slowly add the water to the recipe so you can slowly see how the texture ends up.
Once you have created a dough, wrap it up in cellophane and then put it in the refridgerator for 1 hour to let it settle and sit.
Pre-heat oven to 375, 15 minutes before you remove the dough. 60 minutes after refridgerating the dough crust, lay the dough out as a crust in the pie pan, but leave about 25% on the side to crumble on top of the pie. In a mixing bowl, blend the chopped up plums and apricots, nutmeg and the vanilla and almond extracts. Pour into pie shell. Crumble the remaining pie crust on top of the pie filling. Bake for about 25- 30 minutes.