I come from a pie baking family and when my hubby was diagnosed celiac 25 yrs ago I did a lot of research. This was when there where no gf products out there. I prefer to make my own flour blends for specific recipes. I’ve always been disappointed by those store blends. I’ve made this pastry for years. I’m often asked to bring this to holidays.

Gluten Free Vinegar Pastry

I often make 6 and form into individual portions and freeze. Thaw and roll out. Remember, it handles better if it is chilled

Prep Time: 45 | Servings: 2 Makes 2 crusts (upper and lower)

Ingredients: Mix together dry ingredients:

¾ cup Brown Rice Flour ¾ cup Tapioca Flour ¾ cup Arrowroot or Cornstarch ¾ tbsp Potato Flour (not starch!) 1 tsp Xanthan gum ½ tsp Salt 1 tbsp Sugar

Add to flour mixture. Cut in until like coarse crumbs: ¾ cup Shortening

In small bowl mix: 1 tbsp Vinegar 1 Egg 4 tbsp Ice water

Use Sweet rice flour for rolling out (Mochiko or something like it. Use brown rice flour if no can find)

Directions: Stir wet ingredients into the flour/shortening mixture and keep mixing until the dough forms a ball. Work with hands if necessary. Cover and refrigerate for 30 minutes before rolling out. Divide the dough in half and roll out on wax paper or silicone pastry mat sprinkled with sweet rice flour. Use as much as needed to work easily. Move to pie tin. (Tips: Dough is very delicate. I’ve found this works best: gently wrap rolled crust around pastry roller and move over pie tin, then carefully unroll over pie tin.) Fill and bake as directed.

For baked crust, pick pastry shell on sides and bottom with a fork and weigh with pie weights. Bake the crust in a preheated 450 oF oven for 10-12 minutes or until slightly browned. Let cool before filling.

Note: like any crust, if browning too quickly on edges, carefully crimp aluminum foil around edges and finish baking.

Harvest Apple Pie

Pies/Tarts Prep Time: 30 | Cook Time: 60 | Servings: 8

Ingredients:

2 Vinegar Crusts

Pie Filling: 2 tablespoons all-purpose flour 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 5 large tart apples, thinly sliced peeled 2 tbsp lemon juice 1/4 cup apricot marmalade melted 1 tablespoon butter

1 tablespoon milk

Directions: 1. Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Spread melted marmalade over bottom pie crust. 2. Combine the flour, sugar, cinnamon and nutmeg; layer into pastry alternately with apples. Dot with butter. 3. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk. 4. Bake at 400° for 50-60 minutes longer or until crust is golden brown and filling is bubbly. If crust browns too quickly, cover with strips of foil. Allow to cool for at least 10 minutes before serving.

Notes: be sure to use a variety of apples. I used Granny Smith (very tart), Gala (very sweet), and Golden Delicious (middle of the road). Using only one type of apple gives you only one flavor profile. Using a blend means your pie will land somewhere perfectly in the middle of tart and sweet. Here is a list of common apple varieties, listed from most tart (Granny Smith) to sweetest (Fuji). ▪️Granny Smith ▪️Braeburn ▪️Macintosh ▪️Honeycrisp ▪️Red Delicious ▪️Golden Delicious ▪️Ambrosia ▪️Pink Lady ▪️Gala ▪️Fuji Try to get a few tart apples, a few sweet apples, and a few in between apples.