Apple and Pear Pie

Apple and Pear Pie

Last week I had pumpkin pie at our group meeting. I don’t hardly ever have pie. It’s too tough for me to make. I’ve tried a few times, with not-so-great results. The pie was SO good, I was determined to figure out how to make one that’s great! She told me she uses this funky gizmo I’ve never even heard of before, and she called it a pastry bag. I thought she meant one of those things you put frosting in to decorate a cake or cupcakes. But she meant this other thing-a-ma-bob that I think was called a pie crust bag in my search (as it says on the package) when I found it on Amazon. It was only $6, so why not give it a shot, right??

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So I got it a few days ago and was dying to try making something. I had apples and pears that needed to be used, so why not make a pie with both in it, right? Sounds like it could be REALLY good.

Well, I’ve had a busy week and today I had a headache from hades that I was able to kick with some meds and a nap after work. So I’m up late, slaving away, making this pie…..so it better turn out great.

I made the pie crust using Jules Gluten Free Pie Crust Recipe. The only thing(s) I did differently was adding more water. I think I actually used 12 Tbsp cold ice water vs what the recipe said for 6-8 for two pie crusts. I was fine with that. It’s just water. And I don’t know if I did it wrong or something, but it worked fine. Oh, and I used 3 Tbsp butter and 3 Tbsp palm shortening. And then I used coconut milk to brush on the crust. I sure didn’t make mine as pretty as hers, but it was definitely a great first attempt, if I do say so myself.

I did use her apple pie recipe as my starting off point as well. I did about 7 cups of apples and pears and did the same thing with leaving them in lemon water and rinsing and draining. And then I used 1/3 cup coconut palm sugar, as we don’t have any white sugar in the house anymore (or so I thought…I found a little shaker or cinnamon sugar I added to the top). And I used 1 Tbsp of cinnamon because I love cinnamon and just a 1/8 tsp of nutmeg. Then, the rest was the same.

The ONLY real complaint I have at this point is that it didn’t really brown. I wasn’t exactly sure when to determine it was done for sure other than following her timing directions. I did leave it in a little longer than she said. I can’t wait to try it…..but that will wait for tomorrow. I’m pretty tired now.

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