Well, that’s different. I don’t usually make pie because gluten-free pie crust is so finicky. Also, I don’t like standing over the stove stirring the filling. So this recipe caught my attention because it’s apple pie, and you don’t have to stir.
Actually, it was the peach yogurt pie that caught my attention, but since it’s fall, and peaches are a decidedly summer fruit, I decided that I better go with apple.
As weird as it sounds to put yogurt in pie filling, this was quite tasty. A tad bit of tartness with the traditional apple pie spices. Yummy. The filling didn’t have the same texture as the traditional version. More of a custard kind of thing.
Pretty good pie, pretty good. Would have been better if I hadn’t ditched my normal pie crust recipe for one that claimed to be both easier and better. Word to the wise, easier is seldom better. Thus, I’m giving y’all my “normal” recipe instead of the one pictured.
Something I’ve been asking myself when I look at recipes lately is, “is this frugal?” So I’ve hilighted three of the ingredients with tips on making them a bit more frugal:
Gluten-free flour– Fortunately by making my own mix, I can answer this positively. Yes! it’s frugal. The crust does call for a little sweet rice flour which makes it easier to handle, but it can be left out. Just be careful if you decide to do a solid top!
Guar gum– buying this in bulk from ameriherb, once again the answer is yes!
Easy Apple-Yogurt Pie
This recipe comes from The Gluten-Free Gourmet Cooks Fast and Healthy
1 GF pie crust recipe (follows)
2 cups diced apples (2-3 apples)
2 Tablespoons GF flour mix
1/8 teaspoon salt
3/4 cup sugar
1 teaspoon apple pie spice
1 cup plain yogurt
1 tablespoon lemon juice
1/4 cup butter
1/2 cup brown sugar
Press 3/4 of the pie crust into a 9” deep pie pan. reserve the rest for topping.
In a mixing bowl tumble the apples with the flour mix, salt. sugar, and pie spice. Mix together the egg, yogurt, and lemon juice. Add to the apples and pour into the prepared crust.
For the topping, mix together the remainng crust mix, butter, and brown sugar until it is the consistency of crumbs. Sprinkle on top of the filling. Or be like me and just top with squares of crust. (Hey, it was a valiant effprt to reduce the sugar content)Bake for 15 minutes at 425. Reduce heat to 350 and bake 30 minutes longer.
Gluten-Free pie Crust
Recipe adapted from Gluten-Free Baking Classics
1 cup plus 2 tablespoons of flour mix
2 tablespoons sweet rice flour
1 tablespoon granulated sugar
1/2 teaspoon guar or xanthan gum
1/4 teaspoon salt
6 tablespoons cold butter
1 large egg
2 teaspoons water
Mix first five ingredients and cut in butter until mixture resembles coarse crumbs. Add egg and water. Mix until dough forms a ball. It shouldn’t be sticky.
To use either press dough into a pie plate, or roll between sheets of wax paper and flip into a pie plate.
This recipe makes enough for a one-crust 9” pie.
Linked with: A Southerm Fairytale, Skip To My Lou, MIYMM, Tip Me Tuesday, Fat Tuesday, Hearth And Soul, Blessed With Grace, Tuesdays At The Table, WFMW, Crystal And Co., Allergy Free Wednesday, Real Food Wednesday, Frugally sustainable, Full Plate Thursday, GNOWFGLINS, Thrifty Thursday, Frugal Friday, Weekend Potluck, Sorta Crunchy, Favorite Things Friday, Feed Your soul, Sugar Me Up, Show And Tell, Sweet As Sugar Cookies, Food Adventure Friday Cast Party