The flour mixture she uses for her gluten-free pie baking is the culmination of what she’s learned on her six-year journey of adapting to a gluten-free lifestyle. She makes her baking mixture in advance and always has some on hand for those moments when she just has to make pie.
5 PRINCIPLES OF PERFECT PIE
In her Art of the Pie gluten-free workshops, she ask students to forget everything they know about gluten-full pie-making and start from scratch.
Make the filling first.
Use a food processor to make the dough. After rolling out the dough, re-gather and roll out any remaining dough, if needed. (This is a gluten-free pie dough perk.)
Pop the fully constructed pie in the fridge to chill the fats.
“Cure” the baked pie for up to 1 day. (The crust will hold together better when cut into.)
Beaten eggs and apple cider vinegar provide the liquid needed in pie dough. (Vinegar also adds the crust a nice flavor boost.
8cupspearsskin on—cored, quartered and cut into chunks
½cupKate’s Art of the Pie Gluten-Free Flour Blend(see recipe below)
½cupsugarplus more for sprinkling
1tablespoonapple cider vinegar
Sweet rice flourfor dusting
2disks Art of the Pie dough(see recipe below)
2teaspoonsbuttercut into small pieces
1egg whitebeaten with 1 tablespoon water
1tablespoonsugarplus more for sprinkling
In a large mixing bowl, combine the pears, flour blend, sugar, salt, cinnamon, nutmeg, allspice and vinegar. Mix until almost all surfaces of the pear pieces are coated.
Place a large piece of plastic wrap on a clean work surface and sprinkle with about 1 tablespoon of sweet rice flour. Place the dough disk on top, sprinkle with more flour and cover with another piece of plastic wrap. Using a rolling pin, roll the dough into a 10-inch circle. Remove the plastic wrap on top of the dough. Flip the dough into a 9-inch pie pan and remove the other piece of plastic. Fit the dough to the pan shape.
Pour the pear filling into the crust and dot with the butter. Roll out the remaining dough disk and lay over the filling. Trim any excess dough, crimp crust edges together and cut about 6 vents in the top crust. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
About 15 minutes before baking, position a rack in the center of the oven and preheat to 425°. Brush the top of the pie with the egg and water mixture and sprinkle with sugar. Bake for 20 minutes, then lower the temperature to 375° and bake for 40 minutes more.