Thursday, August 7, 2008

Wheat-Free Apple-Cranberry Pie

Good wheat-free pie crust
3 pounds tart apples
½ lemon
1 cup dried cranberries
¼ cup arrowroot
¼ cup maple sugar
1 teaspoon salt
2 tablespoons butter

Peel apples, remove the core, and cut into quart-inch slices. (If you aren’t using the apples immediately, place apples in water with the juice of half a lemon until ready to use.) Mix together the apples, the juice of half a lemon, cranberries, arrowroot, maple sugar, and salt. Lay bottom crust into the pan. Pierce the bottom of the crust with a fork. Pour the filling into the pie crust. Cut the butter into small pieces and place on top of the filling. Cover with top crust and crimp the edges. Place the pie in the freezer for at least 15 minutes. Put frozen pie into a 400 degree oven and cook, covered for 40 minutes (until the fruit starts to bubble through the vents in the top crust). Remove crust, brush with egg wash, and continue to cook until the top is a golden brown (about 10 more minutes.)

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