November 30, 2010

Gluten Free Thanksgiving Dinner




Thanksgiving is one of my favorite holidays. There is nothing better than a day spent at home with the family sharing delicious food and funny stories. This year was exceptionally good!

Our gluten free feast consisted of turkey, butternut squash soup, mashed potatoes, peas, green beans, squash, sweet potatoes, rolls, gravy, green salad, stuffing, and cranberry sauce! It was a miracle that after all of that any of us had room for dessert!

I must say that we had quite the spread of desserts! Toffee pecan pie, pumpkin pie, chocolate bundt cake, triple layer pumpkin spice cake with cinnamon cream cheese frosting, and apple tarte. The last two were my gluten free contributions, and quite delicious!



People are often intimidated by pie crust or tartes, but they are actually quite easy! Just a few simple ingredients and a food processor make this a simple dessert that will definitely impress.

Apple Tarte



Crust
1 1/4 cups gluten free flour mix
1 teaspoon xanthan gum
3/4 cup confectioners sugar
1/4 teaspoon coarse kosher salt
1/2 cup (1 stick) chilled unsalted butter, diced
2 large egg yolks

Filling
2 tablespoons sugar
1 tablespoon gluten free flour mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
6 large McIntosh apples, peeled, cored, and thinly sliced

Blend the dry ingredients and diced butter in a food processor on pulse. Then add the egg yolks one at a time. Pulse until the dough clumps together. Remove the dough from the processor, form into a disk, and wrap in plastic and refrigerate for about an hour. Preheat the oven to 375. Roll out and press into greased tarte pan or pie dish, then cut away any extra crust that hangs over the side. For the filling combine all of the ingredients in a bowl and toss until the apples are evenly covered. Pour the filling into the prepared crust so that the filling is evenly distributed. Bake for about 30 minutes or until the crust is lightly browned and apples are soft. Serve with your favorite vanilla ice cream or whipped cream.

This crust is versatile, so you could use it for any type of pie! You could even double the recipe so that you can make a top crust or basket weave for your pie if you desire.

2 comments:

  1. What type of GF flour mix do you recommend? Or what types of flour do you recommend mixing to create my own mix?

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  2. Any all purpose baking mix will work well for this pie crust. A couple of easy to find brands are King Arthur and Bob's Red Mill.

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