banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Apples and Pears Rustic Pie (gluten free)

Serves 8.

    Share

    Apples and Pears Rustic Pie (gluten free)

    This pie can be made with many different fruit combinations according to seasonality and personal preferences. Try it with peaches, apricots, plums, cherries, and berries in any combination you like.

    Advertisement

    Apples and Pears Rustic Pie (gluten free)

    Ingredients

    Crust
    • 3 Tbsp (45 mL) ice water
    • 1 tsp (5 mL) unpasteurized cider vinegar
    • 1 large free-range egg yolk
    • 1/2 cup (125 mL) sweet sorghum flour
    • 1/4 cup (60 mL) each cornstarch, sweet rice flour, and hazelnut flour
    • 1 tsp (5 mL) xanthan gum
    • 1/4 tsp (1 mL) salt
    • 1/2 cup (125 mL) cold unsalted butter, cut into 1 in (2.5 cm) cubes
    • 1 free-range egg
    • 1 tsp (5 mL) water
    Filling
    • 2 1/2 cups (625 mL) apples, skin on, cored, and sliced
    • 2 1/2 cups (625 mL) pears, skin on, cored, and sliced
    • 1/4 cup (60 mL) hazelnut flour
    • 2 Tbsp (30 mL) maple syrup
    • 2 Tbsp (30 mL) cornstarch
    • 1/4 cup (60 mL) hazelnuts, halved

    Nutrition

    Per serving:

    • calories448
    • protein9g
    • fat27g
      • saturated fat11g
      • trans fat0g
    • carbohydrates46g
      • sugars12g
      • fibre5g
    • sodium101mg

    Directions

    01

    Crust

    Mix together ice water, vinegar, and egg yolk; set aside.

    In bowl of food processor with steel blade, pulse all dry ingredients until well incorporated. Add butter and pulse until it has formed small pea-sized lumps, from 5 to 10 seconds.

    With motor running, add liquid in slow stream. Pulse until dough is holding together, but not yet forming a ball. Remove dough from food processor bowl and form into a ball. Wrap in plastic and flatten to create disc. Refrigerate for at least 1 hour. Take out of refrigerator about 10 minutes before using.

    Filling

    Preheat oven to 425 F (220 C) and flour rimmed baking sheet with gluten-free flour.

    Place large piece of parchment paper on work surface and place dough in middle. Cover with second piece of paper and roll out dough to form a 12 in (30 cm) circle. Remove top sheet and flip dough onto baking sheet. Remove paper.

    Mix together fruits, hazelnut flour, maple syrup, and cornstarch. Place fruit mixture in centre of dough, up to 2 in (5 cm) from sides. Garnish with hazelnuts. Fold dough over, leaving centre uncovered. Whisk egg with 1 tsp (5 mL) water to create egg wash, and brush over pastry.

    Bake for 15 minutes, then lower temperature to 375 F (190 C) and bake for an additional 25 to 30 minutes, until fruits are tender and dough is golden.

    Advertisement

    Like this recipe?

    This recipe is part of the Apples and Pears collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.