Mom and Apple Pie

May 10, 2009 · Filed Under Friday Foodie Fix, breakfast, crustless, dessert, easy, gluten free, recipe, treats

basket-of-apples We actually made our Mother’s Day visits yesterday. I baked pies for both my mother and my mother-in-law and I wanted to deliver them while they were still warm. Neither complained. They were happy to start celebrating a little early and both will still get plenty of attention today. My sister and her family will be visiting my mom this afternoon. And, my mother-in-law is being taken out to lunch and visited later by my husband’s siblings and their families. I’ll get to have my own day doing whatever I decide. My son won’t be home today, but we spent several hours together last weekend, so I’m okay with that. For the most part, we, moms, are an understanding, reasonable bunch.

When I think of paying tribute to my mom on this day, I have to pause. No matter what I write about her, the words will fall way short of the wonderful mom she is. I think about all the special things she’s done for me through the years, how she’s always been there for me and I am extremely humbled. I try to be the same kind of mom for my own son, but I’m pretty sure I’m not as patient or as understanding as mom has been for me throughout my life. Thinking back on all mom has done for me, seemingly random things pop into my head. There was the time she surprised me with a new dress for a dance when I was in the 8th grade (multicolored large flowers and a very big bow—I can see that dress so clearly—-oh, my goodness, it seems garish now, but it was right for the day and I loved it!). There was the time when I was a teenager in misery from an infection on Christmas Eve. She raced to the pharmacy a half hour away to get my prescription. She got her one and only speeding ticket that evening, but we didn’t find out about it until years later. There were the letters she sent me when I was homesick my first semester of college. Written on notebook paper and sharing what was going on back home, they meant the world to me. I eagerly traipsed across campus to the post office each day hoping to find one of those letters. Often there were also packages of Mom-made goodies—the best (I get my baking gene honestly). It was not that long ago that my sister told me that my mom suffered greatly during that time, too. Her words were “I didn’t know if she was going to make it.” The mom-child bond runs deep.

Mom continues mothering me even as an adult. If I get sick, she calls to check on me and offers to run errands or bring over a meal. I’m lucky she and dad live only 8 miles away and we call whenever the mood strikes either of us. It’s okay if our conversation lasts 5 or 40 minutes. Mom makes life easy that way. As a grandmother, she’s top notch, too. She’s genuinely interested in her three grandchildren, and more recently her new granddaughter-in-law. When my son was upset with my decisions as a youngster, he’d go to my mom and vent. She was always willing to just listen, but when he wanted advice, she’d offer it. Sometime he wrote letters to me at her urging and they helped us have discussions that would not have been as productive if we’d tried to barge into them without contemplation. Mom remembers her grandchildren throughout the year and always makes them feel special. That is what everyone wants in a grandmother and she’s beloved by all her grandchildren.

So how can you adequately thank a mom like that on Mother’s Day? The answer is you can’t, really. So, you do something that you think will make them smile or provide a little happiness, and, of course, that’s all moms really want or need. Good moms are usually very easy to please.

My mom has pretty much everything she needs and wants. Still I picked up a few small things I knew she’d enjoy and decided to bake an apple pie for her. I’ve been making this apple pie for a long time, but hadn’t shared it with mom yet and she’s an apple pie fan. My sweet friend, Claudia, had passed on the recipe to me. It’s another “regular” recipe that I easily adapted to be gluten free. The crust is not made in the traditional sense, so I usually refer to it as my crustless apple pie. That tends to confuse people a bit though because as you are eating it, it has a crust. The fact is the crust is poured over the apple mixture and oozes down between them to make a pie that has a bottom and a top crust, without all the work.

UPDATE: Oops, I forgot to share in my original post the added incentive for making this particular pie for mom yesterday … this month’s Go Ahead Honey It’s Gluten Free blog carnival. This wonderful blog carnival was originated by clever and lovely Naomi of Straight into Bed Cakefree and Dried. Each month has a different theme and a different host. Emilia of the beautiful and inspiring Gluten Free Day is hosting for May and the theme is fruit desserts. Check out info here if you’d like to participate. It’s a lot of fun and fabulous recipes are always shared, so please join in. We all need some new gf fruit dessert recipes for summer, right?

I make this apple pie with whatever type of apples I have on hand. Yesterday, I used half Pink Lady and half Golden Delicious. Previously, I’ve used all Golden Delicious apples, some Golden Delicious with Gala, some Rome, some Red Delicious, some Jonathan, some Ginger Gold, and so on. Others have used Granny Smith and various combinations. When I posted this recipe on the celiac listserv, folks told me about all the different apple combinations they had used for best flavor and juiciness. Most importantly, they all gave the recipe glowing reviews. One of our gfe friends/readers, Brenda, stated that she didn’t even like apple pie before she made this recipe, but now she’s a convert! (BTW, I hope Brenda will weigh in because she also makes her version dairy free and reduces the sugar a bit. Oh, she also leaves the skins on her apples for extra fiber and nutrition.) UPDATE: Brenda stopped by and graciously shared her version—gluten free, dairy free, lower sugar, and more fiber. Check it out in her comment below!

Mom and Dad really enjoyed their pieces of pie yesterday evening. I had taken pictures of the whole pie before we left, but wanted a picture of a slice, so I was snapping photos left and right. It was a little challenging to get a perfectly cut piece because the pie was still very warm. Mom was puzzled at all my picture taking. She asked if I was entering the pie in a contest or something. I reminded her about my website. Mom doesn’t have a computer and has no interest in getting one, but when I explained that I had to try different settings to get the best picture, she joined in the fun. The photo of the partial whole pie and the piece in the pie stand was actually mom’s idea. She also had me placing the pie near her collection of teapots, on different dishes, etc. I told mom she was a natural food stylist. Hubby agreed and piped in that I should hire her. Mom laughed, but beamed. When we finally got to the eating part, Mom absolutely loved the pie. It was a really nice Mother’s Day visit. Happy Mother’s Day, Mom—I love you!

Happy Mother’s Day to all of the mothers reading who do their best day in and day out! I hope someone makes your day special and thanks you for all you do. Maybe you’ll even get a special homemade treat like this one … if not, make your own. You’ll be glad.

Easy, “Crustless” Apple Pie
(Click here for a printable version of this recipe.)

deep-dish 9-inch pie plate, greased
5 to 6 apples, peeled and cut up (4 ½ to 5 cups)
1 tsp cinnamon
1 tbsp sugar
¾ cup butter, melted
1 cup gluten-free flour*
½ tsp xanthan gum (omit, if using a flour mix that already contains xanthan gum)
1 cup sugar
1 egg (I used a jumbo brown egg)

Put apples in greased pie plate and sprinkle with cinnamon and one tablespoon of sugar.

making-apple-pie

In a bowl, mix one cup of sugar, flour, xanthan gum, and butter. Blend in unbeaten egg and pinch of salt. Mix well and pour over apples. (This mixture will be thick, so you’ll have to spread it with a spatula to cover all the apples.)

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Sprinkle more cinnamon over top. (I confess … I forget this final step often—the pie still turns out great.)

Bake at 350 degrees for 45 minutes.

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*I used Jules gluten-free flour mix. However, another very economical option is the gluten-free flour mix that I use most of the time. It consists of three parts Asian white rice flour (much more finely ground that typical white rice flour) and two parts cornstarch. I make 5 lbs of this mix at a time. I use three 1-lb bags of Asian white rice flour and two 1-lb boxes of Argo cornstarch. Mix well, but gently in a very large bowl and then transfer to airtight storage containers (like Tupperware).

Shirley’s Notes: I’m sure you could make this in an 8-inch square casserole dish or something similar if you don’t have a deep-dish pie plate. I used 4 1/2 apples yesterday–that’s all that was needed to fill my pie plate, yet leave enough room to pour over the crust. Also, for you folks who don’t use gums, I’ve made it without xanthan gum successfully as well.

UPDATE: If you are looking for other gluten-free apple recipes, be sure to check out the Friday Foodie Fix over at The W.H.O.L.E Gang. Diane is always rounding up the best recipes each week with the focus on a “secret” ingredient. You can see all the apple recipes that so many terrific bloggers submitted here.

Shirley
Not just gf, but gfe!

Post a comment · 65 Comments
Tags: apples, breakfast, crustless, easy, Friday Foodie Fix, gluten free, pie, recipe

Comments

65 Responses to “Mom and Apple Pie”

H.Peter on May 10th, 2009 1:20 pm

Great words. happy Mother’s day.

“There were the letters she sent me when I was homesick my first semester of college. Written on notebook paper and sharing what was going on back home, they meant the world to me. I eagerly traipsed across campus to the post office each day hoping to find one of those letters.”

Above quote is my favorite, because we can relate. Letters, they meant so much.

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Shirley on May 10th, 2009 6:59 pm

H.Peter–Thanks so much! I know you and the girls gave Victoria a lovely day.

I am so glad the letters from home resonated with you. I would re-read those letters until I got home for the next visit. Letters have always been special to me. And, I still write letters the old-fashioned way sometimes. But, even when I don’t, I sort of feel like emails can be the modern day equivalent and I still get frustrated when I get short communiques. But, I’m like that about books, too. If I can read it in the blink of an eye, it’s too short! LOL

Shirley

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Gluten Free Steve on May 10th, 2009 2:50 pm

What a great posting. And what an easy recipe. I am going to have to try this recipe. The only thing missing is some vanilla ice cream to go along the side! Thanks for sharing this recipe and Happy Mother’s Day to you!

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Shirley on May 10th, 2009 7:02 pm

Hi, Steve–So good to see you! Thanks so much for the very kind words and the Mother’s Day wishes. Hubby and I had a lovely day even though our son coudn’t make it home. However, our son and I chatted earlier and that was good.

Make that recipe—it’s good!

Hugs,
Shirley

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Shirley on May 10th, 2009 7:57 pm

Steve–I forgot to add that you are right about the ice cream! Mom and Dad had butter pecan ice cream on their slices of pie. Hubby and I shared a piece topped with some ice cream as well. It was very good!

Shirley

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Therese on May 10th, 2009 8:13 pm

Beautiful post, Shirley. I see the apple didn’t fall far from the tree. (forgive me…)

You always send such nice notes and great emails, I see that you learned from the best. Your dear Mother really does sound extra-special. How nice that you are still learning new things about each other. Mom has photo design flair, who knew?

This is a lovely tribute to an obviously extraordinary Mom. You are a fortunate daughter and I think she’s a pretty lucky Mom, too.
xoxo

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Shirley on May 11th, 2009 7:20 am

Good morning, Therese–Thank you, dear. You are funny and very sweet. Mothers are such blessings in our lives. I am definitely a fortunate daughter.

Thanks so much. Hope you had a fabulous Mother’s Day! After 10 days of rain here, yesterday was truly a day made to order.

xoxoxo,
Shirley

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V-Grrrl on May 10th, 2009 8:35 pm

A lovely tribute to your mom…It is hard to put into words what our moms mean to us. Like you, I really appreciated my mom’s letters when I left home. I still have them all and would like to reread them some day when I’m in the right mood, when I know they’ll make me happy, not sad.

Is that your blue and white china dish or hers? I have a few plates like that, purchased at a church bazaar…

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Shirley on May 11th, 2009 7:42 am

Hi, V–Thank you. I’m not sure I do have my mom’s letters somewhere, but it’s okay if I don’t. It’s mainly the spirit of them and how they made me feel that is firmly fixed in my mind … so warm and comforting. I think of you and all my friends who have lost their moms and can’t imagine how hard it must be without them. I’m not sure that I could ever separate the loss and sadness from the joy of remembering my mom if she passed away.

That’s mom’s dish! How wonderful that you have some like that—I think they are really lovely. I’m a huge fan of blue as you can tell by the photos of my pottery, stoneware, etc. Mom’s plates are rather dimunitive, too. I like smaller plates for desserts or just a few bites of a savory food.

Hope you had a special Mother’s Day! I saw you were camping. I hope there were s’mores involved!

Hugs,
Shirley

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Emilia on May 11th, 2009 4:33 am

That pie looks so good! I also love the simplicity of it, I am going to try this out, maybe with some almond flour mixed with quinoa flour.

Thanks for participating in Go Ahead Honey, It’s Gluten-Free!

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Shirley on May 11th, 2009 7:46 am

Hi, Emilia!–Thanks! I’m all about simple dishes. Why make anything hard–even gf? Please report back on your success (hopefully!) … I know a lot of folks prefer almond flour and other flours like quinoa. I would think they would work if they are finely ground.

I’m looking forward to the roundup at the end of the month. Fruit desserts should get a lot of folks submitting entries!! So many possibilities … lemon, strawberries, rhubarb, blueberries … yum.

It’s good to see you hear at gfe—thanks again!
Shirley

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Diane-thewholegang on May 11th, 2009 8:16 pm

This sounds like a wonderful day with your family. Great story and delicious looking pie. What a wonderful daughter you are.

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Shirley on May 11th, 2009 10:51 pm

Diane–Thank you, my dear. The pie is delicious indeed. I must work on the dairy-free version for you in the future.

Shirley

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Heather @ Life, Gluten Free on May 11th, 2009 8:20 pm

You see, it is really wrong to create something like this and post pictures without giving us a sample to eat!! Of course, I couldn’t sample it anyways because I can’t have eggs or dairy. But it is just the principal of the matter really. This looks really good, Shirley! I love pies

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Shirley on May 11th, 2009 10:57 pm

Hey, Heather–Nice to see you again. I’m so sorry to taunt you with this pie. How about if I promise that some time in the future, I’ll look into a dairy-free/egg-free version for you? Ali does egg free all the time. Hopefully, I’ll learn some tricks from her. I actually used to do egg-free in the past by using soy flour and water, but I don’t do soy much any more. Anyway, pies are irresistible I think. Some people go for cake, but I’ve always been a pie and cookie girl myself.

Thanks so much,
Shirley

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Brenda on May 12th, 2009 3:25 pm

Shirley mentioned me in her blog about the Easy Apple Pie and asked me to enter my dairy free version of her recipe (see below)

GLUTEN FREE/DAIRY FREE EASY APPLE PIE

1 9″ pie plate, greased with Crisco (not buttery)

5 unpeeled Gala apples cored & cut up

1/2 c. Smart Balance margarine, melted (be sure it has the parve symbol on tub; it IS gluten free)

3/4 c. white granulated sugar

3/4 c. Authentic Foods superfine brown rice flour

1 tsp. McCormick’s Apple Pie Spice

1 TBSP white granulated sugar

1 large egg, beaten

1/4 tsp. sea salt

Put apples in pie plate and sprinkle with Apple Pie Spice and 1 TBSP sugar mixed together. In a bowl, mix 3/4 c. white granulated sugar, superfine rice flour and melted butter (the butter will have separated into a watery bottom layer and a buttery top layer). Blend in egg and salt. Mix well and pour over apples. Sprinkle with more Apple Pie Spice and bake at 350 degrees for 45 minutes in middle of oven.

Note – Shirley Braden has given me a number of really wonderful gluten free recipes! Any recipe she lists will be delicious!!

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Shirley on May 12th, 2009 6:34 pm

Hi Brenda–Thank you so very much for stopping by and sharing your recipe with all of us!! I know your dairy-free modification will help so many readers here.

Thanks also for your endorsement … that’s just so sweet of you!!

Many hugs,
Shirley

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glutenfreeforgood on May 12th, 2009 9:01 pm

Oh my gosh — I didn’t comment on this?!

Shirley, you’re totally messing me up with that FaceBook thing. Did I comment there? I came back here to read your response to my comment and, what do you know, no comment from me to begin with. Guess you can’t follow up unless I actually comment. Geez…

Anyway, this is (was) a lovely tribute to both you and your mom. Sounds like you have a great family, and I can understand why, just from knowing you in the blogosphere.

Oh, and I love your apple photo! Beautiful!

Melissa
xo

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Shirley on May 12th, 2009 10:46 pm

Hey there, Melissa–Sorry to have confused you! I promise I didn’t mean to … I know what you mean though with info coming from all angles and mulitple blogs. Sometimes I get confused myself. And, it’s not just online either … once I went to pick up a prescription I’d never called in. I had thought about calling it in, didn’t that count? :>0

Your comments are so sweet and thoughtful—I truly appreciate them.

I have to confess … that apple photo was a bit of an accident. It was actually part of the background of a photo that I took of one of my quiches a while back. Isn’t it funny how objects in photos sometimes turn out better when you aren’t focused on them? I love keeping that basket filled with apples. I have another one on my desk at work!

Shirley

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Ali (Whole Life Nutrition) on May 13th, 2009 5:17 pm

Oh wow, Happy belated Mother’s Day! What a lovely post Shirley.

Your pie reminds me of apple cobbler. It looks great! And so simple.

-Ali

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Shirley on May 13th, 2009 8:22 pm

Hi, Ali!–Thank you for the Mother’s Day greeting and very kind words! I hope your youngsters and hubby made your day special, too.

This pie (cobbler, whatever you want to call it LOL) is really delicious and can be adapted several ways as you can see from Brenda’s dairy-free, lower sugar, more fiber version. I bet you could make an egg-free version as well.

Shirley

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CoconutGal on May 14th, 2009 4:43 pm

Yes, Happy Belated Mother’s Day!! What a lovely post about your mom as well You’re making everyone wish they had such a creative cook as their daughter!
I have an apple pie recipe I am posting soon, granted– I can eat it, so it won’t have all the yummy things this one has in it, but it still cures the craving.
Hugs Shirley!

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Shirley on May 14th, 2009 7:57 pm

Hey, CoconutGal!–It’s always good to see you here! Thank you so much for the Mother’s Day wishes and your other very sweet comments.

I’ll look forward to your apple pie recipe. Even though you use different ingredients, I always think your recipes look terrific. I stil have to get some coconut milk to make your banilla nut ice cream. I think once I start making that recipe, I’ll never ever have an excess of bananas again! LOL, but true! I was wondering what you added to make your last batch chocolate … cocoa nibs?

xo,
Shirley

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CoconutGal on May 15th, 2009 1:14 pm

Cocoa powder! Nibs would probably do the trick but they might be gritty. If you have powder I’d do that. I add agave when I add the cocoa too since it’s bitter. I have a huge sweet tooth

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Shirley on May 15th, 2009 3:48 pm

Thanks, CoconutGal! I love using cocoa powder in recipes. No other ingredients to worry about, I always have it on hand, it’s less expensive, more pure chocolate flavor, etc. Sadly, my grocery store doesn’t even have coconut milk though. I looked again today. Rice milk, soy milk, and goats’ milk, but no coconut. I’ll definitely have to get some the next time I am near civilization.

I’ve been thinking about making a chocolate syrup and swirling it through cookie batter vs using chocolate chips to get the chocolate flavor and, again, avoid the other issues for chocolate chips.

Thanks for letting me know the scoop … I have no knowledge of the nibs, so that info is helpful, too. Sounds like they are related to most gf flour with the grittiness factor. LOL

Shirley

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Nance on May 15th, 2009 4:23 pm

What a warm and lovely post. It really brings your blog to life even more. I enjoyed it thoroughly. It was like sitting right down at the table with you both. Thank you.

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Shirley on May 15th, 2009 5:03 pm

Nance–I’m so delighted that this post spoke to you and others. I have to give mom the credit. I simply wrote about her and how much I love her. She’s such a warm and loving person. I’m grateful she instilled that spirit in me, and I’m so happy the feelings came through in my post.

Thanks very much for your words,
Shirley

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Sophie on May 21st, 2009 3:56 pm

I love a good apple pie, especially a hearty one like this !

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Shirley on May 22nd, 2009 7:18 am

Hey, Sophie!–Welcome to gfe! Thanks so much! I’m still drooling over your gf sticky apple carrot pudding cake with apricot caramel sauce!! That photo was awesome!

Shirley

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Arwen from Hoglet K on May 30th, 2009 7:03 am

It’s so nice of you to deliver the pies warm. It would be a wonderful gift to receive a hot pie – I can imagine the fresh baked smell! I like the nifty idea of no crust to roll either.

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Shirley on May 30th, 2009 10:36 am

Hi, Arwen–Welcome to gfe! Thanks so much for you lovely comment. I think delivering hot pies comes under the category of “do unto others, as you would have them do unto you.”

Oh, and no rolling of pie crusts for me. Thare are so many other options for gfe pies. I make most of mine crustless actually, by just adding 1/4 cup of gf flour to the normal recipe. This method works great for pumpkin, coconut, vinegar, buttermilk … just not heavier pies like this one. For some pies, I mix my crust right in the pie plate and then press and smooth to fit the pie plate.

Thanks again for stopping by! I’m off to check out your blog now …

Shirley

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Diane-The WHOLE Gang on September 20th, 2009 7:34 pm

Still think this is great. Thank you for sharing it on Friday Foodie Fix.

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Shirley on September 20th, 2009 10:44 pm

Glad to have a contribution for the Friday Foodie Fix. You ended up with some really great recipes!

Shirley

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Jessie on October 20th, 2009 7:22 pm

Shirley, who knew it would be so easy? I’m trying out a new crust recipe I found and was looking for a filling only plan but this looks so easy I’m going to have to try it too. Oh darn!

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Shirley on October 20th, 2009 8:30 pm

Hey Jessie!–You know me … I love easy! I don’t think you can go wrong with this pie. Please report back after you give it a try.

Thanks so much for taking the time to comment!
Shirley

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Chaya on October 29th, 2009 11:12 am

After, I try the pumpkin, this is on the list. I have a pumpkin mousse which is on the top of the list. If it comes out, I will share.

I love how you refer to other bloggers. That is true respect.

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Shirley on October 30th, 2009 7:57 pm

Hey Chaya–This is a great pie for sure! I have to confess that I didn’t even like apple pie before I made this recipe. Sounds hard to believe, but it’s true.

Ah, pumpin mousse … that sounds lovely. I hope it turns out so you can share!

Thanks very much for your kind words. I believe that all of us have something to share and the more you spread the joy, the more joy there is.

Shirley

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Jenn/CinnamonQuill on October 29th, 2009 10:36 pm

Wow, I can’t even imagine how good this tastes. Do you suppose I could use almond flour? Amazing!

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Shirley on October 30th, 2009 8:15 pm

Hi, Jenn–It’s truly a gem of a recipe. A wonderful crust without any of the work! I wish I could tell you that almond flour would work, but I don’t think it would substitute one for one if you could use it all. I love almond flour, but it does behave differently than an all-purpose gf flour mix most of the time. I tried my pumpkin squares recipe with almond flour this evening and while they taste fabulous, they didn’t come out like squares/bars. The pan is about the thickness of pie crust. But, still, give it a try if you want. The worst that could happen is that you have a very tasty dish that you have to spoon into a bowl versus cut into pie … not a bad thing. But, of course, if it turns out or comes close, you’ll be very happy or can tweak it a little next time. Experimentation can be fun as long as the worst case is something you can deal with.

Shirley

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Erica on November 16th, 2009 9:32 am

You have the BEST recipes- book marking this to make it.

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Shirley on November 16th, 2009 10:16 pm

Hi there, Erica!–Wow, that’s such a nice thing to say—thank you! This one is a family favorite. My 20-year old niece just emailed me to tell me that she’s made it twice for her college roommates and friends and everyone loves it! I hope you will, too.

Shirley

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Jessica, MA on November 28th, 2009 5:46 pm

This crustless apple pie is the best gf our family has tasted!! Thumbs up for this recipe! My 11 year old said it simple “It tastes good”!!!

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Shirley on November 28th, 2009 8:37 pm

Jessica–Thanks so much for sharing your daughter’s comment. I believe that all food should taste good whether we are gluten free or not. We don’t need to settle for “okay” or “not bad” gluten-free food. Thank you for the great feedback—it makes my day!

Shirley

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Pam on December 2nd, 2009 9:10 am

Wholly YUM…..you are the crustless queen!

Enjoy!

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Shirley on December 3rd, 2009 7:09 pm

Pam–I didn’t realize that you hadn’t found this particular crustless dish of mine yet! Yes, I’ll happily wear the crustless queen crown. Expect more crustless and flourless recipes here at gfe! Now you need to try this pie out. I never even liked apple pie before I made this recipe. Other readers and support group members have told me the same thing. We’re all converts.

Thanks for stopping by and commenting, Pam!

Shirley

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Mir on July 15th, 2010 8:22 am

I’m working my way through your archives, Shirley. Happy to report this comes out beautifully with Georgia peaches. Yum! Thank you!

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Shirley on July 15th, 2010 9:43 am

Hi Mir–You’re a doll to come back and tell me about your successful peach pie version! It sounds divine. There are few things better than Georgia peaches.

If you make it again and would be interested, feel free to email me a photo or post one on my Facebook page letting everyone else know. I’m sure other gfe readers would be interested in making an easy, “crustless” peach pie. I know I’m going to give it a try myself, and, I can’t wait to see what else you reinvent from the archives!

Shirley

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Giuliana on August 5th, 2010 3:41 pm

I am allergic to dairy and don’t have any xanthum gum in the house- do you think that instead of using Earth Balance or something like that I could just use Bob’s Red Mill Vanilla Cake Mix in lieu of the gf-flour, xantham gum, and butter?

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Shirley on August 5th, 2010 7:09 pm

Hi Giuliana–Sorry that I’m just checking comments for the first time today. I think your idea should (key word there) work. However, you will need to make some slight modifications because I just took a look at the BRM cake mix ingredients. The first ingredient is sugar. That means you shouldn’t need to add sugar when you make your pie. The BRM mix also contains baking powder and baking soda. I’m not sure how that will affect the pie if at all. Just in case it makes it bubble/rise up a lot, I’d put in a larger pie plate if you have one AND place a cookie sheet under the pan … just in case. So I’d do the latter, use the Earth Balance in place of butter, and use a total of 2 cups BRM mix (hopefully, it has that much), plus the tbsp of cinnamon and tbsp sugar for sprinkling and the egg. Does that make sense? Of course, this is just me “guesstimating” the conversion, so I hope it works. Let me know please … fingers crossed for you!

Shirley

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Shirley on August 5th, 2010 7:11 pm

Giuliana–Forgot to say welcome to gfe … so glad you are here!

Shirley

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Giuliana on August 5th, 2010 8:39 pm

Thanks so much! One last question- since I don’t have any Earth Balance do you think that it would work with the BRM mix? It’s designed to not need butter, which is why I thought it might work. If not, I just have to cave and buy some!

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Shirley on August 5th, 2010 8:51 pm

Hi again Giuliana–Just reread your original comment. Sorry I misunderstood. I have no idea if this pie will work without some type of shortening/fat. I don’t see any ingredients in the BRM that really make up for that. From reviews on their site, it looks like you add oil to the recipe when you make it as a cake. So you’d have to add some type of shortening/oil here, but I don’t know if you’ll end up with a pie. You could certainly try it knowing that it might not work. The worst that could happen is that you’d have some apples with a tasty topping, but not apple pie. And, then if that did happen, you could try it the next time with Earth Balance. Again, I’m just guessing here. Good luck … whatever you decide to do!

Shirley

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