Last night as I was making supper a warm fall dessert sounded nice. Something with cinnamon and apples… maybe a pie, I decided to make something like that…
It also was my first gluten-free crust since getting married and moving out of my mom’s well stocked kitchen with massive amounts of all things good for baking gluten-free.
I learned yesterday, that I can substitute plain old (gluten-free) corn starch for the mecca xanthan gum. See gluten-free bakers… I am still learning.. and probably always will be. Though, Michael Pollan, says something about xanthan gum… was it rule #3? “Avoid food products containing ingredients that no ordinary human would keep in the pantry” –gluten free bakers must not be ordinary.. but maybe I am, because I used plain old corn starch? I digress …
For my filling:
I peeled a Japanese pear and Gala apple I got from the farmer’s market, sprinkled some organic brown sugar, cinnamon, nutmeg, a little vanilla, and a splash of apple juice.
My Pie crust consisted of: Brown rice flour, potato starch, corn starch, salt, a little apple cider vinegar, a fresh egg, and butter. I really liked the taste of the crust!
I topped the crust with butter and a brown sugar rub…it’s possible I throw some cinnamon on too, sounds like me.
If I had read Wikipedia, http://en.wikipedia.org/wiki/Pyrus_pyrifolia, I would have known the Japanese pear is more of a delicacy, and also has a lot of water content and rarely cooked in pies, let alone served with sugar, but good thing is I hadn’t read Wikipedia before I baked my sugary savory dessert..
A Japanese Pear Apple Pie Crisp:
Planting fall flowers, when I went to Lowes the other day I learned the pansies bloom in the fall, winter and spring.