Sunday, November 15, 2015

November Mid-Month Munchies

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     This month’s Mid-Month Munchies comes to you directly from my kitchen in the form of pie! This is pretty exciting business, folks. Any time there is pie involved, my attention is undivided – at least as much as it can be with a five-month-old.

     This pie was born out of my frustration at a lack of decent gluten free pie toppings. Pre-Celiac I was in love with lattice work on top of pie. Gluten-free dough is notoriously fragile and does not lend well to lattice work, or much other pie toppings. Even getting a solid flat crust for topping can be a challenge. It is no fun to top a delicious pie with a mediocre crust. I’m the kind of person that would just rather not do something if it isn’t going to come out well, so I began experimenting with different toppings I could use.

     The topping I use here is along the same vein as the toppings used for summertime berry cobblers. Used in pie it is a lovely, crunchy contrast to the fruit filling and sets it apart from other pies in a fun way.

     Apple is usually my go-to pie filling as you can easily control how much added sugar goes into the filling and it is so quick to make. I love this pie so much and hope you will too! So easy and quick to make. Let me know how yours turns out!

Apple Oat Crisp Pie
Serves 1-8

For the Filling:
4 or 5 Medium Apples
2 tsp Pie Spice
1 Tbs Cornstarch
1/2 C Sugar
6 tsp Butter, divided

For the Topping:
1 C Gluten Free Rolled Oats
1/2 C Sugar
1 tsp Pie Spice
1/2 C Butter

First... Preheat the oven to 350. Prepare your favorite pie crust as desired. Peel, slice, and core your apples, then place into a large mixing bowl. Coat well with cornstarch, sugar, and pie spice.

Then... Melt the butter over a low heat then add the sugar and pie spice. Stir well, then add the oats and remove from heat.

Finally... Dump the bowl of apples into the pie crust. Dot with the divided butter. Add the oat topping to the apples and spread evenly around. Crumbling with your fingers will help to even things out. Bake for 20 - 25 minutes or until starting to brown on top. If you edges are burning, cover them with foil.

- Patricia

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