Apple Pan Dowdy, Yes That’s a Real Dessert

If you don’t have quite enough apples for a pie you can make this quick and delish apple pan dowdy. It sounds very old fashioned and I think it is just that: old school yummy.  I believe the name comes from the messy way you create the final look; turning the crust under the hot fruit and baking again so that crust get finished as it soaks in the juices and your dessert becomes a bit more like an apple crisp than a pie. I believe my recipe came originally from a very old Betty Crocker cookbook.  I have adapted it to make it gluten free. Its one of my favorite quick fruit desserts for cold winter nights.

Dowdy means not very pretty, drab and this is a bit of a hot mess in its looks but the flavor is spicy, fruity and far more exciting than a plain apple pie. I think it has spoiled me from apple pie. Definitely worth a try.

I have made it with golden raisins, regular raisins or currents which are tiny raisins. All work great.

Please use a firm baking apple that will hold its shape for a decently long bake. I used yellow delicious this time. I have used a number of different baking apples for this; Rome, Braeburn work fine; just don’t use red delicious which is an eating only variety. Green granny smiths tend to be a bit too firm for this recipe while Empire apples get a bit too squishy and applesauce like. Most any other type of apple will do.

This might be my second favorite apple dessert; after that apple galette I made a few weeks ago; easy, low sugar and oh so delightfully spicy.

apple pan dowdy

Messy but oh so tasty!

Apple Pan Dowdy

Crust:

1 c plus 2 Tbsp. brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Butter the inside of a glass baking dish: I used a 9 inch glass pie pan.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

1/3 cup golden or regular raisins

2 Tbsp. peach schnapps

5-6 large Golden Delicious apples

1 Tbsp. fresh lemon juice

1/3 cup sugar

Heaping ½ tsp. cinnamon

1/8 tsp. nutmeg

Sprinkle ground cloves

1 tsp. lemon zest if you like

1 -2 tsp. softened butter

Directions: Put raisins in a small glass dish, add schnaps, microwave one minute on high. Let stand so the booze soaks into the raisins. Peel apples, cut in quarters, remove cores, cut each quarter into 4 or 5 slices. Place in a large mixing bowl, sprinkle with lemon juice.  Mix the dry ingredients in a cup; pour over the slices, toss with a big spoon; sprinkle with lemon zest if desired.

Pour the apple mixture into the glass pie pan that you had rubbed with soft butter. Get out the crust and roll it out; just slightly bigger than the top of your baking dish. Lay it on top of the apple slices and tuck in the edges so nothing hangs down over the edge.  Bake for 30 minutes in a 375 degree oven. Remove from oven, use a sharp knife to cut a cross hatch into the top (4 big cuts) so you end up with 9 pieces. Use a big serving spoon to gently tip up the crust and get it under some of the hot apples.  Don’t worry if it breaks up further or looks like a mess.  That’s part of its charm! Let bake 25 to 30 more minutes.  The crust (whatever peeks out of the messy fruit pieces) should be very lightly browned and the apples are bubbling. Let it rest a bit; don’t serve boiling hot but warm will be awesome.  Slice and top with a big dollop of vanilla ice cream, crème or yogurt if you like that sort of thing.  We ate it with ice cream and then the next time I had some plain – just my favorite way to appreciate the flavor and texture of this spicy treat. Enjoy!

Brown Rice Flour Mix (same as King Arthur basic gf blend)

2 c brown rice flour

2/3 c potato starch – not potato flour!

1/3 c tapioca flour

The crust recipe is from Annalise Roberts great cookbook, GF Baking Classics, Second Edition.

 

Apple Berry Crumb Pie

Apple pie is a classic.  So is cherry pie.  This filling blend combines the best of both with a touch of other berries like blueberries, raspberries and black berries. I cut the bigger fruits in half especially the cherries.  You can do that even if they are frozen; they cut easily.

The pie has a touch of spices to spark the flavors. I gave the apple top billing but the berries are really the star here; the filling is deeply colored by them and the flavor overrides the sweet apples somewhat but I think they go together really nicely. I like to buy frozen fruit when it goes on sale and it is money in the freezer; a super choice for a bubbly cobbler or a pie for company.

This lovely dessert goes together pretty quickly; as fast as you can make the crust and peel and chop up 4 apples. The crust holds up well overnight and was still crisp the second day; I never get tired of this flavorful and flakey gf crust. It is wonderful.  See my credits at the bottom for my source. I never use any other crusts except for the occasional gingersnap crust or shortbread crust.

Apple Berry Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Crust directions: Spray a nine inch pie pan with cooking spray, dust with white rice flour. Set aside.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.

Roll out the flattened ball into a pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in the pie pan, be sure to center it.  Remove other slice of wax paper.  Crimp edges all around.

Filling:

4 medium-large sized apples, use a cooking variety; red rome,     jonathan, empire, golden delicious. I used red rome.

1 bag of berry cherry frozen fruit; 12 ounce size; defrost on counter top for at least 30 minutes

1 tbsp lemon juice

1/2 cup granulated sugar

2 Tbsp. minute tapioca

1 Tbsp. white or brown rice flour

1/2 tsp. cinnamon, heaping

¼ heaping tsp. ground ginger

Peel apples, quarter, cut out core, slice into 1/3 inch thick slices. I cut most of them in half too for smaller chunks. Mix in a large bowl with the semi-defrosted fruit and the lemon juice. Mix the dry filling ingredients and pour over the fruit; mix with a big spoon; let stand 5 minutes before pouring in crust.

Spread evening in pie crust.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about 2/3 of the mixture.  Up to your personal taste…  Bake in a preheated 375 degree oven for 50-55 minutes until bubbly and the crust is light brown.  I have a bottom heat oven so my crust gets crisp but if you have issues with soggy bottom crusts; prebake your crust for 10 minutes at 375 degrees; then fill and bake immediately.

Cool the pie at least 2 to 4 hours before serving at room temperature.

berry-apple-pie-slice

I had a terrible time getting a half decent picture of a slice of this pie.  Raggedy edges, berry stained crust back, crevices in the crumb crust.  You name it…I had it.  At least it tasted great!

Brown Rice Flour Mix (same as King Arthur flour mix)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

The crust and crumbs are from Annalise Roberts’ great cookbook: Gluten-Free Baking Classics. My filling is my own recipe.

Apple Cranberry Holiday Pie

I had a few last apples from our fall orchard expedition and a bag of fresh cranberries in my fridge bin.  Needed a tasty and different holiday pie, saw this recipe and knew it was just the ticket.  I revised some: simplified and made my version gf (of course!)  It is a much brighter in flavor and color than an apple pie but you can definitely taste those apples.

This is my mixture of a couple of recipes. I know it has several steps but each one is easy. Note that I cook the fruit briefly so it smushes down a bit and you don’t have crust issues due to fruit settlement.

I call this top crust my cherry cheater crust as I love it for a cherry pie so you can see the bright red filling. But, because making a woven lattice gf crust is a lot of work, I just cut out circles on the rolled out dough using a small round jar lid and use a butter knife to pull out the marked circles.  Then, flip it onto the fruit filing and there you go…almost as fancy as a lattice crust! Just crimp the edges and sprinkle it with sparkly sugar for a very pretty look.  One last great tasting pie to round out 2016, “My Year of the Pie!”

apple-cranberry-pie

Angie’s GF Apple Cranberry Pie

Double Crust:

2 ¼ c brown rice flour mix (at bottom of recipe)

¼ cup sweet rice flour

2 Tbsp. granulated sugar

1 tsp xanthan gum

1/2 tsp salt

12 Tbsp. cold butter cut into 6 chunks

2 large eggs

4 tsp fresh orange or lemon juice

Spray 9 or 10 inch metal pie pan with cooking spray, dust with white rice flour. Or not; I forget to do it most of the time, hah!

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into two equal balls with your hands. Put each on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust balls some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you make the filling.

Filling:

4-5 cups sliced fresh baking apples

1/2 tp 2/3 c sugar (use the higher amount if you like it sweeter)

2 cups fresh or frozen cranberries

1/4 tsp cinnamon

1 tsp. fresh orange rind

½ tsp. grated fresh ginger

2 tbsp. butter at room temp

1 large egg (optional)

1 tbsp. rice flour

Raw or big/fancy crystal sugar to sprinkle on top

Directions: Mix the fruit, spices and sugar in a large bowl, add the butter to a large sauce pan and melt; dump in the fruit mixture, cook about 6-8 minutes until apples soften and the cranberries are bursting. Then add the rice flour, stir.  Let cool a few minutes and then add egg (if you want but I made it without myself) which you first beat up a bit. Cool filling to room temperature.

Heat oven to 375 degrees.

Roll out one pie crust between the two sheets of wax paper; try to get the thickness even, no fat middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  I have a plastic pie bag to roll my crust in and love it.  It is sturdier than wax paper.  Parchment paper works well I am thinking….

Pour cooled filling into pie shell, top with crust; I like to cut circles out of the top crust using a jar lid; about 1 ¼ inch diameter. So the filling peeps out but no need to weave pie crust strips which is pretty tricky for gf crust. Center it on the fruit and crimp the edges.  Use your fingers for this or maybe a fork to create a nice look that seals the top edge completely to the bottom crust.

Place on baking sheet to catch drips (I have a pie drip pan I love!)  Bake for 50-60 min until crust is golden and you can see the filling bubbling.  I put aluminum foil strips around the edges for last 15 minutes to keep them from getting too dark. Cool on rack for at least 1-2 hours before serving.

I made a couple yummy hand pies with all that leftover crust due to the cutouts.  Bonus!

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

 

This recipe is a blending of one I found on foodnetwork.com and the crust by Annalise Roberts as well as my own touches to the filling. http://www.foodnetwork.com/recipes/food-network-kitchens/apple-cranberry-pie.html

Dutch Apple Crumb Pie

Apples, a favorite American fruit and a favorite pie.   This crumb topped pie is easier than a two crust pie. I will be making one in the morning for  Thanksgiving supper at my Mom’s.

I put this pie together in a few steps; make the crust dough; put it in fridge to chill while I peel, slice and cut up the apples. I also throw together the crumbs before rolling out the pie; you don’t need to rinse the mixer bowl from the crust then.  If you plan to prebake your crust those ten minutes of baking the empty pie crust are also a good time for making the crumbs and preparing the apples too!  Each step is fairly easy but the results are spectacular.  Of course, you could buy a readymade unbaked crust but this crust I use is really tasty: my mom still (after well over 3 years of me baking gf) doesn’t believe it is gluten free! I really don’t know how to convince her as she is unable to come watch me bake a pie but this disbelief of hers is proof of the great flavor and texture of this particular basic gf pie crust.unbaked-apple-crumb-pie

It goes without saying that this pie is great with a slice of vanilla ice cream.  Winter is still a good time for an apple pie but by spring the apples are iffy and I stop baking pies with them.  Be seasonal whenever possible when it comes to fruits and you will get the best flavor and taste in your fruit based desserts.

Apple Crumb Pie

 

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions: Spray a nine inch pie pan with cooking spray, dust with white rice flour. Set aside.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.

Roll out the flattened ball into a pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in the pie pan, be sure to center it.  Remove other slice of wax paper.  Crimp edges all around.

Filling:

6-8 medium-large sized apples, I like a mixture of yellow delicious and at least one other cooking variety; red Rome, Jonathan, empire, Courtland, or any tart apple you like to bake with.

Peel apples, quarter, cut out core, slice into 1/3 inch thick slices. Mix in a large bowl with:

¼ cup brown sugar

3-5 tbsp. granulated sugar (3= tart, 5 if you like it sweet)

1 tbsp. minute tapioca

1 tsp. cinnamon

A good sprinkle of ground nutmeg

A small sprinkle of ground ginger

1 tbsp lemon juice

Heap in pie crust.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

More directions: Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about 2/3 of the mixture.  Up to your personal taste…  Bake in a preheated 375 degree oven for 55-60 minutes until bubbly and the crust is light brown.  You can cover the pie loosely with aluminum foil for the first 30 minutes.  I have a bottom heat oven so my crust gets crisp but if you have issues with soggy bottom crusts; prebake your crust for 10 minutes; then fill and bake immediately.

Cool the pie at least 2 to 4 hours before serving at room temperature.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

The crust and crumbs are from Annalise Roberts’ great cookbook: Gluten-Free Baking Classics. My filling is slightly different.

Originally posted February 2015.

Apple Fritter Quick Bread

Saw this recipe for apple fritter bread a week or two ago. Incredible looking so I wanted to make it but it was not a gluten free recipe.  A few days later I discovered that Better Batter has an identical recipe up on their website but made with their wonderful gf flour blend.  Didn’t take me long to decide I just had to bake a loaf. Never made anything like it in the past other than an apple coffeecake but that was a bit more cakey and was baked in a tube pan.  So armed with just two good sized apples and a lot of cinnamon and nutmeg I threw this recipe together. It is made with oil; I used canola and my dairy choice was whole milk but I am guessing you could use any sort of milk you like. The batter was kinda thin and that worried me but it thickened up as I compiled it in the 9×5 baking pan.

I used my stand mixer and several smaller bowls; one for the apples which are tossed with cinnamon sugar, a small bowl with brown sugar and cinnamon and a medium bowl with the flour and leavening agents in it.  Nothing tricky or complicated; dump and mix it together both in the stand bowl and then in the loaf pan: you layer it up with batter, then apples, then brown sugar/cinnamon mixture, do that another layer and then run a butter knife through it to swirl the cinnamon a bit.  My loaf baked the full 50 minutes and then I let it sit in the pan a while to cool and solidify.  I did make the glaze; not that much more sugar and it looks so pretty.

Yes there is just about ¾ cup of granulated sugar plus 1/3 cup brown sugar but it is a lovely fall treat and there isn’t much else to complain about; no butter or crisco and the chopped apples add a healthy touch. No one is going to whine when you serve up slices of homemade apple quick bread.  Great with a cup of coffee or tea.  Just do it!  Here is the link to the recipe.  Let me know how you like it.  http://betterbatter.org/fall-time-apple-bread

Kitchen Sink Muffins for Breakfast

This fun and healthy muffin recipe is my own mixture of muffin recipes from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics and some morning glory muffins I saw somewhere, maybe King Arthur Flours.  They are breakfast muffins so not that sweet, great texture and totally yummy.  I also love them for snacks. They are healthy; less sugar, more fruit and no sugary topping.  If you want to add extra sweetening use my oatmeal topping from my chocolate chip banana muffin recipe.

Because they lose moisture if they sit around I freeze any I won’t eat in 2 days; I love using a Ziplock freezer bag for this but cool them first.  Eat within a month.kitchen sink muffins and spring flowers 001

kitchen sink muffin 001

Kitchen Sink Muffins

2 cups brown rice flour mix (see below)

1/2 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

1/2 tsp ginger

1 cup finely shredded carrots

1 c finely chopped fresh apples

½ c flaked coconut (I used sweetened)

½ c raisins

½ c walnuts, chopped

2 large eggs beaten

½ c milk, 1 or 2 percent

½ c canola oil

Directions:

Heat oven to 375, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 14-17 muffins.

Mix all dry ingredients in bowl of stand mixer or big bowl

Add fruits and nuts; stir to coat them with dry mix

Combine milk and oil, beat in eggs.  Add liquids to big bowl; stir until blended.  Note: If you used coconut palm sugar you will need to add an extra 2-3 tbsp. of milk.

Fill muffin pans 3/4 full.  Bake 20-24 min until golden brown. Do not overbake or they will be dry.  Remove immediately from the pans and cool on a rack.   Freezes well for up to 3-4 weeks and keeps in fridge (well wrapped) a few days.

Brown Rice Flour Mix base mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

 

French Apple Tart…ooh la la

This French apple tart is an old favorite of mine, been making it for years.  I have no idea where I got the original recipe from so I can’t give credit for it, I lost my copy and had to replicate it. Plus, I had to change it a bit to make it gluten free but it tastes just as good as before.  The cinnamon and lemon topping are what makes it so tasty.

It should be made with an apple that keeps its shape; Granny Smith is the best choice in that regard or Golden Delicious.  Don’t use one that goes all squishy like Empire or Macintosh.  You only need 3 large apples.  It should give you about 6-8 slices of tart. Lesser amount of slices if your family is piggy, the full eight slices if they are not big dessert eaters.french apple tart

I use my GF tart shell crust which is from Annalise Roberts’ book; Gluten-Free Baking Classics.  It is very easy; hand pressed into your tart pan.  I would say that this is a cookie crust; sweet and short, very yummy.

I rarely have any of this tart left over for more than 24 hours.  It is very popular with everyone.  I like it for how easy it is to make, how handsome it looks and that I can throw it together quickly with only 3 apples and a lemon. Sorry for the lack of photos.  Wasn’t thinking about pictures when I was making it…

French Apple Tart

Crust

1 cup brown rice flour mix

¼ cup sugar

1 tsp. xanthan gum

5 tbsp. cold unsalted butter, in 5 chunks

1 tsp. vanilla extract

Mix the dry ingredients in a stand mixer, cut in the butter by mixing it at a med low speed until crumbly.  Add vanilla and mix well.  If it is really dry looking add a tbsp. of water.  Press into the bottom and up the sides of your tart shell as evenly as you can make it.

For this recipe I always use an extra large 10 inch tart pan.  Mine is ceramic so it doesn’t have a removable bottom.   Bake it at 350 degrees for 10 minutes. Let it cool while you peel and slice the apples.

Filling

3 large Granny Smith apples; peeled and sliced – not thick or too thin

2 tbsp. sugar

1 tbsp. GF flour

Lay the apple slices in concentric circles in the tart pan over the crust. Mix the sugar and flour and sprinkle over the apples.  Cover loosely with foil and bake 25-30 minutes until the apples are soft if pricked with a fork.  Do not bake until they collapse; should still hold their shape.

While the tart is just finishing its baking make the topping.

Topping

In a small heavy sauce pan place

2 tbsp. sugar and 1 tbsp. cornstarch and mix them.

Add ¼ cup fresh lemon juice

1 tsp. lemon zest (grate the zest and then juice the lemon)

½ cup water

½ tsp. cinnamon

Cook over medium heat, stirring it constantly with a small whisk or a spoon, until it boils and seems thickened and is no longer opaque.  This should take less then five minutes.  Remove from heat and pour the hot gloppy topping carefully over the hot apple tart taking your time so you cover the entire surface of the apples.

Let cool before serving.

This tart is perfect with a scoop of vanilla ice cream on the side.  Don’t put it on top or it will not look so nice because of the French cinnamon topping. Or some plain organic yogurt goes well and is far healthier…just saying.

Brown Rice Flour Mix (this is the same as King Arthur’s gf all purpose blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

Originally posted in September 2014.  I bake this tart quite often; it is definitely a go to tart at my house.