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Apple Cranberry Pie - yields 1, 9 inch double crust pie
Ingredients:
Crust:
1/4 cup water, milk or other non dairy drink
3/4 cup coconut oil - melted
1 Breads From Anna pie crust mix*
1 egg - lightly beaten
Filling:
6 cups apples - skinned and cut into even sized pieces
1 cup cranberries - fresh or frozen
2 tablespoons lemon juice
1/2 cup maple crystals - to taste
1-2 tablespoons arrowroot
1 teaspoon cinnamon
Pinch of salt
Procedure:
Preheat oven to 350 degrees
Breads From Anna Pie Crust:
Combine wet ingredients (1/4 cup water or milk and 3/4 cup oil) in a large bowl
Add flour from pie crust mix and gently stir until well combined. The crust will look oily but do not worry, this is how it should look.
Divide dough in half and press bottom crust into a standard 9 inch glass pie dish.
Roll out top crust on a cutting board between 2 sheets of wax paper.
Place top crust in the freezer for 15-20 minutes. Once the top crust is chilled it will allow for the removal of the wax paper to happen with greater ease.
Filling:
Place the prepared fruit in a large bowl and sprinkle with lemon juice. Stir to coat.
Whisk the maple crystals, arrowroot, salt and cinnamon together in a separate bowl.
Add dry ingredients to the fruit and stir until well combined.
Pour mixture into the pie shell.
Remove wax paper from the rolled out crust and place on top of pie. Seal around the edges and cut small slits in the center to allow steam to escape.
Brush the top crust all over with the lightly beaten egg.
Bake for 45-60 minutes or until filling is bubbly and crust is golden brown. After about 30 minutes check to make sure crust is not over browning. If it is, put foil or a pie ring over the darkest areas until finished baking.
* Breads from Anna are available at Wild Oats, Whole Foods (select stores), Henry's, Capers, Sun Harvest, Jimbo's Supermarket (starting 01/08), and smaller health food stores. They may also be ordered online at www.glutenevolution.com
Copyright Anna Sobaski 2007. All rights reserved.
Anna Sobaski is the founder of Gluten Evolution and the creator of the Breads From Anna™ line of baking mixes. All of her mixes are gluten, soy, nut and rice free (several are also free of corn, dairy and yeast). As a person with celiac and type one diabetes, Anna's goal in creating these mixes has been to fill the need for healthy, delicious gluten-free breads that are easy to prepare and can be used for many bread items. She will soon have Cranberry Bread, Classic Herb Bread and a Pizza Crust mix. Anna holds both a Bachelor and a Masters degree in Fine Arts. After her celiac diagnosis she completed her culinary education at The Natural Gourmet Institute for Food and Health in NYC. She is a part-time instructor there and travels widely teaching cooking classes. Anna is currently at work on a cookbook.
