I’ve adapted several recipes, most notably from Elana’s Pantry and Gluten Free Cooking, to come up with my own for this year’s Thanksgiving-and-2nd-Night-Chanukah Dinner.
- 2 recipes of gluten free pie crust
- 4-5 medium Fuji apples
- 1 Tbsp fresh lemon juice
- 1 Tbsp honey
- 1 Tbsp arrowroot powder
- 1 Tbsp cinnamon
- 1 Tbsp butter or parve margarine
- Peel, core and slice the first apple. I like to peel it, quarter it, then for each quarter cut out the core wedge, slice lengthwise into 4-5 slices, then cut slices in half across middle. Place apple pieces in large bowl.
- Sprinkle the lemon juice over the apple and mix thoroughly but gently with two wooden spoons, like tossing a salad.
- Peel, core and slice the rest of the apples, mixing into the bowl as each one is ready.
- If honey is thick, warm it a little in the microwave to make it thinner. Drizzle it over the apples and toss to mix well.
- Sprinkle arrowroot and cinnamon over apple mixture and toss to mix well.
- Make the bottom crust and line 8 or 9 inch pie pan. Patch any holes and be sure there’s a little dough overlapping the pan to seal the edges.
- Preheat oven to 425 ºF.
- Fill pie crust with apple mixture.
- Cut the butter or parve margarine into cubes or little pieces to dot the top.
- Make the top crust and place on top of the pie. Prick the top to let out steam and crimp the edge to seal and make it pretty.
- Place in middle of oven on a sheet of foil, to catch drips, and bake for 45 minutes at 425 ºF. Then remove the foil from the bottom and place it on top of the pie, and bake an additional 15 minutes. This should help bake the bottom crust while keeping the top crust from getting too dark.
- Serve warm or cold or anyplace in between.
I had a little leftover dough and filling so I made 3 tartlets in pyrex dishes for 1st night Chanukah. Flatten dough, press into dish and fill with apple mixture. Cover with foil and bake at 350 ºF for 40 minutes, then uncover and bake 10 minutes more.