1/2 c tapioca starch
1/2 c sorghum flour
1 t xanthan gum
1/4 t salt
3 T sugar
1 stick butter
2 T apple cider vinegar
Cut the butter into the dry mix until crumbly. Add cider vinegar and mix
until dough holds together. Immediately refrigerate, keeping the butter
cold the whole time. Preheat the oven to 350.
2 c stonefruits of whatever variety
1 T brown rice flour
1 T tapioca starch
1 t cinnamon
1/4 c sugar
combine these in a mixing bowl. I used peaches, white peaches, nectarines
and plums, my bounty from yesterday's market (half of them came home
squished, perfect for pie!).
2 T brown rice flour
2 T tapioca stach
1 T cinnamon
2 T sugar
1 T butter
1 t buttermilk
mix these up until crumbs form.
Take the pie dough out of the oven. I pressed this dough into shape instead
of rolling it. To do this, grease a pie pan or spring form, spread the crumby
dough evenly, and quickly press down with your knuckles until the dough is
all one piece. Then work your thumb around the edges of the pan, pulling the
dough up the sides without thinning it too much. Lastly, using your thumb,
level the edge of the crust so it has a little bulk to it but pushing down while
rotating the pan.
Pour in your filling and top with the cinnamon crumble. Bake for 45 minutes
or so. Let cool until you can tough the pan, serve warm.
Happy stonefruit season!
(Note: If you actually want your pie to come up the the top of your pie pan,
unlike ours, try multiplying the recipe by 1 1/2.)