I baked my first gluten-free, casein-free, nut-free pie on Thanksgiving, and it turned out pretty good. I’m including the blog post in addition to the video, to make a couple tweaks to the recipe, to make it even better. If you watch the video, try not to laugh too hard, it’s my first video. ;-p
- Ingredients for the Crust:
- Gluten-Free Gingersnap cookies 8 ounces
- 4-5 Tablespoons of Ghee/Coconut Oil(add more if needed)
- Ingredients for the Filling:
- 2-3 apples, pared and cored
- 8-10 oz of cranberries
- 4 Tablespoons of Organic Dark Brown Sugar
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of cinnamon
- Pinch of Organic Cane Sugar
Preheat Oven to 375F. If you have a food Processor place the Gingersnaps and ghee or slightly melted coconut oil into processor and process until finely ground. The recipe that I had called for 2 tablespoons butter, which wasn’t nearly enough. I went a little overboard and added too much. If you don’t have coconut oil or don’t want to add it, that’s fine. I just added it in at the last minute. Start with 4 tablespoons of ghee, and mix in more if needed. Place the mixture into a 8″ pie plate, and bake for 5-8 minutes, remove and cool the crust.
For the filling your either going to place the apples into a food processor or chop them up into small pieces, then add cranberries, brown sugar, vanilla, cinnamon and mix throughly. I used 2 apples and 8 ounces of cranberries, and felt that there wasn’t enough filling, so if you like more filling use 3 apples and 10 ounces of cranberries. Sprinkle with the organic cane sugar, I just used a pinch. Bake for 35 minutes or until tender. Spoon the filling into the crust and serve immediately. I was so excited about my pie, that I forgot to snap a picture of it before I served it.