![]() ![]() I use Pamela’s gluten free Honey Grahams for this crust and it doesn’t get soggy, has awesome flavor and crunch. So you must try this crust! I know that a pastry crust is the traditional option and as much as I love tradition, mixing things up can be really tasty and fun too. The contrast between the crunch and flavor of the graham crust with the sweet-tart, juicy filling and the crumbly topping is what makes this pie so special. Let me just say- Lauren has awesome recipe ideas! She was also the inspiration for my gluten and dairy free Chocolate Cupcakes with Peppermint Crunch Frosting. I had never had that before, so I had to give it a shot. She told me that she loves a graham cracker crust with cherry pie. My colleague at work, Lauren, gave me the latest pie idea. Transfer to a rack and let cool at least 2 hours.I can’t seem to get enough of cherries lately! Not only am I loving the dark bing cherries in the Old Fashions I’ve been enjoying, but I have made 3 different cherry pies too! Vegan Chocolate Cherry Pie, dairy free Cherry Cream Pie and this dairy free Cherry Crumb Pie with a gluten free graham cracker crust. ![]() Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Position a rack in the lowest position of the oven and preheat to 400 degrees F. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed trim the excess dough if needed, leaving a 1-inch overhang. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Transfer the dough (on the parchment) to a work surface. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes. Place a piece of parchment paper on an inverted baking sheet. Ease into a 9-inch pie plate refrigerate until ready to fill. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Transfer to a bowl and let cool completely, about 30 minutes. ![]() Remove from the heat fold in the cherries, flour, extract and allspice. Melt the butter in a large skillet over medium-high heat add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Make the filling: Peel and thinly slice the apples toss in a bowl with the lemon juice. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. ![]() Pulse until the dough just starts coming together but stop before it gathers into a ball. Combine the water and vodka and drizzle over the flour mixture. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Add one-quarter of the butter process until it disappears into the flour, about 30 seconds. Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |