I'm a real loosey-goosey kinda cooker, if you know what I mean, but I wrote out the recipe for the darling of darlings, Marybeth, and why not economize on the typing time?
I used whatever flours were around and so sometimes in little weird proportions. I'm sure you could substitute other flours/proportions in it if you liked. I made each part separate 'cause I only have one mixing bowl, and then just kept putting the stages of it in the fridge until it was ready to go in the oven (heated to 350, though I think partway through I turned it up to 375):
Bottom Crunchy Crust:
-1 1/4 C. oat flour (Just grind up oats in a blender or food processor until they become floury. They weren't totally uniform and it worked out just fine)
-1/4 C. buckwheat flour (the recipe called for all oat flour, but I didn't have enough, so i'm sure this isn't essential and you could just use 1 1/2 C. oat flour)
-1/2 tsp salt
-~2 tbsp oil
-~4-5 tbsp water
Mix all the dry, add the wet. I started with 2 tbsp oil and 4 tbsp water, but my mix was way too dry. Just add liquids until it sticks together, and then press it into the bottom of yr (buttered/oiled) pan. I used a big cast iron skillet, which was kind of awesome.
Filling:
Bottom Crunchy Crust:
-1 1/4 C. oat flour (Just grind up oats in a blender or food processor until they become floury. They weren't totally uniform and it worked out just fine)
-1/4 C. buckwheat flour (the recipe called for all oat flour, but I didn't have enough, so i'm sure this isn't essential and you could just use 1 1/2 C. oat flour)
-1/2 tsp salt
-~2 tbsp oil
-~4-5 tbsp water
Mix all the dry, add the wet. I started with 2 tbsp oil and 4 tbsp water, but my mix was way too dry. Just add liquids until it sticks together, and then press it into the bottom of yr (buttered/oiled) pan. I used a big cast iron skillet, which was kind of awesome.
Filling:
-~7-8 apples (We had big paula reds [that we got to pick off the ground of a Pick-Your-Own farm for cheap]. You want enough so that they make a mound in yr pie crust)
-1 tbsp lemon juice
-1/2 C. cugar (I used 1/4 C. sucanat and 1/4 C. reg'lar granulated sugar)
-2 tbsp flour (I used buckwheat)
-1/4 tsp nutmeg, ~1tsp cinnamon (I didn't measure, just dumped. Lots, though. Probably more than I said. I encourage a buttload), a tiny dash of cloves (maybe 1 ground up?), 1/4 tsp salt.
Mix it all together and put it in yr bottom crust!
Top Buttery Crust:
-1 tbsp lemon juice
-1/2 C. cugar (I used 1/4 C. sucanat and 1/4 C. reg'lar granulated sugar)
-2 tbsp flour (I used buckwheat)
-1/4 tsp nutmeg, ~1tsp cinnamon (I didn't measure, just dumped. Lots, though. Probably more than I said. I encourage a buttload), a tiny dash of cloves (maybe 1 ground up?), 1/4 tsp salt.
Mix it all together and put it in yr bottom crust!
Top Buttery Crust:
-1 1/2 C. rice flour (I used brown rice flour)
-1/2 C. butter (or shortening, if you wanted)
-4 tbsp cold water
Cut the butter into the flour 'til its crumby. Add the water and mix it up. Work it with your hands. Once you can get it into a ball (you might have to add a little more water), put it in the fridge for a few minutes to get the butter hardened again in there. Take it out, roll it out, put it on your pie filling, cut some vents in and make it look real pretty.
I can't remember how long I baked it for- maybe 45 minutes? Just keep checking until it's *golden brown* and you can put a knife in it and everything feels soft and gooey and delicious.
-1/2 C. butter (or shortening, if you wanted)
-4 tbsp cold water
Cut the butter into the flour 'til its crumby. Add the water and mix it up. Work it with your hands. Once you can get it into a ball (you might have to add a little more water), put it in the fridge for a few minutes to get the butter hardened again in there. Take it out, roll it out, put it on your pie filling, cut some vents in and make it look real pretty.
I can't remember how long I baked it for- maybe 45 minutes? Just keep checking until it's *golden brown* and you can put a knife in it and everything feels soft and gooey and delicious.
ALSO WE HAD THIS FOR DINNER:
Really-extra-ginger and carrot soup with an emergency buckwheat biscuit
and chikn and mashed potatoes and roasted broccoli/cauliflower.
It was very good.
1 comment:
yabble sigh apple pie me oh my.
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