Céline Turenne
This pie can be made with many different fruit combinations according to seasonality and personal preferences. Try it with peaches, apricots, plums, cherries, and berries in any combination you like.
Apples and Pears Rustic Pie (gluten free)
Ingredients
- 3 Tbsp (45 mL) ice water
- 1 tsp (5 mL) unpasteurized cider vinegar
- 1 large free-range egg yolk
- 1/2 cup (125 mL) sweet sorghum flour
- 1/4 cup (60 mL) each cornstarch, sweet rice flour, and hazelnut flour
- 1 tsp (5 mL) xanthan gum
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) cold unsalted butter, cut into 1 in (2.5 cm) cubes
- 1 free-range egg
- 1 tsp (5 mL) water
- 2 1/2 cups (625 mL) apples, skin on, cored, and sliced
- 2 1/2 cups (625 mL) pears, skin on, cored, and sliced
- 1/4 cup (60 mL) hazelnut flour
- 2 Tbsp (30 mL) maple syrup
- 2 Tbsp (30 mL) cornstarch
- 1/4 cup (60 mL) hazelnuts, halved
Nutrition
Per serving:
- calories448
- protein9g
- fat27g
- saturated fat11g
- trans fat0g
- carbohydrates46g
- sugars12g
- fibre5g
- sodium101mg
Directions
01
Crust
Mix together ice water, vinegar, and egg yolk; set aside.
In bowl of food processor with steel blade, pulse all dry ingredients until well incorporated. Add butter and pulse until it has formed small pea-sized lumps, from 5 to 10 seconds.
With motor running, add liquid in slow stream. Pulse until dough is holding together, but not yet forming a ball. Remove dough from food processor bowl and form into a ball. Wrap in plastic and flatten to create disc. Refrigerate for at least 1 hour. Take out of refrigerator about 10 minutes before using.
Filling
Preheat oven to 425 F (220 C) and flour rimmed baking sheet with gluten-free flour.
Place large piece of parchment paper on work surface and place dough in middle. Cover with second piece of paper and roll out dough to form a 12 in (30 cm) circle. Remove top sheet and flip dough onto baking sheet. Remove paper.
Mix together fruits, hazelnut flour, maple syrup, and cornstarch. Place fruit mixture in centre of dough, up to 2 in (5 cm) from sides. Garnish with hazelnuts. Fold dough over, leaving centre uncovered. Whisk egg with 1 tsp (5 mL) water to create egg wash, and brush over pastry.
Bake for 15 minutes, then lower temperature to 375 F (190 C) and bake for an additional 25 to 30 minutes, until fruits are tender and dough is golden.
