PIE OVERLOAD!


If you havent guess I have been making a lot of pie lately. If my husband could only have one food for the rest of his life it would be pie, so he requested I make these pies…. or should I say begged me?

Using the pie crust recipe I posted earlier I made a strawberry rhubarb pie and an apple pie. the recipe doesnt differ too much for the original.

Apple pie filling:

1/3 to 2/3 cup sugar
1/4 cup rice  flour
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples
2 tablespoons margarine

.Peel, core and slice the apples.  Try to keep the size of the slices even.Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.Stir in apples.Pour into pastry-lined pie plate. Dot with margarine.top with pastry. cook at 350 for about an hour.

Strawberry rhubarb filling:

1/2 cup sugar
1/2 cup light brown sugar, packed
1/4 cup rice flour
1 tablespoon cornstarch
1/4 teaspoon cinnamon
4 cups rhubarb, sliced into 1/2″ pieces
2 cups sliced strawberries

Combine sugar, brown sugar, rice flour, cornstarch, cinnamon and nutmeg in a large bowl. Stir in rhubarb and strawberries. Mix well and spoon mixture into pastry lined pie plate. top with pastry. cook at 350 for about an hour.

You will be amazed that these are gluten-free!!!

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