Help me make this apple pie "Scotty friendly" - GF and Yolk free
- kitchengardengal Nov 12, 2013 11:37 AM
I want to make my mother's Sour Cream Apple Pie for a friend who must have gluten free and yolk free.
It calls for a standard pie crust - so what is the best substitute to go with apple pie? Pecan, perhaps?
Here's the recipe. How can I make the custard filling without flour or egg yolks? Cornstarch? Xanthan gum? I can use egg whites.
Sour Cream Apple Pie
1 cup sour cream
3/4 cup sugar
2 tbs flour
1/4 tsp salt
1 tsp vanilla
5 cups peeled sliced apples
1 9" unbaked pie shell
Beat sour cream, sugar, flour, salt, vanilla and egg.
Add apples - pour into pie shell.
Bake at 400' for 25 minutes. Sprinkle with struesel topping and bake for 20 minutes more.
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter
Thanks for any advice!
I have celiac disease so cannot have spelt. I know many that are gluten intolerant and cannot have spelt, either. How sensitive is he?
Maybe buy a pastry crust blend - it might be easiest. Some stores also have gluten-free shells. To thicken the filling, you could use pulverized tapioca, tapioca starch, cornstarch or a GF flour blend as the amount is so small. But if you do use starch other than a flour blend, use less.
I think in this case just omit the egg yolk.
After years of working in greenhouses with his plant business, he has developed sensitivity to gluten, poultry, bananas, peanut butter, chocolate, and some tree nuts.
I assume it's from all the chemicals he's been exposed to over the years. I don't really know the extent of his sensitivity, but he's careful not to risk it with any of them.
I didn't know there was a pastry crust mix! I'd rather use that than a nut crust, just for tradition's sake.
I can grind some of my instant tapioca. Would that make a different texture than cornstarch? I use tapioca in my fruit pies, but never have tried it powdered in custard.
Poor guy. :( That would be rough.
Yes, there are good pastry mixes. I make my own so cannot even think of a brand at the moment.
Just thought of something - you could use egg replacer for the yolk if you want.
I just looked through some recipes and see that nearly all do use an AP GF flour as a thickener. A couple did use cornstarch and tapioca starch.
This recipe uses no eggs...
Wow! That recipe will do the trick - even better that there's no egg in it either.
So often I find GF recipes that have one or more of the other unfriendly ingredients, so I still have to adapt them. Being non-sensitive (but not insensitive!) myself, I'm no expert on substitutions, but we have some great meals together - we just have to be creative!
I would use an egg white plus a few teaspoons of oil to replace the whole egg. Most GF flour blends that you can buy would work fine, I think.