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Help me make this apple pie "Scotty friendly" - GF and Yolk free

k
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
1egg
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.

Topping
Mix ;
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter

Thanks for any advice!

  1. k
    kitchengardengal Nov 12, 2013 06:05 PM

    Also, would spelt flour work in this, or would GF baking mix be better?

    7 Replies
    1. re: kitchengardengal
      chefathome Nov 12, 2013 06:12 PM

      Spelt is NOT gluten free FYI.

      There are many GF pastry recipes online or you can purchase a pastry flour blend. Some work very well, actually.

      1. re: chefathome
        k
        kitchengardengal Nov 12, 2013 06:22 PM

        Fortunately he hasn't got celiac disease, so apparently spelt is tolerated. I have spelt, and GF flour mix. I don't know what to do about the thickening power of the egg yolk, though. Or the best crust to use.

        1. re: kitchengardengal
          chefathome Nov 12, 2013 06:30 PM

          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.

          1. re: chefathome
            k
            kitchengardengal Nov 12, 2013 06:55 PM

            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.

            Thanks!

            1. re: kitchengardengal
              chefathome Nov 12, 2013 07:09 PM

              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...
              http://yourglutenfreekitchen.com/blog...

              1. re: chefathome
                k
                kitchengardengal Nov 12, 2013 07:21 PM

                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!

                1. re: kitchengardengal
                  chefathome Nov 13, 2013 08:29 AM

                  Cooking/baking gluten free really forces you to take stock of your eating and watch every little thing you put in your mouth. And to be more creative. You see things differently.

                  Good luck with the recipe!

    2. PamelaD Nov 13, 2013 09:12 AM

      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.

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