I can’t tell you how much I miss the apple pies of my childhood, the ones my mother used to make.<\/p>\n
Alas, they use an excellent but wheat<\/a>-infested, gluten<\/a>-contaminated crust.<\/p>\n I’ve been experimenting with gluten-free<\/a> pie crusts lately, with some success.<\/p>\n I have not actually formulated a formal recipe yet, but when do, I will post it in the recipe section.<\/p>\n The two types of gluten-free pie crusts<\/strong> I’ve been working on are:<\/p>\n Since you may want something to go on before I get the recipes together, I will describe both types of crust.<\/p>\n When I do have the recipes together, I will post the links to them at the bottom of this article.<\/p>\n The basics for this one is just crushed nuts, pressed into a pie pan.<\/p>\n I’ve been using about 2 cups of assorted nuts and seeds for a 9″ pie pan. I put the nuts in a blender and run it until they become a paste.<\/p>\n This is a very tough job for a blender, and your average blender may not be up to this task. I recommend a food processor (I don’t have one so I use the blender).<\/p>\n Almonds become a powder rather than a paste. I suggest that your nut mixture is less than half the total volume of nuts.<\/p>\n When the nuts are processed into a paste, press it into the bottom of the pie pan and up the sides, using your fingers.<\/p>\n Put the pie into the oven at 375F for 15 minutes.<\/p>\n Remove, and add the pie filling.<\/p>\n Bake for another 30 to 60 minutes, depending on the filling and the temperature. I prefer a longer bake at a lower temperature, for example one hour at 300F.<\/p>\n This is supposed to be a faster, easier way to make a pie than the nut crust. I’ve only tried this once, and it was more troublesome. I think I can figure out a better way of doing it though.<\/p>\n This is also a good approach if you are allergic<\/a> to nuts. Also, quinoa<\/a> is a very healthy grain (as are nuts, for most people).<\/p>\n Two ways of making a gluten-free, wheat-free pie crust.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[15],"tags":[36,37,61,96,188],"_links":{"self":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/252"}],"collection":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/comments?post=252"}],"version-history":[{"count":2,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/252\/revisions"}],"predecessor-version":[{"id":2855,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/252\/revisions\/2855"}],"wp:attachment":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/media?parent=252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/categories?post=252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/tags?post=252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
Gluten-Free, Wheat-Free Nut Pie Crust<\/h2>\n
Gluten-Free, Wheat-Free Nut-Free Quinoa Pie Crust<\/h2>\n
List of Gluten-Free Pie Crusts<\/h2>\n