Sunday, March 13, 2011

Gluten Free French Almond Apple Pie

What better to do on a rainy March day, a Sunday at that, than bake a pie. I'm thinking something almondy, creamy, with hints of nutmeg, cinnamon and lemon, oh maybe some buttermilk. My wheels are spinning. I am going to base my inspiration on a recipe I have made for "Impossibly Easy French Apple Pie" which I got from the I have made this recipe on several occasions, but this time I am going to take the base recipe and run with it. I will be using Bisquick (R) Gluten Free Mix, though. I just love that simply goodness. I am going to add some almond flour, buttermilk, lemon juice, almond paste and chopped almonds. Yummy, my mouth is watering. So here we go, come and join me.

Yes, this is a Gluten Free Apple Pie, in a sense of pie that is.

3 cups thinly sliced, peeled and cored granny smith apples, (3 medium)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbs. fresh lemon juice
1/4 cup Bisquick Gluten Free Mix
1/4 cup Almond Flour
2 oz Pure Almond Paste, sliced thin and cut into half circles
1/2 cup sugar
1/4 cup milk (can use soy milk)
1/4 cup butter milk, optional ( may be substituted by another 1/4 cup cow or soy milk)
3 tbs. butter or margarine, melted
3 eggs

sliced apples

The apples
The batter
Sliced Almond Paste
seasoned apples
into the pie plate
1/3 cup Bisquick Gluten Free mix
1/3 cup chopped almonds
1/4 cup packed brown sugar
3 tbs. cold butter or margarine

The dry streusel

Blended Streusel
1. Heat oven to 325*F. Spray a 9 inch pie plate with cooking spray. In a medium bowl, mix apples, almond paste, lemon juice, cinnamon and nutmeg. Place in pie plate.

2. In a medium mixing bowl, stir remaining filling ingredients until well blended, Pour over apple mixture in pie plate. In a small bowl, mix all streusel ingredients, using a fork or your fingers, blend until crumbly. sprinkle over filling.

3. Bake 45 to 50 minutes. Serve with whipped cream or vanilla ice cream. Store in refrigerator.

1 comment:

  1. Thank you for the post! It is a very light pie which is quite nice - far more complexity than typical apple pie. I'm going to try next time to make it perhaps a little moister and with more tender apples - not entirely certain how I will. Love the topping!