Friday, May 18, 2012

Gluten-Free, Grain-Free Apricot Crumble Pie ~ A Recipe

Here is our final recipe for Apricot Week.  I think.  We'll see.
Besides jams and jellies, pies are a happy way to preserve summer fruit when we need a warm-weather treat during the cold days to come.  Use up your very ripe apricots with this recipe if you're done making jam.  This is a pie that the Paleo, GAPS, gluten-free, and any ol' lover of food can gather 'round the table and enjoy.  Fancy a crisp instead?  Simple omit the crust, follow the filling & crumble recipe, and bake it in a 8x8 pan.  Lidded pans come in extra handy if you plan to freeze it.  My mixer was able to make two pies at a time.  If you want to make a potluck-sized crisp, double the recipe and bake in a 9x13 inch pan.

Grain-Free Apricot Crumble Pie

For the crust:
For the Filling:
For the crumb topping:
  1. Beat all crust ingredients in a mixer and press crust into pie pan.  You can either bake the crust in a pre-heated 350º oven for 15 minutes or dehydrate it at the highest temperature it will go for 45 minutes.  Let the crust cool while you prepare the filling.
  2. To make filling, mix all ingredients in a mixer for about 10 seconds or until everything is mixed and the apricots have been mashed but not puréed.  Pour filling into crust.
  3. To make crumble, combine all ingredients in mixer and.  Mix until the crumbs are of the consistency you desire and sprinkle on top of pie.
  4. Now you may either cover pie and freeze for later or bake in a 375º oven for 45-55 minutes .  If you are ready to bake a frozen pie, first place pie in oven, then turn it to 375º and bake for 60-75 minutes, or until pie is slightly browned and bubbly. 

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