Pie crust :
1 1/3 cup of amaranth flour
2/3 cup of tapioca starch
2/3 cup of brown rice flour
1 1/2 teaspoon of xanthan gum
3 tablespoons of apple cider vinegar
6 tablespoons of cold water
1 cup of butter (room temperature)
3 cups of apples cut into small pieces
1 1/2 cup of fresh strawberries cut into small pieces
1 tablespoon of lemon juice
1/2 cup of brown sugar or coconut sugar
3 tablespoons of gluten-free all purpose flour mix
1/2 teaspoon of cinnamon
In a bowl, sift amaranth flour, brown rice flour, tapioca starch or potato starch. Add xanthan gum and salt. Mix well.
Add butter, apple cider vinegar and mix well with a fourth. Add water slowly and start mixing the batter with your hands. You can add a little bit of water if it’s too dry.
Mix the batter until it’s smooth, then make a ball. Put the batter into a plastic sheet and let it rest in the fridge for about 30 minutes.
While it sits in the fridge, prepare the filling. Cut apples and pears into little pieces and put them in a bowl. Add lemon juice, brown sugar, all purpose flour and cinnamon. Mix well.
Once the batter is ready, take off the plastic sheet. Divide the batter in two. Roll it on a parchment paper with a rollin pin. It is better to roll it on a parchment paper as you can transfer the rolled batter into the mold pie much more easily.
Once pie is put together, brush top crust with milk or beaten egg. Cook into oven at
175°C(350°F) during 30 minutes or so until pie is golden colored. Serve hot with small berries, ice cream and maple syrup.
*Note : You may replace apples by pears and strawberries by other berries like blueberries, raspberries, or cranberries.