**found in Food and Wine Magazine
Coverted by moi!
I have never found so many tears in my life as I did today while reading Food and Wine Magazine. Super excited as I am, I must blog about this Thanksgiving themed issue! Now of course most the recipes are not gluten-free, but that doesn't mean you can't make them gluten-free! And the ones that are gluten-free are great recipes that just happen to be naturally and sinfully delicious gluten-free. So let's get started. I have at least 15 new recipes to share and all of them are super fabulous for Thanksgiving dinner. Like everyone else in our boat I know that the holidays are the worst when it comes to enjoying this feast. Easy when you didn't have to worry about gluten, but now? Ugh, what a buzz kill. Seriously! Too much worrying on this holiday with breadcrumbs, thickeners, gravy, and breads. Fear not! I am prepared this year thanks to Food and Wine Magazine and all the fabulous cooking magazines out there, it's time to feast!
I am first going to list a few amazing pies. Since I am a working woman I have been busy and I'm sure there are many of you out there like me who don't have time to make the crust too, so I will list for you a few to die for baking crusts from mixes that you can use, and simply apply the below fillings to your already made gf pie crust.
GF Pie Crust Mixes:
Bob's Red Mill Bread Mix has a great Pie Crust recipe on the back of their mix
Kinnikinnick Foods GF Frozen Pie Crust
Gluten-Free Bakehouse from Whole Foods Market
Old Fashioned Apple Pie Filling
3 pounds apples, such as Pink Lady, Golden Delicious, Cortland or Jonathan-peeled, cored and sliced 1/4-inch thick
1 cup sugar
1/3 cup of GF all purpose flour
1/2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
pinch of salt
2 tbsp. fresh lemon juice
2 tbsp. unsalted butter cut into small dice
1 large egg beaten
2 tbsp. turbinado sugar, for sprinkling
1. In a bowl, combine the apples with the sugar, flour, cinnamon, nutmeg and salt. Add the lemon juice and toss well. Let stand for 10 minutes, until the sugar dissolves slightly.
2. Scrape the apples and any juices into the pie plate and dot with the butter. Cover with the top crust gently (top crust layer will come from pie mix) and gently press the edges together. Trim the overhanging dough about 1 inch and pinch to seal. Fold the dough rim under itself and crimp decoratively-Brush the pie with the beaten egg and spring with the turbinado sugar. Cut 3 small gashes in the top of the pie to vent the steam.
3. Bake the pie on the lowest shelf of the oven for 30 minutes at 365 degrees and bake the pie for 40-45 minutes or longer until the fruit juices are bubbling through the steam vents and the crust is deeply golden on the top and bottom; cover the pie loosely with the foil halfway through baking to keep it from getting too dark. Transfer the pie to a rack and let cool for at least 2 hours before serving.
Make ahead: The cooled pie can be refrigerated for up to 2 days. Rewarm before serving.
Apple Cider Cream Pie Filling
Filling and topping:
2 Cups Apple Cider
1 cup sugar
1/2 cup sour cream
1/4 tsp. salt
4 large eggs
1 cup heavy cream
1/2 tsp. cinnamon
1. In a medium saucepan, oil the cider until its reduced to 1/2 cup about 10 minutes. Transfer to a bowl and let cool. Whisk in 3/4 cup of the sugar, the sour cream and salt, and then whisk in the eggs.
2. Pour the custard into the pie shell. Bake the pie in the lower third of the oven for 35-40 minutes or until the custard is set around the edge but the center is slightly jiggly. Let pie cool completely.
3. In a medium bowl, using an electric mixer, beat the heavy cream with the remaining 1/4 cup of sugar and the cinnamon until firmly whipped. Mound the cream on the pie, cut into wedges and serve.
Serve with baked apple slices
Enjoy! xoxo Julie