Gluten Free "3-Apple" Pie

There were no apples native to America when the first settlers arrived. Historians claim that the first apple seeds were brought by the Pilgrims in 1620, and there were plantings in New Jersey as of 1632...In 1730 the first commercial apple nursery was opened on New York's Long Island. By 1741 apples were being shipped to the West Indies. The proliferation of the fruit into the western territories came by the hand of John Chapman, affectionately known as Johnny Appleseed. Born in Leominster, Massachusetts, in 1774, Chapman left his father's carpentry shop to explore the new territories. Apples were introduced to the Northwest by Captain Aemilius Simmons, who planted seeds at Fort Vancouver in Washington in 1824."

The Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman: New York] 1999


One 9- inch Whole Foods Gluten Free Bakehouse Pie Shell
7 large Granny Smiths, Braeburns and Cortland apples, peeled, cored and very thinly sliced.
½ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Gluten Free Crumb Topping
¾ cup light brown sugar
¾ cup Bob’s Red Mill All Purpose Gluten Free Flour
½ teaspoon ground nutmeg
⅓ cup butter, chilled & cut into small pieces


Apple Preparation: In a large bowl, mix apples, sugar, cinnamon, nutmeg and salt. Set aside and let the spice juices mix.


Crumb Topping Preparation: In small bowl, mix together brown sugar, flour and nutmeg. Next mix in the chilled butter and cut it in with a fork or other tool until it turns into a course crumbly mixture.


Pie Preparation: Preheat oven to 400°F. Spoon the apples into the pie crust, starting in the middle then pouring the spice juices on top. Sprinkle the crumb topping on top. Use tin foil to cover edges of crust as it will burn easily. Bake for approximately 35 minutes (topping will be lightly browned and filling will be bubbly). Let cool for at least an hour before serving.

Baked Stuffed Flounder with Spinach



Photo copyright © Michael Jensen, From Like Grandma Used to Make

1 ten-ounce package frozen spinach, thawed
½ cup ricotta cheese
¼ cup toasted gluten free bread crumbs
2 tablespoons sour cream
3 tablespoons yellow onions, chopped
¼ teaspoon ground nutmeg
⅛ teaspoon red pepper flakes
Salt and pepper to taste
1 teaspoon olive oil
4 four-ounce flounder fillets
2 tablespoons lemon juice



Squeeze all the liquid out of the spinach using heavy paper towels. Mix spinach, ricotta, bread crumbs, sour cream, onions, nutmeg, hot pepper flakes and salt and pepper to taste.

Preheat oven to 350°F.

With olive oil, generously coat a large baking dish. One a clean area, lay the fillets flat and spread a heaping tablespoon of spinach mixture onto each fillet (about ¼ inch from the edge).  
Begin rolling the fillet at the tail and insert heavy toothpicks. Place the fillets in the baking dish and sprinkle the top of the fish with lemon juice.
Bake uncovered for 15 minutes or until the fish flakes easily with a fork.

Gluten Free Grilled Pizza

While this is not in our up coming book, we could not pass up sharing this great recipe with you. Thanks to our friends at myplaterecipes.com, we just switched the flours, and created a gluten free version of this tasty treat. Once you try this...you may never go back to the pizza shop again.

One thing to know...This tastes a lot better grilled over charcoals...just remember to use a low to medium flame. Also, while you can place the dough directly on the grill, it is suggested that you purchase a Cuisinart® Pizza Grilling Pan (around $19.99). There are more expensive pizza grilling pans, but our friends swear by this one.

Photo: The Glutton Boys

                Recipe Courtesy MyPlaterecipes.com
                             Gluten Free adaptation by Miss Ollie's ™


1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose Gluten Free flour (Bob's Red Mill)
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil

In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.

Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
Brush grill grate with garlic flavored olive oil.

 

Carefully place one piece of dough on hot grill [or heated pizza grilling pan]. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts.

 

Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.