Best Gluten Free Apple Pie Ever

We recently went apple picking and picked a five-gallon bucket full of apples. Apples from the local orchard by Aurora Meyer on aurorameyer.com After making two rounds of the easiest apple sauce ever, I tried my hand at a gluten-free apple pie adapting an All Recipes recipe. I don’t think I’ve ever had an apple pie that was this delicious and I’ve eaten a lot of apple pie. Best Gluten Free Apple Pie Ever fork tender in crust by Aurora Meyer on aurorameyer.com
Best Gluten-Free Apple Pie by Aurora Meyer on aurorameyer.com

Best Gluten-Free Apple Pie Ever

After making two rounds of the easiest apple sauce ever, I tried my hand at a gluten-free apple pie adapting an All Recipes recipe. I don’t think I’ve ever had an apple pie that was this delicious and I’ve eaten a lot of apple pie.
Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • stove
  • oven

Ingredients
  

  • 1 gluten-free pie crust we used the KINNIK brand from our local grocer
  • 1/2 cup unsalted butter
  • 3 tablespoons gluten free all-purpose flour we used Krusteaz Gluten Free All-Purpose Flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 -10 pounds apples peeled and cored (we used about 2 pounds of the locally picked apple

Instructions
 

  • Preheat oven to 425 degrees F (we used our convection feature which automatically reset the temperature to 400 degrees).
  • Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer, continue stirring occasionally to prevent burning.
    Best Gluten Free Apple Pie Ever Caramel sauce by Aurora Meyer on aurorameyer.com
  • Place the bottom crust in your pan. Place the crust on a baking sheet to catch drips.
  • Fill the pie crust with apples, mounded slightly. Carefully pour the sugar and butter liquid over the crust. Pour slowly so that it does not runoff.
    Best Gluten Free Apple Pie Ever mounded apples in crust by Aurora Meyer on aurorameyer.com
  • Bake 15 minutes in the preheated 425 (or 400) degree oven.
    Best Gluten Free Apple Pie Ever Baking by Aurora Meyer on aurorameyer.com
  • Reduce the temperature to 350 degrees F (our oven reset the convection temperature to 325 degrees).
  • Continue baking for 35 to 45 minutes, until apples are fork-tender.
    Best Gluten Free Apple Pie Ever fork tender in crust by Aurora Meyer on aurorameyer.com
Keyword apple, apple pie, dessert, gluten-free, gluten-free apple, gluten-free apple pie, pie
Tried this recipe?Let us know how it was!

InstantPot Vegan Mashed Potatoes

With the recent addition of egg, wheat, cow milk and corn allergies (no one panic, it isn’t EpiPen level allergies just allergies we have to be mindful of on a daily basis.), we’ve tried to find ways to change up our favorite dishes to accommodate these changes. For Christmas dinner this year, we decided to make mashed potatoes in the InstantPot we got earlier in the day.

InstantPot Vegan Mashed Potatoes

Course Side Dish
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 pounds Yukon Gold Potatoes you can use more or less, we used our InstaPot inner pot as the measurement and a two pound bag fit well for us.
  • 5 cupes water you may need more or less
  • salt and pepper to taste
  • Vegan Butter to taste
  • starch water or broth If you accidentally drained all the starch water you can use broth.

Instructions
 

  • Peel and cube the potatoes (this does not have to be perfect).; Add potatoes to Instant Pot and add enough water to slightly cover the potatoes. (For us, this was about 5 cups of water).; Secure the InstantPot lid and set the pressure release to Sealing. Select the Steam setting. Set the cooking time for 4 minutes at high pressure (we did normal pressure and it was also fine). Of note, the pot will take between 10 and 15 minutes to come to pressure before the cooking program begins. ; When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the lid.; THIS IS IMPORTANT: Reserve at least 2-3 cups of the cooking liquid (starch water). Drain the rest. ; Return the potatoes to the pot, add 1 cup at a time of the water and mash until you reach your desired consistency. For us, this was about 2 cups.; Add your favorite vegan butter spread and mash a bit more. ; Season with salt and pepper.; ; - If not serving immediately, close the lid. If you'd like to Air Fry some shallots (julienne the shallots, toss in olive oil and cook at 300 degrees for 20 minutes, checking and shaking occasionally) those add an extra burst of flavor.
  • You can also add garlic at steps 3, 6 or 7
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Ariel’s Seafoam Smoothie

One of the best gifts we’ve ever checked out from the library was the Disney Princess Cookbook. Our five-year-old loved it so much she added it to the top of her every growing wish list. This is by far her top beverage in the cookbook!

 

Ariel's Seafoam Smoothie

Ingredients
  

  • 1 banana
  • 1/2 cup water
  • 1 cup vanilla ice cream or dairy-free ice cream, we like the cashew milk one from Soy Delicious
  • 1 tablespoon lime juice

Instructions
 

  • Break up the banana and add to a blender.
  • Add the water, lime juice and vanilla frozen item to the blender.
  • Blend until smooth.
  • Serve in your favorite glass.

Notes

If you like your beverage to be seafoam green, add a few drops of your favorite green food coloring. It doesn't impact the taste.
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Hawaiian Pineapple and Coconut Rice

Hawaiian Pineapple and Coconut Rice

This summer we were looking for a quick and easy dinner that would use up some ham and leftover rice. This was delicious and has earned a place in our regular rotation. Even the preschooler loved it!
Prep Time 10 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine Asian
Servings 6 servings

Ingredients
  

  • 2 cup basmati or jasmine rice
  • 2 cup water
  • 3 tablespoons coconut oil
  • 1 onion
  • 1 teaspoon ginger
  • 2 cloves smashed or minced
  • 1/2 cup ham diced or deli chopped
  • 1/2 cup shredded coconut
  • 2 teaspoon chicken bouillon cubes
  • 1/4 teaspoon white pepper
  • 1 cup pineapple we just use canned
  • macadamia nuts crushed if desired
  • 2 tablespoon green onions

Instructions
 

  • Make two cups of rice using coconut milk and pineapple juice. Allow rice to cool. If you'd like put it in the refrigerator overnight.
  • Toast your coconut in a non-stick skillet until in is toasty brown. Set aside.
  • Place your coconut oil, onions, garlic, ginger in the pan until aromatic. Add the ham and cook quickly until lightly golden. Add your cooked basmati rice, Chicken Soup Base (we like Penzy's) and white pepper and mix quickly in your pan until all of the rice is covered evenly with the coconut oil and seasoning.
  • Add the pineapple, green onions and continue stirring quickly, just until warmed.
  • Serve on plate and top with crushed macademia nuts, toasted coconut and green onions.
Tried this recipe?Let us know how it was!

Slow Cooker Chicken Cacciatore


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Slow Cooker Chicken Cacciatore

We've been using our crockpot quite a bit lately. We've also discovered the wonderful boneless skinless chicken thighs from one of our favorite grocery stores (or go-see store as our toddler calls them). The benefit of cooking the thighs in the crockpot is they dry out less and are more flavorful than the traditional chicken breasts. Cooking Light's crockpot recipes have become a go-to source. I did not expect this recipe to be as good as it was. Even the toddler ate some of it!

Servings


Ingredients

Servings


Ingredients


Instructions
  1. Combine 1/2 cup water and flour in your favorite crockpot, stirring with a whisk. (Note: You can also use corn starch, which we will do next time.)

  2. Stir in stock and next 8 ingredients (through mushrooms).

  3. Add chicken thighs to the stock mixture; submerge in liquid.

  4. Cover and cook on LOW 7 1/2 hours (ours cooked about 9).

  5. Remove chicken.

  6. Leave whole or chop if using boneless skinless. If using bone-in, wait for them to cool, then remove bones.

  7. Add oil and pasta to slow cooker sauce; cover and cook on HIGH 15 minutes or until pasta is done to your liking. (It took a little longer than 15 minutes for us.)

  8. Stir in spinach until wilted.

  9. Divide pasta mixture and top evenly with chicken. Sprinkle with Parmesan cheese.


Recipe Notes

My opinion:
I didn't expect the capers to add so much to the dish. It was the right amount of salt and sweet from the tomatoes. The pasta cooked perfectly. Next time, I will use the corn starch and reduce the amount of liquid a little for the initial cooking phase. If we need more to cook the pasta, I'll add more at that time. All in all a good, flavorful dish that is perfect for a weeknight.

 

Yum

Updates for Instapot:

Cook the vegetables and first 8 ingredients. Then pressure cook for 6 minutes, quick release, if using chicken remove veggies and cook chicken (favorite way is 7 minutes per pound of breasts with just enough stock or water to cover), remove and drain. Then shred the chicken or leave whole. Readd the veggies and sauce, add the chicken, then the oil and pasta turn to sauté. When it bubbles add the pasta and turn to warm then add the lid. Check after 10 minutes for pasta tenderness.