you try to be gluten free and everything falls apart.

Literally.

Every pie crust I have tried to make that is “gluten free” has crumbled in my hands. Was I unhappy? Sure, maybe about the presentation. Taste-wise? Hell no. Turn that bitch into a crumble. You’re better off, anyway.

pieeee

Apple Pear CRUMBLE

filling:

5 apples, peeled and sliced thinly

1 pear, peeled and sliced thinly

3 dates, soaked

3 tablespoons of cinnamon

1 teaspoon of: nutmeg, cloves, allspice, ginger

1 tablespoon of agave nectar

1 teaspoon of vanilla

1 tablespoon of lemon juice

crust: 

2 cups of almond meal/flour

1/2 cup of white flour

1/2 cup of millet flour (or really any other grain flour you own, oats and flax work, too)

1/4 cup of coconut oil

1/4 cup of earth balance (or canola, vegetable, or coconut oil)

1/4 cup of agave nectar

Refrigerate crust for at least one hour. Preheat oven to 350 degrees fahrenheit. Press 1/2 of crust mixture into the pie pan and spoon in the filling mixture. Bake for 1 hour. Flatten out the rest of the crust mixture with a rolling pin or similar tool. Place over the pie, bake for an additional 30 minutes (or until golden brown).

Optional: whipped topping:

1 can of refrigerated coconut milk (light is fine)

1/4 cup of agave nectar

3 tablespoons of cornstarch

2 tablespoons of egg replacer (the powder stuff, not flax or applesauce, etc)

Stir all, heat in a pan until thick and bubbling. Refrigerate until it is thick and cool. Whip and spoon over pie.

pie

If this doesn’t get your taste buds off, I don’t know what will.

POMERLEAU, out.

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