When I am preparing a pie for someone I try to consider what their dietary restrictions might be. Sometimes I know that a person is gluten-intolerant or that they are a vegetarian. This information helps to guide my choice of pie (or quiche) and I do my best to meet or exceed their needs.
Occasionally a person’s needs challenge me to create something that I have not made before. Such was the case today when I needed to make a pie that was both gluten and sugar free. It took a little bit of thought but this is how I went about it. First I needed to make a crust without flour… and so I chose to grind up almonds and add a bit of butter and pressed that into my tart pan.
Next, I added a mixture of cream cheese, egg, and apple juice concentrate to the crust.
Finally, I arranged sliced apples on top of the cream cheese mixture. The apples had been tossed in a syrup made from apple juice concentrate and cornstarch.
The tart baked for about 45 minutes and when it was done it had a lovely golden brown tint on the apples. It looked and smelled quite nice… if I do say so myself.
Today’s pie was made for Amey, one of the department managers at the new Medford Food Coop. Amey was one of the first managers hired, and she has been an incredible asset to the Coop. I know I speak for everyone involved when I say that we are very lucky to have her on our team.
Pie a Day Give Away 