Summer’s Here…this week I decided to get started on some of my Allergy Friendly Pies to freeze for easy summer desserts.
One of each of the boys favourites.
Blueberries are all in the stores so I made 2 more with fresh berries.
The family favourite.
I happened to have 3 apples left…not really enough to fill a double crusted pie…but just enough to make a Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Crumble Pie.
Much to Michael’s delight!
Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Crumble Pie
1 cup plus 1 tbsp. unbleached all-purpose flour
1/2 tsp kosher salt
1/3 cup canola oil
1/6 cup water (40 mL)
Measure dry ingredients into a bowl.
In a measuring cup, measure the wet ingredients.
Stir together the wet ingredients and swiftly combine them with the dry…do not over mix. I usually finish mixing the last bits of the dry in as I gather the dough together.
Roll dough out between two pieces of floured wax paper to the size of your pie plate.
Carefully pull back the top piece of wax paper keeping the dough attached.
Place dough carefully over the pie plate…remember, do not fret if the dough breaks or tears…pastry dough is very easy to just put back together.
Trim the edges and make a nice edge.
1/2 cup Demerara Sugar
1/3 cup unbleached all-purpose flour
1/2 tsp cinnamon
1/4 cup canola oil
In a bowl, combine all the dry ingredients together.
Pour in the canola oil and combine until it is crumbly.
Fill the pie with the sliced apples…I had three.
Sprinkle the crumble over top.
Bake 375 F for 25-30 minutes or until the apples are tender and the crust is golden.
Let cool on cooling rack until ready to devour.
What will be on your list of allergy friendly baking this summer?
Tip: Freezing the pies in the extra-large freezer bags makes them perfect for travelling in the summer…they act as freezer packs, do not thaw out and can be placed right in the freezer or in the oven for an easy summer dessert with friends or family.