First off, I made a gluten and dairy free pumpkin pie for me! YUM! Topped with coconut whipped cream and it was delicious. I made one large pie and smaller ones in a cupcake tin. I hid them on Thanksgiving because I knew the kids would all want my cute little guys and I didn’t want to share.
This is the recipe I used: https://comfortablydomestic.com/2014/04/the-best-gluten-free-pie-crust/
E and L made the regular crust and pie filling and both turned out great. They both came from inspiredtaste.net.
Since we only had a bottom crust for K’s apple pie, we made a Dutch Apple Pie.
She loved it. From http://www.geniuskitchen.com/recipe/dutch-apple-pie-43990.

Gluten Free Pie Crust
2 C. Gluten Free All Purpose Flour Mix (she used King Arthur Flour. I used Namaste)
1/2 tsp. salt
8 Tbs. unsalted butter, well chilled
1 large egg, lightly beaten
8 to 10 Tbs. iced water
Instructions

Measure the flour into a large bowl. Whisk the salt into the gluten free flour. Make a well in the center of the mix. Using a box grater positioned over the well in the center, run the chilled butter through it to shred the butter into the well. Use a clean hand to gently toss the shredded butter into the flour mix until it is evenly distributed throughout. Add the beaten egg to the center, gently working it in with your fingers until the mixture is crumbly. Use a gentle hand but work quickly so as to keep the dough as flaky as possible.
Add the iced water to the center, one tablespoon at a time, working it in by hand until a moist, crumbly dough forms. The crumbles should compress in shape and stick when squeezed together. In my experience, a gluten free crust should be made with more water than a traditional pie crust, or else it will become very dry and difficult to manipulate.
Shape the dough into a large ball. Cut the ball in half, placing each half onto a sheet of parchment paper that has been sprinkled with additional gluten free all purpose flour mix. Form each half of dough into a smooth disk. Sprinkle a small amount of gluten free flour mix over each disk before covering them with another sheet of parchment paper.
Roll each disk between the parchment paper until it is 2-inches larger that the pie plate. Carefully peel off the top layer of parchment. Pick up the rolled pie crust by the under layer or parchment, center it over the pie plate, and quickly flip it over into the plate. Carefully pull the bottom layer of parchment off of the pie crust. If the crust breaks apart in a few spots, and it likely will, just pinch the dough back together in those spots.
Recipe Type: Pastry
Notes

For a Double Crust Pie – fill the bottom crust with the desired filling. Flip the second crust over the filling, and crimp the edges of the two crusts together. Vent the top crust and bake as directed by the pie recipe.

For a Single Crust Pie – Crimp the edges of the gluten free crust, as desired. Fill the crust and bake as directed by the pie recipe.

To Blind Bake a Single Crust – Crimp the edges of the gluten free crust, as desired. Freeze the crust in the pie plate for at least 30 minutes, preferably overnight. When ready to bake, preheat the oven to 425 degrees F. Line the frozen crust with a double thickness of aluminum foil. Fill the foil with 2 cups of dried beans or ceramic pie weights. Bake the crust for 12 minutes. Remove the foil and pie weights. Continue baking for another 2 to 3 minutes or until crust begins to brown. Allow the crust to cool completely before filling.

To Par-Bake a Single Crust – Crimp the edges of the gluten free crust, as desired. Freeze the crust in the pie plate for at least 30 minutes, preferably overnight. When ready to bake, preheat the oven to 425 degrees F. Line the frozen crust with a double thickness of aluminum foil. Fill the foil with 2 cups of dried beans or ceramic pie weights. Bake the crust for 5 or 6 minutes or until crust begins to set but is not brown. Remove the foil and pie weights. Fill the pie and continue baking as directed by the recipe.

*ADDITIONAL NOTES: Gluten free pie crusts are not as flaky as a traditional pie crust made with wheat flour, nor will it behave in exactly the same way. Gluten free pie dough is fragile, so a little cracking when transferring the crust to a pie plate is normal. The dough also tends to dry out quickly, so if the dough will be sitting out while the filling is prepared, keep it covered with a lightly dampened paper towel. With all that said, this recipe is the closest approximation to a traditional wheat flour crust that I’ve been able to come up with, in that it is still flaky with a shortbread-like texture. This recipe was developed using King Arthur Flour’s Gluten Free All Purpose Flour Mix. I cannot guarantee success of this recipe using a different gluten free flour blend.*

Regular Pie Crust
Came from view-source:http://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/#itr-recipe-22662

2 1/2 cups (325 grams) all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar, optional

1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)

6 to 8 tablespoons ice water

DIRECTIONS
METHOD WHEN USING FOOD PROCESSOR
Add 1 1/2 cups flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.

Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).

Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).

Transfer to a medium bowl then sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

METHOD WHEN MAKING BY HAND
Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.

Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.

Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.

Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).

Sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

ROLLING OUT DOUGH
Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.

Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.

Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.

Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.

Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.

If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.

HOW TO PRE-BAKE A CRUST FOR A SINGLE-CRUST PIE (QUICHES, CUSTARD, AND CREAM PIES)
Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.

Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.

Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.

Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.

And Finally, the Pumpkin Pie
also from http://www.inspiredtaste.net/24962/pumpkin-pie-recipe/#itr-recipe-24962

Chilled pie dough for one single-crust 9-inch pie, see our pie crust recipe

3 large eggs

1/2 cup (100 grams) granulated sugar

1/3 cup (65 grams) light brown sugar

1 (15-ounce) can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree, see our homemade pumpkin puree recipe

3/4 cup (175 ml) heavy whipping cream

1 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon kosher salt

DIRECTIONS
PREPARE CRUST
Roll out dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.

Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.

MAKE FILLING
Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves and the salt. Stir until well blended.

BAKE THE PIE
Heat oven to 425 degrees F. Transfer pie shell to a baking sheet. Pour pumpkin filling into the pie shell. Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.

TO FINISH
Cool on a wire rack for 2 hours or until room temperature. Cut into 8 wedges and serve alone or topped with whipped cream.

To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.

ADAM AND JOANNE’S TIPS
How to tell the pie is done: Take the pie out of the oven when the majority of the pie looks shiny and set on top. It should jiggle a little like jello, but not much more. The middle will still look wet on top. This is okay, it will continue to cook as the pie cools on the counter. And, as a final test, grab a toothpick or thin knife then plunge it into the pie, about 2 inches from the edge. If it comes out clean, the pie is done. As the pie sits until cooled to room temperature, it will continue to cook and set. We wait 2 hours. If, when you cut into the pie, the middle does not seem to be set, let it cool a little longer. Or, cut the slice anyway and cover the end with whipped cream. It will still taste great.

Dutch Apple Pie
your favorite homemade pie crusts or 1 ready-made pie crust
5 1⁄2 cups peeled cored sliced cooking apples
1 tablespoon lemon juice
1⁄2 cup granulated sugar
1⁄4 cup brown sugar, packed
3 tablespoons flour
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon nutmeg
TOPPING
3⁄4 cup flour
1⁄4 cup granulated sugar
1⁄4 cup brown sugar, packed
1⁄3 cup butter or 1⁄3 cup margarine, room temperature
DIRECTIONS
Preheat oven to 375°F.
Fit pie crust into pie plate.
In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg.
Pile into crust.
Prepare topping:
In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.
Sprinkle evenly over apples.
Bake at 375°F for 50 minutes.

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