Time for Pie (Gluten Free Dough)

Gluten Free Baking cookbook by Michael McCamley.

Gluten Free Baking cookbook by Michael McCamley.

Inspiration Photo.

Inspiration Photo.

Do you need a good gluten free dough recipe? 

This gluten free pastry dough recipe can be used for pie, quiche or other baked goods.  In this post, you’ll find ingredients and directions for making an Apple Pie as well as a link to a How To video I posted on You Tube.

Raw gluten free pastry dough doesn’t have the same sweet, buttery scent of regular dough but, once baked, the crust is flaky and delicious. Trust me, when this is served, there are no leftovers!

Happy baking, hon.

My Gluten Free Apple Pie.

My Gluten Free Apple Pie.

Click HERE to watch–Ta Dah!–my second, and short, How To Video.

Gluten Free Pastry Dough Ingredients

3 2/3 cups gluten-free flour, plus extra for dusting

1/2 teaspoon xanthan gum

1/3 cup confectioners’ sugar

1 stick butter, plus extra for greasing (I used Crisco vegetable shortening.)

1/2 cup milk (I used almond milk)

Apple Pie Filling Ingredients

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Directions:

1.  Preheat oven to 350 degress F.

2.  Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

3.  To make the pastry dough, combine the flour, xanthan gum, and confectioner’s sugar in a large bowl. Rub in the butter (or vegetable shortening) with your fingertips until the mixture resembles fine bread crumbs. Add the egg and milk (or almond milk) and combine to make the dough. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.

4.  On a gluten free floured surface, divide the dough in two and roll each piece out to form a large circle*–one to line the pie plate and one to go on top of the pie. Line the pie plate with one of the pasty circles and add the apple filling.

5.  Add the second pastry circle as a lid and, using a fork, crimp the edges of the pasty all the way around. Pierce the pie in the middle a couple of times to let out steam during baking.

6.  Brush the top of the pie with beaten egg and sprinkle with sugar. Bake for 35-40 minutes, until golden.

Serves 8

*I rolled out the dough by a)pressing dough ball down to flatten it, b)sandwiching dough between two pieces of wax paper, then c)rolling the rolling pin on top of the wax paper.  (Demo can be seen in the video.) If the dough sticks to the wax paper, you can spray the wax paper with non-stick spray.

**You can make this pie ahead and freeze it.  Let pie cool completely before wrapping in saran wrap and aluminum foil.  A couple of days before serving, defrost at room temperature.

Serving options:

Serve warm–after removing from oven, let cool about 20 minutes.

Serve room temperature–cool completely.

Rewarm defrosted pie– warm in a preheated 250- 275 degrees F oven, uncovered, until desired temperature.

Time for Pie (Pumpkin)

I’ve been using this recipe for years. It’s easy to follow and the pie is always delicious. We’ll call it a winner!

Happy baking, hon.

PUMPKIN PIE

Basic Pie Crust:  Single Crust

(to make two pies crusts, see Double Pie Crust measurements in Apple Pie recipe)

1 1/3 cups flour

1/2 teaspoon salt

1/2 cup vegetable shortening

1/4 cup ice water

Food Processor Directions:  Insert steel blade in food processor. Mix flour and salt, then place the mixture in the food processor. Add shortening and process until mixture resembles cornmeal (about 5 seconds). Slowly pour ice water through feed tube and process until dough forms a ball (about 5 to 10 seconds). Chill dough for easier handling.

Roll out ball of dough into a circle. Line a 9-inch pie dish with crust. Flute the edges.

Shortcut:  If you don’t have time to make your own crust, use store-bought pie crusts.

Preheat oven to 425 degrees F.

Pumpkin Filling (for one pie)

2 eggs

2/3 cup brown sugar

1/3 cup sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1/2 teaspoon vanilla

1 16 ounce can cooked pumpkin

1 13 ounce can evaporated milk–0R–3 ounces non-dairy creamer or almond milk

1 egg, beaten (used to brush on top of crust before baking)

Beat 2 eggs in a large mixing bowl.  Add remaining ingredients except extra egg to be brushed on crust and blend thoroughly.  Pour mixture into unbaked pie shell.  Brush egg on edges of crust.  Bake at 425 degrees F for  20 minutes, then reduce to 325 degrees F and bake another 35 to 45 minutes.  Pie is done when middle of pie is set.  Tip:  If edges of pie crust are getting medium brown and middle of pie isn’t set yet, gently wrap tin foil around perimeter of crust until it’s done.

*This pie freezes well.  Let pie cool completely before wrapping in aluminum foil and freezing.  A day before you are going to serve it, defrost at room temperature (not in the fridge).

Serving options:

Serve warm–after removing from oven, let cool for 20 minutes.

Serve room temperature–cool completely.

Rewarm frozen pie– warm in a preheated 275 degrees F oven, uncovered.

Time for Pie (Apple)

Basket Weave Crust on Apple Pie

Basket Weave Crust on Apple Pie

Thanksgiving’s almost here which means one thing…pie! I’ve been using this recipe for years and it’s always come out delicious. Click here to watch my You Tube How To video. Next up…pumpkin pie!

Happy baking, hon.

APPLE PIE

Basic Pie Crust:  Double Crust

2 1/2 cups flour

1 teaspoon salt

1 cup vegetable shortening

1/3 to 1/2 cup ice water

Food Processor Directions:  Insert steel blade in food processor.  Mix flour and salt, then place the mixture in the food processor.  Add shortening and process until mixture resembles cornmeal (about 5 seconds).  Slowly pour ice water through feed tube and process until dough forms a ball (about 5 to 10 seconds).  Chill dough for easier handling.

Basket Weave:  If you want to form a basket woven crust, make extra dough ahead of time.  Shortcut:  If you don’t have time to make your own crust, use store-bought deep dish pie crusts.

Preheat oven to 400 degrees F.

Filling

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

Position a rack in the lower third of the oven and preheat to 400 degrees F.

Split dough in half, form two dough balls and roll out each half into a circle.  Line a 9-inch pie dish with the bottom crust.  Spoon apple filling into the crust and smooth apples into an even layer. Sprinkle 1 Tablespoon of flour on top of filling mixture.

Position top crust over the filling and trim and flute the edges.  (Photos and a short crust rolling video will be added to the blog soon.)

Basket Weave:  I was inspired Martha Stewart Living’s November 2012 magazine cover which features a basket woven pie crust.  To form the basket weave, cuts the dough into 8 strips.  First lay 4 strips across the filling.  Secondly, carefully weave remaining strips through the dough strips already laying across the filling.  Then press top and bottom crust edges together and flute edges.

Egg Wash:  Without brushing fluted edges, brush top of pie with beaten egg.  Cut steam vents in the top crust if needed.

Bake the pie at 400 degrees F for 15 minutes.  Reduce oven temperature to 350 degrees F  and bake for another 40 – 45 minutes.  Pie is done when top crust is lightly browned, the apple filling is bubbling, and the apples are tender when tested through the slit in the crust with a toothpick.

*This pie freezes well.  Let pie cool completely before wrapping in aluminum foil and freezing.  A day before you are going to serve it, defrost at room temperature (not in the fridge).

Serving options:

Serve warm–after removing from oven, let cool for 20 minutes.

Serve room temperature–cool completely.

Rewarm frozen pie– warm in a preheated 275 degrees F oven, uncovered.

Glass Class

img_0399

Glass rods in a Venice studio.

Glass fusing isn’t just for kids!

Thanks to a SCBWI meet up a few years ago, I discovered a fun place to fuse glass. Most recently, I visited Fire Me Up Studio in Cranford, New Jersey with my daughter and friends. We picked our projects, donned our goggles and gloves, and went to work scoring, snapping and breaking glass. We needed instruction. We needed patience. We needed a snack!

img_0707img_0708

 

 

 

 

 

 

 

 

 

 

 

 

img_3826

Glass rods glued to a glass base. The glue burns off when glass is fired.

img_1420

My daughter’s rainbow design slumped into a bowl.

img_0701

Before. (Do you “see” my inspiration?)

img_1688

After. (If you guessed the beach, you were right.)

Fire Me Up Studio: Glass fusing as well as pottery painting, hand building and canvas painting, Cranford, NJ.

Glassworks Studio: A DIY glass fusing studio, Morristown, NJ.

 

 

 

 

 

 

Amazon Rapids Press Release–My 1st Fiction Story is Published!

Original animal artwork by Kathleen Harte Gilsenan of Maddie Lab Studio.

Check out “Life is Better as a Writer” and other original animal artwork by Kathleen Harte Gilsenan of Maddie Lab Studio.

Amazon just launched an App called Amazon Rapids, and one of my stories is available on the App! Hon, would it surprise you that the story is titled “Triplet Party Panic?”

Press Release 

Amazon Announces Rapids – A Playful Approach to Reading for Today’s Connected Kids New App Features Fun, Engaging Short Stories Told in a Unique Chat Style Amazon Rapids Offers Readers Ages 7-12 Hundreds of Illustrated, Original Stories with Dozens More Added Monthly

Amazon announced a new app that offers a playful approach to children’s reading. Amazon Rapids offers illustrated short stories written in a unique chat style that brings stories to life, one message at a time.

Stories on Amazon Rapids are told through the lens of characters chatting with each other, from an alien texting about invading Earth to two chickens debating if they should cross the street. The app is available for iOS, Android and Amazon Fire devices, and offers hundreds of original stories, with dozens of new ones added monthly.

Parents who sign up now can subscribe at a special introductory rate of $2.99 per month to give their kids unlimited access to short stories. Parents can start a free two week trial at http://rapids.amazon.com. “Many kids already love using phones to chat with friends and family,” said Rohit Agarwal, General Manager of Amazon K-12 Education. “We wanted to see what authors and illustrators could create with an app that made it easy to tell stories that way. We’re excited to share Amazon Rapids with parents and their kids.”

With Amazon Rapids, kids can choose from many types of stories including adventure, fantasy, humor, mystery, science fiction and sports. Stories feature a variety of topics, from a grandma invading her granddaughter’s group chat to a duck taking over a rooster’s duties on a farm. Additionally, with age-appropriate content and key features like the built-in glossary and “read to me” mode, kids can feel confident and read independently. Whether a kid is on her way to soccer practice and has 10 minutes in the car, or waiting with friends for the school bus to arrive, she can quickly immerse herself in a hilarious adventure and enjoy the simple pleasure of a great story.

Amazon Rapids Includes: 

Unique chat style — Stories are told through the lens of characters chatting with each other, letting stories come to life one message at a time.

Hundreds of original stories — Kids can explore a large and growing library that’s filled with original stories spanning adventure, fantasy, humor, mystery, science fiction and sports.

Age-appropriate content – All content is thoughtfully edited to be appropriate for kids ages 7-12.

Built-in glossary — Kids can easily look up the definition and pronunciation of words to help build their reading confidence. Each time they look up a word, it is automatically added to their personal glossary for easy reference. 

“Read to me” —Kids can have stories read aloud to them while they follow along with the text. “Having been a teacher for over a decade, I’ve learned to write stories in a way that compels kids to dive in and the Amazon Rapids format is a perfect way to make that happen,” said Raymond Bean, best-selling children’s author. “In my first Amazon Rapids story, Alien Invasion, a boy named Gordon and an alien connect via a misdirected text message and hilarity ensues as they discuss the aliens’ plans to land on earth.”

Parents can visit http://rapids.amazon.com to download Amazon Rapids today.

Source:  Art by Kathleen Harte Gilsenan of MaddieLabStudio

Marine Corp. Marathon, Washington D.C

Image

IMG_1506.jpgCongrats! Yesterday, Hubby completed the Marine Corp. Marathon in Washington D.C.. It was unseasonably hot at 80 degrees F so most runners grabbed two cups of water from volunteers: one to drink and one to pour on their heads. There were tons of runners carrying flags (wow, so heavy to carry) and runners wearing shirts emblazoned with “RWB” (red, white & blue). You know what was just as fun as running? Watching.

 

This slideshow requires JavaScript.

 

Nurture the Wow, Published Book Review

51z-hnapal-_sx350_bo1204203200_

“Putting Prayer Into Parenting,” my published review of Rabbi Danya Ruttenberg’s book Nurture the Wow, was published in the October/November 2016 issue of Hadassah Magazine. Click here to read the review and an interview with the author.

Woohoo to an insightful parenting book, and to the opportunity to write about it.

 

Epitaph

img_7229I wear a veil of sadness. My mother’s illness and passing has left me unmoored, so please bear with me as I stand in an ocean, the waves lapping and tugging, lapping and tugging.

img_7227 img_7228

Epitaph by Merrit Malloy

When I die

Give what’s left of me away

To children

And old men that wait to die.

 

And if you need to cry,

Cry for your brother

Walking the street beside you.

And when you need me,

Put your arms

Around anyone

And give them

What you need to give to me.

 

I want to leave you something,

Something better

Than words

Or sounds.

 

Look for me

In the people I’ve known

Or loved,

And if you cannot give me away,

At least let me live on in your eyes

And not your mind.

 

You can love me most

By letting

Hands touch hands,

By letting bodies touch bodies,

And by letting go

Of children

That need to be free.

 

Love doesn’t die,

People do.

So, when all that’s left of me

Is love,

Give me away.

Beautiful Girl

"Clara" by Jean Philippe Richard

“Clara” by Jean Philippe Richard.

Recognizing art I’d seen in Soho, I was drawn into the BelAirFineArt gallery in Venice. Then I discovered “Clara.” This life-sized bronze sculptor by  Jean Philippe Richard struck me as beautiful and mysterious.

"Clara" by Jean Philippe Richard.

“Clara” by Jean Philippe Richard.

Beautiful is my mom. Mysterious is our time on earth. 

Barbara Ellen, my mom as a toddler.

Barbara Ellen, my mom as a toddler.

Me, my son and my mom.

Me, my son and my mom.

this-is-love-to-fly-toward-a-secret-skyto-cause-a-hundred-veils-to-fall-each-moment-first-to-let-go-of-life-in-the-end-to-take-a-step-without-feet-2

Birthday Girl

My mom and third granddaughter.

My mom and third granddaughter.

Today is my mom’s 75th birthday. What a milestone.