Apples and Pears Rustic Pie (gluten free) - alive magazine

Name: Apples and Pears Rustic Pie (gluten free) - alive magazine
Ingredients: 3 Tbsp (45 mL) ice water; 1 tsp (5 mL) unpasteurized cider vinegar; 1 large free-range egg yolk; 1/2 cup (125 mL) sweet sorghum flour; 1/4 cup (60 mL) each cornstarch, sweet rice flour, and hazelnut flour; 1 tsp (5 mL) xanthan gum; 1/4 tsp (1 mL) salt; 1/2 cup (125 mL) cold unsalted butter, cut into 1 in (2.5 cm) cubes; 1 free-range egg; 1 tsp (5 mL) water; 2 1/2 cups (625 mL) apples, skin on, cored, and sliced; 2 1/2 cups (625 mL) pears, skin on, cored, and sliced; 1/4 cup (60 mL) hazelnut flour; 2 Tbsp (30 mL) maple syrup; 2 Tbsp (30 mL) cornstarch; 1/4 cup (60 mL) hazelnuts, halved

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This pie can be made with many different fruit combinations according to seasonality and personal preferences. Try it with peaches, apricots, plums, cherries…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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