![]() My favorite traditional apple pie, as you may know, is baked in a bag. That pie is all about the crust and the apples-and they both shine so bright. That way, they release a fair amount of their juices but retain just enough texture.ĭespite my love of this Dutch pie, I don’t mean to suggest that a Classic Gluten Free Apple Pie doesn’t deserve a place on your fall holiday table. The apples are sliced very thin and allowed to sit for a few minutes before being piled into the crust. If you’ve come looking for that sour cream apple pie and found this instead, can you ever forgive me? The simplified filling of nothing more than apples, cinnamon, and sugar holds together beautifully. It called for eggs and sour cream, plus a bit of flour in the filling. In the past, I had made this pie with a much more complicated custard-style apple filling. Like business on the bottom, party on top.Ĭinnamon, sugar, and nutmeg are all present, along with a flaky bottom crust that won’t let you forget for one moment that it’s pie season. Sabrina lives with her family in sunny California.Why this is the best gluten free apple pie recipeĪ gluten free Dutch apple pie is made simply with a traditional pastry crust on the bottom, packed with thinly sliced apples, and covered with a gorgeous, thick crumble topping. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Bake for 45-50 minutes until golden brown.Top the peaches with the crumb mixture and place the pie plate on a baking sheet lined with foil.You can use a food processor to make the crumb topping if you pulse it for a second at a time. ![]()
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