gluten-free pastry!

i had pie for breakfast! that should happen every day. it might this week, actually, if we don't polish it off tonight!

this pastry is inspired by jeanne's gluten free flour mix, with minor tweaks due to availability. so glad i will be able to bring some treats to thanksgiving that everyone will be able to enjoy (except for my crazy husband who doesn't like pumpkin pie - but i'll bring along a cake for the non-pumpkin-eaters. i have a half kilo of chestnut flour to start that experiment!)



gluten-free peach pie

pastry:
1 1/4 cup brown rice flour
1/2 cup tapioca flour
1/2 cup "fancy" rice flour
1 tsp xanthan gum
1/2 tsp salt
1 tbs sugar
4 oz cold butter, cut into bits
4 oz cold lard, cut into bits and frozen
1 tbs apple cider vinegar
a few tbs ice water as needed
extra tapioca flour for rolling

filling:
8 medium-small peaches
1 tbs tapioca flour
1/4 cup sugar
freshly grated nutmeg

milk & sugar for glazing

combine the dry ingredients for the pastry and mix well.

rub the butter and lard into the dry ingredients until the mixture resembles bread crumbs (sometimes i found i had to stick the bowl back into the freezer, as it was threatening to get mushy)

sprinkle vinegar over dough, blend in with a fork.

sprinkle ice water over dough, a little at a time, until it holds together.

divide into two portions, one slightly larger than the other. shape into discs and chill about 20 minutes, not till it's rock solid.

roll out the larger piece to line a pie dish (i'm a fan of pyrex). roll out the smaller piece to cover it. both pieces should be under 1/4" thick. return both pieces to the fridge to chill.

meanwhile, peel the peaches by plunging into boiling water for 2 minutes and then into ice water. stone them and slice them.

combine tapioca, sugar, and nutmeg. toss with the peaches.

fill the pie shell with the peaches, brush the edge of the pastry with water, top with the second round of pastry and press around the edge to seal. cut a few slashes in the top to let steam escape. if you like, decorate with cut-out shapes from leftover pastry. brush with milk and sprinkle with sugar.

bake at 350F for about an hour, till golden and lovely.