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Gluten Free Mucky-Mouth Pie Recipe

I’m really into the English Heritage thing this week – here’s another awesome pie treat from the old country! While the old Englanders may not have had a penchant for naming their food in any sort of way that would make you actually want to eat any of it, they do know how to make some scrumptious treats! The mucky-mouth pie is a customary pie from northern England, traditionally made with bilberries.  Sadly, there’s somewhat of a lack of bilberries here in Texas, so blueberries make a good substitute.

© lilszeto

© lilszeto

Ingredients:

  • 1 gluten free pie crust, top & bottom (get the recipe or buy online)
  • 2 large cooking apples
  • 3 cups blueberries (for a more traditional recipe, use bilberries)
  • 1 cup sugar
  • 2 Tbsp chopped fresh mint
  • 1 large egg white (optional, for egg wash)

Method:

      1. Preheat oven to 400°F.
      2. Prepare your gluten free pie crust according to the recipe.
      3. Peel, core, and slice the apples. Place in a pot and cover just barely with water. Cook until soft and puree.
      4. Pour the blueberries and chopped mint in with the pureed apples and mix well. Add the sugar  and mix well.
      5. Pour the fruit mixture into the pie base and spread evenly.
      6. Roll out the pie top and carefully place over the mixture on top of the bottom crust. Cut a few slits to allow steam to escape during baking (alternatively, cut into strips and create a lattice design).
      7. Place the pie in the preheated 400°F oven and bake for 25 minutes.
      8. Reduce the oven to 350°F. If opting for the egg wash, whisk the egg until smooth and spread the mixture evenly over the surface of the crust. This will add color but is completely optional. Continue to bake another 10 minutes or so until the crust has a golden color.
      9. Remove from oven and allow to cool slightly.
      10. Serve warm with fresh homemade dairy free ice cream.

This is an allergen-free adaptation of the recipe found in the book Good Old Fashioned Comfort Puddings by Sara Paston-Williams.

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