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November 05, 2013
It’s been a while since I posted. Packing and unpacking kinda took over my life for the past few months…but I think I’m starting to feel a little settled in our new home—at least settled enough to make some pie! This recipe is a twist on the most delicious pies that my mother-in-law makes. I decided to combine her Apple Crumb Pie with her Blackberry Pie…and then make it all gluten-free.
I’m happy to report during this experiment I discovered the BEST gluten-free flour for pie crust ever! I used Pamela’s GF Artisan Blend which made for the most flaky, light and super delicious GF pie crust I’ve had to date. Even when reheated, the crust comes out crispy and light. So, this Thanksgiving, you can be sure that I’ll be using this pie crust recipe for all my baking.
As for the blackberry and apple filling…it was delicious! I added some pecans and some extra cinnamon and vanilla and it really gave the pie great flavor and body. I’ll be interested to hear what you guys think of this one!
Hope you all are doing well! Happy Fall!
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