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Grace Bardin: "I just made a pumpkin pie using a crust loosely i…" Read More
13Ingredients
90Minutes
880Calories
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Description
Bring the ambience of chestnuts roasting on an open fire to your kitchen this holiday season with this recipe for Gluten-free Chestnut Flour Apple Pie. The crust for this holiday pie is made from a mixture of chestnut and rice flour making this a gluten free treat. The dough is lightly flavored with cocoa powder and marsala wine for a rich crust with a flaky texture that contrasts beautifully with the cooked apple, raisin, and pine nut filling.
Ingredients
US|METRIC
4 SERVINGS
- 150 grams chestnut flour
- 100 grams rice flour
- 120 grams powdered sugar
- 50 grams cocoa (bittersweet, powdered)
- 200 grams butter
- 2 egg yolks
- marsala wine (as needed)
- salt
- 6 apples (–7 sour)
- 50 grams raw sugar
- lemon juice
- pine nuts
- raisins (Sultana)
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Directions
- Knead the softened butter with the two types of flour, a pinch of salt, the cocoa, and the powdered sugar into an oatmeal-like consistency.
- Add the egg yolks and a little Marsala wine and quickly knead to combine.
- Shape the dough into a ball, cover it in plastic wrap, and refrigerate it for a few hours; overnight is recommended.
NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories880Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat28g140% |
| Trans Fat |
| Cholesterol210mg70% |
| Sodium490mg20% |
| Potassium630mg18% |
| Protein7g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate116g39% |
| Dietary Fiber11g44% |
| Sugars74g |
| Vitamin A30% |
| Vitamin C30% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Grace Bardin 2 years ago
I just made a pumpkin pie using a crust loosely inspired by this one - kept the proportions of the rice and chestnut flours but cut the cocoa and sugar completely, doubled the salt: fantastic! I ended up using 2 whole eggs to bind all the flour together, but it made a dough of wonderfully workable consistency, if with a bit less tensile strength than normal glutened flour. The edges started to brown too fast, so we used foil to cover them, but the crust around the edge of the pie came out wonderfully flaky and crunchy and buttery. Definitely a keeper! Thanks for the wonderful idea!