Gluten Free Dorothy Lynch Apple Pear Harvest Pie
- Prep time: 30 Minutes
- Cook time: 1 hour and 15 minutes
- Serves: 8
Ingredients
- 2 c. gluten free flour
- 1/2 tsp. salt
- 2/3 c. vegetable shortening
- 2 T. butter
- 1 egg
- 1/4 c. almond flour
- 3 to 4 T. water
- 3 tart apples, peeled & sliced
- 1 c. craisins
- 1/4 c. Dorothy Lynch Home Style
- 2/3 c. sugar
- 3 T. cornstarch
- 1 tsp. apple pie spice
- 1 tsp. cinnamon
- 1 T. boiled cider syrup
- 1 c. gluten free flour
- 6 T. butter
- 1/2 c. brown sugar
- 1/4 c. almond flour
- Prep time: 30 Minutes
- Cook time: 1 hour and 15 minutes
- Serves: 8
The Method
- Mix flours, salt, butter & shortening together.
- Add egg and water.
- Roll out and place in a pie plate.
- Crimp edges.
- Roll out leftover pie crust dough for decorative cutouts to place on the topping.
- Next, mix all ingredients for the filling together (8-16) and place in pie crust.
- In a separate bowl, mix all topping ingredients together (17-20) and crumble on top of the pie filling mixture.
- Bake at 350 degrees in the oven for 75 minutes.
- Bake decorative cutouts for 10 minutes and place on top of the pie when done.
*Note: 1st Place Winner, 2014 Iowa State Fair Dorothy Lynch Gluten Free Cooking Contest
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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- Serves: 4
