That’s right, one of our favorite local teachers and yoga instructors is also a talented baker! Johnna Stanton has been perfecting her gluten-free pie crust recipe and we’re thrilled to invite her into our kitchen to share it with you during this week’s virtual cooking demo. Note the special day! This demo will take place on Wednesday, February 8 at 5pm because Johnna teaches a regular yoga class on Thursdays at 5:30pm. So this way you can bake with her on Wednesday and then take her class on Thursday!
Johnna’s Apple-Cherry pie
Pie crust:
1 ¼ cup all-purpose gluten-free flour
2 tablespoons granulated sugar
¼ teaspoon salt
¼ cup unsalted butter, chopped and chilled Dairy-free/vegan use Smart Balance butter
¼ cup shortening, chilled
1 large egg
¼ teaspoon apple cider vinegar
3-6 tablespoons ice cold water (add to the mixer and when it starts to “hold” you’re good.)
1 egg white to wash top lattice or cover of pie. You can do this with your hands or use a brush.
Filling
5-7 apples. One green apple, one Fuji or Ruby, other apples you love
Cut the apples very thinly; remove any trace of apple skin.
½ cup frozen cherries, pitted
5 Tbsp gluten-free flour or cornstarch
1 tsp cinnamon
¼ tsp nutmeg
? tsp cloves
½ tsp grated lemon rind
? tsp sea salt
(I like to add a capful of lemon juice; keeps the apples from browning)
