Sunday, December 9, 2012

Gluten Free Vinegar Pies Two Ways

We have recently discovered my husband is gluten intolerant so when I saw this recipe at Surprise! Vinegar Pie... Oh,My! I knew we'd be having it with our Thanksgiving meal. I doubled it and made two amazing pies!  My changes were to the flour/baking mix called for.  I used gluten free Bisquick and baked it at 350 for less time(because I didn't read the recipe while I was actually making it).  They were practically inhaled but we all thought they were way too sweet.

So, here's where I veered off the second time around...

I added about 1/4 cup of cocoa powder and maybe 1/4 to 1/2 cup more of the gluten free bisquick mix and cut back on the sugar by just over 1 cup(all changes as per the doubled recipe).

The texture is way different; lighter and less gooey than a brownie but not dry like a cake either, and definitely not custardy like the first version.  Both are fabulous and SOOOO easy!  Go ahead, make one(or two)!  Of course, if you are going for a super sweet, custard texture just add some cocoa powder to the first version, I'm sure it would work just fine.

Gluten Free Chocolate Vinegar Pie(makes 2)

preheat oven to 300 and grease two pie plates(I used coconut oil)

2 sticks of butter, melted and cooled a bit.
6 eggs
2/3 to 3/4 cup gluten free Bisquick baking mix
1 and 3/4 cup sugar
1/4 cup cocoa powder(I used Hershey's Special Dark)
2 tablespoons vanilla extract
3-4 tablespoons apple cider vinegar

Mix dry ingredients, add eggs to butter and whisk til well mixed. Add wet stuff to dry stuff and whisk really fast. Add vinegar and vanilla, mix some more. Poor into pie pans and bake for 50 minutes. Cool completely, or until you can't stand it any more. I waited about 15 minutes I think. Maybe.