If you've never had this Amish pie, you're missing out. And, it lends itself well to a GFCF version of the original recipe. The pie is in three parts: crust, filling and topping.
1/2 cup chickpea flour
1/2 cup tapioca flour
1/2 cup potato starch
2 tbsp sugar - Wholesome Sweeteners
3 tsp egg replacer - Ener-G
2 tsp xanthan gum
1/2 cup canola oil
1/3-1/2 cup water
Mix dry ingredients. Add oil. Beat in with blender. Add 1/3 cup water and mix. If too crumbly, add 1 tbsp at a time until less crumbly and able to be pressed without cracking.
3/4 cup GFCF flour (1/4 cup sorghum, 1/4 cup chickpea, 1/4 cup tapioca)
1/2 cup packed brown sugar - Wholesome Sweeteners
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp sea salt
1/2 tsp xanthan gum
2 tbsp Spectrum organic shortening
Mix together until crumbly.
1/2 cup blackstrap molasses - Golden Barrel (unsulphured)
3/4 cup boiling water
1 1/2 tsp baking soda
1 egg yolk (I subbed with Ener-G (1.5 tbsp powder/1 tbsp water)
Mix together well.
1 - Press crust dough into greased pie plate.
2 - Bake 5 mins at 450.
3 - Pour filling and topping in layers into pie crust. Leave enough topping aside for one layer.
4 - Bake 10 mins. at 450. Pull from oven.
5 - Add leftover topping.
5 - Bake 20 mins more at 350 or until firm.