Wednesday, November 18, 2009

Cauley Square Tea Room's Harvest Pie

The pieces missing are the ones that Brody and I ate :)

I was raised in South Florida, and when I was little, I remember going with my mom and grandmom to an antique place called Cauley Square. They had a tea room that served this Harvest pie; and my mom loved it. She made it tonight and created a safe version for Brody and I (we are adding a little wheat to Brody's diet and he is doing alright with it). I wanted to share it with you...just in time for the holidays. The cranberry compliments the apple to give it just the right amount of tartness. It is definitely worth making!
Cauley Square Tea Room's Harvest Pie
*This recipe is free of milk, eggs, soy, peanuts, tree nuts, fish and shellfish
*substitute pie crust and flour to make it wheat free
2-9" unbaked regular pie shells *not deep dish
We used Wholly Wholesome pie crust from Whole Foods (it only has wheat),
Publix frozen pie crust (only has wheat). Pillsbury also has wheat.
OR use your favorite Wheat Free/Dairy Free Pie Crust
1 c. plus 2 tbsp. packed brown sugar
4 tbsp. cornstarch
1 tsp. cinnamon
6 lg. Granny Smith apples, peeled, cored, and sliced thin
2 c. fresh cranberries
2 tbsp. lemon juice
1 c. flour (substitute oat flour for a wheat free version)
*tip-just grind up Old Fashioned Oats in your blender or food processor)
1 c. packed brown sugar
*1/2 c. safe butter
*The real Cauley Square Tea Room's Harvest Pie has an altogether different topping.
This one is a replacement for those who have dairy allergiess.
In a small bowl, toss together brown sugar, cornstarch and cinnamon.
In a large bowl, toss together apples, cranberries, and lemon juice; gently
stir in small bowl ingredients. Pour into unbaked pie shells. Make crumb
topping by adding the Smart Balance spread to the flour and sugar. Mix
with fingers until crumbly. Add 1/2 of mixture to each pie. Bake in a 350 degree
oven for 55-60 min. Serve warm! YUM! :) Serves 16. (Makes 2 pies!)

This recipe is from the Miami Herald

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