My bad attitude ruined today's baking adventure.
The challenge: make one gluten free apple pie, one gluten/dairy/soy free cran-apple pie, and one normal pumpkin pie.
What I didn't think about before embarking on said adventure: pie crust ingredients=flour, water, butter or shortening (shortening has soy in it). In other words, I need to magically make a pie crust out of funky tasting flours and make it stick together with something other than butter.
I broke a plastic bowl. I slammed it against the counter. I was smashing the pie crust back into a ball for the 4th time since I couldn't get it to stick together or roll out. Then I burned my hand grabbing the pie out of the oven (oh hey self- a glass pie pan coming out of a 375 degree oven will be HOT). And I was just generally quite frustrated. My impatience made the process aggravating instead of just challenging.
Everything ended up turning out okay-the realization was that gluten free pie crust WON'T taste exactly like standard pie dough. But it WILL come together and be special. Even if it's a failure, the fact that I tried is what matters to my food intolerant mother. The apple and pumpkin pies are still in the oven, but the cran-apple one just came out.
So. What did I learn from today?
1. Make a pot of coffee before starting something of this magnitude. I had no coffee today. Bad news.
2. Use less coconut flour/coconut oil in the gluten/dairy/soy free pie. The coconut oil gives things a funky aftertaste
3. Use a foil tent on gluten free crusts- they burn even more quickly than regular pie crusts. Watch carefully! 4. Recognize the whole process as an act of love. Look at that person. Love them through baking with a good attitude instead of getting mad. I failed at this today (SORRY MOM!).
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