There is something about enjoying apple pie a la mode, or a slice of warm banana bread as nice cap to a satisfying late winter meal. This month to compliment our editorial focus on Comfort Foods we would like to bring you some of our favorite warm and scrumptious desserts perfect for the last few days of cool winter evenings.

Makes 1 9-inch pie

Ingredients

For the crust:

• 1-1/4 cup gf flour*
• 6 Tablespoons cold unsalted butter, cut into small pieces
• 2 Tablespoons cold vegetable shortening
• 1/4 teaspoon salt
• 4 Tablespoons ice water, or more as needed
• Milk
• Sugar & Cinnamon

For the filling:

• 6 to 8 tart apples, pared, cored, and thinly sliced (6 cups), such as Golden Delicious
• 1 cup sugar
• 2 Tablespoons gf flour
• 1 teaspoon ground cinnamon
• Dash of freshly ground nutmeg
• Dash of salt
  
• 2 Tablespoons unsalted butter

*We used The Gluten Free Pantry’s Country French Bread & Pizza flour mix for the gf flour in this recipe.

Directions:

Make the crust:
Place the gf flour and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter and shortening into the flower and salt mixture until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and mix just until incorporated. Continue to add more ice water as needed, a tablespoon at a time, until you have a smooth dough. Form the dough into a disk, wrap tightly with plastic wrap, and refrigerate for 1 hour.

Remove the dough from the refrigerator and place on a lightly gf floured surface. (We use an extra large Silpat - a sort of "rubber" non-stick mat - which really helps prevent the dough from sticking to the bottom surface.) Lightly flour the surface of the dough with gf flour. Roll the pastry to a large round, about 12-inches in diameter. Transfer to a deep 9-inch pie dish, trim to within 1/2 inch of the pan, and crimp decoratively. You may find that the outer edges will break off before you can fold them under and crimp - just use excess dough and press onto the outer edge to form and even edge then crimp. Prick with a fork, cover and refrigerate for 20-30 minutes. Reserve any excess dough and reform into a ball.

Preheat the oven to 400°F.

Bake for 15-30 minutes or until light brown in color. Remove from the oven and let cool completely on a wire rack.

Make the filling:

Core, pare and thinly slice apples. If apples lack tartness sprinkle with 1 tablespoon of lemon juice.

Combine sugar, gf flour, cinnamon, nutmeg, and a dash of salt; mix with apples.

Line a 9-inch pie dish with pastry. Fill with apple mixture; dot with butter. Roll out the excess pie dough. Using a small knife, cut out shapes of leaves. Using the tip of your knife, gently create the veins of the leaves without cutting all the way through the dough. Using a spatula remove the "leaves" and place on top of the pie in a decorative fashion. Using a pastry brush, brush the "leaves" with milk and sprinkle top with sugar and cinnamon.

Cover the edges of the pie with foil and bake for 45-50 minutes or until juices bubble and the top of the "leaves" are lightly browned. Transfer pie to a cooling rack to cool. Serve warm with gf vanilla ice cream (optional but recommended).

Banana Bread

Makes 1 loaf.

Ingredients:

• 1-1/3 cup gf flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 cup vegetable or canola oil
• 2/3 cup sugar
• 3 large eggs, lightly beaten
• 1 cup ripe bananas, mashed
• 1/2 cup pecans, chopped

Directions:

Preheat oven to 350 degrees F. Butter a loaf pan.
In a medium bowl, mix together flour, salt, baking soda and powder. In a large bowl, beat together the oil and sugar. Add the flour mixture to the oil mixture and beat until blended. Gradually beat in eggs. Fold in bananas and pecans. Pour the batter into the loaf pan and bake for 1 hour, or until an inserted toothpick comes out clean. Let cool in pan for 10 minutes before removing to cool on rack.

*We used The Gluten Free Pantry’s Country French Bread & Pizza flour mix for the gf flour in this recipe.

Warm Berry Gratin

Makes 6 servings.

Ingredients

• 2/3 cup milk
• 3/4 teaspoon vanilla extract
• 1 large egg
• 2 large egg yolks
• 1/3 cup sugar
• 2 Tablespoons cornstarch
• 2 Tablespoons Chambourd
• 3/4 cup whipping cream
• 2 cups strawberries
• 2 cups blackberries
• 2 cups raspberries

Directions:

In a small saucepan, bring the milk and vanilla extract to a boil. Remove from the heat.

In a small bowl, whisk the whole egg and one of the egg yolks with the sugar until light and fluffy, about 3-4 minutes. Whisk in the cornstarch. Add the hot milk to the egg mixture, whisking constantly. Return the mixture to the pan and cook over medium heat, whisking constantly until the mixture thickens and comes to a boil again.

On very low heat, continue stirring 1-2 minutes - the mixture should become very smooth. Transfer the mixture to a bowl and let cool to room temperature, stirring occasionally to prevent a skin from forming. Add the remaining egg yolk and the Chambourd; stir until smooth.

Arrange the broiler rack so it’s about 5 inches below the element. Preheat the broiler.

In a small bowl, whip the cream until soft peaks form. Gently fold the cream into the pastry cream. Divide the fruit evenly among 6 gratin dishes. Spoon the lightened cream over the fruit.

Broil the gratin dishes until browned on top, about 3-4 minutes. Serve hot or warmed.

Cherries Jubilee

Makes 4 servings.

Ingredients

• 1 can pitted dark cherries
• 1 Tablespoon sugar
• 1 Tablespoon cornstarch
• 2 Tablespoons brandy or cognac
• 1 quart gf vanilla ice cream

Directions:

Scoop the ice cream into individual serving bowls, pedestals or wine glasses and freeze until serving time.

Drain the cherries from the can reserving the liquid. Add enough water to the cherry juice to equal 1 cup.

In a small bowl, combine the sugar and cornstarch. Add just enough cherry juice mixture to make a paste. Pour the cherry juice mixture into a sauté pan and whisk in the past. Set the pan over high heat and bring the mixture to a boil, stirring frequently. Cook until the mixture is thick, glossy and slightly reduced. Add the cherries and cook just until the cherries are heated through.

In a small saucepan heat the brandy or cognac until it is warm. Pour the warmed brandy or cognac into the cherries and carefully ignite the liquor. When the flames subside spoon the cherries and the sauce over ice cream and serve immediately.

-Glutenfreeda