Apple Pie - serves 8
- for the Pastry
- 100g butter or margarine
- 50g caster sugar
- 1 egg
- 100g gluten free plain flour
- 100g maize flour
- for the Filling
- 3 cooking apples
- 25g butter
- 50 – 100g caster sugar
- 1 tsp cinnamon, optional
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
for the Filling
Peel the apples, cut into quarters and cut out the core. Cut the apple into small chunks.
Melt the butter in a saucepan and add the apple. Soften over the heat making sure to leave some chunks of apple.
Stir in the sugar and cinnamon. Taste to see if you need to add extra sugar. Leave to cool.
for the Pie
Mix together the butter, caster sugar and egg until combined.
Stir in the gluten free flour and maize flour.
Grease a 20cm round pie dish or flan ring on a baking tray with butter and dust lightly with gluten free flour.
Roll out two thirds of the pastry into a round. Roll onto your rolling pin and roll out over the pie dish and push into the corners. Fill any holes with pastry.
If you find this difficult try rolling out the pastry onto a sheet of plastic.
Fill the pastry case with the apple, brush the edge with beaten egg.
Roll out the remaining pastry and roll out over the pie. Pinch the edge of the pie and trim off any spare pastry. Prick a hole in the centre.
Brush the top of the pie with beaten egg and dust with caster sugar.
Place in the oven at 200°c / 400°f / gas mark 6 for 35 minutes.
If the pie is cooked except the centre, reduce the heat to 180°c / 350°f / gas mark 4 and continue baking for 10 minutes. Serve with ice cream or custard.
how to make this recipe dairy free...
Use dairy free margarine in place of the butter in the pastry and the butter cooked with the apple.
Gem's hints and tips
Ovens do vary. If you find the bottom of the pastry hasn’t cooked properly, next time you make it part bake the pastry case before adding the apple and topping with pastry.
If you want to serve the pie out of the baking dish it is best to cook it in a loose bottomed shallow cake tin or flan ring placed on a baking tray. When the pie is cooked, run a small knife around the inside of the flan ring and lift off the pie. Slide the pie onto the serving dish.