Apple Pie

for the Filling
3 cooking apples
25g dairy-free margarine
50 – 100g caster sugar
1 tsp cinnamon or mixed spice, optional

for the Pastry
100g gluten-free plain flour
100g maize flour or gluten-free oat flour
Pinch xanthan gum
100g dairy-free margarine
50g caster sugar
40 – 50ml cold water

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
Stir the gluten-free plain flour, gluten-free oat flour and xanthan gum together.

Rub in the dairy-free margarine using your fingertips.

Rub in the caster sugar. Pour in most of the water and stir together with a wooden spoon or your hand. The absorption of the flour can vary, add a little more gluten-free flour if the pastry is too wet.

It is better to roll out the pastry straight away as it becomes crumbly as the flours absorb the moisture but if it is too warm and soft, flatten the dough slightly onto a plate and place it in the freezer for 5 – 10 minutes before rolling out.

Grease a 20cm round pie dish with dairy-free margarine.

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. Try not to stretch the pastry as it will tear. Fill any holes with pastry.

If you find this difficult try rolling out the pastry onto a sheet of plastic then lay this carefully over your dish before peeling away.

Fill the pastry case with the apple, brush the edge with dairy free margarine.

Roll out the remaining pastry and roll out over the pie. Pinch the edge of the pie and trim off any spare pastry. Make a hole in the centre with a knife.

Brush the top of the pie with plant-based milk and dust with caster sugar.

Place in the oven at 190°c / 170°c / 375°f / gas mark 5 for 35 minutes.

Serve with dairy-free ice cream or custard.