Gluten free apple pie
A double crust apple pie with tender Bramley apples and cinnamon, made with dairy free, egg free pastry.
- Time1 hr 30
- LevelMedium
- Costabout £0.55 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Mix the flour, xanthan gum and 2 tbsp sugar. Rub in the dairy free spread until crumbly, then stir in just enough cold water to make a dough. Split into two, one slightly bigger. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 200°C (180°C fan) and put a baking tray inside. Toss the apples with 80 g sugar, the cinnamon, cornflour and lemon juice.
- 3
Roll the larger piece of pastry between baking paper to about 4 mm thick. Lift it into a 23 cm pie plate, using the paper to help, and patch any splits with your fingers.
- 4
Pile in the apples, mounding them in the middle. Roll out the second piece and lay it over the top, then pinch the edges to seal. Cut a few slits in the lid.
- 5
Brush with soya milk and sprinkle over the sugar. Bake on the hot tray for 40 to 45 minutes, until the pastry is golden and the juices bubble through the slits.
42 min - 6
Cool for 20 minutes so the filling can set. Serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.