by Karen Swan
I have a confession to make. I love those apple pies that come in a cardboard tube with a ‘Caution! Filling is hot!’ warning, from a certain fast food chain. Sadly, though not for my waistline, since my coeliac diagnosis 6 years ago, those little crisp beauties have become but a distant memory.
OK, so the pastry, being gluten free, isn’t flaky like the original, but the filling! Oh, Sweet Heaven, the filling! With one bite I was transported. My real inspiration for this gluten free apple pie however, was from the most gorgeous piece of cooking equipment I own; a wooden, engraved rolling pin given to me by my best friend this Christmas.
Isn’t she beautiful? I INSTANTLY had the urge to make pastry. So I did. On my first attempt I didn’t press hard enough and the imprint kind of baked out, but, look what gorgeousness you can create!
Fancy rolling pin or not, if you love apple pie, you’ll love this homemade gluten free version.
Makes one approx 20cm pie.
6 apples – peeled, cored and diced.
4 Tablespoons of water
2.5 Tablespoons of butter
2 tsp cinnamon (or more to taste)
1/2 cup brown sugar
1 Tablespoon (heaped) of cornflour
2 Tablespoons of water.
3 cups gluten free plain flour
1 1/2 teaspoons xantham gum
1/2 teaspoon baking powder
1/2 teaspoon salt
170g butter – cubed and COLD
3/4 to 1 cup chilled water
1 egg beaten with a little water to glaze.
To make the filling:
In a medium saucepan, melt the butter and cinnamon, stirring to combine.
Stir in the apples, sugar and 3 tablespoons of water.
Lower the heat and cover, stirring occasionally, cooking for about 5 minutes.
In a small bowl, whisk the cornflour into 2 tablespoons of water and pour into the apple mix.
Simmer until the juice thickens and the apples are soft and tender.
Set aside to cool.
To make the pastry:
Grease well a 20cm pie dish with removable base.
Preheat oven to 180 degrees C.
Place the flour, xantham gum, baking powder and salt in the bowl of a food processor and pulse to combine.
Take the chilled butter cubes from the fridge and add them to the flour, pulsing to create a ‘crumble’ like mixture (some lumps are OK).
Slowly pour the iced water in, while pulsing the blade of the processor, until the mix just comes together.
Turn out ont0 a well floured board and knead to form a dough.
Divide into 2 equal halves.
Wrap one half in cling film and place in the freezer.
Gently roll out the other half in between 2 pieces of baking paper until you have a disc big enough to cover the base and sides of your pie tin.
Carefully lift the pastry to cover the dish and press it into the base and sides. Prick with a fork.
Return to the freezer for 10 minutes.
After 10 minutes, blind bake the base in the pre-heated oven until golden.
While the base is blind baking, remove the second batch of pastry from the freezer and roll out to become the lid.
Remove the base, fill with the cooled apple mix and gently place the pastry lid on top.
Crimp the sides to seal with the base and prick a few times with a fork. (At this point, you can wrap well and freeze if cooking ahead.)
Using a pastry brush, cover generously with egg wash and return to the oven.
Bake for around an hour, or until the pastry is golden brown.
Allow to cool a little before removing from the tin.
Slice and serve hot with whipped cream or ice cream.