• Rachel Patterson

Gluten free apple pie (& vegan)

With very lovely friends coming over and one of them being gluten free and another vegan, I needed something to create. This hit the spot.



For the pastry

400g gluten free plain white flour (I use Doves Farm blend)

150g Trex (solid white vegetable fat)

50g dairy free butter

16 tablespoons cold water (approx)


Filling

600g peeled and sliced apples

80g sugar

Pinch of ground cloves

1/2 teaspoon ground cinnamon

2 tablespoons demerara sugar

Large handful of sultanas (I like a lot in my apple pie, adjust to your personal taste)


Grease a 20cm/8" pie dish with a little butter.

Pre-heat the oven 180C/350F/Gas 4.


Pop the flour and butter into a bowl and blend with your finger tips until the mixture resembles breadcrumbs (I do this in the food mixer).

Stir in the water a little at a time until the dough comes together, it will be a bit sticky.

Cover the pastry and leave for fifteen minutes.

Dust a flat surface with flour.

Cut the dough in half and roll out to line the base of the dish. If it is a little sticky you can press the dough into the dish, rather than roll it.


Put the peeled, cored and sliced apples into a bowl and stir in the sugar, spices and sultanas. Tip the apple mixture into the pie case. I like my apple pie to be really full of apples and domed on top.


Roll out the remaining pastry and use it to cover the pie. You can cut out shapes to decorate the top if you wish.


Seal the edges with a little water.


Brush the top of the pie with a little water and sprinkle the demerara sugar over the top.


Make a couple of small cuts in the top centre, to allow for steam to escape.


Bake for 45 minutes.





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© 2019 Rachel Patterson