Friday, August 3, 2012

Allergy fee apple pie recipe

My first cross was a little off centre so this became an Arnold Rimmer pie.

Red Dwarf's biggest smeghead but we love him for it.

  • 1 cup Orgran all purpose flour
  • ½ cup Orgran self-raising flour
  • ½ cup cornflour
  • ⅓ cup Orgran gluten free gluten
  • 125g Nuttlex
  • ¼ cup caster sugar (optional)
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • ¼ cup cold water
Apple filling
  • 10 medium granny smith apples, peeled, cored, cut into chunks (or red apples for a naturally sweet apple pie)
  • 1 cup cold water
  • ¾ cup boiling water
  • 1 tbsp cornflour
  • ¼ cup caster sugar
  • ¼ tsp ground cinnamon
  • ¼ tsp nutmeg
  • 2 tsps lemon juice
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • Sugar, cinnamon, cinnamon sugar or nutmeg for dusting

  • Combine the flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
  • Add the No egg mixture and ¼ cup cold water.
  • Combine until the pastry just comes together.
  • Roll and press the pastry together until smooth.
  • Wrap in plastic wrap.
  • Refrigerate for 30 minutes or until firm.
  • Place the apples and 1 cup cold water in a baking classics saucepan.
  • Bring to the boil then reduce the heat to medium-low.
  • Simmer, covered, for 5-7 minutes or until the apples are tender.
  • Drain, return to the saucepan and set aside.
  • Pour 1 cup boiling water into a bowl.
  • Sprinkle over the cornflour.
  • Stir in sugar, cinnamon and lemon juice.
  • Whisk until the sauce thickens.
  • Combine the cooked apple and the sauce together and if needed cook on high until the sauce thickens to how you like it (this will only take a few seconds if you like a gluey sauce).
  • Preheat oven to 180°C/160°C fan-forced.
  • Grease a 20cm round pie dish.
  • Place of the pastry between 2 sheets of cling wrap or baking paper.
  • Roll out into a 30cm round.
  • Line base and sides of prepared dish with pastry.
  • Trim the edges.
  • Spoon in the filling so that there is a half to 1cm edge of pastry still showing.
  • Brush the edge with a little No Egg mixture.
  • Place remaining pastry between 2 sheets of cling wrap or baking paper.
  • Roll out until large enough to cover the dish plus a little bit.
  • Cover filling with pastry.
  • Press the edges together with a fork, allowing the pastry to curl in a little and take up the excess which should overhang.
  • Trim excess.
  • Make 2 cuts in top for steam to escape.
  • Brush with remaining No Egg mixture.
  • Sprinkle with sugar, cinnamon, cinnamon sugar or nutmeg.
  • Bake for 30 minutes if the filling is still hot or 40-45 minutes if the filling is cold.
Red apples and nutmeg. Mmmmm...
  • For no sugar pies a sweeter apple might be preferable. Red apples taste very nice in apple pies so don't overlook them just because green apples are traditional.
  • I found rolling the pastry between cling wrap sheets was effective for producing a thinner sheet of pastry. It still cracked a little more readily than normal pastry when flipped into the pie dish but with a little adjusting of the edges the result was perfect. If this is too difficult though you may need to make a little more pastry to be able to have thicker pastry sheets.
  • If you find you haven't got enough pastry for a complete top then cut the rolled pastry into thin slices and weave a lattice over the apple. I generally make mine like this anyway as I like latticed apple pies the most.

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