Sunday, August 26, 2012

Allergy free sweet potato and apple pie recipe

I noticed when eating the last sweet potato pie that occasionally it tasted as though there were apple included. It tasted rather nice so I decided to combine the flavours.

  • 1 cup Orgran all purpose flour
  • ½ cup Orgran self-raising flour
  • ½ cup cornflour
  • ⅓ cup Orgran gluten free gluten
  • 125g Nuttlex
  • 2 tbsps caster sugar (optional)
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • ¼ cup cold water
  • 4 red apples, peeled, cored and finely diced
  • 1 cup water
  • 2 sweet potatoes, cooked and mashed or processed
  • ¼ cup firmly packed dark brown sugar
  • 2 tbsp sugar
  • 2 tsp vanilla essence
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground allspice
  • 6 tsp Orgran No Egg whisked with 120mls goat’s milk until thick
  • 2 red apples for decorating (optional)

  • Grease a large pie dish.
  • Prepare the sweet potato and set aside to cool.
  • 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 remaining pastry between 2 sheets of cling wrap or baking paper.
  • Roll out until large enough to fit the pie dish.
  • Peel away one piece of cling wrap, flip the pastry into the pie dish, shape and cut away any excess.
  • Set aside to rest.
  • 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.
  • In a separate large bowl, combine the sweet potato mash, sugars, vanilla essence, cinnamon, nutmeg and allspice.
  • Fold in the cooked apple.
  • Once evenly combined, gently fold in the No Egg mixture until just combined.
  • Pour the mixture into the pie pastry and gently smooth the top, pushing down any apple where needed.
  • Decorate if you like.
  • Cook until the top begins to crack. This may take approx. ¾-1 hour at 180°C.

  • Alternatively, you could layer the apple and pumpkin mixtures but then the apple will require a sauce to keep it in shape when cut. You could also puree the apple and mix it this way but then more apple will likely be needed to balance the sweet potato flavour. Finally, you could slice the apples and layer then on top like a pie crust.

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