Saturday, September 29, 2012

Allergy free apple and guava pie recipe

The hubby's photo was better than mine. Dear me, mine was terrible so I stealeth. 

  • 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 and guava filling
  • 10 medium red apples, peeled, cored, cut into chunks
  • 1 cup cold water
  • 1 cup hot guava nectar
  • 1 tbsp cornflour
  • ¼ cup caster sugar
  • 1 tbsp lemon juice
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • Vanilla sugar 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 hot guava juice into a bowl.
  • Sprinkle over the cornflour.
  • Stir in sugar 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.
  • Grease a 20cm round pie dish.
  • Place ⅔ 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 vanilla sugar.
  • Bake for 30 minutes if the filling is still hot or 40-45 minutes if the filling was cold.

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