Friday, April 26, 2013

Allergy free green apple, rhubarb and cinnamon pie recipe

  • 1½ cup Orgran all purpose flour
  • ¾ cup Orgran self-raising flour
  • ¾ cup cornflour
  • ½ cup Orgran gluten free gluten
  • ⅓ cup caster sugar (optional)
  • 190g Nuttlex
  • 2 tsp Orgran No Egg whisked with 40mls water until thick
  • ⅓-½ cup cold water
  • Goat’s milk, for brushing
  • 2 tbsps granulated sugar
  • ¼ tsp ground cinnamon, extra
  • 1 kg Granny Smith apples, peeled, cored and chopped
  • 6 stalks rhubarb, trimmed and chopped
  • 1 tbsp lemon juice
  • ½ cup caster sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla essence
  • 2 tbsps cornflour
  • 2 tbsps water

  • 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.
  • 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.
  • Place the apple, rhubarb, lemon juice, sugar, cinnamon and vanilla in a bowl and toss to combine.
  • Pour the mixture into a large frying pan or wok with a heatproof handle and cover with aluminium foil.
  • Place over a medium heat and cook for 6–8 minutes or until just tender.
  • Remove the mixture from the heat.
  • Combine the cornflour and water in a small bowl.
  • Stir the cornflour mixture through the apple mixture.
  • Pour the filling into the pastry base.
  • Preheat oven to 200°C.
  • 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 the excess.
  • Apply goat’s milk to top of the pie using a pastry brush.
  • Sprinkle with sugar and cinnamon.
  • Cut small holes in the top to let steam escape.
  • Bake for 35-40 minutes or until bubbly.
  • Cool on a rack.

1 comment:

  1. Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole's Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are lots of great recipes already linked in.