Tuesday, May 28, 2013

Allergy free sweet potato and pear pie recipe

  • 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
  • 1 extra large or 2 sweet potatoes, cooked and mashed or processed
  • 3-4 pears, peeled, cored and sliced
  • ½ cup goat’s milk
  • ½ cup sugar
  • 1 tsp coconut essence
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 6 tsp Orgran No Egg whisked with 120mls goat’s milk until thick

  • 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 pears 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 minutes or until the pears are tender.
  • Drain, return to the saucepan and set aside.
  • In a separate large bowl, combine the sweet potato mash, sugar, coconut essence, cinnamon and nutmeg.
  • Fold in the cooked pear.
  • 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 pear where needed.
  • Cook until the top begins to crack. This may take approx. ¾-1 hour at 180°C.

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