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.

Ingredients

Pastry

• 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

Method

• 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 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 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...

Note

• 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.