Allergy free green apple, rhubarb and cinnamon pie recipe

Ingredients
Pastry

• 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

Filling

• 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

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.
• 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.