Allergy free sweet potato and pear pie recipe

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

Filling

• 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

Method

• 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.