The gluten-free apple pie pie crust is made using almond meal, which yields a delicious short crumb with a nutty flavour. This pie, like most, is best served the day of making, but is also suitable to freeze whole or in parts.
Ingredients
Method
Process almond meal, flours, 2 tablespoons of the sugar, xanthan gum, salt and butter until mixture resembles breadcrumbs. Gradually add ¼ cup (60ml) chilled water; process until mixture just comes together. Gently knead dough on a lightly gluten-free floured surface until smooth. Divide dough in half and shape each into a disk, enclose in plastic wrap; refrigerate for 30 minutes or until firm.
APPLE FILLING: Meanwhile, combine apple, sugar, ½ cup (125ml) water, juice and spices in a large saucepan. Stir over low heat until sugar dissolves; bring to a simmer. Cook, covered loosely, stirring occasionally, for 10 minutes or until apples are soft but still hold their shape. Using a slotted spoon, spoon apples into a bowl. Bring the residue syrup in the saucepan to simmer; cook, stirring for 3 minutes or until reduced and thickened. Pour syrup over apples in bowl; mix well and cool.
Preheat oven to 190°C (170°C fan-forced). Grease a 24cm round, 3cm deep pie dish.
Roll out each pastry portion between two sheets of baking paper into a 32cm round. Lift onto a flat tray; refrigerate for 10 minutes to firm up.
Line the pie dish with a pastry round, extending over the rim. Cut remaining rolled pastry round into 4cm wide strips. Spoon the cold Apple Filling into the pie case. Arrange pastry strips in a lattice pattern over the filling, extending over the rim. Trim pastry edge; reserving scraps if needed to re-roll pastry to complete the lattice pattern. Brush lattice with egg; scatter with demerara sugar. Transfer pie to an oven tray.
Bake pie for 1 hour 10 minutes on the lowest oven shelf, until a deep golden brown. If the pastry is overbrowning, cover the top loosely with foil. Leave to cool for 20 minutes before cutting. Serve with gluten-free vanilla ice-cream or thick cream, if you like.
Gluten is a sticky substance that stops baked goods from crumbling and improves their texture by trapping pockets of air. You can replicate the effects of gluten by adding xanthan gum in the approximate proportions of 1 teaspoon to 1 cup of flour mixture. You can buy xanthan gum from supermarkets and health-food stores.
Test Kitchen tip
How long does gluten free apple pie keep?
The pie is best eaten on the day it is baked or freeze uncooked pie for up to one month. Cook from frozen, adding 10 minutes to the cooking time. Any leftovers can be reheated in the oven for 20 minutes.
