This apple pie from Freee is not only seasonal, but it’s also a fantastic dessert to serve after your classic Sunday roast…
Gluten-Free Apple Pie
A perfect dessert to compliment your roast dinner
- 200 g FREEE Plain White Flour
- 25 g icing sugar
- ½ tsp FREEE Xanthan Gum
- 100 g butter
- 1 free-range egg
- 1-2 tbsp cold water
- butter for greasing
- gluten-free flour for dusting
For the filling
- 400 g apples thinly sliced
- 50 g granulated sugar
- a pinch ground cloves
- 1 tbsp demerara sugar
- water for brushing
For the pastry
Rub some butter around the inside of a 20cm/8” round pie dish and preheat the oven to 180°C, Fan 160°C, 350°F, Gas Mark 4.
Measure the flour, sugar and xanthan gum into a bowl, stir to combine and sieve it into a mixing bowl.
Add the butter and using a fork or pastry blender to work them together until the mixture resembles breadcrumbs. Avoid using your fingers for this.
Break the egg into the bowl and stir in the water to make a slightly sticky dough.
Cover the pastry dough and leave it to rest for 15 minutes.
Cut off a third of the dough and leave it resting.
Dust the work surface with flour put the large piece of dough in the middle and sprinkle it with flour.
Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press it into place in the dish using your fingers.
Cut away any pastry that hangs over the edge of your dish.
For the filling
Peel, core and slice the apples into a bowl, stir in the granulated sugar and clove.
Tip the apple into the prepared pastry case. Dip a finger in some water and run it around the outside of the pastry case.
Dust the work surface with flour and roll the remaining pastry into a 20cm/8” circle.
Lift the pastry circle onto the filled pie, removing the parchment. Cut away any pastry that hangs over the edge of your dish and press a fork into the edges of the pastry around the circumference.
Brush the top of the pie with water, using it to seal any cracks that may appear. Sprinkle the Demerara sugar over the top of the pie. Using a sharp knife, carefully make some cuts in the pastry top to allow steam to escape during cooking.
Bake for 45-50 minutes until the pasty is crisp. Enjoy!