Apple Pie
Description
It could be said that we eat to the seasons, for comfort and for fuel. In the warmer months we seem to seek refreshing, colourful and lighter meals like seafood, salads and fruits. But as the weather cools we have a tendency to seek out heartiness and warmth – and cafes know this well. Have you ever noticed that when the weather turns we start to see specialty soups and breads hit menu boards?
So, that time of year looms close again, we’re in to the last month of Autumn and Winter is encroaching already. Days are growing shorter and we’re being plunged into darkness before most of us can even make it home. There’s a chill in the air that greets us when we wake, and come dusk, is there waiting for us again. But we’re here to ease the crisp night air with a signature winter recipe. Apple Pie.
Ingredients
| 300gm all purpose gluten free flour |
| 90gm gluten free self raising flour |
| 1 tsp. gluten free baking powder |
| 180gm nuttelex, chilled |
| 1 tbsp. cold water |
| 1 egg |
| ½ tsp. guar gum |
| 1 tbsp. pure maple syrup |
| Filling: |
| 10 granny smithapples |
| 1 tbsp. pure maple syrup |
| 2 tsp. all spice |
| 1 tsp. cinnamon |
| 1 tsp. cloves |
| 1 tbsp. nuttelex |
Directions
- 1
- Add the flours, baking powder and guar gum to the jug of a blender/processor. Add the chilled, chopped nuttelex.
- 2
- Pulse until the mixture forms a crumb. Add the cold water, egg and maple syrup.
- 3
- Pulse again until a dough begins to form.
- 4
- Remove from the blender/processor and turn on to a lightly floured work surface.
- 5
- Gently knead the dough together until a ball forms. Wrap the pastry dough and place in the fridge for 2 hours.
- 6
- Meanwhile, make the apple filling.
- 7
- Peel, core and slice the apples.
- 8
- In a large pan add the nuttelex and maple syrup. Add the apples and spices. Bring the pan to a medium-low heat and sauté the sliced apples until fragrant and soft, but still holding shape (approximately 10 minutes). Remove from the heat and set aside to cool in the pan.
- 9
- Grease a 30cm pie dish well. Preheat the oven to 180 degrees Celsius.
- 10
- Remove the pastry from the fridge and roughly cut in two pieces – making sure one portion of the pastry is much larger than the other (this is for the base).
- 11
- On a sheet of baking paper roll out the larger portion of the pastry until approximately 5mm thin.
- 12
- Use the baking sheet to lift the pastry and turn into the pie dish and then continue rolling out the top of the pie pastry, allowing it to be slightly thicker.
- 13
- Add the cooled apple mixture to the pie base. Use the baking sheet to lift the pastry on to the pie to create a lid. Press down the edges of the pie with a fork and then trim any excess overhang around the dish.
- 14
- Bake for 30 minutes or until pastry is golden crisp.
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