Introducing my…whoops, sorry, Lewis’ old fashioned apple pie; gluten free and dairy free…
Lewis has been bugging me for a while now to make apple pie and I must admit I do so love a slice with hot custard. However, it’s no secret to my regular readers that pastry and I do not get along and I really don’t want us to be enemies so I am trying – honest!
As with many other people at this time of the year we find ourselves inundated with gifted cooking apples and as we also have a community orchard near to us I can’t help but pop down there to pick some beautiful specimens to cook with. Apple crumble tends to be the main family favourite but following the success of this apple pie I’ll be sure to make more now I’m gaining in pastry confidence!
This was a recipe I adapted from a normal gluten/dairy-packed pastry recipe, it took two batches to get the right rolling consistency but I was pleased with this final result. I actually got a wee bit carried away with the volume of ingredients fearing that I would not have enough pastry to form the shell and apple pie lid but this recipe makes more than enough for an 8” pie/cake tin and I had some spare which I have frozen with a view to using again for something simple like jam tarts or mini Bakewell’s.
As you can tell from the images, I also let Lewis help with the preparation and pastry making, he just decided to take a back seat when the messy bits had to be done such as bringing the crumb mixture together and kneading, other than that he was an excellent helper in the kitchen.
For the apple pie in these images I didn’t actually use Vicki’s shortcrust recipe but for those interested Vicki has an eBook on Kindle that you can buy with all her pastry recipes and I plan to try them all in the lead up to Christmas (whoops, there’s that word, sorry!)
To achieve the apple filling it’s super simple, 4-5 large cooking apples, peeled and diced. Pop into a bowl with some lemon juice add a lid or upturned plate and pop in the microwave for 60 seconds to soften the apple. Add sugar to taste; I generally add about 4-5 tablespoons of caster sugar. finally add a pinch of cinnamon then give it a mix and plop it all into the pastry case. Cover with pastry lid, brush with dairy free milk and sprinkle with another tablespoon of caster sugar (egg will achieve a more golden finish if you can use this) and pop in the oven 180C for 25-30 minutes or until a lovely golden colour