Saturday, May 15, 2010

Apple pie

I am so impressed with how my free-form apple pie turned out I thought I would share it with you. There's nothing quite like it on a cold winter's night. Wait a minute, winter hasn't even hit yet. Well, a bit of practice won't do any harm. Here's the recipe:

1 egg, separated
1/4 cup almond meal
2-3 Granny Smith apples, peeled, cored, thinly sliced
2 tablespoons caster sugar
1 tablespoon brown sugar

1/3 cup pure icing sugar, sifted
1 1/2 cups gluten-free plain flour
125g butter, cubed, chilled
2-3 tablespoons chilled water

To make the pastry place the icing sugar, flour and butter into a food processor. Process until combined. Add 2 tablespoons of water. Process until pastry starts to come together, adding more water if necessary.

Preheat oven to 190C. Place pastry onto baking paper. Roll out to a 30cm (diameter) circle. Transfer pastry (still on baking paper) to a large baking tray. Whisk egg yolk. Brush pastry with egg yolk, leaving a 5cm border around edges. Sprinkle almonds over egg yolk. Arrange apple slices over pastry (leaving border free). Sprinkle with caster sugar.

Fold pastry border in over apples. Lightly whisk egg white. Brush pastry edges with egg white. Sprinkle with brown sugar.

Bake for 15 minutes. Reduce oven temperature to 180C. Bake for a further 15 minutes or until pastry is golden. Serve with cream or ice-cream.

PS. I forgot to sprinkle the almonds over the yolk covered pastry base so I put it on top of the apples before I put it in the oven. It still turned out ok.

PPS. I got the original recipe from and adapted it ever-so-slightly.

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