Gluten Free Apple Pie

By Teresa Cutter

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What's great about it

This is an exclusive recipe from HEALTHY BAKING. A delicious apple pie straight from the oven - topped with a dollop of thick yoghurt or cream fraiche. The pastry is made purely from ground almonds. The apples have been briefly cooked in a little apple juice and vanilla and the sweetness of the pie depends on the sweetness of the apples. I've also added a hint of organic maple syrup to the apples that marries wonderfully with the cinnamon.

Ingredients

Serves 12

Almond + Vanilla Shortcrust

4 cups almond meal

2 tablespoons raw honey or organic maple syrup

80 g quality butter or macadamia nut oil

1 teaspoon vanilla bean paste or powder

2 organic eggs

Apple Filling

10 sweet red apples or golden delicious apples – skin on

½ cup fresh apple juice

2 teaspoons vanilla extract or paste

½ teaspoon ground cinnamon

1 - 2 tablespoon raw honey or organic maple syrup or a small handful of appropriate dried fruit - choose from (fresh pitted chopped dates, dried pears, muscatels/raisins). Adjust according to your palate.

Method

Prepare the apple filling

Quarter the apples and remove the core.
Cut each quarter in half and place into a large pot.
Add the apple juice, vanilla and cinnamon.
Place onto the stove over a medium heat.
Cook, stirring every now and again until the apples start to soften and collapse. This should take about 15 – 20 minutes.
Remove from the heat and drain any liquid from the apples if needed.
Fold through the maple syrup or dried fruit then allow the apple filling to cool.

Make the almond and vanilla shortcrust

Combine the almond meal, honey, butter into a bowl.
Mix lightly with your fingertips until you get a soft crumb.
Add eggs and mix into a soft dough.
Rest the dough for 30 minutes in the fridge.
Roll 2/3 of the chilled pastry between 2 sheets of greaseproof paper to fit a 20 cm pie dish.
Line the pie dish evenly and fill in any gaps in the pastry as needed.
Spoon in the apple filling.
Roll out the rest of the pastry and gently place over the apple filling.
Seal any edges and cut a cross at the top of the pastry with a sharp knife.
Sprinkle some flaked almonds over the pastry for decoration.
Bake in a preheated 160°C oven for 45 minutes or until golden.
Serve warm or at room temperature with custard or your choice of ice cream, yoghurt or coconut cream.