Gluten-Free Apple Pie

Serves: 6|Prep: 30 minCook: 30-40 min

Apple pie just makes me think of home! How many of us had a parent or grandparent that would whip up a scrumptious apple pie for special occasions? (Or even just a Sunday!) But, if you think you have to slave away in the kitchen to whip up this beauty, think again. Traditional apple pie to made with lashings of butter and sugar, sugar and more sugar. So in true Wholesome Child style, I’ve kept all the flavour, but taken out the nasties – this version is even gluten-free using my Wholesome Child gluten-free flour mix in the pastry.

Ingredients

Method

Crust
2 ½ cups Wholesome Child gluten-free flour mix or 2 ½ cups whole spelt flour
1-2 tbs coconut sugar
1/4 tsp sea salt
1 cup cold unsalted butter, diced, plus extra for greasing tin
2 eggs
squeeze lemon juice
pinch lemon zest
Filling
5-7 red apples, peeled, cored and diced
1-2 tbs coconut sugar (optional)
1/2 tsp ground cinnamon
2 tsp lemon juice
1/2 cup raisins
2 tbs almond meal or rice crumbs

1.	Preheat the oven to 160°C. Grease 6 mini pie tins or one large pie tin with unsalted butter.
2.	To make the crust, mix the dry ingredients together in a large bowl. Add the diced butter and use your fingertips to gently work the butter into the flour and sugar until the mixture resembles breadcrumbs.
3.	Crack one egg into the bowl, add lemon juice and zest and gently mix with your hands until the dough comes together. Wrap it in cling wrap and place in the fridge.
4.	Meanwhile, add the apples to a medium-sized pan with the coconut sugar, cinnamon and lemon juice and place over medium heat.
5.	Simmer gently for 5 minutes or until the apples are just tender. Remove from the heat and add raisins and almond meal. Leave to cool.
6.	Dust a clean work surface and rolling pin with gluten-free flour. Divide pastry dough into two and roll out one half until 0.5cm thick.
7.	If making mini apple pies, divide dough into six 10cm squares and carefully ease the pastry into the pie tins. If you are making one large apple pie, carefully roll pastry around the rolling pin, then unroll it carefully over a 20cm pie dish.
8.	Pour apple filling into the dish.
9.	Roll out the other pastry half until 0.2cm thick. Divide into six 10cm squares and place each square on top of the pie. If making a large one carefully roll the pastry around the rolling pin, then unroll it over the top of the pie.
10.	Fold the excess pastry back in then pinch and crimp the edges together using your finger and thumb and cut away excess.
11.	Brush the top with the remaining egg, then using a small sharp knife, make small incisions in the centre of the pies to let steam escape as it cooks.
12.	Bake for 30-40 mins or until golden brown.
13.	Allow to cool. Serve with homemade custard or macadamia nut ice cream.

Tip:

Serve immediately, store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.