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Posted on 12/28/2016 in Gluten Free Recipes

Gluten Free Pastry and Apple Pie

Gluten Free Pastry and Apple Pie

Makes 4 x 4-5 inch small individual pies with pastry to spare which can be frozen.

For a sweeter pastry you can add 2 tbsp of caster sugar to the flours


75g rice flour

75g fine cornmeal (polenta)

75g potato flour, plus extra for dusting

1 heaped tsp xanthan gum

pinch of salt

150g butter, well chilled

1 egg, preferably free-range, mixed with two tbsp cold water


For the filling

4 cooking apples, peeled, cored and cut into wedges 6-8 per apple

10 g butter

25g sugar

15g sultanas (optional)

  • Place the apples in a saucepan with the butter and sugar. Place on a medium heat and slowly stew the apples until soft. Once cooked add the sultanas and allow to cool.
  • Lightly butter or oil your flan tin. Sift the rice flour, fine cornmeal, potato flour, xanthan gum and salt into a bowl and mix well.
  • Cut the butter into cubes and gently rub into the flour mixture. Make a well in the centre and carefully add the egg and water mixture and bring together  bring the pastry together using a fork.
  •  It is tempting to add extra liquid at this stage but try not to, as it is very easy to make the pastry too wet. If the pastry seems a little sticky, add a small mount of lower and lightly knead in
  • Wrap lightly in clingfilm and place into the fridge for 20-30 minutes
  • Roll the pastry out between two sheets of clingfilm to the thickness of a 5 cent coin.
  • Line your lightly greased flan tin with the pastry and trim of the edges with a small knife.  Roll on another piece of pastry slightly thinner than the other piece for the lid.
  • Fill the tin with the apples ensuring not to over fill. Fill just to the level of the tin.
  • Dampen the edge of the flan ring slightly and lay on the lid. Seal the edges well and then using a small knife trim any excess.
  • Pre heat  your oven to 200c/gas 6/210c and bake the apple pie for ???
  • When the pie is cooked the pastry should be firm to touch and the pie should move slightly on the plate when gently shaken.

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