Gluten and Lactose free apple pie
Birthdays in my family are celebrated with apple pie. When I found out I was gluten and lactose intolerant, the apple pie was off the table. Did it mean I could never have apple pie again? I don’t think so, so yet again challenge expected and I changed the standard recipe to make a gluten and lactose free apple pie!
Recipe for 1 apple pie:
- 300 gr. gluten free self rising flour (I used Kuchen & Kekse byÂ SchÃ¤r)
- 200 gr. vegetable butter or margerine
- 160 gr. white caster sugar
- 1 egg (beaten)
- sniff of salt
- 50 gr. cane sugar
- 1 kg. sweet and sour apples
- 3 tbsp. cinnamon
- 75 gr. light raisins
- 2 tbsp. gluten free breadcrumbs (e.g.Â Consenza Pure & Free)
- Optional: whiskey
If you like your raisins to taste a bit like whiskey this is the moment to let them soak in whiskey overnight.
Wash your hands!
Put the self rising flour, butter, caster sugar, 2/3 of the beaten egg and a sniff of salt together in one big bowl and knead this to a proper dough ball. Put it into the fridge in order for it to get firm.
Peel the skin of the apples and cut them into little pieces. Combine the raisins together with the apple, cinnamon and cane sugar and stir a couple of times. If you have got some leftover whiskey you can also poor that on the apples.
Preheat the oven at 180 degrees. Cover a baking tin in parchment paper and rub some butter on it (or baking spray).
Take the dough out of the fridge, divide it into 3 parts and put 1 part back into the fridge. Grab the rest of the dough and use a rolling pin to flatten it. Cover de bottom and sides of the baking tin with the dough.
Spread the breadcrumbs over the dough and fill up with the apple mixture.
Grab the last piece of dough from the fridge and cut little strips which you should sort of weave (does this make any sense?) over the apples from one side to the other.
Take the rest of the egg, and smear it onto the dough. Bake the cake in Â±70 minutes!
You’ll love the cake (I’m positive).