Sugar Free – Low Gluten
My Dad was not the biggest fan of making desserts, but this after dinner treat he used to make, was one that everyone enjoyed. I remember the first time my husband, Howard, tried this dish, he was amazed. Howard thought it was brilliant because it had pastry on the bottom and the top.
Not only did this dessert impress my husband but my brother’s friends also loved it too. They visit once a year to celebrate my brothers birthday. For those of you that don’t know, my brother died nearly twenty five years ago. Every year around the time of his birthday, they come to see my parents and my Dad would make them an apple pie. Secretly I think they would only come to my parents house for the apple pie.
Dad used to make his apple pie with cider but as I have a small boy who always wants to try sweet treats, I made my version with apple and elderflower juice. I can hear my Dad saying the alcohol burns off you know. Thanks Dad but I found the apple juice worked just as well. Well worth a try. Below is a video and recipe for you.
What is your favourite pie filling? Do you eat yours with ice cream or cream? I would love to know so don’t forget to comment below. Please don’t forget to like and follow this page for loads more recipes.
- Sharp knife
- Chopping board x 2
- Large saucepan
- Fork or juicer
- Measuring jug
- Mixing bowl
- Stirring spoon
- Rolling pin
- Pie dish
Ingredients for the pastry
- Spelt flour x 200g
- Butter x 100g
- Egg x 1
- Oat milk or a milk or your choice x 3 tbsp
- Pinch of salt
Method for making the pastry
- Weigh and measure all your ingredients.
- Put the spelt flour into the bowl.
- Cut the butter, making sure its cold, into 1 cm cubes and put into the bowl.
- With clean hands rub the butter and the flour together until it resembles bread crumbs.
- It will take a good few minutes.
- Once they look like bread crumbs add in the egg and mix again.
- Now pour in a tablespoon at a time of the milk and mix after each tablespoon.
- When the mixture starts to stick together like a dough ball it’s done.
- If the mixture is too wet add more flour and if the mixture is too dry add a little bit more milk.
- Wrap the dough in clingfilm and put in the fridge for two hours.
Ingredients for the filling
- Apples x 8 (eating)
- Raisins x 2 large handfuls
- Apple and Elderflower juice x 200mls
- Cloves x 1/2 teaspoon
- Nutmeg x 1/4 teaspoon
Method for the filling
- First peel and core the apples and put them into the large saucepan.
- Add in the raisins, cloves, nutmeg and pour the apple juice over the top.
- Mix all of the ingredients together.
- Put the saucepan on a high heat, bring to the boil.
- Leave to simmer for 30 to 40 minutes or until the apples have softened.
- Once the apples are cooked, set to one side.
Method for making the apple pie
- Preheat the oven to 180°.
- Remove the pastry from the fridge and set aside for 30 minutes.
- Next spread flour across a large board or clean surface.
- Put the dough on it and with the sharp knife cut away a third of the pastry.
- Begin to roll the pastry out with the rolling pin.
- Once the pastry is slightly bigger than your pie dish.
- Then put the pastry into the pie dish and cut any excess off.
- Add the excess pastry to the cut off piece.
- Now pour the cooked apples into the base of the pie.
- Set this aside.
- Roll out the top part of the pastry so it’s big enough to cover the top of the pie.
- Place the pastry over the top of the pie and again cut off any excess.
- Stick the top and the bottom of the pie together.
- You can use a little bit of milk in a cup with a brush to do this but I just press them together with my fingers.
- Put a small cross in the middle of the pie to let the steam out and then put in the oven for 30 minutes depending on your oven.
- When the pie is a golden brown colour remove from the oven and leave to cool for a while.
- Then serve with ice cream, cream or custard and enjoy.
People have been eating apple pie for centuries and it’s very popular in English speaking countries. The first apple pie recipe in the UK dates back to 1381. It can be eaten hot or cold, on it’s own or with ice cream or double cream or custard. The filling can be made in many different ways but I have tried to replicate my Dad’s as much I can. My dad would have eaten this with ice cream but we enjoyed it with coconut cream and maple syrup. It can make a good amount for a large group of people or it can be frozen in slices and eaten when you fancy it. However you decide to enjoy this dessert, as always, enjoy.