There are perhaps times when baking can get complicated. Too many ingredients in a dish, where several less would give you something similar. Perhaps just for the sake of adding them or to be different. And half the time getting hold of some of the ingredients can be a bind. Don’t get me wrong complicated can be good, tasty and fabulous. But you can’t go wrong with a simple pie, simple pastry and a simple filling, baked simply and served with a dollop of custard. But even that could get complicated, if it wasn’t for ‘Birds’ 😀😀 This is only a 7″ plate pie, using a simple 7″ foil plate tin tray. Simple. Did I say it was simple? 😂
I’ve said before I do try to make these recipes easy enough for everyone to make, using foods that are ready-made. There are times when I need a challenge and I probably make it up as I go along. 😀
But for now a simple pie, using up some cooked apples I’ve had in the freezer for British Pie Week and my Twitter pals for the #TwitterBakeAlong. Pie should be for everyone. Here is my gluten free Apple and Raspberry Pie.
If you don’t have some spare cooked Apple in the freezer….
Peel, core and chop 2 cooking apples and put in a saucepan with 2 tablespoons of granulated sugar and a 1/4 teaspoon of cinnamon. Heat for about 7-8 minutes until the apples are soft. Put to one side to cool completely. Before putting it in the pie.
For the pastry;
– 200g gluten free plain flour (I used Dove Farm)
– 100g cold diced butter
1/3 teaspoon xanthum gum
1 egg yolk
1 tablespoon of icing sugar
cold water to bind
couple of tablespoons of milk to finish and 2 tablespoons of caster sugar.
Raspberry jam (optional)
50g sultanas (optional)
Using a food processor blend the flour and the butter until fine breadcrumbs. Add in the egg yolk and sugar, mix, then add 5 – 8 tablespoons of cold water to bind. You can do this in the processor, but dependant on your machine, you may need to turn it out onto the surface and bring it together by hand into a soft firm dough. Wrap in cling film and pop in the fridge for about 20 minutes.
Preheat the oven to Gas 4 and 180c, and put a tray in the oven, so that you don’t get a soggy bottom!
Cut the dough into 2 pieces, 1 a little larger than the other. With the larger piece, roll out to the size of the pie dish and roughly the height of a pound coin. Cover the base of the dish.
If you are feeling fancy spread the base of the dish with the jam and then cover with the cooled, cooked apple. Sprinkle on the sultanas if desired. Trim the pastry edges so it’s flush with the tin/tray and then brush the edges of the pastry, with milk.
Roll out the 2nd piece of dough to the same thickness and cover the pie. Press the edges together to seal the pie and trim again the edges of the pie lid. Crimp a little design to the rim of the pastry, cut 2 holes into the middle of the lid, brush with milk, sprinkle with the sugar.
Place onto the hot tray in the oven and bake until bronzed for about 20 – 25 minutes. Remove from the oven, and serve immediately with custard (or your choice of accompaniment). Or leave to cool and heat in the oven later. It should be good for a day. I’ve served the pie on a plate designed by my daughter at Emma Bridgewater.
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