A bit of a random concoction today, but tasted a little like Christmas!!
Ingredients
In the order you will need them!
- 100g plain flour (gluten free)
- 50g block butter (dairy and soya free)
- 1 tsp xantham gum
- pinch of salt
- cold water
- 4 pink lady apples (peeled and cored and cut into chunks)
- a handful of raisins
- 1 tbsp soft dark brown sugar
- 1/2 tsp cinnamon
- 1/4tsp nutmeg
- 1/4tsp ginger
- 1tbsp water
- 75g plain flour (gluten free)
- 1 tsp xantham gum
- 50g block butter (dairy soya free)
- 42g soft brown sugar
Method
- For the pastry: Put 100g plain flour, 1tsp xantham gum and a pinch of salt in a bowl. Chop the 50g of block butter into chunks and rub in, ensure your hands are cold and do as little as possible to make it look like breadcrumbs (do not over do it, it will become sticky!) Slowly add in cold water until the pastry is formed, wrap in clingfilm and put in fridge for 30 minutes.
- For the pie filling: Whilst the pastry is chilling, put the apple, raisins, sugar, cinnamon, nutmeg, ginger and water in a pan and stew over a low heat.
- For the crumble topping: Put the 75g of plain flour and 1 tsp xantham gum in a bowl. Chop the 50g of butter into chunks and put in the flour mixture, coat with flour, ensure your hands are very cold and rub the butter in until it resembles breadcrumbs (do not over do it, it will become a sticky mess). Add the sugar in and use a fork to combine.
- When the pastry has done its time chilling, roll out to about 2mm thick and cut out circle for the bottom of the pie, I managed to cut 9 circles out.
- Put the pastry circles in the bun tin and add the stewed apple mixture into each one and press down. Then add some crumble topping on to the top of each pie and press down.
- Pop in the oven on 180C for 20-25 minutes.
- Then eat and enjoy!
I used double the amount of spices, but it tasted a little powdery so I have halved it here let me know whether you think it is a good change to the recipe!
Good Simple Delicious Food 