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Apple pie (gluten and dairy free)

Prep Time1 hr 30 mins
Cook Time45 mins
Servings: 10 slices


For the pastry

  • 300 g gluten free plain flour
  • 1 and 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 2 tbsp granulated sugar
  • 175 g dairy free butter (I use the 'Stork perfect for baking gold packet')
  • 1 medium egg
  • 3-4 tbsp cold water

For the filling

  • 675 g granny smith apples
  • Juice of 1/2 a lemon
  • 80 g caster sugar
  • 1 tbsp gluten free plain flour
  • 1.5 tsp ground cinnamon
  • 1 egg (for an egg wash)


Make your pastry

  • To a large mixing bowl add plain gluten free flour, xanthan gum, sugar and salt. Mix well.
  • Add your cold cubed butter and rub in with a fork until it starts to look like breadcrumbs. 
  • Add your egg and mix in using a table knife. 
  • Add water 1tbsp at a time and mix well until it starts to form a dough (you will need around 3-4 tbsp water).
  • Turn out onto a floured surface and knead until smooth. Wrap in clingfilm and leave in the fridge for atleast an hour. 

Make the filling

  • Whilst the pastry chills core, peel and slice your apples. Toss with caster sugar lemon, cinnamon and flour until coated. Set aside.

Assemble the pie

  • Pre heat your oven to 200°C. Remove your pastry from the fridge and cut off a third. Set aside for the top of the pie. Roll out the remaining dough so that it is big enough to fit your pie dish then carefully line the dish with the rolled out pastry. Trim off any excess pastry from the edges.
  • Spoon the apple mixture into the pie dish. 
  • Roll out the remaining pastry so that it is slightly bigger than the pie dish and carefully lay over the top of the apple mixture, pressing the edges together so that the pie is sealed. If needed, brush the edges with a little water to help seal the pastry.
  • Cut 4 slits in the top of the cake so that the steam can escape, brush the pie with a beaten egg and sprinkle over a little sugar 
  • Bake 45 minutes  until the pie is golden brown and cooked through. 


Best served warm but can be kept in the fridge for up to 48 hours after baking.