Gluten-free deep dish apple pie
SERVES 8 PREP COOK TIME I HOUR 55 MINUTES (+REFRIGERATION & COOLING TIME)
1 Process almond meal, flours, sugar, xanthan gum, salt and butter until mixture resembles breadcrumbs. Gradually add 1/4 cup (60ml) chilled water; process until mixture just comes together. Gently knead dough on a lightly gluten-free floured surface until smooth. Divide dough in half and shape each into a disk, enclose in plastic wrap; refrigerate for 30 minutes or until firm.
2 APPLE FILLING Meanwhile, combine apple, sugar, ½ cup (125ml) water, juice and spices in a large saucepan. Stir over low heat until sugar dissolves; bring to a simmer. Cook, covered loosely, stirring occasionally, for 10 minutes or until apples are soft but still hold their shape. Using a slotted spoon, spoon apples into a heatproof bowl. Bring the residue syrup in the saucepan to simmer; cook, stirring, for 3 minutes or until reduced and thickened. Pour syrup over apples in bowl; mix well and cool.
3 Preheat the oven to 190°C (170°C fan-forced). Grease a 24cm round, 3cm deep pie dish.
4 Roll out each pastry portion between two sheets of baking paper into a 32cm round. Lift onto a flat tray; refrigerate for 10 minutes to firm up.
5 Line the pie dish with a pastry round, extending over the rim. Cut remaining rolled pastry round into 4cm wide strips. Spoon the cold Apple Filling into the pie case. Arrange pastry strips in a lattice pattern over the filling, extending over the rim. Trim pastry edge; reserving scraps if needed to re-roll pastry to complete the lattice pattern. Brush lattice with egg; scatter with demerara sugar. Transfer pie to an oven tray.
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