Lovely little apple pies just like mother used to make – well, not my mother perhaps. She wasn’t very good at pastry making – Bless Her! But these are simple and delicious and when I hand these out to visitors, they don’t even know they’re eating Gluten and Dairy free. If you asked them beforehand, they would probably turn their noses up and say a polite “No Thank You”
I’m lucky enough to have a couple of Bramley apple trees in my garden but you can use any apples. Cooking apples will go softer than eating apples when cooked, so it’s up to you which you prefer.
Individual apple pies – Gluten and Dairy free
*For the pastry*
- 8 oz Gluten Free self-raising flour I use Glebe as it doesn't contain cornflour
- 1 tablespoon Soya flour optional if intolerant or allergic - it makes the pastry brown better
- 4 oz Dairy free margarine I use Pure Sunflower or Soya spread
- 1 teaspoon sugar
- pinch of salt
- 2 eggs - lightly beaten
*For the filling*
- 2 Apples Bramley cooking apples or Other Eating apples - whichever you prefer
- 3 oz Sugar use more or less depending on your taste for slightly tart or sweet apple
- 30 ml water
- Put flour, fat, sugar and salt into a mixing bowl and mix up with a fork until a crumbly mix.
- Gradually stir in the egg mixture until it's a nice pliable dough. Saving some of the egg for glaze
- Place in an air tight container, put in a plastic bag or wrap in cling film and place in the fridge for at least 20 minutes
- Preheat the oven to 180°C
- While the pastry is cooling, make the apple filling.
- Peel, core and chop the apples into small pieces.
- Put in a saucepan with the 2 tablespoons of water and bring to the boil
- Turn down the heat and simmer for approximately 10 minutes until the apples are cooked
- Stir in the sugar and put into a cold bowl to cool down
- Remove the pastry from the fridge and cut off about two thirds
- Roll out out on a board dusted with flour and cut into 12 3 inch rounds.
- Place the rounds in a patty tin and share out the apple mixture about a heaped teaspoon in each one
- Take out the rest of the pastry and cut about 2 inch rounds to place on top of the filled pastry cases
- Using a pastry brush glaze the tops with the remaining egg mixture.
- Place in the oven for about 20 mins until light and golden.
- Take out of the oven and sprinkle over some caster sugar
- Enjoy hot or cold