Gluten-free pastry is a whole different experience to regular wheat or spelt based pastry. Personally, it help me to throw out any conventional ideas about pastry making, because the process for creating, is somewhat different (easier too).
I’ve opted for a solid pastry base on this pie, along with a crumble topping. It can be difficult to roll this type of pastry thinly for a topping, so a crumble makes a fabulous option here.
The first time I experimented with making gluten-free pastry (which in my case, involved intuitively playing with ingredients until something worked), I started rolling it out. I mean, that’s what I’d learned when I was a girl – ‘roll out your pastry with a rolling pin’. Whilst there is definitely a time and a place for a rolling pin with other recipes.. this pastry doesn’t work like that.
OK I think we are clear on that one now – we are making pastry without a rolling pin 🙂
This pie has a short crust pastry with a delicate finesse.
Without the gluten (as you’d get in spelt or wheat flour) we have to rely on the baking process to hold it all together. So before it’s bakes, the pasty might want to fall apart. It’s not a problem at all, if you know how to work with it (all will become clear in a moment).
The pastry has a sort of ‘melt-in-the-mouth-ness’. You first create a crumble by rubbing the pastry mixture (rice flour, tapioca four (or starch), coconut oil, maple syrup and vanilla) with the tips of your fingers – until everything is nicely combined and you are left with chunky crumbs.
How to put it together (in pictures)
I’ve taken some snapshots so that I could quickly show you the process visually. First, you’ll take half of the mixture that you created and put it into a round tin (21cm or 8inches in diameter)…
And then you will compact it down evenly and firmly using your hands and fingers…
Magic! After that, the delicious, fruity filling goes in…
And then the crumble goes on top before baking it…
This is a beautiful nice treat. It serves well right out of the oven and you’ll need eat it with a spoon or fork.
I like it just as it is. However, you can also add some plant-based yoghurt, cream or ice-cream if want to jazz it up even more.
It is a little delicate (especially when hot). You can serve hot or cold. Cooling it down makes it easier to slice.
I’ve created a handy print-out recipe for you here…
- 3 sweet apples (medium sized)
- 1 tablespoon water
- 1 handful of raspberries (75g)
- 1 teaspoon vanilla
- ¼ - ½ teaspoon nutmeg (freshly grated)
- 1 teaspoon ground cinnamon
- Pinch of ground ginger
- 2 tablespoons coconut sugar (optional)
- 1 tablespoon tapioca flour (to soak liquid in apple stew)
- 100g rice flour
- 100g tapioca flour or starch
- 4 tablespoons coconut oil (melted)
- 4 tablespoon maple syrup (or rice syrup)
- 1 teaspoon vanilla extract
- Core the apples and then chop into small cubes. (Note: You can either peel them or leave the skin on. In the case of this pie, peeling means the filling will mush together better, which may be more advantageous - I use both methods).
- Put the apples into a saucepan with a lid and about 1 tablespoon of water. Gently heat up and bring to the boil, stirring regularly so that it doesn't stick to the pan (this is where that tablespoon of water should also help). The apple will start break down once it cooks. Give it about 10 minutes.
- Once the apple starts to cook and break apart, add the raspberries, vanilla, nutmeg, cinnamon, ginger and coconut sugar. Mix in and allow to cook for a couple of minutes more. Mush everything down with a spoon whilst mixing too.
- Sprinkle the tapioca flour (or starch) and mix in rapidly. This should help to thicken the whole mixture and absorb any juice (since you don't really want juice in the pie).
- Melt the coconut oil.
- Add the rice flour, tapioca flour, coconut oil, maple syrup and vanilla extract to a mixing bowl. Mix thoroughly. You should get a well mixed bowl of chunky 'crumbs' (that stick together if you compress them). I find it easiest to mix with my hands and 'rub' the mixture with the tips of my fingers until properly mixed.
- Take half of the mixture and put into a round baking dish (size: 21cm or 8inches in diameter). It works well if the dish has a pop out bottom, if you have that option.
- Compact the mixture down, evenly and very firmly with your hands and fingers, to make a crust base (see photos above). It's essential that you do this firmly to make it hold together. If you don't do it firmly, it will fall apart.
- Put the raspberry and apple fruit filling on top of the pastry base.
- Crumble the remaining mixture on top of the fruit filling, spreading it evenly, so everything is covered. Pat the topping down gently.
- Pop the pie into a pre-heated oven at gas mark 6 (200C/400F) and bake for 30 minutes.
- You can serve immediate after baking, as a hot slice of tasty pie. Alternatively, you can let it cool down and serve cold. It keeps for a couple of days in the fridge.
- This pie works well with dairy-free yoghurt or ice-cream, as well as on its own.
Pin for later…