There’s nothing quite as comforting as a warm apple pie. This recipe is perfect for those who have coeliac disease or are gluten-free intolerant, but still want to enjoy the classic flavours of a traditional apple pie.
By using apple cider in the filling for this apple cider pie, we not only add an extra layer of flavour but also enhance the sweetness of the apples. The cider gives the filling a subtle tanginess and makes the apples juicier, creating a perfect balance of flavours in every bite.
Apple Cider Pie
- 2 sheets gluten-free puff pastry thawed
- 1 kg Granny Smith apples peeled, cored and thickly sliced
- 375 ml Golden Axe Cider
- 125 g caster sugar
- 1 teaspoon cinnamon
- 4 tablespoons gluten-free cornflour
- 1 egg beaten
- gluten-free ice cream to serve (optional)
- Preheat oven to 200°.
- Roll out pastry to line a shallow pie dish. Blind bake pastry for 15 minutes while you prepare the filling.
- Place apple slices, cider, sugar and cinnamon in a saucepan. Cover and cook over medium-heat until apples are soft, about 10 minutes.
- Remove ¼ cup of liquid from saucepan and place in a bowl along with cornflour. Stir to make a paste, then pour back into saucepan. Simmer over medium heat for 5 minutes, or until mixture thickens.
- Pour apple mixture into blind-baked base.
- Roll out remaining pastry and use to top the pie. Use a sharp knife to make 2 incisions in the top of pastry.
- Brush with beaten egg, then bake in preheated oven for 20 minutes or until pastry is golden. Serve hot or cold, with gluten-free ice cream if desired.