I made a quiche with veggie cheese (I’ll post the recipe soon) and cauliflower florets, and I thought if I’m going to keep simmering by the oven in this heat, to blow off some steam and make an apple pie as well. So excited that I was able to adapt the pie and quiche crust recipe to gluten and dairy free ingredients, I doubled the quantities and went with both. At the end I was like a general on the battlefield, tired but victorious. A general who had to wash the dishes and the worktop and put order in the chaos he also created.
Ingredients
For the crust::
- 100 grams of rice flour
- 50 grams of coconut flour
- 50 grams of tapioca starch
- 100 grams of coconut oil
- A yolk
- 40 grams of cold water
- A pinch of salt
For the filling:
- 2 well-ripened apples, large
- 2 eggs plus the egg white left from the crust
- 4 tablespoons of coconut oil
- 4 tablespoons of raw sugar
- A teaspoon of cinnamon
- A sachet of vanilla sugar or a spoonful of vanilla essence
Method of preparation
We start with the crust. We mix the flour with the salt in a larger bowl, make a hole in the middle where we put the coconut oil. In the butter version of the crust, it is placed cold, from the refrigerator, and kneaded with cold hands together with flour until a sandy dough is obtained. Coconut oil has a non-malleable consistency, so the cold version from the refrigerator sucks. I tried to give it a slightly softened butter-like consistency, but it seemed like a waste of time, so I used liquid coconut oil, as it is in the summer at room temperature. I also put the yolk in the oil, then kneaded gently until I got something similar to very wet sand, wrapped it in foil and put it in the fridge for half an hour. During this time it hardened, so we put it back in the bowl, add cold water and knead a little more. We’ll notice that it will get a bit elastic, so we put it onto a baking tray lined with baking paper (a 17 to 22cm tray) and spread it out using our fingers, or fists in my case, starting from the middle of the tray and lifting -on the wall of the tray 2-3 cm. It will take us a good few minutes to place the dough nicely, we prick it elegantly with a fork so that it does not bulge, and during this time the oven heats up nicely to 170 degrees Celsius, where we will keep the crust exactly for 15 minutes. Now let’s make the filling. We wash the apples, cut them into quarters, remove the seeds and cut each quarter into 6 pieces or more, if the apples are large. We put 3 spoons of coconut oil in a hot pan together with 2 spoons of sugar, then we put the pieces of apples, put the fire on low and mix until the apples leave juice. Leave for another 5 minutes, until a thick syrup forms. Beat the 2 eggs plus the egg white left from the crust with the cinnamon, vanilla, a spoonful of coconut oil and a spoonful of sugar. Meanwhile our crust has dried in the oven, we take it out and let it cool for a few minutes. We do not close the oven, but on the contrary, we increase the temperature to 200 degrees. We put the apples together with the syrup formed in the crust, pour the eggs on top, shake the pan so that it sits well, sprinkle a spoonful of sugar on top, then put it in the oven heated to 200 degrees for 15 minutes, after which we reduce the heat to 170 degrees and we have 20 minutes left. We let it cool before cutting it. That’s theoretically, because I didn’t have the patience, I’ve been stomping aroud it for a few minutes, took it out of the tray with the help of baking paper and cut it warm. OMG, how does it taste like! Sweet, flavorful, with a crumbly crust…excellent!
