Dairy and Eggfree Apple Pie

baking | October 19, 2015 | By

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I distinctly remember swearing to myself a few years ago when working on a cruise ship where apple pie was a staple on the room service menu, that I would NEVER, EVER make apple pie ever again…well, today I broke my oath.  I’m quite glad I did actually, because it was pretty yummy!  Quite a few people have asked me for an allergy-friendly recipe lately, so I thought I’d have a play around.   The first substitution is dairy free margarine for the normal butter, but usually the pastry has a couple of eggs in it as well which make it a wee bit easier to work with.  I’ve tried it without, and while you need to be quite gentle with it, it works well and is really melt-in-the-mouth 🙂

Pastry:
300g flour
1/2 teaspoon salt
60 grams sugar
zest of 1 lemon
66g very cold water
200g cold dairy free margarine

For the filling:
4 large apples, peeled and sliced
100g sugar
120g raisins
1 teaspoon cinnamon
juice of 1 lemon
1/4 cup white breadcrumbs

Make the pastry first:
Place flour, sugar, salt, and zest in a bowl. Mix briefly then rub in the margarine until crumbly. You need to be very gentle with the pastry and don’t over mix! Add the cold water all at once then mix to combine as quickly and gently as possible. Refrigerate for at least 30 minutes.

The filling:
Mix all the filling ingredients together.
Roll out half the pastry for the bottom using flour underneath and on top to stop from sticking. Place in a pie dish and pack the apple on top of the pastry. It should be a lot higher than the pastry so just pile it up in the middle. Roll out the remainder of the pastry and lay on the top. Brush with a suitable milk then sprinkle with sugar. Bake at 175 degrees until cooked thoroughly and nicely browned on the top.

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mixing margarine to a crumbly texture

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before baking

 

 

 

 

 

 

 

 

 

 

 

 

 

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