Flakey Pastry turned into Apple Pie - and its Gluten Free (Episode 7)!
Pastry is one of those things that has taken me a long time to perfect. It is one of the most disappointing things about eating gluten free - most of the commercially produced pastries are like rubber. I have tried over the years, so many recipes using mashed potato, cooking the pastry like a roux, weird and wonderful flours etc. None worked to my satisfaction, or had the family asking for seconds. Until now!
A few months ago I was lucky enough to be involved in the Country Women's Association of Victoria baking masterclass. And although the instructor was using regular flour for the class, in the discussions afterwards we spoke of what was really needed to get the air and flakiness in the pastry, but that could be modified to work within Gluten Free flours properties. So I had a play...
This is what I have come up with, and paired with Stephanie Alexander's Classic Apple Pie filling it is a real winner!
The pastry is a little bit fiddly, and it will take you 30 - 45 minutes to prepare - but trust me, it's worth it!
You can watch my YouTube video to see how it's done: Episode 7
Apple Pie with Flakey Pastry
A few months ago I was lucky enough to be involved in the Country Women's Association of Victoria baking masterclass. And although the instructor was using regular flour for the class, in the discussions afterwards we spoke of what was really needed to get the air and flakiness in the pastry, but that could be modified to work within Gluten Free flours properties. So I had a play...
This is what I have come up with, and paired with Stephanie Alexander's Classic Apple Pie filling it is a real winner!The pastry is a little bit fiddly, and it will take you 30 - 45 minutes to prepare - but trust me, it's worth it!
You can watch my YouTube video to see how it's done: Episode 7
Apple Pie with Flakey Pastry
Serves 6-8
Pastry
Filling
• 1 egg, beaten
Pastry
Place flour, Xantham gum, salt, cubed butter and water into a mixing bowl. Mix on a low speed until it forms a ball.
Sprinkle some of the additional flour onto a firm surface. Turn out the dough and knead gently until it is flexible.
Roll the dough out into a rectangle approximately 40cm x 30 cm.
Grate one of the frozen butter chunks over the pastry (It will resemble a pizza).
Fold one of the long edges over to "tuck in" the butter. Repeat with the other long edge. Fold one of the short ends over, and then roll the pastry up.
Now roll the pastry out into a rectangle again. (~40cm x 30cm). You may need to keep sprinkling flour under the pastry to prevent it from sticking.
Fold one long edge to the approximate middle.
Fold the other long edge to the middle. (the rectangle is now 40cm x 15cm).
Fold one short edge to the middle.
Fold the other short edge to the middle. Now fold one side onto the other like a book (~10cm x 15cm).
Chill for at least 15 minutes
We now need to repeat the process again.
Roll the dough out into a rectangle approximately 40cm x 30 cm.
Grate the second frozen butter chunk over the pastry (It will resemble a pizza).
Fold one of the long edges over to "tuck in" the butter. Repeat with the other long edge. Fold one of the short ends over, and then roll the pastry up.
Now roll the pastry out into a rectangle again. (~40cm x 30cm). You may need to keep sprinkling flour under the pastry to prevent it from sticking.
Fold one long edge to the approximate middle.
Fold the other long edge to the middle. (the rectangle is now 40cm x 15cm).
Fold one short edge to the middle.
Fold the other short edge to the middle. Now fold one side onto the other like a book (~10cm x 15cm).
Chill for at least 15 minutes
The flakey pastry is now ready to use.
Filling:
Mix the brown sugar, cornflour, zest and cinnamon in a large bowl. Add the apple and toss until all slices are coated.
To put together:
Roll out half the pastry so that it is large enough to cover the pie plate and sides.
Gently lift the pastry onto to pie plate and ease it into place.
Pile the filling into the dish, mounding it in the middle.
Roll out the top making sure it covers the whole dish.
Crimp together the edges.
Cut two slashes in the top to allow air to escape.
Brush over the egg wash.
Bake at 220°C or 200°C fan forced oven for 20 minutes, then reduce oven temperature to 180°C or 170°C fan forced, for 30 minutes.
Allow pie to rest for at least 10 minutes before cutting
Pastry
- 300g plain flour
- 1 tsp Xantham gum (optional)
- 1/4 tsp salt
- 150 g butter (cubed and cold)
- 125g water (yes I mean g not mls!)
- 115g butter frozen
- additional 115g butter frozen
- additional plain flour for dusting
Filling
- 800g apples, peeled, cored and sliced finely
- 1/4 cup brown sugar
- 2 tbl cornflour
- 1 tsp cinnamon
- zest 1 lemon
• 1 egg, beaten
Pastry
Place flour, Xantham gum, salt, cubed butter and water into a mixing bowl. Mix on a low speed until it forms a ball.
Sprinkle some of the additional flour onto a firm surface. Turn out the dough and knead gently until it is flexible.
Roll the dough out into a rectangle approximately 40cm x 30 cm.
Grate one of the frozen butter chunks over the pastry (It will resemble a pizza).
Fold one of the long edges over to "tuck in" the butter. Repeat with the other long edge. Fold one of the short ends over, and then roll the pastry up.
Now roll the pastry out into a rectangle again. (~40cm x 30cm). You may need to keep sprinkling flour under the pastry to prevent it from sticking.
Fold one long edge to the approximate middle.
Fold the other long edge to the middle. (the rectangle is now 40cm x 15cm).
Fold one short edge to the middle.
Fold the other short edge to the middle. Now fold one side onto the other like a book (~10cm x 15cm).
Chill for at least 15 minutes
We now need to repeat the process again.
Roll the dough out into a rectangle approximately 40cm x 30 cm.
Grate the second frozen butter chunk over the pastry (It will resemble a pizza).
Fold one of the long edges over to "tuck in" the butter. Repeat with the other long edge. Fold one of the short ends over, and then roll the pastry up.
Now roll the pastry out into a rectangle again. (~40cm x 30cm). You may need to keep sprinkling flour under the pastry to prevent it from sticking.
Fold one long edge to the approximate middle.
Fold the other long edge to the middle. (the rectangle is now 40cm x 15cm).
Fold one short edge to the middle.
Fold the other short edge to the middle. Now fold one side onto the other like a book (~10cm x 15cm).
Chill for at least 15 minutes
The flakey pastry is now ready to use.
Filling:
Mix the brown sugar, cornflour, zest and cinnamon in a large bowl. Add the apple and toss until all slices are coated.
To put together:
Roll out half the pastry so that it is large enough to cover the pie plate and sides.
Gently lift the pastry onto to pie plate and ease it into place.
Pile the filling into the dish, mounding it in the middle.
Roll out the top making sure it covers the whole dish.
Crimp together the edges.
Cut two slashes in the top to allow air to escape.
Brush over the egg wash.
Bake at 220°C or 200°C fan forced oven for 20 minutes, then reduce oven temperature to 180°C or 170°C fan forced, for 30 minutes.
Allow pie to rest for at least 10 minutes before cutting
updated February 2023
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