Sugar-free Apple and Frangipane Pie

Apple and Frangipane Pie 2

 

From Have Your Cake, a recipe book of sugar-free, butter-free and white-flour-free baking. Yes it’s sugar-free, but I assure you it’s delicious.

Ingredients – pastry:

• 2 ½ cups wholemeal plain flour
• 2/3 cup (165ml) rice bran oil
• ¼ cup (75g) honey
• 2 eggs
• 1 vanilla bean seeds, or 1 teaspoon vanilla essence
• 2 tablespoons milk (or a dairy-free milk substitute)

Ingredients – filling:

• 3 cups (670g) cooked apples (fresh or tinned)
• 1 egg
• ½ cup (125ml) rice bran oil
• ¼ cup (75g) honey
• ½ cup (55g) almond meal
• 2 tablespoons apricot jam

Method – pastry:

• Mix oil, honey and eggs together. Stir in vanilla and milk.
• Place flour in a bowl, make a well in the centre, and pour in the other ingredients. Gently mix with a blunt knife until a dough forms. If needed, place some flour on the bench and gently knead the dough until it comes together, then begin to roll out the pastry until it’s as thin as it can be without breaking.
• Grease a 24cm pie tin. Place the pastry over the tin and press it into the tin until the whole surface is covered with the pastry. With a knife or your fingers, break off excess pastry, setting it aside for the top of the pie. Use your fingers to join the pastry if it breaks. Make sure that there are no holes in the base, to prevent the filling from leaking.
• Place the tin in the fridge for 20 minutes, then blind bake for 10 minutes at 200°C/390°F by covering the pastry with baking paper and placing uncooked rice, macaroni or ceramic baking beans in the shell.
• After ten minutes remove the baking paper and beans and let the oven cool to 160°C/320°F before placing the tart or pie back in the oven for a further 10 minutes
• Fill pie while pastry is still hot to prevent the mixture leaking from the tart shell.

Method – filling:

• Prepare the filling while the pastry is cooking.
• To cook the apples, place the sliced apples in a saucepan with water. Bring to the boil then reduce heat to low and simmer for 15 minutes, then drain well. If using tinned apples make sure it has no added sugar.
• To prepare the frangipane filling whisk egg, oil and honey in a bowl and mix in almond meal. Place in the fridge while the pastry is cooking.
• When the pastry is cooked, pour frangipane mix over the base of the pie and spread the cooked apples over the top.
• Roll out the remaining pastry and cut into strips to make a crisscross shape on top (don’t worry if they break when transferring to the top of the pie, just press them together again).
• Bake for 40 minutes at 160°C/320°F.
• Warm the apricot jam in a saucepan on a low heat and press through a strainer with a spoon to remove any lumps. Brush the top of the pie with the jam. Serve warm.

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