Apple pie

THERE’S nothing quite like a traditional pudding and with this low-carb, gluten-free pastry we can enjoy one as a treat after a Sunday lunch.

SERVES 8

Per serving: Carbs, 25g | Protein, 8.8g | Fat, 31g | Fibre, 6.6g | Calories, 430

FOR THE PASTRY

FOR THE FILLING

1.2 kg apples

4 small dates, stoned and finely chopped 1 cinnamon stick 2 tsp vanilla extract 3 cloves THE pastry can be made in a food processor by whizzing all the ingredients together. In this case you don’t need to sieve the dates after softening, as the blade will break up the skins. If you don’t have a food processor, use a fork instead. Put the almonds, coconut flour and zest into a mixing bowl and add the butter. Use your fingertips to rub the mixture together to form rough pieces. Soften the dates in the milk in a bowl in the microwave. Use a fork to mash into a puree. Use a spoon to push the date mixture through a sieve into the bowl with the almonds, discarding only the thin skins. Add the egg and vanilla and use a fork to mash the ingredients into a well-combined smooth dough. Scrape the dough out of the food processor or bowl and pile it into a mound in the centre of a piece of baking parchment. Rest in the fridge for at least 20 minutes and up to a day. For the filling, peel, core and slice the apples into a large saucepan. Put the dates into 4 tablespoons of very hot water in a bowl and mash with a fork. Add this to the chopped apples with another 4 tablespoons of water, the cinnamon, vanilla extract and cloves — then cook, covered, on a medium heat for about 10 minutes or until the apples are softened. If they become dry, add a splash of water. Remove the cinnamon stick and cloves once cooked. Tip the apples into the pie dish and leave to cool to room temperature. Remove the pastry from the fridge. Place it on baking parchment and put another sheet over the top. Roll the pastry out to around 5mm thick and large enough to cover your pie dish. You can check the size by holding the pastry over the dish between the baking parchment to see the size. Heat the oven to 190c/170c fan/gas 5. Peel off the top sheet of paper and turn the pastry and the bottom sheet of paper onto the pie, then remove the paper. Don’t worry if it cracks, just push the pastry together again. Trim off the excess. Use any leftover pastry for decorative leaves, or it can be made into biscuits and cooked alongside the pie. Brush the top with beaten egg yolk and make a hole in the centre to let the steam out. Bake for 25 to 30 minutes, or until golden brown. Serve the pie hot or cold with cream.