COCONUT PALM APPLE PIE

A gluten-free and vegan version of a traditional pudding.

Preparation 25 minutes, plus chilling and cooling Cooking about 30 minutes Serves 6

FOR THE PASTRY

200G GLUTEN-FREE FLOUR

1 TSP XANTHAN GUM

¼ TSP GROUND CINNAMON

30G COCONUT PALM SUGAR

100G VEGAN BUTTER

FOR THE FILLING

500G DESSERT APPLES, PEELED, CORED

AND CHOPPED

JUICE AND ZEST OF 1 LEMON

30G COCONUT PALM SUGAR

FOR THE EGG WASH

1 EGG YOLK MIXED WITH 2 TSP WATER CUSTARD OR CREAM, TO SERVE

1

Preheat the oven to 200°C (180°C fan oven) gas mark 6. Mix the pastry ingredients with about 2 tsp water and ¼ tsp salt to form a dough. Knead briefly until smooth. Flatten into a disc and wrap in baking parchment. Chill for 30 minutes.

Put the filling ingredients into a pan with 60ml water and simmer over a medium heat for 5 minutes. Cool.

Roll out the pastry on a floured worksurface into 2 equal-sized pieces, about 3mm thick and big enough to fill your pie dish. Use one to line the base, then spoon in the filling.

Put the remaining dough over the top and pinch the edges. Mix the egg wash and brush over. Bake for 20-25 minutes until golden. Serve warm or at room temperature with custard or double cream.

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