154.Apple Pie : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:to serve 4

½ lb / 225g Short crust pastry dough

2 lb / 900g apples

3 oz / 75g sugar

cloves to taste


Prepare short crust pastry dough as in the previous recipes.

Peel, core and slice 2 lb of apples and place in a 1½ pintpie dish, sprinkling each layer of apples with sugar.

Make sure that the apples in the centre of the dish are higherthan the rim.

Add one or two cloves if these are liked.

Roll out the pastry to cover the dish with a slight overlap.

Brush the edge of the dish with water and place the pastry overthe dish and press down to seal the edges.


Preheated oven

gas mark 6 400°F 200°C

Bake for 40 minutes.


Bramble and apple pie: use ¾ lb / 325g of ripe brambles(blackberries) to 1¼ lb / 550g of apples. Add 2 tbsp water.

Other fruit to use as a filling: plums, rhubarb, gooseberries.Do not add extra water.

Blackcurrants. Add 2 tbsp water.