vickys caramel apple pie gf df ef sf nf

Ingredients vickys caramel apple pie gf df ef sf nf

115 grams gold-foil Stork margarine or unsalted butter
2 tbsp cornflour/cornstarch
1 tbsp gluten-free flour
30 ml water
1 tbsp vanilla extract
100 grams white sugar
110 grams light brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
6 granny smith apples peeled cored and diced
1 sweetened short crust pastry enough for a double pie crust (shell & lid). I've got my free-from recipe linked below if you need one

how to make vickys caramel apple pie gf df ef sf nf

Melt the butter in a saucepan. Stir in both flours. It won't look pretty but don't worry

Add the water, vanilla, spices and both sugars and bring to the boil, stirring continuously to bring the caramel together

Reduce to a simmer and add the sliced apples, letting them cook slightly in the syrup before letting it cool and thicken

Preheat the oven to gas 7 / 210C / 425°F and line a 9 inch pie tin with baking paper or use a spring form cake tin

Roll out the pastry and press into the pie tin cutting off the excess to roll again for the top crust. Chill in the fridge until the filling has cooled

Using a slotted spoon, scoop the filling into the pie shell. This way you can control the amount of caramel that goes in so it won't be too liquidy and the bottom crust doesn't get soggy. Reserve the rest of the syrup for serving later. Mound the filling up slightly in the middle

Brush the edge of the shell with some milk or an alternative such as light coconut milk, then top with the lid pastry, cutting a slit on top for steam to escape

If you still have some pastry left, roll it out again and cut out some decorative leaves with a knife and place on top to make it prettier

Crimp the edge of the lid and bottom crust together to seal and brush some of the leftover caramel syrup all over the lid to glaze

Bake 15 minutes in the oven (over a baking tray in case there are spills), then reduce the temperature to gas 4 / 180C / 350°F and bake for a further 35 to 45 minutes or until the apples are soft and the pastry is golden

Let cool for 10 minutes in the tin, then cool completely out of the tin on a wire rack. Serve warm but not hot (or you'll lose all of the syrup!) with ice cream, custard or some fresh cream - full fat coconut milk is a lovely non-dairy cream substitute

I hope you try this, everyone in my family that's tried it really loves it

TIPS TO AVOID A SOGGY PIE BOTTOM! Let the pie cool on a wire rack completely to let the warmth circulate around the base. Reheat to serve, don't be tempted to cut into it straight from the oven. Using a glass pie dish helps cook the bottom crust better than a metal tin too. Also, if you brush the inside of the shell with some syrup it stops the filling seeping through. If a recipe says add the filling hot, add it hot. And of course you can blind bake the shell before filling. Hope these are useful to you!