I love using carob flour, also referred to as powder, wherever I can so as not to use too much sugar. It also has a lovely and very aromatic flavour. Here the 50g in the pastry is enough for sweetness. You can buy carob flour in health food shops.
Ingredients (serves 6-8)
For the pastry
- 200g self-raising gluten free flour
- 40g corn flour
- 50g carob flour
- 100g butter, cold and cut in small cubes
- A pinch of salt
- 1 egg yolk, reserve the white for brushing
- 80ml cold water
For the filling
- 8 large apples
- 1 tsp cinnamon
- 100g caster sugar
- ½ lemon, zest
Method
Peel, core and slice the apples in chunky bits. Place in a saucepan with 100ml water, bring to a high heat and reduce almost immediately they come to the boil. Cover and cook for 10-15 minutes till soft but holding their shape. Leave to cool.
To make the pastry, sieve the different types of flour in a large bowl. Add the salt and mix in the butter. Work the butter into the flour with your fingers to the consistency of breadcrumbs. Add the egg yolk and cold water and gently work into a ball of pastry. Wrap the pastry in plastic film and leave in the fridge for 30 minutes.
Preheat the oven to 1800C.
Grease a round pie dish of 18-20cm diameter.
Take the pastry out of the fridge and cut in two equal pieces. Flatten one piece slightly on a piece of parchment paper, cover with another and roll between them. Turn the parchment paper over the pie dish to release the rolled out pastry and line it with it.
In a bowl, mix the apples with the cinnamon, sugar and lemon zest and empty over the pastry in the pie dish.
Roll out the second half of the pastry in the same manner and cover the apples, joining the pastry round the dish. Beat slightly the egg white and brush the pastry. Sprinkle a little sugar and bake in the middle of the oven for 40-45 minutes till golden brown.
Serve with vanilla ice cream, whipped cream or Greek yogurt.