Gluten Free Apple Pie

Gluten Free Apple Pie

Gluten Free Apple Pie

Gluten Free Apple Pie
Gluten Free Apple Pie
Print Recipe
Servings Prep Time
16 servings 1 hour
Cook Time
30 min
Servings Prep Time
16 servings 1 hour
Cook Time
30 min
Gluten Free Apple Pie
Gluten Free Apple Pie
Print Recipe
Servings Prep Time
16 servings 1 hour
Cook Time
30 min
Servings Prep Time
16 servings 1 hour
Cook Time
30 min
Ingredients
Filling
Servings: servings
Instructions
  1. Put the flour and butter into a large bowl.
  2. Rub the flour and butter together till it resembles breadcrumbs, using a fork or your fingers.
  3. Then mix in the granulated sugar.
  4. In a separate bowl, whisk together the water and egg.
  5. Quickly combine the dry and wet mixtures (I used an electric hand whisk). The consistency will be slightly sticky and wet.
  6. Wrap the pastry in film and rest it for at least 30 minutes.
  7. Preheat the oven to 200 C / 180 C Fan / Gas 6.
  8. In a new large bowl, mix together the golden caster sugar, cinnamon and cornflour.
  9. Peel the apples and pat with kitchen paper (Bramley apples have more moisture than needed for the pie).
  10. Chop the apples into strips, then cut the strips into thirds (halves may be too big but up to you).
  11. Add the apples to the sugar mixture and toss well, trying to cover all apples.
  12. After 30 minutes has passed since resting the pastry, halve the the dough into two balls and roll each out between two pieces of cling film (using extra flour here may have the pastry too dry and too hard when baked so try not to).
  13. Line a 23cm (9 in) pie dish (widest diameter measured) with one of the pastry rounds, then add the apple mixture.
  14. Cover all this with the second piece of pastry. Trim and seal the edges, then cut air slits on the top lid in your own design.
  15. To make sure a nice golden colour is acheived, brush over some milk on the top of the pie.
  16. Bake the pie for 30 minutes, or until the pastry is golden brown. Remove from oven and let cool for 15 minutes before slicing and serving.
Recipe Notes

Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.

Only use totally clean utensils, clean mixer and clean mixing bowls.

Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.

Don’t use wooden utensils.

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Puff pastry waffles

Puff pastry waffles in ellesmere port

Puff pastry waffles

Add puff pastry to the list of good things you can cook in your waffle iron. Although they don’t puff up as much as oven-baked puff pastry, they turn out crispy on the outside and tender on the inside. They take only minutes to make! Serve hot or at room temperature with syrup, fruit, Nutella, jam or nut butter.

Puff pastry waffles in ellesmere port
Puff pastry waffles
Print Recipe
Puff pastry waffles
Servings Prep Time
8 waffles 5 min
Cook Time
4 min
Servings Prep Time
8 waffles 5 min
Cook Time
4 min
Puff pastry waffles in ellesmere port
Puff pastry waffles
Print Recipe
Puff pastry waffles
Servings Prep Time
8 waffles 5 min
Cook Time
4 min
Servings Prep Time
8 waffles 5 min
Cook Time
4 min
Ingredients
Servings: waffles
Instructions
  1. Line a cutting board with baking parchment. Unfold puff pastry onto cutting board. Cut each sheet into 4 equal squares.
  2. Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray.
  3. Place one puff pastry square in the preheated waffle iron; cook until golden brown, 3 to 5 minutes. Repeat with remaining puff pastry squares.
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Puff pastry

Puff pastry in ellesmere port

Puff pastry

Perfect puff pastry for savoury dishes, excellent for sausage rolls etc…

Puff pastry in ellesmere port
Puff pastry
Print Recipe
Servings Prep Time
1 puff pastry 1 hour
Cook Time Passive Time
30 min 1 hour
Servings Prep Time
1 puff pastry 1 hour
Cook Time Passive Time
30 min 1 hour
Puff pastry in ellesmere port
Puff pastry
Print Recipe
Servings Prep Time
1 puff pastry 1 hour
Cook Time Passive Time
30 min 1 hour
Servings Prep Time
1 puff pastry 1 hour
Cook Time Passive Time
30 min 1 hour
Ingredients
Servings: puff pastry
Instructions
  1. Mix the flour and salt in a large mixing bowl. Place it in the fridge for a few minutes until the flour feels cold. Starting out with cold flour makes better puff pastry.
  2. Stir the butter into the flour using the blade of a dinner knife until each piece is well coated.
  3. Add the water, then quickly use the knife to bring everything together.
  4. Using one hand, grab the pastry in the bowl and place it on the work surface. Shape it to a very flat roll only by pressing on it, and not by kneading it. Wrap in cling film and refrigerate for 15 minutes.
  5. Roll out the pastry on a lightly floured work surface in one direction to a rectangle about 1cm thick and measuring about 45x15cm. Keep the sides straight by shaping them with your hands. The top and bottom edges should be as square as possible.
  6. Fold the bottom third of the pastry up and the top third down so it makes a 15x15cm piece. If your piece is slightly larger or smaller, that is OK too, as long as the corners are neat.
  7. Rotate the pastry so that its open side is facing to the right side like a book. Use a rolling pin to press the edges together
  8. Repeat the rolling out and folding of the pastry as described, a total of four times. There will be little specks of butter scattered all over the pastry. If at any point the pastry feels too soft or starts springing back when you roll it out, it has become too warm. In that case wrap it in cling wrap and chill for 10 minutes, then continue the rolling and folding.
  9. Wrap the pastry and chill for at least 1 hour, better overnight.
  10. To use, roll the pastry out about 3mm thick. Brush with beaten egg yolk if desired (it gives it a nice golden colour) and bake at 200 C / Gas 6 until golden brown and puffed up, about 30 minutes.
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Shortcrust pastry

Shortcrust pastry in ellesmere port

Shortcrust pastry

This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. This recipe makes enough to line a deep 20-23cm (8-9 inch) flan tin or to cover a large pie dish for serving 4-6.

Shortcrust pastry in ellesmere port
Shortcrust pastry
Print Recipe
Shortcrust pastry
Servings Prep Time
6 people 40 min
Cook Time
40 min
Servings Prep Time
6 people 40 min
Cook Time
40 min
Shortcrust pastry in ellesmere port
Shortcrust pastry
Print Recipe
Shortcrust pastry
Servings Prep Time
6 people 40 min
Cook Time
40 min
Servings Prep Time
6 people 40 min
Cook Time
40 min
Ingredients
Servings: people
Instructions
  1. Sift the flour and salt into a large mixing bowl. Add the butter and rub into the flour until the mixture resembles breadcrumbs
  2. Sprinkle with 3 tbsp of cold water and mix in using a round-bladed knife. Add a drop more water only if the dough will not clump together. With your hands, gather together into a firm but pliable dough, handling as little as possible
  3. Wrap the ball of dough in greaseproof paper or cling film and chill for at least 30 minutes before rolling out
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Choux pastry

Choux pastry in ellesmere port

Choux pastry

This is a basic choux pastry recipe for eclairs or profiteroles. It will make enough for a 20cm (8 inch) choux ring or 5 – 6 choux buns.

Choux pastry in ellesmere port
Choux pastry
Print Recipe
Choux pastry
Servings Prep Time
6 people 15 min
Cook Time
15 min
Servings Prep Time
6 people 15 min
Cook Time
15 min
Choux pastry in ellesmere port
Choux pastry
Print Recipe
Choux pastry
Servings Prep Time
6 people 15 min
Cook Time
15 min
Servings Prep Time
6 people 15 min
Cook Time
15 min
Ingredients
Servings: people
Instructions
  1. Put the butter and 150 ml (5 fl oz) water in a saucepan. Heat gently until the butter has melted, then bring to the boil
  2. As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Beat with a wooden spoon until the ingredients bind together into a dough.
  3. Return the pan to a low heat and continue to beat until the dough is a smooth, dry ball in the centre of the pan.
  4. Allow to cool for 2–3 minutes, then gradually beat in the eggs to make a smooth, shiny paste. Beat vigourously. Use straightaway, as directed in the recipe.
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