A sweet apple pie that contains crispy apple pieces draped on a delicious pudding and surrounded by a crispy crust. Gluten free and lactose free
For everybody there should be delicious recipes available. Also when you're allergic or got a food intolerance. This recipe addapted from the cookbook Delicious without allergens - Yves Thomas is a great example how you can enjoy a delicious apple pie, without gluten and lactose.
Apple pie gluten free and lactose fee
A sweet apple pie that contains crispy apple pieces draped on a delicious pudding and surrounded by a crispy crust. Gluten free and lactose free
Equipment
convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
Quiche spring form 20 cm diameter (8 inch)
Ingredients
Dough
- 230 grams rice flour
- 50 grams dextrose
- 30 grams psyllium husk
- 125 grams margarine room temperature
- 80 grams lactose free milk can also be replaced by soy milk
Filling
- 125 grams dextrose
- 125 grams potato starch
- 125 grams lactose free cream can also be replaced by soy cream
- 150 grams lactose free milk can also bereplaced by soy milk
- 1 vanilla pod
Finish
- 2 apples
Gelatin glaze
- 40 grams dextrose
- 8 grams gelatin powder
- 200 ml water
Instructions
Dough
- For the dough, mix the flour, dextrose and psyllium fiber together with a fork.
- Add the butter in cubes and continue to knead.
- Then pour in the milk and knead into a cohesive dough.
- Form into a ball and wrap in plastic wrap.
- Let it rest in the refrigerator for at least 1 hour so that it becomes less sticky.
Filling
- In a bowl, mix the dextrose with the potato starch.
- Cut open a vanilla pod and scrape out the marrow with the round side of a spoon. Add that to the dry mixture.
- While whisking, add the cream and milk. Beat well so that no lumps form.
Prepare cake
- Preheat the oven to 210 degrees Celsius (410 Fahrenheit).
- Put some rice flour on your work surface and rolling pin and roll out the dough to about 24 cm (10 inch) diameter.
- Place the dough in the tin and press firmly. If it starts to tear, use some extra dough to fill the hole.
- Peel the apple and cut into quarters. Remove the core and divide each length into three parts. Then make small slices of them that you spread over the pie crust.
- Stir the filling well again and pour over the apples. Do not get higher than the cake edge. The apples do not necessarily have to be completely covered.
- Bake in the oven for 35 minutes.
- Allow to cool to room temperature.
Preparation gelatin glaze
- Mix the dextrose in a bowl with the gelatin
- Bring the water to the boil in a pan.
- Turn of the heat
- Add the gelatin mixture to the water and mix well so you don't have any lumps.
- Pour the gelatine layer over the cake.
- Leave to set for about 20 minutes.
- Remove the mold and the cake can be cut.
Nutrition
Calories: 492kcalCarbohydrates: 75gProtein: 5gFat: 20gSaturated Fat: 7gCholesterol: 24mgSodium: 178mgPotassium: 283mgFiber: 5gSugar: 34gVitamin A: 860IUVitamin C: 3mgCalcium: 74mg
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