Apple pie gluten free and lactose free

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

Author: Andréa

Prep Time 20 mins

Cook Time 35 mins

Rest time 2 hrs

Total Time 2 hrs 55 mins

5 of 1 vote

Voor 8 pieces

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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 

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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

Metric - US Customary

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: 492kcal | Carbohydrates: 75g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 178mg | Fiber: 5g | Sugar: 34g | Vitamin A: 860IU | Vitamin C: 3mg

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