So I thought for my first lactose free recipe I’d go for my take on the family favourite Apple Pie! I like to make my own pastry but of course feel free to use shop bought too.
For the Pastry
- 1.5 cups of flour
- 1 stick of dairy free butter (I prefer vitalite)
- Pinch of salt
For the Filling
- 6 apples
- Brown sugar
- Caster sugar 1.5 cups
- 4 stick of dairy free butter
- Brown sugar 1 cup
- Half a cup of flour
- 2 teaspoons of cinnamon
- 4 teaspoons of water
Set the oven to 180 degrees Celsius
First, take a large mixing bowl and sift the flour into it. Add the butter and use your hands to combine it into breadcrumbs.
Next add the pinch of salt and mix in. Then take 3 tablespoons of water and mix in. Flour a surface for the kneading and then knead to make a firm dough.
You’ll then want to chill the dough wrapped in cling film for an hour!
In the mean time you can make the filling…
First wash and peel your apples. Then slice the apples in to pieces ensuring that you don’t include any seeds or hard core bits. Once done put the pile of sliced apples to one side.
Take a large cooking pot and set to a mild heat. Place the butter, caster sugar, flour and water and mix together until combined.
Next add in the sliced apple and mix well for 5 minutes. Next add in the brown sugar and cinnamon. Continue stirring until all the apple is well mixed covers in mixture for a further 5 minutes. Take the mixture off the heat and leave to cool.
Take out the chilled dough and divide into two amounts- one for the base and one for the cover.
Flour a surface and roll out half the dough. Fill a pie dish or similar container with the dough. To avoid getting a soggy bottom, blind bake the dough for 10 minutes (blind baking is cooking just the bottom of the dough by itself before you add the filling and top. Place baking paper on top of the dough and weigh down with baking beads or rice).
Remove the pie from the oven and remove the baking beads and paper. Scoop the apple filling into the pie and ensure it is evenly dispersed.
Take the other piece of dough and roll it out to be the lid. Place the dough on top of the pie and press into place. Use a little water to help the dough stick.
Cut three lines in the top of the dough so it doesn’t explode whilst cooking and sprinkle with sugar.
Bake for 30 minutes…
Once cooked, remove from the oven and cool for 30 minutes before serving! Ideally serve the Apple Pie with ice cream, custard or cream!
Let me know any other lactose free received you’d like to know! I’ll be uploading them Here
My beautiful baking illustrations are by the talented Megusa Art