Sunday, 27 April 2014

Alsace Apple Pie - Gluten Free


This month, the Random Recipe challenge (run by Dom at Belleau Kitchen)  has teamed up with Alphabakes (brought to us by Caroline at Caroline Makes and Ros at The More Than Occasional Baker). Having reached the end of the alphabet, Alphabakes is starting again at the letter A.


But for April, there is an extra twist.......... the recipe based on 'A' must be completely random.......... picked by chance from somewhere amongst the recipe books and folders on the shelf, with no cheating, adulterating or switching the recipe (except for reasons of specific dietary requirement, seasonal availability of ingredients, or monetary considerations). What fun!!!


I didn't tell my husband what I was doing, but merely asked him to pick a random cook book from the shelf. What sort? he asked. cakes, puddings, savoury? What do you want to make? I said nothing about the challenge at all, but told him I didn't mind what it contained as long as he picked it without too much thought..........


And so appeared on the table in front of me The Hairy Bikers Ride Again (Dave Myers & Si King) (2007). Interesting! Haven't looked at that one in ages I thought....... My Husband looked at me quizzically, waiting to see what I was going to do next............ Opening the book to the index, I found the section beginning with A and gave my husband a pen with a pointy lid. 'Now shut your eyes' I said, giving him the pen, 'and aim at 'A''. He did of course get a full explanation at the end of the process...........

And what did he 'choose'? Alsace Apple Pie! Wow...... that's a double 'A'!


Originating in the Alsace Region of France, the Alsace Apple Pie is a delightful sweet tart, crammed with apples and creamy custard on a cinnamon shortcrust pastry base. As the recipe provided by the Hairy Bikers was for a normal, wheat-based pastry case, I substituted with a gluten free sweet cinnamon-spiced almond pastry (my own) which worked beautifully with the rest of the recipe. I confess that I also omitted the cloves as we had none in the house on account of them not being very popular, so figured it would be best to leave it that way.


The Hairy Bikers always strike me as pretty straight forward in their cooking style (if a little bit bonkers otherwise), and this recipe is no exception. It is really simple to make, yet delivers the perfect balance of sweet to tartness, with a good hit of cinnamon spice. I was amazed at just how easy the custard was. Literally mixing the ingredients together and pouring over the apple filling.

My only criticism is that it didn't come out as pretty as I had hoped. If I make it again, I will increase the quantity of apple used and slice it differently, arrange it more attractively and probably use a deeper tart case to fit more in!


But looks aside, this is a pretty delicious flan........ Crisp cinnamony pastry, tart toffee-coated apples and creamy vanillary custard. Accompanied by a dash of extra cream, a scoop of ice cream or a spoon of creme fraiche, it is hard to beat.

It also allowed me to use my new, very funky cake slice which I found in a wonderful shop called Pylones! It is full of amazingly colourful little trinkets and gadgets.......... I think my little doggy slice so cute...........


Anyway.......... thanks to The Hairy Bikers (and of course the random skill of my husband in choosing the recipe), I present to you the gluten free Alsace Apple Pie :

Alsace Apple Pie (filling take from The Hairy Bikers Ride Again - Dave Myers and Si King) - Makes 1x 9½ inch (24 cm) round flan

Ingredients

Sweet Cinnamon Almond Pastry (gluten free)

130g brown rice flour
50g corn flour
40g ground almonds
1 teaspoon xanthan gum
pinch fine sea salt
60g soft light brown sugar
½ teaspoon ground cinnamon
110g unsalted butter - cold and cubed
1 large egg
1 tablespoon cold water

Apple Filling

150 ml sweet white wine
¾ teaspoon ground ginger
½ teaspoon ground cinnamon
1½ tablespoons soft light brown sugar
6 or 7 eating apples - peeled, cored and cut into thick slices

Custard Filling

200 ml double cream
2 large eggs
¼ teaspoon vanilla extract
75g caster sugar

Icing sugar to decorate


Method

  1. First make the pastry. - Weigh and mix together the flours, almonds, xanthan gum, salt, sugar and cinnamon, making sure any lumps are broken down.
  2. Rub the butter into the dry ingredients with fingertips until the mixture resembles breadcrumbs.
  3. Beat the egg with the water in a cup (using a fork) until combined and then add to the dry ingredients.
  4. Using a flat-bladed knife, gradually stir the wet and dry ingredients together until the mixture comes together as a dough. Use floured hands to knead slightly and complete the mixing process so that the dough is smooth and even. Do not chill at this stage.
  5. Put the dough onto a well-floured surface (use corn flour, rice flour or a combination to scatter and prevent the dough sticking) and then roll-out with a floured rolling pin until you have a circle which is large enough to line the flan tin.
  6. Gently lift the dough with the help of the rolling pin and ease into the flan case. Trim the top edges so that the pastry is even with the top of the tin.
  7. Place in the fridge to chill for an hour or so.
  8. Pre-heat the oven to 180 C/ 350 F/Gas 4.
  9. Whilst the oven is heating, make the apple filling. - Put the wine, spices and sugar into a large saucepan and heat, stirring until the sugar has dissolved. 
  10. Add the apple slices, stir to coat and then allow to simmer in the liquid for about 10 minutes with the lid on the pan.
  11. Remove the apples to a large bowl using a straining spoon and set aside.
  12. Simmer the remaining liquid, stirring frequently in the pan until it reduces to a syrup, then turn off the heat and replace the apples to the pan, gently stirring to coat in the sugar syrup. Leave to cool whilst you bake the pastry.
  13. Blind-bake the pastry case by lining with baking paper and filling with baking beans. Bake for 15 minutes with beans and then remove the beans and paper and bake for a further 5 minutes.
  14. Whilst the pastry is baking, whisk together the custard ingredients (starting with the wet ingredients and adding the sugar last) until completely combined.
  15. When the pastry has finished blind-baking, remove from the oven (leave the oven on at current temperature) and spread the apples evenly in the case.
  16. Pour or ladle the custard over the apples to fill the case (being careful not to over-flow) and then bake for a further 20 to 30 minutes until the custard has set and no longer wobbles.
  17. Eat either warm or cold with a sprinkling of icing sugar. Lovely with a drizzle of fresh cream too!

Gluten Free Alchemist © 2013-14 unless otherwise indicated

14 comments:

  1. oh, I dunno, I think it looks lovely... but then i'm a sucker for an apple flan. So glad you enjoyed the picking process and got the hubby to do it 'blind'... and sticking to the rules, all very good of you, I appreciate it, thanks for the brilliant entry Kate xx

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    1. You're welcome. It was lots of fun and I can honestly say I probably wouldn't have discovered the pie without the prompt....... Glad I did though, it was so delicious!

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  2. I think it looks beautiful; i do love an apple tart and always think it's so satisfying!

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    1. Thanks CC. I agree.... there is something satisfying and quite fulfilling about a nice apple tart.

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  3. My family (way back) are originally from Alsace! Not heard of an Alsace Apple Pie, but it looks fabulous! I love custard with anything and this also combines cinnamon and apple - my idea fo heaven!
    Fun way of choosing a book too :)

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    1. Wow........ cool roots! The pie had a lovely flavour especially with the cinnamon pastry adding extra spice. And the book choosing was definitely entertaining..... Problem is that next time he will know what I am up to!

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  4. Oh, oh, I want a slice of that tart. It looks good to me and it sounds wonderful - love cinnamon, adore apple pie and with the all inclusive custard, I can't imagine wanting any other sort of apple dessert. - well not at this moment in time anyway ;-)

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    1. Well thank you Choclette! It was really delicious and sadly has long since been devoured...... But there is something very lovely about apple tart with all the trimmings!

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  5. What a brilliant choice! I think your tart looks absolutely gorgeous and I am totally in love with your cake slice. I also love how you've made it gluten free. Thanks for entering AlphaBakes.

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    1. You're welcome! Thanks to you and Dom for the choice...... We certainly enjoyed our random alpha bakes AA tart!!!

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  6. My favourite! Yours looks delicious and I love the look of the crust especially, nice texture :-) Damn, now I'm really craving apple pie...

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    1. That's the trouble with apple pie..... It doesn't always spring to mind as a 'must have' pud, but when you see it, you know you really really want it! And I have to say, my almond pastry is definitely one of my favourites..... really versatile and amendable to any flavour you choose!!!

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  7. This looks beautiful - thanks for sending it in to Alphabakes!

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