- 250 g Glebe Farm Gluten Free Plain Flour
- 125 g Butter
- 1 Eggs
- 2 Desert Apples
- 2 tsp Caster Sugar
- 1 tbsp Milk
Pre-heat oven to 200°C, 400°F, Gas Mark 6.
In a large bowl rub the flour and butter with fingers, until the mixture resembles breadcrumbs.
Add the lightly beaten egg to the mixture, stir in with a fork and then use your hands to form the dough into a ball shape.
Cut a large piece of parchment to roll the pastry on to. Lightly dust the parchment with Gluten Free Flour. On the parchment, with a rolling pin, roll out two thirds of the dough to base the base. Place a dish upside down over the pastry. Pick up the parchment, pastry and dish and then flip it over. Press the pastry into the bottom of the dish.
On another piece of parchment roll out the top. Make several short slits in the centre of the pastry top (for steam to escape during baking).
Slice the 2 apples and place them in the pie dish, use half the sugar to sweeten.
Using cold water, dampen rim edge of the pastry and lay the top on the pie. Trim edges and press down to seal the pie.
Glaze the top of the pie with milk and sprinkle a light covering of caster sugar, this will help the pastry to form a golden crust.
Bake in the oven for 30-40 minutes until golden brown.