Want to knead the dough of this gluten-free apple pie in a wonderful English cottage.
While I cut the apples the birds chirp, the gardener prune the peonies and Downton Abbey talked at the TV. What a great vision. The truth is that in this cottage, more than having a tea with Jane Austen I would feel more comfortable with Mrs. Grace of Saving Grace. Drinking an “herb” tea obviously. Nevermind.
There are a lots of books on the topic “Jane Austen food”. Google it and you will see the vastness of the-already-mentioned about the subject. I have found things like “white soup”, things that I – as an Italian – can’t even imagine. No. I shudder. Things I just can’t think to bake. So I do not even force you to do. Jesus taught us to do not do to others what you would not have them do to you – and in Georgian Times they did not play with the commandments.
So I thought of an apple pie to fall in love with, hoping you like it. The Mrs. Bates’s “baked” one are famous but in this gluten-free pie, the apples have stepped forward: from the mouth of the roasted pork to ours – the step is short. Mrs Bennet would certainly appreciate it, and she would undoubtedly have served it in one of her “family dinner”.
Because in this apple pie you don’t have to looking for Jane Austen, you’ll find it.
Gluten-free apple pie – the recipe
- 250 grams of rice flour
- 180 grams of medium grain corn flour
- 230 grams of butter
- 170 grams of sugar
- 4 grams of baking yeast
- 6 egg yolks
- The zest of a lemon
- 500 ml of milk
- 5 egg yolks
- 2 tablespoon pure maple syrup
- 70 gr of cornstarch
- Vanilla bean q.b.
- 3 apples
- Sugar q.b.
While tasting listen: I miss you, Blink 182
- Start with making the gluten-free pastry. Melt the butter with the sugar, then add the egg yolks, one at a time.
- Incorporate the two mixed flours together, the powdered yeast and the lemon zest.
- You will get a very soft dough, let it rest in the fridge for at least a couple of hours before using it.
- Transfer the dough into a grated and floured pie pan, let it rest in the fridge for fifteen minutes.
- Now make the curtard. Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.
- Whisk the egg yolks, maple syrup, cornstarch, together in a bowl until combined. Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs. Transfer the mixture back to the pot and place over low heat. Cook, stirring constantly, until the mixture becomes very thick.
- Turn off the heat, add the vanilla, and strain through a fine-mesh sieve into a heat safe bowl. Place plastic wrap directly onto the surface.
- pour the gluten-free cream into the tart and place in the fridge to cool for a further slice. This will make it possible to place apples without “drowning” in the cream.
- Cut the apples and place them on the custard.
- Sprinkle the surface with sugar.
- Bake at 180 ° C for 40 minutes.
Ph. Sara Cartelli
© The Eat Culture