Date: 14 Sep 2017 Author: Jacqui Categories: Desserts, Food, Sweets & Treats 0


Who doesn’t love Apple Pie, served warm with some vanilla ice cream on top?  Such a treat once in a while!  The filling is made with almond flour instead of flour to make it gluten free and which actually further improves the taste.  The pastry, a recipe by Mary from ‘Zero Glutine … 100% Bonta’, is made with rice flour and with very fine corn meal, which  finely ground polenta called Fioretto, a popular ingredient in Italian sweet pastry.

Ingredients for the Filling

  • 1/2 cup brown sugar
  • 1/4 cup almond flour or finely ground almonds
  • ½ tsp cinnamon
  • ½ tsp nutmeg, grated
  • 1/4 tsp salt
  • 8 Granny Smith apples, peeled and sliced thinly
  • 3 tbsp brandy
  • 1 cup raisins
  • 1 tbsp lemon juice
  • Butter
  • Egg White, lightly beaten


Prepare the filling whilst the dough is chilling.  Put the apple slices in a bowl and combine with the lemon juice.  Set aside. In another bowl, mix the brown sugar, flour, cinnamon, nutmeg, salt and brandy in a bowl. Add the apple slices and raisins and mix well.

Preheat the oven at 220°C.  Roll out the pastry to a round circle and press firmly into a greased pie dish all the way up to the edges and trim.  Spoon the apple filling into the shell and level.  Dot with butter.

Using leaf and butterfly cutters, cut out leaves from the remaining offcuts of pastry.  Lay these all over the filling.  Very gently brush the leaves with the eggwhite.

Place in the oven and bake until golden.  Dust with icing sugar if desired.

Ingredients for the Pastry

  • 200gr corn meal (Fioretto)
  • 150gr rice flour
  • 100gr sugar
  • 1 tsp baking powder
  • 3 egg yolks
  • 1/2 tsp vanilla essence
  • 90gr of softened butter
  • Zest of lemon or orange (whichever you prefer)
  • 1/4 – 1/2 cup of milk


Put all the ingredients in a large bowl and using a wooden spoon, mix well.  Start by adding 1/4 cup of milk first, if too dry add a little more. Transfer this mix onto your worktop and work the ingredients until it forms a dough.  Place the dough in cling film and chill in the fridge for at least two hours.  Make sure when you are ready to roll out the dough to dust the surface and the rolling pin with some gf flour.



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