Sunday, August 31, 2014

APPLE PIE *gluten-free

Lina's first food post!        aka          Don't expect too much...

My mum and my brother are going gluten-free right now because they've had problems with their stomachs (and it has been helping them a lot!), so all the baking in this house is sans wheat flour at the moment.

I was surprised by how easy it is to cook with flour-replacements like corn flour or buckwheat and I honestly can't taste a difference!

So here is the recipe for the Original Classic Dr. Oetker's Apple Pie, straight out of a German cookbook from the 80's and adapted only slightly by my mum and me!


(for a round 28 cm cake tin, serves 12 slices)


# 125g of butter (or baking margarine, but blergh...)
# 125g of sugar
# 1 packet of vanilla sugar (or use real vanilla beans or vanilla extract or whatever you can get a hold of)
# pinch of salt
# lemon juice/lemon baking extract/lemon peel (to taste)
# 3 eggs
# 200g of flour (we used 150g of Schär's gluten-free flour on buckwheat basis and 50g of corn flour)
# 2 teaspoons of baking powder
# 1-2 tablespoons of milk (might need more if you use gluten-free flour and less if you use normal, just to smooth out the dough until it is thick-but-falling-from-the-spoon)

# apples (the recipe says 750g, but I would say "enough to cover your cake tin")
# cinnamon
# 2 teaspoons of apricot jam (or other kind of jam, we used passionfruit-and-peach, yummmmm)
# 1 tablespoon of water


Start with the butter and work your way slowly down the list of ingredients: Stir the butter until creamy and slowly add in the sugar, vanilla sugar, salt and lemon. Add the eggs one by one, stirring with a hand mixer for about half a minute per egg until the dough has a creamy and fluffy consistency.
Weigh out the flour and mix in the baking powder. Then slowly add the dry ingredients to the wet mix.

Butter a cake tin and pour in the dough. By pouring I mean scratching it out of the mixing bowl with a spoon or plastic scraper and smearing most of it onto the side of the tin in your efforts of getting it smooth. Then use your fingers and/or tongue and eat that dough straight out of the bowl like there's no tomorrow.

Peel, quarter and core enough apples to lay out on top of the dough and roughly cover the cake form in a spirally-circly fashion. Slice little lengthwise cuts into the apple's top surface - this will make the cooking easier and more even. We had the pleasure of using organic home-grown apples from my Aunt. They were weirdly red-white-marbled inside, like vampire apples, but they tasted delicious!

Sprinkle with cinnamon if you want it to feel like Christmas, and put it in the pre-heated oven!

Baking Time:

Bake in an oven for ~40 minutes at 180°C
(You can go up to 200° if you used normal flour. The gluten-free flour doesn't rise to cover the apples like the normal flour does, so the apples would dry out more if you up the heat. You can try to add more baking powder if you want a more risen cake, but ours tasted just fine).

Jam Glaze:

This is the easiest glaze ever, "for cheats" as Matt Preston would say!
Simply mix about 2 big teaspoon globs of the jam or jelly of your choice with a little bit of water, put it in a microwave-safe bowl and heat it up in the microwave for 20-30 seconds (or if you don't own such a thing, warm it in a small pot on the stove, I guess?).

Now, when the cake comes out of the oven smelling like autumn days and food porn time, use a baking brush to paint dat fine-lookin' cake with your yellow goo while it's still hot. It's magic!
This will make the cake fresher and juicier, and also hotter-looking! Your cake will break all the ladies' hearts!


That's your cake! But if you have more apples and are in the business of professionally cutting and peeling apples all day, here's a bonus recipe for you:

Make a gorgeous apple sauce IN THE MICROWAVE! No fussing, very easy and MUCHO DELICIOSO!


# apples
# sugar
# cinnamon
# vanilla sugar
# nutmeg or cardamom
# water
# microwave-safe pot with lid


Peel, quarter, core and cut up as many apples as you want/have. We had a gigantic amount of 1200g ('Tis the season!). Add sugar to taste (depending on the sourness of your apples - we used about 75g). Then add whatever flavors you like - we went down the Christmassy route with cinnamon, nutmeg and vanilla!

Mix with water: the ratio is 5 tablespoons per 250g, so for our 1,2kg we used 23-24 tablespoons of water and the consistency was wonderful once it was cooked! Now stir as best as possible.

Put your microwave on the highest setting and cover your microwaveable dish with a lid (we used a 3 liter glass pot). Microwave for 10 minutes, stir around a bit and check the consistency, microwave another 5 minutes, stir and check, and so on until it is your desired mushiness - this is completely to taste and I'm sorry I can't be more accurate with the recipe! Obviously the times depend on the amount of fruit and the power of your microwave AND whether you want your fruit to dissolve or stay like a compote. Just keep checking it (don't burn yourself) and use shorter time spans as you go along.

Served best after about 45 minutes when it is still-warm-but-not-too-hot, with vanilla or walnut (or in this case vanilla macadamia crunch) ice cream OR a piece of apple pie and a blob of cream! :D

Your Lina

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