Covered apple pie

[Mililea]

Ingredients for the dough:

300 g gluten-free flour (e.g. flour mix "Cake and cookies" from Schär).
120 g sugar
150 g butter
1 egg
1 pinch of salt

Put all the ingredients in a bowl and knead by hand until you have an even dough.
Spread ¾ of the dough in the tin (approx. 26cm) on the base and sides and press down.


Ingredients for the filling:
Approx. 1kg apples, remove the skin (if desired) and cut into small pieces and mix with plenty of (at your taste) cinnamon.

700ml apple juice
80g starch (e.g. corn starch)
40g sugar
Vanilla (e.g. vanilla extract)

To make the pudding, bring the apple juice to the boil except for about 100ml. In the meantime add the starch, sugar and vanilla extract to the remaining 100ml of the apple juice and whisk until there are no lumps left. As soon as the apple juice boils, remove the pan from the heat and stir in the starch mixture. Then bring to the boil again while stirring. Mix the hot custard with the apples and pour onto the batter in the tin.

Roll out the rest of the dough with some flour and place it in the desired shape as a "roof" on the apples (lattice-like, cookie cutters... ).

Preheat the oven to 180 degrees and bake the cake for about 50min and let it cool completely before cutting. Before serving, either sprinkle with icing sugar or spread with a glaze of lemon juice and icing sugar.

Enjoy your "cake"

 

[cassandra]

Oh, that looks really good! And easy to make. I think it’s a German apple cake. Anyway, you have some great and easy gluten-free recipes. Thanks for sharing!

 

[thorbiorn]

The recipe worked out well, thank you.

Some comments

Making it in a pan and three times as much
We needed to make a larger portion and found a 30cm by 42cm tray (ap 11.8 by 16,5 inches) which gives an area of 1260 cm2.

The pie recipe uses a pie form with a diameter of 26 cm, which applying the formula for the area of a circle, gives a surface area of Pi*(26cm/2)^2 = 531 cm2

To triple the amounts of the original pie recipe which in principle could fill out 3*531 cm2 or 1593 cm2 worked well for the 1260 cm2 pan, also because the rectangular pan was deeper.

Salt
Regarding salt we used unsalted butter and mixed in the salt with the eggs to allow the salt grains a better chance to dissolve.

Cinnamon and vanilla

mix with plenty of (at your taste) cinnamon

vanilla extract to the remaining 100ml of the apple juice

I was unsure of how to translated the indications into amounts. It ended up being a heaped normal table spoon of cinnamon, and a letter of Vanillé Bourbon sugar (7.5 grams 4 %) per pie sized form, so in this case, it was three times that.

The top
For the top of the pie, I rolled out about 1/3 of the dough. After cutting it into strips, one - two cm wide, I used them to cover/decorate. It does not matter the individual rolled out strips are short, since they can be patched together on the cake.

I tried to progress with symmetry. In the end about 1/2-2/3 of the surface was covered.

Overall, it may be better to begin with the outer edge and then move in. Giving the cake a border helps to keep the apples inside once it begins cooking in the oven. To prevent spills falling on the oven itself, I placed a tray below and though the spill were few, it was worthwhile.

The oven
Once in the oven it got closer to 60 min due to the volume. The cake was in the middle of the oven, with general heating, ventilator. The part of the cake closer to the rim was slightly darker at the corners, and that may be because metal conducts heat better.

Icing might be optional
Oh, we forgot about the icing, but it was still good. Maybe the need also depends on the type of apples used?

 

[Cosmos]

The recipe worked out well, thank you.

Some comments

Making it in a pan and three times as much
We needed to make a larger portion and found a 30cm by 42cm tray (ap 11.8 by 16,5 inches) which gives an area of 1260 cm2.

The pie recipe uses a pie form with a diameter of 26 cm, which applying the formula for the area of a circle, gives a surface area of Pi*(26cm/2)^2 = 531 cm2

To triple the amounts of the original pie recipe which in principle could fill out 3*531 cm2 or 1593 cm2 worked well for the 1260 cm2 pan, also because the rectangular pan was deeper.

Salt
Regarding salt we used unsalted butter and mixed in the salt with the eggs to allow the salt grains a better chance to dissolve.

Cinnamon and vanilla


I was unsure of how to translated the indications into amounts. It ended up being a heaped normal table spoon of cinnamon, and a letter of Vanillé Bourbon sugar (7.5 grams 4 %) per pie sized form, so in this case, it was three times that.

The top
For the top of the pie, I rolled out about 1/3 of the dough. After cutting it into strips, one - two cm wide, I used them to cover/decorate. It does not matter the individual rolled out strips are short, since they can be patched together on the cake.

I tried to progress with symmetry. In the end about 1/2-2/3 of the surface was covered.

Overall, it may be better to begin with the outer edge and then move in. Giving the cake a border helps to keep the apples inside once it begins cooking in the oven. To prevent spills falling on the oven itself, I placed a tray below and though the spill were few, it was worthwhile.

The oven
Once in the oven it got closer to 60 min due to the volume. The cake was in the middle of the oven, with general heating, ventilator. The part of the cake closer to the rim was slightly darker at the corners, and that may be because metal conducts heat better.

Icing might be optional
Oh, we forgot about the icing, but it was still good. Maybe the need also depends on the type of apples used?

Tasted great IMO!

 

[Mililea]

Wow, you did quite the science

I was unsure of how to translated the indications into amounts. It ended up being a heaped normal table spoon of cinnamon, and a letter of Vanillé Bourbon sugar (7.5 grams 4 %) per pie sized form, so in this case, it was three times that.

Well, I have to be honest, I don´t use Cinnamon like that, I just eyeball it But that might be, because I very much like Cinnamon! And an Apple Cake can´t have enough of it (for my taste).

The oven
Once in the oven it got closer to 60 min due to the volume. The cake was in the middle of the oven, with general heating, ventilator. The part of the cake closer to the rim was slightly darker at the corners, and that may be because metal conducts heat better.

These things really depend on the individual oven, that is the reason why it is almost an adventure to bake (or cook) on someone else's oven )

Maybe the need also depends on the type of apples used?

I don´t think so, because the sourness of the lemon adds a contrary taste to the sweetness of the cake. And when you have a spoonful of the cake in your mouth you can taste all "pieces" at once: The shortcrust pastry, the soft part with the apples and the pudding with another layer of pastry and on top the sour/sweet Icing. Imagine that in your mouth in one bite (Sounds like an advertisement )
I might be biased, but I love that cake!

Anyway, I am glad you enjoyed it!!!