Recipes+
Ingredients
Method
1.Sift flour and gum into a large bowl. Stir in half the sugar. Rub in butter to make coarse crumbs. Add egg yolk and 2-3 tablespoons iced water, stirring to moisten lightly. Gather dough into a ball. Shape into a disc. Cover with plastic food wrap: chill 20 minutes.
2.Roll out half the pastry to line a 21 cm (base measurement) 5-cup pie dish. Chill until required.
3.Peel, quarter and core apples: slice and place in a large bowl. Add sultanas, remaining caster sugar and mixed spice. Toss; stand for 10 minutes, then drain off any liquid.
4.Preheat oven to 180°C/160°C fan forced. Spoon apples into pastry. Roll remaining pastry to a 25cm round. Cut into 1.5cm-wide strips. Arrange strips over filling to create a lattice pattern: pressends to pastry edge and trim. Brush with egg white; sprinkle with demerara sugar. Bake for 40-45 minutes or until bubbly and golden. Serve with ice-cream.
Gluten-free pastry doesn’t need to be rested but it works best if chilled. Xanthan gum is a gluten-free stabiliser that improves the texture of gluten-free breads and pastry – available from health food shops. Demerara sugar is also known as coffee crystals.
Note
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