Gluten Free Apple Pie

Ingredients

• coconut flour 2  1/2 cups
• Organic butter  225g
• Organic frozen raspberries, 1 cup
• Lactose free milk, 1 tbspn,  for brushing
• Himalayan pink rock salt 1 tspn

Pie filling:

• Apples, 8-10  (red delicious or gala) peeled cored  and  slice into small pieces
• coconut flour  1/4 cup
• Coconut sugar  1/2 cup
• Cinnamon  1 tspn
• Nutmeg ground  1/4 tspn

Directions

Dry ingredient mix:

• Sift flour twice, add salt, mix together then rub butter with fingertips , until looks like breadcrumb texture. Add chilled water mixing gently together to make soft dough.
• Gently knead the dough but do not over work it. Divide dough into a 1/3 ball and the other a 2/3 ball ,then wrap with grease proof paper and put in fridge to chill. for 35 mins.
• Once chilled roll out the 2/3 ball of dough onto lightly floured bench to fit 20 -30 cm pie dish.

Pie filling mix:

• Add spices to sliced apples and rub gently into apple, then coat apple with the 1/4 cup of flour.
• Add apple mix alternating with raspberries.
• Now roll out the rest of the dough 1/3 ball on lightly floured bench to 20-30 com diameter depending on your size pie dish. Cut strips 2cm wide and weave to create a lattice crisscross pattern over top of pie as the covering, cut excess pastry off edges and press and tuck well together around the inside rim and edges of pie.
• Brush pie top with milk and place in the oven, bake 1 1/2 hours at 180 Celsius. Note: check pie after first hour and place tin foil around the edges of pie to prevent over browning or after the first 45 minutes of baking time. Once cooked let cool for 15 minutes before serving, it's delicious and mouth watering either hot or cold and can be put in freezer to keep.

Notes