GLUTEN FREE APPLE PIE RECIPE UK RECIPES

Steps:

• Preheat oven to 350° and line a baking sheet with parchment paper. Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). Transfer apple halves to prepared baking sheet.
• Lightly brush apple tops with 2 tablespoons melted butter and sprinkle each with sugar.
• Bake until apples are soft and caramelized, about 25 minutes.
• Remove from oven. In a small bowl, combine remaining 4 tablespoons melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside apple slits.
• Return to oven and bake 10 minutes more.
• Top each with a scoop of ice cream, then drizzle with caramel before serving.

Steps:

• Heat 2 tablespoons of the oil in a large, non-stick saute pan. Add the onions and garlic and fry for 8–10 minutes over a medium–high heat or until starting to turn golden, stirring occasionally. Pour the remaining tablespoon of oil into the pan, tip in the carrots and swede, and fry for 3 minutes.

  Reduce the heat to medium. Stir in the lentils, tomatoes, sun-dried tomato paste, and stock. Season and simmer, covered, for 35–40 minutes over a low heat, until the carrots and swede are tender and the lentils have softened.

  Remove from the heat, stir in the spinach, and let it wilt. Check the sauce’s consistency (see below, Moist, juicy filling). Pour the mixture into the baking dish. Leave to cool. Preheat the oven to 200oC (fan 180oC/400oF/Gas 6).

  Put the potatoes into a large pan and cover with cold water. Bring to the boil, add salt, and simmer for 15–20 minutes or until tender. Drain well. Put the butter and milk in the pan and warm through over a low heat. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth (see below, Smooth, creamy mash). Season, then stir in the cheese.

  Spread the mash over the filling (see below, Decorative topping). Bake for 30–40 minutes until golden and bubbling.

  KEYS TO PERFECTION

  Moist, juicy filling

  The filling should be moist with plenty of sauce, but not sloppy. Add 2–3 tablespoons of water if it’s too dry. Leave the filling to cool before adding the topping, as it will support the mash better.

  Smooth, creamy mash

  The potatoes are ready for mashing when a knife goes in easily. If undercooked, the mash will be lumpy; if overcooked, it will be sloppy. Mash the potatoes with hot milk and butter off the heat, then whisk with a balloon whisk.

  Decorative topping

  Spoon the cheesy, seasoned mash over the cooled vegetable and lentil layer. Spread it evenly over the surface, making patterns like furrows with a round-bladed knife to create an attractive, textured effect.

  Mary Berry Cooks the Perfect is available in paperback with an exclusive tote bag from 3 November. DK, £20.00.