I’ve mentioned before that puddings are difficult if you’re dairy, egg and nut-free – you really can have too much soya yogurt! I’m not much of a pie maker, but pies make lovely, comforting and homely family puddings. Little S is quite wary of fruit (allergic children can understandably be more suspicious of food items than others) but she does like apples. This got me thinking – my mum used to make an apple pie with apricot jam that I always much preferred to regular apple pie, so here’s my version. It’s light on the pastry and with a crumble topping for extra texture and interest and was gorgeous with some warm egg-free custard.
Crumble Topped Apple and Apricot Pie (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 1 large pie
- 1/2 quantity of shortcrust pastry
- 3 or 4 large eating apples, I used Pink Lady
- juice of 1/2 a lemon
- 3 tbsps sugar, preferably soft brown sugar
- 1/2 tsp cinnamon
- 1 tbsp plain flour
- 2-3 tbsps apricot jam
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup oats
- 1/ tsp cinnamon
- 4 tbsps dairy-free spread
- In a bowl mix together the last 5 ingredients, rubbing in the spread with your fingers until the mixture resembles oaty breadcrumbs! Set aside.
- Preheat the oven to 230 degrees Centigrade/Gas mark 8
- Roll out the pastry and line a pie dish. Prick it all over the base with a fork.
- Spread the jam over the base of the pie. Set aside.
- Peel and chop the apples and toss with the lemon juice, sugar, cinnamon and flour.
- Tip into the prepared pie dish.
- Scatter the crumble mix over the top.
- bake for 10 minutes in the very hot oven, then turn the temperature down to 180 degrees Centigrade/Gas mark 4 and continue to bake for another 45 minutes until golden on top.
- Leave to sit for at least a couple of hours before serving.
- Reheat in a warm oven for 5-10 minutes if necessary.