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🍎 Fuji Apple Pie - Flavor beyond imagination | Gluten free
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🍎 Fuji Apple Pie
By Luciene Marques
Gluten Free and Lactose Free
Preheat oven to 180ºC
Wash 3 Fuji apples
Take 2 apples, remove the core and core and chop - set aside
Take 1 apple and peel it. Make thin slices and set aside
If using cup measurements, consider 240ml
In a blender place:
3 eggs
60ml olive oil or coconut oil or other oil of your choice (¼ cup)
70g sugar (½ cup) - I used yellow
Beat to mix and add:
The two chopped apples with the peel without the core - 365g
Blend well until the entire apple is completely crushed.
With the blender running, add:
1 cc of cinnamon powder
115g rolled oats
40g almond flour
1 tbsp of chemical yeast
1 pinch of salt
Beat again until you get a homogeneous mass
Pasta texture: creamy but liquid
Transfer the dough to a mold with a removable bottom, lined with parchment paper, greased and floured with rice flour.
Shape: 21cm round with removable bottom
Decorate with apple slices and sprinkle with sugar and cinnamon (optional).
Bake in a preheated oven at 180ºC for approximately 30 - 40 minutes (be careful, as this will depend a lot on the power of your oven)
If your cake is golden on top but hasn't finished baking yet, line it with aluminum foil with the shiny side facing down and finish baking.
Note: do the toothpick test:
Take a long toothpick and skewer your cake. If it comes out dry, the cake is already baked. If there is still wet dough residue, let it bake longer.
Remove from the oven, use a spatula between the cake and the pan to help it loosen, remove from the mold while still hot and leave to cool on a wire rack.
Serve cold or iced.
Let me tell you why this pie is really special.
________
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