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Nicky’s recipe for May – David’s Apple Strudel Pie
May 13th, 2019
3 large cooking apples peeled and cored
Caster sugar to taste
175g ground almonds
175g soft brown sugar
1 generous tsp cinnamon
175g butter cubed
For the pastry
115g plain gluten free flour
115g almond flour
50g icing sugar
2 egg yolks
A 23cm/9inch loose based deep fluted tart tin, greased
To make the pastry, sift the flours and icing sugar into a mixing bowl. Rub the butter in with your finger tips or blitz in a food processor. Add the egg yolks and bring the dough together with your hands, adding a little water if necessary or extra flour if the dough is too soft. Wrap in grease proof paper and chill for at least one hour.
Preheat the oven to 180 C, Gas mark 4. Coarsely grate the chilled pastry into the prepared tin and press it out with your thumbs until the sides and base are covered with pastry. Prick the base with a fork and put in the freezer for half an hour. Then line with baking parchment, fill with baking beans and bake in a preheated oven for 10 – 15 minutes.
Thinly slice the apples and put them in a saucepan with 1-2 tblsp cold water. Cover with a tight fitting lid and stew until very soft. Sweeten to taste with sugar, let it cool slightly and then spoon into the pastry case.
To make the topping put the ground almonds, brown sugar and cinnamon in a food processor and blitz. Add the butter and blitz again until it forms a paste. Take small balls of the mixture and press them between your finger and thumb to flatten and arrange them in an overlapping tiled pattern on top of the apple layer.
Bake in the preheated oven for 40 – 50 minutes until the topping is brown but still soft to the touch. Let it cool slightly before serving.
It is best served with Crème fraiche or Greek yoghurt. It will keep for up to 5 days if refrigerated in an airtight container.
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