September 28, 2022 / Lyn Jones / 0 Comments
1 cooked pie shell or make a soft biscuit as below:
2 c stewed apples (drained)
.5 c seeded raisins
.25 tsp ground cinnamon
12 marshmallows, halved
Mix well and spread on pie shell. About 30 mins at 180
Cover with marshmallows and brown in a slow oven (150 to 160 C – fan off).
12-15 minutes for just marshmallows
SOFT BISCUIT PASTRY: (from https://bosskitchen.com/apple-marshmallow-pie/)
2 eggs plus 1 yolk
0.5 Tab sugar
100 g sour cream 15% (medium fat)
1 Tab flour
1 tsp BP
.5 tsp vanilla
Filling: 5 medium apples.
- Beat eggs with sugar, add sour cream. Then add flour, baking powder, vanilla, mix. It turned out dough of sour cream consistency.
- Cover the bottom of the dish, large and flat (the sides are at least 4 cm), with baking paper, pour out the dough, and smooth.
- Wash the apples, peel them and cut them into slices, and put them on the dough.
May 8, 2022 / Lyn Jones / 0 Comments
serves 6-8
- 200 grams unsalted butter
- 80 millilitres ice-cold water
- 3 tablespoons sour cream
- 1 tablespoon rice vinegar
- 365 grams GF flour
- 1 tablespoon white sugar
- 1 teaspoon table salt
- ½ teaspoon xanthan gum
20cm/8inch in diameter pan or dishCut the butter into half centimetre/quarter inch cubes and put in a flat dish in the freezer for 15 mins and get on with the rest of the ingredients.
- Mix the water, sour cream and vinegar in a jug or bowl.
- Tip the gluten-free flour, sugar, salt and xanthan gum into a food processor and blitz quickly to combine.
- When the butter’s had its 15 mins of fame in the freezer, add it to the flour mixture in the processor and give about 10 pulses, until the butter is the size of large peas.
- Pour in half the sour cream mixture and pulse till incorporated. 3 to 5 pulses should do it: the mixture will be crumbly and quite fine.
- Pour in the remaining sour cream mixture and process until the dough just begins to come together, clumping around the blades.
- Tip out the pastry/dough and form into two equal sized balls, and flatten each into discs, wrap in cling and put in the fridge for 40 minutes to rest. (If you wanted you could leave the pastry/dough here for up to 2 days). While the pastry’s/dough’s in the fridge, if you are proceeding to bake the pie straightaway, preheat the oven to 200°C/180ºC Fan/400°F.