Dificultad: Media
Gluten-free Apple Pie
USOS DEL ACEITE: Hornear
CARACTERÍSTICAS:Sin gluten
INGREDIENTES
RACIONES: 6
- For the filling
- 1.5 lbs red apples.
- 3.5 oz brown sugar
- 2 tbsp GOYA® Light Flavor Olive Oil.
- 1 tbsp cornstarch
- 1 tbsp ground cinnamon
- 0.5 lemon, juiced
- 1 pinch of salt
- For the gluten-free puff pastry dough:
- 1 cup gluten-free flour (250 gr or 7 oz)
- 0.5 cup GOYA® Light Flavor Olive Oil
- 6.5 tbsp water
- 1 pinch of salt
PREPARACIÓN
1
For the dough, mix all ingredients until well combined. Let stand 20 minutes minimum.
2
Meanwhile, peel the apples, remove the center, and cut them into thin slices.
3
In a bowl, mix apples, lemon, sugar, Goya Light olive oil, and cinnamon. Let it rest for 30 minutes until the apple begins to release its juices.
4
Strain the previous preparation and reserve the syrup.
5
In a skillet over medium heat, heat the strained apples.
6
Mix the syrup with the cornstarch and add this mixture to the pan with the apples. Heat everything together so that the cornstarch activates and thickens.
7
Roll out ½ of the dough carefully on an 8¨ diameter mold and place the apple mixture inside.
8
Roll out the 2nd half of the dough and cover the mold.
9
Bake in a preheated 385 ° F oven for 30 minutes or until the dough is golden brown.
10
Serve with vanilla ice cream and pour a drizzle of Goya Light Flavor Olive Oil over the ice cream.