Simple layered apple-rhubarb pie (gluten-free)
This recipe for the layered apple pie is popular among apple cake specialists and I have to say it is quite a non-standard way of preparing baking goods. All the dry ingredients are poured directly into the baking tin, interspersed with wet fruit. The whole composition is topped with a sizeable portion of fat – margarine or coconut oil, which adds a pleasant crunchiness to the top layer. In the original version of this recipe, the dry ingredients are wheat flour and semolina – but I realised that you can boldly improvise with many kinds of flour here – so I want to encourage you to experiment with your own flour mix! (I have already tried it out with the rice, corn and even chickpea flour)
Ingredients for a round 18-20 cm tin
Fruit layer:
- 3 apples
- 2-3 rhubarb stalks
- 4-5 tbsp sugar
- 2 tsp cinnamon
Dry ingredients layer:
- 1 cup cornstarch (250ml)
- 1/3 cup sugar
- 2 tsp vanilla sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
Additionally:
- 100g of vegan margarine or coconut oil
- Wash the rhubarb and apples. Grate the apples and dice the rhubarb.
- In a large bowl, combine the fruit, sugar and cinnamon.
- In another bowl, combine the dry ingredients: flour, sugar, salt and baking powder.
- Prepare the baking tin: cover the bottom with baking paper and brush the sides lightly with some oil.
- Pour about 1/3 of the dry ingredients into the tin. Spread out half of the fruit over it. Then add another 1/3 of dry ingredients and the rest of the fruit, and then sprinkle it with the last portion of dry ingredients.
- Coat the top of the cake evenly with some coconut oil or margarine.
- Bake for 40 minutes at 180C.
- Let the pie cool down a bit. Serve with a cup of hot coffee, or in an even more delicious version, with a scoop of your favourite ice cream.
