The apple pie with caramel is a valid gluten-free version of the classic apple pie. Other interesting feature of this recipe is the intense taste of caramel. Thanks to the simple operation of caramelizing the sugar, in addition to giving the aroma, it is made so that the cake is less sweet. Often we talk about adding fiber in the diet, in this recipe, if you want, you can increase the fiber by grating the apple peel and then mix it with the liquid ingredients.
- 80 g sugar
- 100 ml milk
- 1 g salt
- 50 g whole eggs
- 70 ml seed oil
- 100 g gluten free flour
- 50 g potato starch
- 4 g yeast
- 400 g apples
- 30 g brown cane sugar
- 20 g icing sugar
Peel the apples and cut them into chunks. Keep half an apple with the peel for the finish. In a container, mix the apples into small pieces with the brown sugar and spread them on a baking paper forming a homogeneous layer. Bake at 270 ° C for 4-5 minutes, putting an instrument that keeps the oven door slightly open to let out excess steam.
Separately caramelize the granulated sugar in a hot saucepan, putting a little sugar at a time. Obtained a nice dark blond caramel, heat the milk.
Obtain a homogeneous syrup cool it down to 30 ° C and pour it into a graduated pitcher with the eggs, salt and seed oil. Mix everything well with an immersion mixer. Mix all the dry ingredients in a large bowl. Pour the liquid ingredients into the dry ones and mix with the whisk until the mixture is smooth and homogeneous.
Add the previously cooked and cooled apples to the mixture. Grease the cake tin with oil and sprinkle with crude almond powder all the inside surface.
Pour the mixture up to 3/4 of the cake tin and garnish with slices of apple arranged in a radial pattern on the surface.
Sprinkle the surface with icing sugar and bake at 170-180 ° C for 35-40 minutes, take out and leave to cool. Remove the gluten-free apple pie and place it on a serving tray.