Gluten-free Rosehip Cream Pie

Published: 2019. Apr 11.


4 pears
2 apples
1 tsp cinnamon
1 pack vanilla xilit/sugar
1 tbsp fresh lemon juice

1 pack gluten-free pudding powder
3 tbsp raw cane sugar
3 dl milk
10 g butter
2 egg yolks
1 pinch of crumbled rosemary
zest of 1 lemon

100 g Grapoila almond flour
50 g coconut flour
50 g powdered cane sugar
30 g Grapoila rosehip seed flour
20 g gluten-free oat flour
5 g arrowroot powder
7 g baking powder
zest of 2 lemons
1 tsp cinnamon
1 pack vanilla sugar/xilit
150 g butter
2 egg whites whipped
2 egg yolks
50 ml cold milk
1 tbsp fresh lemon juice

For the filling, peel and slice the fruits. Bring 1/2 liter water to boil with the spices, add the fruits. Reduce heat, cover and simmer until tender. Drain and cool them.

For the dough, sieve the flours and stir them with the dry ingredients evenly. Add 2 egg yolks, butter and lemon juice and make a dough until fine crumbs form. Stir in milk and whipped egg whites.

Grease and flour an 18 cm pie pan and press dough to the bottom and side evenly. Sprinkle the dough slightly with gluten-free flour and cinnamon. Put the pan with the dough into the freezer for 10 minutes.

For the cream, make a thick pudding with 3 dl milk. Remove from heatm add lemo zest, egg yolks and butter.

Take the pan out of the freezer, layer 2/3 of the fruits and the cream on the dough. Decorate the top with nice slices of pears, sprinkle them with brown sugar, cinnamon and lemon zest. Fan bake pie in preheated oven at 180°C for 15 minutes. Switch oven to top heat and continue baking for 5 more minutes. If crust is golden brown, take pie out of the oven, let it cool. Slice only when thoroughly cooled.

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