Apple Pie with Rose Pastry

Pink Ladies and your favourite Grannies

Munch Munch

The perfect afternoon tea treat with your ladies or with your Nanna. My first attempt at a Gluten Free Pastry and I am very happy with the results. Pure inspiration can only describe my midnight idea of adding Rose Water to the dough. I used a combination of Granny Smith Apples and Pink Lady Apples to balance their flavours.


Serves 6

Apple Filling

  • 3 lge Granny Smith Apples
  • 2 lge Pink Lady Apples
  • 1/3 Cup sugar
  • 1 tsp water
  • 1/4 tsp Ground Gloves
  • 1/4 tsp Ground Cinnamon


  • 200g cold butter
  • 1/3 cup caster sugar
  • 1 1/3 cup GF plain flour (I used Orgran)
  • 1 1/3 cup GF self-raising flour (I used Orgran)
  • a little extra self-raising flower (keep aside for the rose water pastry)
  • 2 tsp rose water
  • 1 egg, beaten 
  • 1 tbs caster sugar (sprinkle on lattice before baking)
Grease your flan/pie dish with butter and a little flour, tip out the excess flour.

Peel, core and dice apples.

Combine apples, caster sugar, cinnamon, cloves and water in a medium saucepan and cook on a relatively high heat. Babysit the apples and when they’ve softened enough (knife easily goes through), put in a bowl in the fridge to chill whilst you make your pastry.

Preheat fan forced oven to 180 degrees celsius (200, not fan forced).

Sift flours, caster sugar, in a large bowl. Add the butter and combine with your finger tips (not your palms they’re too warm and will melt the butter faster).

Add the beaten egg once the flours and butter have combined. You should be able to pinch the mix between your fingers and the flour will hold its shape.

Divide the mix. Put two thirds in your fridge/freezer (so the pastry isn’t too crumbly to work with).

Add the rose water to the 1/3 dough in your bowl gradually. The dough is will become quite moist so add a little more self-raising flour to compensate ’til the consistency is the same as before. Wrap in cling film and pop in the freezer with the other. Leave for about 15 minutes.

Place the larger piece of pastry between two pieces of cling film until the right size for your pan. This will help prevent crumbling. Lift off one side and gently place into dish. 

Spoon in the Apple filling.

Roll out your rose water pastry and cut into strips. Lay pastry ontop of apple filling to create a rose lattice. Have a little smidge of it for yourself, how good is raw pastry?!

Dust with a little caster sugar and place in the oven for 20 minutes.

After 20 minutes turn down temperature to 160 degrees celsius (fan forced, 140 degrees if your oven has no fan). Cook for a further 20 minutes or until golden brown.

Serve with whipped cream.


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