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L'Alchimiste
Shop 4 Wigmore Arcade
Ballina, NSW 2478

(02) 66866934

henrietta@alchimiste.com.au

OPENING HOURS

Monday 10:00am-4pm
Tuesday 10:00am-4pm
Wednesday 10:00am-4pm
Thursday 10:00am-4pm

Friday 10:00am-4pm

note: clinic appointments are available outside trading hours

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APPLE CUSTARD PIE

December 25, 2019

 

Ingredients:

 

Pre-made gluten free puff pastry sheets for the base and for the sides (defrosted).

 

Filling:

3 Large green apples (peeled, cored and sliced thinly)

1/3 cup coconut sugar

1/3 cup corn starch

1 tsp Vanilla powder

3 eggs

½ cup nuttelex (melted)

1/3 cup Bonsoy milk

 2 Tbsp Maple Syrup

 

Topping:

3 Tbsp granola

 

Method:

 

Pre-heat oven to 190 degrees Celsius.

 

Combine sugar, corn starch and vanilla powder in a bowl. Whisk in eggs. Stir in nuttelex, milk and maple syrup.

 

Lay puff pastry in a pie dish and seal base and sides to create the pie crust. Layer thinly sliced apples on top of each other on the crust. Pour batter in the pie crust and sprinkle granola as a topping.

 

Cover with Aluminium foil and bake in the oven for about 35-45 minutes or until set in the centre.

 

Serve warm with vanilla ice-cream or serve cold with coconut whipped cream.

 

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