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Makes one 22 cm or 8.66" pie
Can be done in a 10x8" square tin as well Prep ~25 min | Baking ~40-50 min | Resting ~30 min | Total ~ 105 min
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350 g plain gluten free flour 175 g margarine 1 tbsp vanilla extract cold water 750 g apple (I use a mix of Granny Smith, Gala, Golden Delicious or Honey Crips. Some will break up easier while others hold firm so you get the best of two worlds) 1 tsp lemon juice 90 g caster sugar (saving 1 tbsp for almond milk mixture) 1 tbsp cornflour 2 tbsp almond milk 1 tbsp cinnamon
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