tart apple currant spice pie
This post may contain affiliate links. For more information, please see our disclosure policy.
This tart apple currant spice pie is the bomb. It’s made with rice flour, so you know that means it’s gluten-free, but if you want to take it back and use regular flour, go for it because I know these other types of GF flours can get mighty pricey. I just happened to have just enough for this recipe.
Of course, the star of this pie is the granny smith tart apple~~and, sliced every so onion-skin thin on a mandolin~~be super careful when working with this gizmo because it be sharp~~and all the spices. What I love about this ‘pie’ is that it will keep on your counter for a few days if you keep it covered and air-tight~~perfect for a quick snack or to sit down with your cup of coffee or tea and savor before you get your day going or, hey, at the end of the day!
Makes: One 6-7″ round tart
Preheat oven to 350
What you need:
Cooking Spray (canola)
1 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/8 tsp. sea salt
1/3 cup brown sugar
2 granny smith apples, sliced thin on mandolin (separate each pile of apples)
3 Tbl. butter, melted
1/3 cup currants
1/3 cup rice flour
1 tsp. baking powder
1 egg, beaten
3 Tbl. buttermilk
1/3 cup sweetened condensed milk
What you do:
Coat the baking pan well with cooking spray. Combine the cinnamon, allspice, nutmeg, cloves, salt, and brown sugar in a bowl and combine well (I like to use my fingers for mixing.)~~remove two tablespoons of this mixture to a small bowl.
Put one layer of the thinly sliced granny smith apples in the pan; drizzle with half the melted butter. Sprinkle about half of the spice/sugar mixture on the apples. Add the next layer of apples, drizzle with butter and sprinkle the other half of the spice/sugar mixture on the apples then add the currants scattered on top.
In another bowl, combine the flour, baking powder, egg, buttermilk, sweetened condensed milk, and the 2 tablespoons of the spice/sugar mixture reserved. It will make a batter (about the consistency of a thick soup). Drizzle in the middle and all around the top of the apple layers.
Put the baking tart pan (or whatever you’re using) on a cookie sheet and bake in a preheated 350 over for about 25-28 minutes. Remove and let it cool before serving or removing tart pan.
©alice d’antoni phillips www.allyskitchen.com
