Wheat Free Apple Crumble

Pastry:

500 ml Rye Flour

250 ml Sugar

10 ml Baking Powder

2 ml salt

250g Butter at room temperature

Filling:

1 can (420g) unsweetened pie apples

125 ml sugar

2 ml cinnamon

Pinch salt

Measure the dry ingredients for the pastry into a mixing bowl.

Rub the butter into the dry ingredients using your fingertips to form a pastry dough.

Cover the pastry and allow to rest for half an hour (I usually leave it in the fridge).

Preheat the oven to 180°C.

Use half the pastry to a line a 27 to 30 cm diameter ovenproof pie dish, or a 30x20x5 cm ovenproof dish.

Combine the apples, sugar, cinnamon and salt.  Spoon the mixture into the pie dish and grate the remaining pastry coarsely over the filling.

Bake for 20 minutes or until the pie starts to brown.

Serve warm or cold with ice cream or cream.