It’s the seeds, cores and peel that contain all the pectin in an apple, so don’t chuck those scraps – save them for jelly, and put the fruit itself in a pie
hen I make apple pie or crumble, I don’t peel the apples. Originally, this was to save on wastage and to boost nutrition, but I’ve now acquired a taste for it, not least because peeled apples often turn soft and mushy, like baby food. That said, apple scraps can be put to good use inand today’s pectin jelly, for example. Use the jelly to set low-pectin and low-sugar jams, or just spread it on toast.
To make the pie toss the cubed apples with the raspberries, cinnamon, flour, maple syrup and salt, then tipinto a 30cm pie dish. To make the pastry, stir the flaxseed and water into the flour, then add the salt, oil and maple syrup and knead until it comes together into a dough. Roll out into a disc large enough to cover the pie dish, lay it on top and crimp; if you like, glaze the top with aquafaba. Bake in a 190c 375F/gas 5 oven for 45 minutes, or until golden brown.
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