This pandowdy (a smashed-pie-like dessert which originates from America's deep South) is rustic, gorgeous and delicious. You will need to start this recipe a day ahead to allow time for your yogurt to drain.
For Labne Pastry
- 1 Cup fine brown rice flour
- 1/2 Cup fine millet flour
- 1/2 Cup almond meal (ground almonds)
- 2 Tablespoon gluten-free cornflour (corn starch)
- 1/4 Cup blitzed raw sugar or any other fine grain sugar
- Good pinch fine sea salt
- 1 Teaspoon vanilla bean paste, optional
- Finely grated zest 1 lemon
- 140 Gram cold butter, cut into small cubes
- 1/2 Cup labne (strained yogurt)
- 4 Each of granny smith and pink lady apples, peeled, cored and cut into eights
- 2 Tablespoon raw sugar
- 2 Tablespoon cornflour (corn starch)
- 1 1/2 Cup frozen mixed berries
- Juice of 2 mandarins
- Finely grated zest 1 lemon
- Raw sugar, to scatter
- Pure icing sugar (powdered), to dust, optional
- Cream or coconut cream to serve, optional
For labne pastry:
To make labne pastry, place brown rice flour, millet flour, almond meal, cornflour, sugar and salt into food processor, pulse to combine. Add vanilla bean paste, lemon zest and butter and pulse a few times until just small lumps of butter remain. Add labne and pulse until just combined. Turn out onto a clean bench and knead a few times until dough comes together. Form into a flat disc, wrap in a plastic bag and chill in the fridge for an hour.
Preheat oven to 395 F.
To prepare the filling, place cut apples into a medium bowl. Combine raw sugar and cornflour then add to the apples along with the berries, mandarin juice and lemon zest. Mix thoroughly. Turn out into a 23cm diameter, 5cm deep pie dish. Brush the edges of the dish with a little water to help the pastry stick.
Roll out pastry on a piece of baking paper until 4mm thick. Using the paper, invert the pastry onto the filling and press down the edges to stick. Trim edges off with a sharp knife (save them to bake off later as cookies). Brush top of pastry with a little water and sprinkle with raw sugar.
Cut a little hole in the top to let the steam out and bake for 30-35 minutes. Remove from the oven and using a fork make a few good big cuts in the top of the pastry, pressing down a little to encourage the filling to rise up and over the top.
Place back in the oven and cook for a further 20-25 minutes or until top is golden. Dust with icing (powdered) sugar and serve with a drizzle or cream or coconut cream.
To make labne (strained yogurt):
Place about 1 1/2 cups of natural plain yoghurt into a fine mesh sieve over a bowl or square of muslin, tied up and suspended over a bowl overnight in the fridge. Tip out the collected whey in the bowl periodically or save to add to smoothies or bread dough. The next day you will be left with a lovely thick strained yoghurt, which can then be used in this recipe or stored for later use.