Gluten-free feijoa and apple pie

A free-form pie. Excellent served with a gluten-free custard or ice cream.

Pastry

⅓ cup	Icing sugar
1 ½ cups	Gluten-free flour
125 g	Butter, chilled, cubed
1 ½ Tbsp	Ice cold water

Filling

1	Egg, separated
300 g	Feijoas (Main)
300 g	Granny smith apples (Main)
¼ cup	Ground almonds
1 tsp	Ground cinnamon
3 Tbsp	Caster sugar

Directions

1. Place the icing sugar, flour and butter in a food processor and mix until well combined. Add enough water so the ingredients form a ball. Flatten the dough and wrap in cling film. Chill for 30 minutes.
2. Preheat the oven to 190°C.
3. Lightly beat the egg white and yolk in separate bowls.
4. Peel and slice the feijoas. Peel, core and slice the apples.
5. Roll out the pastry on a sheet of baking paper to form a 30cm round. Brush the pastry with the egg yolk leaving a 5cm border free around the outside. Sprinkle the egg yolk with the ground almonds. Arrange the feijoas and apples on top. Sprinkle with 2 tablespoons of the caster sugar and cinnamon combined.
6. Fold the pastry edges over the fruit. Brush the pastry with the egg white and sprinkle with the remaining sugar. Lift the baking paper and pie onto an oven tray.
7. Bake for abut 30 minutes until golden and cooked through.