I’ve mentioned before that puddings are difficult if you’re dairy, egg and nut-free – you really can have too much soya yogurt! I’m not much of a pie maker, but pies make lovely, comforting and homely family puddings. Little S is quite wary of fruit (allergic children can understandably be more suspicious of food items than others) but she does like apples. This got me thinking – my mum used to make an apple pie with apricot jam that I always much preferred to regular apple pie, so here’s my version. It’s light on the pastry and with a crumble topping for extra texture and interest and was gorgeous with some warm egg-free custard.

Crumble Topped Apple and Apricot Pie (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 1 large pie

• 1/2 quantity of shortcrust pastry
• 3 or 4 large eating apples, I used Pink Lady
• juice of 1/2 a lemon
• 3 tbsps sugar, preferably soft brown sugar
• 1/2 tsp cinnamon
• 1 tbsp plain flour
• 2-3 tbsps apricot jam
• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup oats
• 1/ tsp cinnamon
• 4 tbsps dairy-free spread

– In a bowl mix together the last 5 ingredients, rubbing in the spread with your fingers until the mixture resembles oaty breadcrumbs! Set aside.

– Preheat the oven to 230 degrees Centigrade/Gas mark 8

– Roll out the pastry and line a pie dish. Prick it all over the base with a fork.

– Spread the jam over the base of the pie. Set aside.

– Peel and chop the apples and toss with the lemon juice, sugar, cinnamon and flour.

– Tip into the prepared pie dish.

– Scatter the crumble mix over the top.

– bake for 10 minutes in the very hot oven, then turn the temperature down to 180 degrees Centigrade/Gas mark 4 and continue to bake for another 45 minutes until golden on top.

– Leave to sit for at least a couple of hours before serving.

– Reheat in a warm oven for 5-10 minutes if necessary.