Gluten-free Apple Pie with Yeast Dough and Meringue Topping

I used rice flour for my gluten-free yeast dough for this autumn double-decker made from apples and pears. The gluten-free yeast dough also works great with corn flour or soy flour or additional hazelnut. You can get really creative with this gluten-free batter. Soak the fleas with warm water in a cup (approx. 3 tablespoons of water). Mix the flour with the yeast and xanthan gum and add the butter, sugar, vanilla sugar, eggs, yoghurt and psyllium with the liquid to the flour and knead everything well. It is best to put the dough in a bowl with a lid and put it in the refrigerator for 2 - 3 hours

Put the gluten-free cake batter in a greasy pan and distribute it well. Cover with the apples and pears (of course you can also use other fruit) that have been cut into slices beforehand. Bake the gluten-free cake at 180 degrees for 15 minutes.

In the meantime, for the meringue topping - 4 egg whites - beat the sugar firmly and slowly fold in the ground hazelnuts or ground almonds. Briefly take the cake out of the oven and spread the meringue topping on the gluten-free yeast cake and bake for another 15-20 minutes.