Winter puddings aren’t complete without an apple pie of some sort. My mother-in-law would pick blackberries in the countryside, and put them in her apple pies. While I don’t have a blackberry bush around the corner, the sharpness of rhubarb compliments the sweet apples perfectly. Significantly less pastry than most pies, but deliciously satisfying all the same.
- 4 large sticks of rhubarb, chopped
- 2 granny smith apples, cored and chopped
- 1/4 cup goji berries or raisins
- 1/4 cup stevia
- 2 tsp cinnamon
For the pastry:
- 4 tbsp coconut oil
- 4 tbsp maple syrup
- 4 tbsp water
- 1 tsp vanilla essence
- 1/4 tsp sea salt
- 4 tbsp tapioca flour
- 4 tbsp almond meal
- 1/4 cup coconut flour
- 1/2 ripe banana, mashed
1. In a medium pan, add the fresh and dried fruit, along with the stevia and cinnamon.
2. Pour over 1 cup boiling water and cook over a medium heat, stirring occasionally for 5-8 minutes until soft.
3. Pour the rhubarb and apply mix into a baking dish, and set aside while you prep the pastry.
4. Pre-heat the oven to 180C.
5. In a bowl, mix the coconut oil, maple syrup, water, vanilla and salt.
6. Stir in the flours and mashed banana.
7. Rolle the dough between two sheets of baking paper and use cookie cutters to cut out shapes.
8. Lay over the pie filling and bake for 20-25 minutes or until the pastry turns golden.
9. Remove and allow to cool for 20 minutes before serving warm.