Can it be made without sugar? Absolutely.
It can also be made free of dairy and gluten. (Of course, if you don’t mind dairy or gluten you can substitute the corn flour pie crust I’ve used with a more traditional wheat flour pie crust – and serve with a fruity home made ice cream – but I highly recommend this gluten-free dairy-free option… We can always do with a little less gluten and dairy.)
I just loved this pie with a corn pie crust and served with coconut yoghurt. The mix of flavours (from salty to sweet) and textures (from crunchy to oozy juicy) was perfect for me. I hope you enjoy this one too.
Easy to make, and ready to eat in 40 minutes. We made it on a Tuesday night as a family activity and I’m just loving how well our kids respond to family nights in the kitchen cooking and eating healthy foods.
You will need:
– 2 cups of water
– 600g rhubarb
– 4 green apples
– 1 tsp pure vanilla essence
– 2 cups of corn flour (the yellow flour that is used for baking taco shells)
– 1 1/2 cups of extra water
– 2 tbsp coconut oil or rice-bran oil
– 1 egg
– 1 cup desiccated coconut
– 1 cup almond slivers (or almond meal)
– 1/2 extra cup coconut (or rice-bran) oil
1. Pre-heat the oven to 180 degrees Celsius. Bring a large frypan to high heat with 2 cups of water.
2. Peel leaves off, then dice the rhubarb. Add it to the food processor to chop it into fine pieces. Transfer it to the frypan of hot water.
3. Peel and remove the cores from the apples. Chop them finely (use the food processor again), then add them to the frypan.
4. Add vanilla essence to the frypan, reduce the heat, and allow to simmer for 25 minutes. Add a little more water if it appears to be drying out, so it becomes a jam-like consistency as it stews.
5. Add the corn flour to a large mixing bowl. Stir-in the water and oil and mix well to form a dough. As with any dough, add more flour if it is sticky, or add more water if it is crumbly. When your dough is able to be worked with your hands, add in the egg. Stir again until the egg is completely mixed through.
6. Turn out the dough onto a floured surface. Work the dough into a small ball and place it into a plate or container, then into the freezer for 10 minutes.
7. In a medium mixing bowl, add the coconut and almonds and extra coconut (or rice bran) oil. Mix well to combine. Set aside.
8. Add a little rice bran oil to a pie or casserole dish and spread the oil over the surface using your fingers.
9. Remove the dough from the freezer. Place it on the floured surface and use your hands to squeeze it down into a flat dough approx 1 inch thick. (It cannot be rolled or pressed too hard or it will crumble).
Lift it into the baking dish and use your hands to gently spread it around the surface of the dish. Fill any gaps and massage the dough with your fingers to create an even layer across the whole dish and up the sides, to form the pie crust.
10. Pour the rhubarb and apple mix into the pie case. Pour the almond and coconut mix on the very top and gently brush it to the edges with your fingers.
11. Bake for 25 minutes. Keep watch for signs of the coconuts and almonds burning and turn the oven temperature down if necessary, so the base can cook without the top burning.
12. Remove from oven and serve! We whipped cream for the men of the house, and I had Cocoyo coconut yoghurt instead. Enjoy!!