A delicious, fruity pie with a big hint of ginger. Feel free to substitute other fruit if you prefer.
Serves: 6–8
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Servings
Prep time
Cook time
Recipe
Ingredients
- Crust
- ⅓ cup buckwheat flour
- ⅓ cup oat flour or fine oatmeal
- ⅔ cup almond or hazelnut meal
- 60g butter, chilled & cut into small chunks
- 1 tbsp maple syrup
- 1 egg
-
- 2 large Granny Smith apples, cored & sliced thinly
- 2 tbsp coconut sugar
- 2 cups blueberries (fresh or frozen)
- ½ tbsp grated ginger
- 1 tsp lime zest (approx 1 lime)
Method
- Combine buckwheat flour, oat flour, nut meal and butter in food processor and process to fine crumb.
- Add maple syrup and egg, and pulse to combine. If mixture is too wet, add a tbsp or so more buckwheat flour so you have a soft but not too sticky ball.
- Shape dough into a disc, cover in plastic wrap and refrigerate for half an hour (or pop in freezer for 10 mins if in a rush).
- Roll out dough between two pieces of baking paper so it doesn’t stick.
- Transfer carefully to pie tin and press in gently to fit. Patch any rips or tears with an extra piece of pastry. You will have a little pastry left over; wrap and refrigerate, as you will come back to it later.
- Prick pastry with fork all over bottom and bake for 10 mins at 180°C.
- Remove from oven and set aside.
- Meanwhile, place apples in saucepan with coconut sugar and cook on low–medium heat until apples are soft but still holding their form.
- Add blueberries, ginger and lime zest and cook for another minute, stirring to combine.
- Transfer fruit mix to pastry case, arranging in neat pile.
- Take leftover pastry from fridge, roll out and cut 4–5 strips.
- Lay strips over fruit and press to attach to side of pastry case.
- Return tin to oven and bake for 45 mins or until the fruit is soft.
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