Servings
11
Prep time
Cook time
Recipe
Ingredients
- 1 bunch rhubarb, chopped
- 1kg apples, chopped
- 250g strawberries, chopped
- 1 tbsp coconut sugar or stevia, if needed
- 3 tbsp psyllium husk
- ¾ cup almond meal
- ⅛ cup tapioca flour
- ⅛ cup brown rice flour
- 1 tsp coconut sugar
- ¼-½ cup water
Method
- Heat rhubarb, apples and strawberries on medium-low in a medium-sized pot. Simmer until enough liquid is created and the fruit is soft. Transfer fruit to a mixing bowl and cool in the fridge. Drain excess liquid.
- For the pastry, mix all dry ingredients in a large mixing bowl. Gradually add water and mix through with fingers until a ball is formed. If the dough is sticky, add more rice flour until the mixture is dry to touch but still soft and pliable.
- Preheat oven to 150°C. Prepare two large sheets of baking paper. Spread pastry evenly between baking paper and roll until approximately 1-2cm thick. Repeat for the other half of the pastry. Place an upside-down pie dish on top of the pastry and trace a pie lid. Place baking paper on top of the pie lid and roll, allowing ample pastry to cover the pie. Cover and set aside.
- Remove the top sheet of baking paper from rolled pastry. This will be the base of the pie. With the baking paper underneath, transfer pastry into the pie dish. Press the pastry into the base of the dish until completely covered. Trim excess, if needed.
- Remove prepared fruit from the fridge. Add more coconut sugar or stevia for extra sweetness, if needed. Add the psyllium husk and mix through, until smooth. Set aside for 10 mins. Slightly over-fill the base of the pie with the fruit mixture, and lightly press the pastry lid over the top. Press top and bottom layers together to seal. Using excess pastry, add decorative elements to the top of the pie.
- Place the pie into the oven. Bake for 30 mins or until the pastry is golden brown. Allow to cool slightly before slicing and serving.
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