Apple Strawberry Pie
Ingredients
Pastry
180g Gluten free plain flour
45 g Ground Almonds
60g Coconut oil
1tbs Tapioca flour
28g Golden flaxseeds (milled)
85ml cold water
25g Coconut sugar
¼ tsp Sea salt
1tsp Vanilla bean paste
Filling
100g Coconut sugar
4 medium/3 large cooking apples (approx. 900g before prep)
30g Freeze dried Strawberry powder
2tbs Water
1tbsp Vanilla bean paste
Method
You will need a 25cm pie dish
Preheat the oven to 180°c/350°F/Gas Mark 4.
Wash, peel and core the apples. Chop into bite size pieces then transfer to a saucepan. Add 100g of coconut sugar, 1tbsp of vanilla bean paste, 30g of strawberry powder and 2 tbs of water. Using a wooden spoon, stir thoroughly coating all of the apples. Over a gentle heat, stir continuously until the sugar has dissolved. Increase to a medium heat, cover with a lid and simmer for approx. 8-10 mins, stirring occasionally. The apple should be soft and tender. Set aside.
In a small bowl add the ground flaxseed, mix with 85ml of cold water, stir and set aside.
In a large bowl, mix 180g plain flour, 1tbsp tapioca flour and 1/4tsp of sea salt. Add 60g of chilled coconut oil, cut into small pieces. Using your fingers rub in the flour with the fat until you have what resembles crumbs. Next add the flaxseed mixture and 1tsp of vanilla bean paste. Using a spatula bring the dry and wet ingredients together and then form the dough together with your hands.
Lightly grease the pie dish with coconut oil.
Keep approximately one quarter of the pastry aside. Using the rest of the dough, line the pie dish. Use your hands to press out the dough and shape, then use a spoon to smooth.
Prick holes in the pastry base. Bake in the oven for 10 mins then turn down to 170°c/338°F/Gas Mark 3.5 and bake for a further 15 minutes until the crust is baked evenly and a light golden brown. Remove from the oven and allow to cool. Leave the oven on.
Next using the remainder of the pastry, roll out and cut into heart shapes. Bake on a lined baking tray until lightly golden brown in colour. Approx bake time 8 -9 minutes for small hearts, 10-11 minutes for larger sized pastry hearts.
When you are ready to assemble the pie. If serving warm, reheat the apple filling first. Omit this step if serving cold.
Spoon the apple mixture into the pie crust. Then decorate the top with the pastry hearts. You can glaze the pastry hearts with a little maple /agave syrup. Store, cover and keep in the fridge for up to 4 days. Serve with either plant-based thick natural yogurt, whipped coconut cream or plant-based ice cream.
