Berry and Rhubarb Pie
Serves 4-6
Time 1 hour (+resting time)
Ingredients
6 sticks rhubarb, chopped
2 cups frozen berries
1 cup coconut sugar
¼ cup icing sugar
2 tbsp cornflour
½ tsp ground cinnamon
Short crust:
2 ¼ cups plain flour
¼ cup almond meal
2 tbsp icing sugar
1 tsp salt
200g cold butter, diced
⅔ cup cold water
Method
To make the pastry, add the plain flour, almond meal, icing sugar, salt and butter to a food processor and blitz until it resembles breadcrumbs. With the motor running, slowly pour in the water until a dough forms. Tip out onto a flat surface and knead into a disc, then cover and set aside for at least 30 minutes.
Preheat the oven to 180°C.
In a large bowl, combine the rhubarb, berries, sugars, cornflour and cinnamon and stir well to coat evenly, then pour into a pie dish.
Place the pastry disc between two pieces of baking paper and roll out to about .5-1cm thickness. Brush the edges of the pie dish with egg. Using a cookie cutter, cut out enough small pieces to cover the top of the pie evenly, then brush all over with egg wash and sprinkle with a little sugar. Place in the oven to bake for 30-40 minutes until golden.
Allow the pie to cool before dusting with icing sugar. Serve with cream or ice cream, if desired.