It’s thirty degrees outside.

coconect pie

(in Perth)
And I’m making pie.

apple allspice pie

House Favourite Fruit Pie
2 C wholemeal flour
1/2 C coconut flour or almond meal
1 tsp cinnamon
pinch salt
2/3 C Nuttelex or other vegan marg
1/2 C soy milk
1 tsp vanilla

5 C fresh fruit, sliced (unless they’re small, like berries)
1 tsp sugar
1 T arrowroot or cornstarch
1 tsp cinnamon
pinch salt

In large bowl, mix together flour, sugar, cinnamon & salt. Mix in Nuttelex with fingertips until you’ve got soft, even crumbles. Stir vanilla into soy milk, then fold into flour mixture until a soft dough forms. Split mixture in half and roll out (on floured board, or between sheets of greaseproof paper) each half into a circle. Press one circle into base and up the sides of your pie tin and place in fridge.
Preheat oven to 210 C.

Place fruit in large bowl. Combine sugar, arrowroot, cinnamon and salt in small bowl. Pour dry mixture over fruit, folding gently to coat. Spoon filling into pie crust base, and top with second circle of dough. Trim edges if they hang off the side of the tin, and cut slits in centre of pie lid for steam to escape.

Bake for 10 minutes on 210 C, then turn oven down to 180 C without removing pie. Cook for another 30 minutes or until cooked (as judged by skewer inserted in centre). Place pie tin on wire rack to cool.

The first pie pictured above featured yellow nectarines (they were giant! I couldn’t resist them!) and a whopping 2 C of coconut flour. I totally underestimated the amount of additional liquid required to compensate for the thirsty coconut, and the pie lid was more of a crumble than a dough—I pretty much had to smush chunks of the mixture on top of the nectarine wedges to seal it. The resultant crust tasted very much like a macaroon, and this pie received an ‘El Yummo!’ from my workmate (the highest honour one can bestow).

This crumbly, slice-like concoction was delicious but left me craving a traditional pie crust, so I made a simple Granny Smith apple pie, without any substitutions—save for a teaspoon of allspice added to the filling.

That’s two pies in two days: I can’t wait for autumn.


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