Strawberry, Raspberry and Apricot Pie

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Preparation time: 30 min

Baking time: 40-45 min

SF, DF, WF, VG, Great for Kids (GF Option)

This Summer the only thing we have been able to successfully grow ourselves is Rhubarb. Probably because it grows abundantly when we have to do very little to it. It doesn’t matter how busy we get, or how often we cut off those delicious stalks, they just keep growing back regardless. I love it! And thank goodness!

So I made this pie with an abundance of Rhubarb to use up and it turned out absolutely delicious. I got the inspiration for the recipe from the very amazing Audrey of Unconventional Baker who endlessly creates the most amazing ‘everything free’ desserts. I made a few tweaks to suit my taste and what I had in the house but I’m very grateful to her for the inspiration.

This pie goes beautifully with a good dollop of banana nice cream or booja booja ice-cream or a generous pouring of my Vanilla Cashew Cream.

Enjoy!
Nx

INGREDIENTS
(Yields 8 Slices)

Bottom Pastry

  • 45g White Spelt Flour (Use Rice Flour if you need GF)
  • 65g Cashew Butter
  • 45ml Maple Syrup
    2 Pinches Sea Salt Crystals
  • 1 Vanilla Pod (Scraped)
    Coconut Oil & Maple Syrup (Pastry wash)

Filling

  • 100g Fresh Strawberries (Sliced)
  • 100g Rhubarb (Finely Sliced)
  • 100g Fresh Raspberries (Whole)
  • 100g Dried Apricots (Finely Sliced)
  • 45ml Maple Syrup
  • 15g Arrowroot Powder
  • 2 Pinches Fine Sea Salt

Lattice Pastry

  • 1/2 of everything in the pastry list again

Method:

– Pre-heat the oven to 165 degrees celsius.
– Add everything for the pastry (both lattice and bottom) into a food processor and mix until you get a nice ball of soft pastry. If it is too soft add a little more flour if it is too dry add a little more cashew butter.
– Lightly flour a surface and roll out your pastry to 1/2cm thick and add to a lightly oiled 9in tart dish or pie dish.
– With your fingers form the pastry in and around the dish so it fits very well and then slice off any extra pastry off the top. Roll your remaining pastry into a ball to use later.
– Add all the filling ingredients to a bowl and mix well with your hands or a spoon. Making sure you do not squash anything. Be gentle.
– Add the filling to the pastry dish so it is evenly spread out.
– Take your remaining pastry and roll out into 1/2 cm thick and slice into 1inch thick slices. Place each slice tidily over the top of the pie. First one way then across the other way to form a lattice shape.
– With the last bits of pastry you can shape out 3 leaf shapes with a sharp knife and making vein lines in them and place these into the centre of the pie.
– Then mix 2 tbls of maple syrup with 1 tbls of melted coconut oil and lightly brush the top of the pastry so that it is glazed.
– Place in the oven and check after 35min to make sure the top is not browning too much. If it is and the pie is still not finished then you can place some tin foil over the top and leave it to bake the full time.
– You want it to be nice and golden brown when you take it out and the filling to me lovely and stewed.

Enjoy!

2 Comments
  • Arina

    September 7, 2016 at 1:43 pm Reply

    Hello! How do I make the cashew butter?

    • nicky

      October 10, 2016 at 10:15 am Reply

      Hi Arina, to make your own cashew butter, soak cashews in water for at least an hour, then drain and get them in the food processor and start to mix on a high mix for a good length of time – at least 5-7min – or until the cashews have turned into a thick nut butter.
      You shouldn’t need to add any liquid, or oil or salt unless you want it slightly salted.
      You can also just use store bought cashew butter for this recipe. Enjoy x

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