Sugar Free Rhubarb & Apple Pie

apple pie

By: Bark Time

Ingredients

For the pastry:
1 1/3 cup/200g/7oz All purpose flour
200g/7oz unsalted butter, cubed
5 tbsp/ Natvia
1 ea Egg yolk
1/2 tsp baking powder
3 drops Vanilla essence
For the filling:
350g/ Rhubarb
350g Apples
1 tbsp/14g/0.5oz Natvia
1 tsp Cinnamon
Few handfuls of desiccated coconut

Directions

1. Sift the flour Into a large mixing bowl add the Natvia sweetener and combine, add the baking powder and vanilla essence and finally add the cubed butter. Bring all the ingredients together and add the egg yolk. Once you have a smooth and even pastry for our base split it into two halves and place in the fridge to settle.
2. Preheat the oven to 160C.
3. Wash and peel the rhubarb and apples, then trim the rhubarb and core/deseed the apples. Once cleaned up then chop them all up into small cubes.
4. Place them in a saucepan, add Natvia sweetener and cinnamon and gently cook until the fruit becomes soft, stir gently as you don’t want to turn the fruit into a mush.
5. Remove from the heat and put aside.
6. Prepare a small cake frame (around 12” X 12”) by lining with baking paper. Retrieve one half of your pastry from the fridge. Fill the bottom of your baking trey with a thin layer of the pastry either by rolling it out (if you are adept with a rolling pin) or just by patching piece by piece with your fingers (if you are not) – your pastry should be very easy to work with so this isn’t difficult.
7. Next cover your pastry with a thin layer of desiccated coconut then on top of your coconut layer spoon some of the stewed fruit filling; then again cover with a thin layer of desiccated coconut.
8. Take the second half of your pastry from the fridge so it is as chilled as it can be and using the “big eyes” on your grater grate all over the top.
9. Pop it into the oven and allow to cook for 30-35 minutes or until a nice golden colour.
10. Remove from the oven and allow to cool.
11. Sprinkle with Natvia sweetener to give it a nice dusted finishing look. Enjoy!

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