Rustic, Wholemeal Apple & Blueberry Pie, With Coconut Yogurt Vanilla Cream

This pie is amazing, as it is utterly indulgent and healthy at the same time, a combination quite common in the whole foods plant based world. Made including wholemeal flour, coconut oil and unrefined coconut sugar, it is truly delicious! We serve it warm, with a heavenly coconut yogurt vanilla cream, but vegan ice cream works also, if you prefer.

Rustic Wholemeal Apple & Blueberry Pie, With Coconut Yogurt Vanilla Cream

Serves 8

Ingredients:

Filling:

8 Braeburn apples, peeled, cored and thinly sliced (or apples of your choice)

1 cup fresh blueberries

1/4 of a cup coconut sugar

2tbsp maple syrup

Juice of 1/2 a lemon

1tbsp ground cinnamon

1tsp freshly ground nutmeg

Pastry

2 1/4 cups plain unbleached flour

1 cup wholemeal flour

A pinch of salt

1tbsp coconut sugar

1 cup extra virgin coconut oil, solid but at room temperature

8-10tbsp iced water

A little plant based milk

A sprinkle of coconut sugar

Coconut Yogurt Vanilla Cream

500ml vegan unsweetened coconut yogurt

1tsp vanilla extract

1tbsp maple syrup

๐ŸŽ First prepare the filling. Place all filling ingredients in a big bowl and use your hands to mix everything gently, but thoroughly. Set aside.

๐ŸŽ For the pastry, place the flours, the salt and sugar in a bowl, or a food processor fitted with a dough blade. Mix until combined. Add in the coconut oil, in separate spoonfuls and incorporate into the dry ingredients. Begin adding the iced water, one spoonful at a time, until the dough looks like gravel and begins to come together when pressed.

๐ŸŽ Preheat the oven at 200C.

๐ŸŽ Flour your surface and your rolling pin and roll out your dough. Roughly shape it into a ball and cut it in two pieces, one slightly larger than the other. Place the larger piece in the fridge. Roll out the smaller piece as thin as you can and place it into your pie dish. Trim any ends that need trimming and use what you cut off to fill any holes or imperfections.

๐ŸŽ Add the filling and spread it evenly into your pie dish. Then roll out the second and larger piece of your dough and lay it over the filling. Decorate the pie to your liking. I like to fold in the edges and then crimp them to create a nice design. I also used the trimmings to create a rose and some leaves. Use a knife, or the end of a wooden spoon to make holes around the pie. Glaze with a little milk and a sprinkle of coconut sugar and place into the oven. Cook for 30-40 minutes, or until the pie has browned nicely.

๐ŸŽ For the coconut yogurt vanilla cream, simply mix all ingredients together and dollop over the pie when serving.

Enjoy!

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