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For Sandra from Oregon May 4 N'L

Rhubarb Apple & Strawberry Pie
Serves 6

1 lb rhubarb, chopped
1/2 cup super fine sugar
1 x 15 oz tin unsweetened pie apples
8 ozs strawberries, quartered
1 tsp vanilla extract
1½ cups wholemeal flour
1½ cups plain flour
2 Tbsps super fine sugar
1 tsp ground cinnamon
1 tsp baking powder
1/2 cup macadamia nut oil
1/2 cup cold water
One egg, beaten
1 Tbsp super fine sugar (for topping)

Combine rhubarb and sugar in a Casserole and microwave for 5 to 8 minutes until just soft. Liquid should evaporate if necessary thicken with one to two tsps of corn starch dissolved in water. Cool, then fold in the apple, strawberries and vanilla.

To make the pastry
Combine flours, sugar, cinnamon and baking powder in a bowl.

Combine the oil and water then pour into the flour mixture.
Mix through lightly until a dough forms.
A little more water may sometimes be needed for the dough.

Allow to rest for about 30 minutes.

To assemble,
Divide the dough in half and roll out to fit the base of a small pie plate. Spoon in the filling then top with the last layer of rolled pastry.

Seal the edges well and mark a few air holes in the centre of the pie before baking. Glaze with a beaten egg and sprinkle with a little sugar if desired. Place the pie in a preheated 350ºF oven and bake for 35 minutes until golden. Serve warm with flavoured yoghurt or Ice-cream.
Bob in Adelaide South Australia
 

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