Apple and Rhubarb Pie with Coconut Whipped Cream
INGREDIENTS:
5 medium sized apples
6 rhubarb stalks
2 sheets of short crust pastry
1 sheet of puff pastry
Spray oil
1 ½ cups solidified coconut cream (from 2 x 375ml pre-refrigerated canned coconut milk)
1 tbs ground cinnamon (more according to taste)
1 egg
½ tsp vanilla extract (more if you like it really sweet)
METHOD:
1. Place 2 x 375ml cans of coconut milk into the refrigerator overnight.
2. Preheat oven to 200°C. Fill a medium sized saucepan with 2 cups of water, place on a high heat and bring to the boil.
3. Meanwhile, remove the shortcrust pastry from the freezer and allow to thaw. Wash your rhubarb and dry with a paper towel. Wash and peel your apples, cut into eighths and remove the pips and core. Slice the rhubarb into 1½ to 2 inch lengths. Make sure you only take the red part of the stalk only – anything else is poisonous.
4. Once the water in the saucepan has come to the boil, reduce the heat and allow the water to simmer. Add your apple and rhubarb and cover for 15 – 20 mins or until the rhubarb breaks down and resembles string.
5. While the apple mixture is cooking place the shortcrust pastry into a large quiche dish (the dish I used was 27cm in diameter and 3 cm high). Line the bottom and sides with the pastry. Make sure you spray the base and sides before placing the pastry in the dish. Using a fork prick the base approx a dozen times to allow excess air to escape. Place in the oven for 15 – 20 minutes or until the pastry is starting to go golden. Remove from the oven.
6. Remove the saucepan from the stove and gently stir in the cinnamon. Allow it to sit for another 10 – 15 mins. Remove the puff pastry from the freezer and allow to thaw. Drain and remove as much of the liquid as possible from the apple and rhubarb mixture.. Place the sieve over a saucepan and leave it to drain for 5 mins.
7. Pour the drained apple and rhubarb mixture into the quiche dish and even out. Cut the puff pastry into 8 pieces (no bigger than 1 inch wide) and lay the first 4 strips vertically across the top of the pie. The next 4 go in a horizontal direction to form a crisscross pattern.
8. Beat the egg to combine and brush over the puff pastry. Place dish into the oven and bake for another 15 – 20 minutes or until the pastry is golden brown.
9. Remove from the oven and allow to cool. Meanwhile, open 2 cans of coconut milk and scrape only the thick coconut cream from the top half of the can. Place the thick coconut cream and vanilla extract into a bowl and using a hand-held mixer (or food processor) use the whipping attachment whip until it is the consistency of whipped cream. Stop occasionally to scrape down the sides.
10. Cut the cake into desired number of servings and plate up with the whipped coconut cream. Enjoy