Meg’s Blueberry, Apple & Ginger Pie with Oat & Buckwheat Crust_small

Blueberry, Apple and Ginger Pie with Oat and Buckwheat Crust Recipe

A delicious, fruity pie with a big hint of ginger. Feel free to substitute other fruit if you prefer.

Serves: 6–8

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Blueberry, Apple and Ginger Pie with Oat and Buckwheat Crust Recipe

By: Meg Thompson

This is a delicious, fruity pie with a big hint of ginger. Feel free to substitute other fruit if you prefer.


Servings

Prep time

Cook time

Recipe


Ingredients

  • Crust
  • ⅓ cup buckwheat flour
  • ⅓ cup oat flour or fine oatmeal
  • ⅔ cup almond or hazelnut meal
  • 60g butter, chilled & cut into small chunks
  • 1 tbsp maple syrup
  • 1 egg

  • 2 large Granny Smith apples, cored & sliced thinly
  • 2 tbsp coconut sugar
  • 2 cups blueberries (fresh or frozen)
  • ½ tbsp grated ginger
  • 1 tsp lime zest (approx 1 lime)

Method


  • Combine buckwheat flour, oat flour, nut meal and butter in food processor and process to fine crumb.
  • Add maple syrup and egg, and pulse to combine. If mixture is too wet, add a tbsp or so more buckwheat flour so you have a soft but not too sticky ball.
  • Shape dough into a disc, cover in plastic wrap and refrigerate for half an hour (or pop in freezer for 10 mins if in a rush).
  • Roll out dough between two pieces of baking paper so it doesn’t stick.
  • Transfer carefully to pie tin and press in gently to fit. Patch any rips or tears with an extra piece of pastry. You will have a little pastry left over; wrap and refrigerate, as you will come back to it later.
  • Prick pastry with fork all over bottom and bake for 10 mins at 180°C.
  • Remove from oven and set aside.
  • Meanwhile, place apples in saucepan with coconut sugar and cook on low–medium heat until apples are soft but still holding their form.
  • Add blueberries, ginger and lime zest and cook for another minute, stirring to combine.
  • Transfer fruit mix to pastry case, arranging in neat pile.
  • Take leftover pastry from fridge, roll out and cut 4–5 strips.
  • Lay strips over fruit and press to attach to side of pastry case.
  • Return tin to oven and bake for 45 mins or until the fruit is soft.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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