Apple Rhubarb Pie -- Refined Sugar and Gluten Free

This easy and quick winter warmer dessert is great for using up in-season rhubarb.

The pie crust, from Primal Palate (http://www.primalpalate.com/), combines salty and sweet, and pairs perfectly with buttery, honey sweetened apples and rhubarb.

Apple Rhubarb Pie -- Gluten Free
Serves 10
printable recipe


Ingredients:

For the Crust:

http://www.primalpalate.com/paleo-recipe/almond-flour-pie-crust/

For the Filling:

6 stalks rhubarb, sliced into 1/3 inch (1 cm) slices
6 medium sized apples, peeled and sliced
1 teaspoon pure vanilla essence
2 Tablespoons honey
2 Tablespoons butter
Sprinkle of cinnamon
Fresh, whipped cream, to serve

Method:

In a medium bowl, mix together the almond meal, sea salt and baking soda and set aside.  In a small bowl, mix together the coconut oil (melt if needed), pure maple syrup and pure vanilla essence.  Pour over almond meal mixture and mix well.  Press into a 9 inch cake tin (23 cm approx.).  Bake in a 325 degree oven (160 degrees Celsius) for 10 to 15 minutes or until golden brown.

Meanwhile, melt 2 Tablespoons butter in a large frying pan. Add apples and rhubarb and cook, stirring, for two minutes  Pour over pure vanilla essence, honey and sprinkle with cinnamon.  Cook for another 6 minutes, or until soft.  Scoop mixture over pie crust and bake at 325 degrees ( 160 degrees Celsius) for 15 minutes until hot through. 

Serve with fresh cream or, if desired, homemade, naturally sweetened ice cream.