Why pie? For the glory of Satan, of course. I had some frozen Rhubarb and dried blueberries in the freezer and it needs to go! By the way, this recipe contains nuts. (Stop laughing Beavis) Delicious, silky white almond nuts.
Nion’s Rhu-berry Pie
You will need…
For ze almond crust:
- About 4 cups Almond flour. This is ground up blanched almonds, you can do this in your food processor. Some places sell it in their bulk bins.
- 1/4 cup REAL Maple syrup, not that corn syrup crap
- 2 large eggs, because we want this nutty mess to hold together
- 1/4 cup coconut flour. You can usually find this in the ‘organic’ section of bigger supermarkets.
- A pinch of rock salt.
- 2Tsp of Coconut oil. Found at good supermarkets in the organic section.
For the filling:
- 2 cups of a good organic red wine. You can also just use water too, though.
- 4 large cups of diced rhubarb. Just the stalks, the leaves are poison you nit
- 1 cup dried or fresh blueberries
- Splash of maple syrup
- 1 pkt Gelatin
Find a big pot. Dump your rhubarb and berries in there, cover in the wine, plus water (just make sure that it’s submerged. Add the maple syrup, and keep it on a simmering boil until the rhubarb has broken up a bit. It should be stringy like this:
After it’s all nice and soft, add the gelatin and stir.
Drain that shiz. Retain about 1cup of liquid for the filling; don’t press any liquid out, I just literally dumped it on the sieve and then into a bowl. Stick it in the fridge while you do the crust.
Preheat your oven to 325. Dump all the crust ingredients in a bowl, stir with a fork until it’s clumpy and stuck together like this:
Then you want to press it into a greased pie tin like this.
Use a wooden spoon to get the general mass spread out; then use your fingers. Get sticky, aww yeah! Put it in the oven for like…20mins. Check on it every 5-7 mins though, ovens vary and almond burns easy. You want it just browned on the edges and rising in the middle. It shouldn’t be sticky looking either.
So, the middle does rise. What you wanna do is GENTLY push it back down with something wide and soft, like an oven mitt. Be careful or you’ll crack it.
Set it somewhere to cool. When it’s so cool it’s wearing Ray-Bans, you can pour in the filling, and set it in the fridge to set.
Can be served cold or warm. I like to serve it with some coconut cream.
You can use the same crust recipe for cheesecake too! I might try it later.
Enjoy. It’s nearly Friday!