GLUTEN-FREE RHUBARB AND APPLE CRUMBLE PIE

Directions

• CRUST:
• Combine all dry ingredients mix well, place the dry mix in a food processor add the cold butter, pulse a several times until mixture resembles wet sand, now transfer the mixture to a bowl and add the beaten egg and mix with your hand now try to form a dough ball if still too crumbly add 1 tbsp of Almond milk mix again if you need more repeat 1tbsp at the time.
• Slightly grease your pie dish with some butter or coconut oil.
• Now you have two options. First option: place the dough ball between two pieces of cling film or parchment paper and with a rolling pin extend until form a round shape, peel off the paper and place the pie dish on top, flip the dough and dish, peel off the other layer of paper and with your fingers press down the dough tight to the pie dish, poke several times with a fork and place in the fridge for 30 min. Second option: place the dough in the prepare pie dish and with your fingers start to extend the dough all over the bottom and walls of the dish, with a fork poke the crust several times and place in the fridge for 30 min.
• While the crust is in the fridge pre-heat the oven at 180C.
• When the time mark has reached the 30 min bake the crust for 15min to 20min or until starting to get golden edges and light golden brown.
• Cooldown at room temperature while preparing your filling.
• FILLING:
• Clean your apples, peel, cored and slice them finely, you can use a knife or your food processor with the slicing disc attachment or any hand slicing device that you have.
• Clean your rhubarb, cut the leaves and bottom you only need the red greenish part and cut into 1.5 inches chunks.
• Place the apples in a medium-big pot along with the sugars, erythritol, cinnamon, nutmeg, cloves, salt, lemon or lime juice give it a good mix now add the corn starch and mix again. Turn on the stove to a medium heat cover with a lid and stir from time to time, when apples have 5 to 10min cooking add the Rhubarb, I do this because the rhubarb tends to cook quicker than the apples but if you like the rhubarb turn into a compote and has the apples tender cooked and a bit chewy add everything from the beginning. Taste for sweetness with a clean spoon (do not place inside the spoon after you put it in your mouth take another clean one or wash the same one) add more sweetener if you need to so. Cook until apples are tender or as you desire.
• Turn off the stove and set aside to cool down at room temperature.
• CRUMBLE:
• Place the oats to a food processor and pulse until coarse, not flour, if don’t have a food processor use steel-cut oats, transfer to a bowl
• Add the nuts to a food processor and pulse again until small pieces, if you don’t have a food processor, place the nut in a zip lock or frozen bag close properly and using a rolling pin hit it until small pieces, now transfer to the bowl with the oats, and add the rest of the dry ingredients and mix well.
• Now add the coconut oil and maple syrup and stir with a spatula or your hands (I prefer this).
• Pre-heat the oven at 180C
• ASSEMBLING THE CRUMBLE PIE:
• Pour your cooled apple mixture on the pie crust and with a spatula extend it that covers all the crust.
• Now with your hands spread all the crumble mixture over the filling without leaving any filling without the crumble
• When the oven has reached the temperature, bake the pie for 25 to 30 min or until crumbles deep golden brown and smell like heaven
• Let it cool down at room temperature completely before placing in the fridge.
• When ready to eat you can heat it up for 30 sec in the microwave add a scoop of ice cream (I tried with my mint chocolate ice cream and was to die for) or eat it just like that or cold as you wish, the world is endless my friend.
• ENJOY!