Mulberry filling


Crumble top



To make the pastry

  1. Place the gluten free flour, icing sugar and butter into the food processor and process until the butter is completely mixed into the flour. Add the egg, milk and vanilla and blend to become a ball. Lightly knead on a floured bench. Flatten to a disc, wrap in cling wrap and place in the fridge to rest for a minimum of 1 hour.
  2. Roll the dough out to be 3mm thick and line a loose bottomed flan dish (25cm x 3cm) with the pastry. Put aside.


To make the mulberry filling

  1. Mix together the grated apple, mulberries, sugar and cinnamon in a pot and heat on a medium to high heat until the mixture is just about to boil. Mix the cornflour with 2 tbsp. water and add to the mixture, whilst briskly stirring. Once the mixture is thickened, take off the heat and let cool.


To make the crumble mixture

  1. Place the gluten free flour, butter, caster sugar, brown sugar, vanilla paste and almond meal together in the food processor and process until the butter is incorporated well. Remove the ingredients from the processor and place into a large bowl and add the coconut, quinoa flakes and buckwheat and stir to combine.


Pie assembly

  1. Pre-heat fan-forced oven to 180°C.
  2. Place the cooled mulberry filling into the pastry lined flan dish. Evenly spread the crumble mixture on the top of the pie.
  3. Bake at 180°C for 1 hour on the middle rack of the oven, checking towards the end to be sure that it is not browning too much. Remove from the oven and cool on a cooling rack until cool.
  4. Serve.