Rhubarb and pear pie

SERVES 8 PREP AND COOK TIME 50 MINUTES (+ REFRIGERATION TIME)

⅔ cup (90g) gluten-free plain flour ½ cup (80g) coconut flour ⅓ cup (40g) almond meal

2 tablespoons gluten-free icing sugar 125g cold butter, chopped

1 egg, beaten lightly

2 tablespoons demerara sugar

RHUBARB AND PEAR FILLING

1kg rhubarb, chopped

2 Packham pears (460g), cut into

2cm pieces ½ cup (110g) caster sugar ⅓ cup (60g) crystallised ginger, chopped 2 teaspoons vanilla bean paste

1 Preheat oven to 180°C (160°C fanforced). Grease a 23cm ceramic or metal pie dish.

2 RHUBARB AND PEAR FILLING

Preheat oven to 180°C (160°C fanforced). Place rhubarb, pear and sugar in a roasting dish; roast for 30 minutes. Transfer rhubarb mixture to a medium saucepan; cook, stirring, over high heat for 5 minutes or until thick. Cool. Stir in ginger and vanilla. Cover; refrigerate until required.

3 Meanwhile, process flours, almond meal and icing sugar until just combined. Add butter, process until mixture resembles breadcrumbs. Add egg and 1 tablespoon chilled water, process until combined.

Tip mixture onto a sheet of plastic wrap, bring together into a disc. Wrap mixture; refrigerate for 15 minutes.

4 Spoon Filling into pie dish. Roll pastry between two sheets of baking paper to form a round large enough to cover top of pie dish. Carefully peel top sheet of baking paper from pastry, and using the bottom sheet, invert pastry disc to top pie. Carefully remove baking paper; trim edges. Brush with egg and cut a cross into the centre. Scatter with demerara sugar.

5 Bake pie for 30 minutes or until pastry is crisp and golden. Stand for 10 minutes before serving.

Suitable to freeze. Not suitable to microwave.