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Raspberry Banana Pie with Coconut Crust
Ingredients
Serves 6 (8.5" round tin):- 100g plain flour
- 50ml grapeseed oil
- 50g porridge oats
- 25g dessicated coconut
- Some cold water
- 1 egg white
- 300g fresh raspberries
- 1 large banana
- Zest of one lemon
- 1 tbsp honey
- 2 tsp cornflour
- 1 tsp cinnamon
Instructions
- Mix the flour, oats and coconut. Stir in the oil and knead into a dough, adding a little cold water if necessary.
- Roll out the dough onto a floured surface and line the tin. Bake at 220 degrees C for about 10 minutes. Remove and brush the egg white over the pastry. Reduce heat to 180 degrees C.
- Mix the zest, honey, cornflour and cinnamon. Carefully add in the raspberries.
- Slice the banana thinly, reserving 6 slightly thicker slices. Arrange the thin slices onto the pastry base.
- Pour the raspberry mixture evenly on top, adding the remaining banana slices on top and bake for about 40 minutes.
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