Ingredients
Pastry
Filling
Method
- Preheat the oven to 180°C.
- To make the pastry, combine the flour, chilled mashed banana, cinnamon, dates and salt in a food processor or blender. Blend until the dough resembles the consistency of play dough. Place the pastry onto a clean bench and knead in 1–3 tsp of warm water. Place in the fridge to rest for about one hour.
- Roll the pastry out on the kitchen bench using a rolling pin (use a little flour to prevent it sticking) until it’s very thin and wider than the baking dish you are going to use. Place the pastry over the dish, push down to line the dish, and cut off any excess with a knife. Prick the pastry base with a fork. Add a large piece of baking paper into the dish and add 2–3 cups of rice to weigh down the pastry while blind baking. Bake for 15 minutes.
- Make the filling. Add to a medium saucepan the apple slices, dates, mixed berries and cinnamon. Place a lid on top and stew the fruit in its juices over a low heat, stirring regularly, for 20 minutes or until the apple slices are very soft.
- To assemble, place the filling into the blind baked pie base. Roll a second piece of thin pastry and carefully place it onto the top of the pie. Cut away the excess pastry with a knife and seal the edges by pinching the pastry together to make a scalloped edge. Add a few diamond shaped pastry leaves to the top of the pie, then brush the top with soy milk.
- Bake the pie in the preheated oven for 20 minutes or until the crust is golden brown. Allow the pie to cool for 10 minutes before serving.
