Recipe: Deconstructed apple and blueberry pie with cashew cream
This rustic pie baked with Vanilla and Chia Kasha, and warm fruit goes perfectly with rich cashew cream.
Deconstructed apple and blueberry pie. Picture: Supplied
Ingredients
3 tbsp Fry’s vanilla and Chia Kasha
1 cup apples, diced
1 cup frozen blueberries
2 tbsp desiccated coconut
2 tbsp coconut flakes
1 tsp coconut oil
2 tsp maple syrup
Pinch of vanilla
Pinch of cinnamon
Cashew cream
1 cup raw unsalted cashews, soaked in water for 2 hours
1/2 cup water
2 tbsp maple syrup
1 tsp vanilla extract
Pinch of salt
Method
1. To prepare the cashew cream, drain the water from the soaked cashews. In a blender, add the soaked cashews, water, maple syrup, vanilla and salt. Blend on high until smooth and creamy. Adjust to suit your taste buds and desired consistency.
2. Transfer to a sealed container in the fridge, and chill for a few hours to thicken.
3. Move onto the Kasha mixture. Mix the Kasha, maple syrup, desiccated coconut, coconut flakes, coconut oil, vanilla and cinnamon in a bowl. The texture should be fine and slightly crumbly.
4. In a small ramekin, place the diced apple and frozen blueberries in the oven. Pour the Kasha mixture over the fruit.
5. Bake at 185°C for 10 minutes. Serve the deconstructed apple and blueberry pie with fresh mint for garnish and cashew cream.
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