Or just apple and blackcurrant pie if you want to be concise.
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There was almost no post at all today because the baby is teething and…blah, blah, blah insert excuses and lots of talking about babies but fortunately I type most of my posts up on my itouch and email them to myself…strange but true…so here is the recipe I promised. It's very good.
I'm not the best at instructions so read it through first and if anything is unclear let me know.
Your oven will need to be preheated to 200C ( but don't turn it on until after your pastry has chilled)
100g plain flour
100g self-raising flour
25g caster sugar
75g grated creamed coconut
Enough coconut milk to bring it together
Mix the flour, sugar and creamed coconut together then rub in the margarine until it forms breadcrumbs. Mix in enough coconut milk to bring together to form a dough. ( you can use water or some sort of milk if you don't want to open a can of coconut milk). Chill for 30 minutes then roll out to line a loose form deep flan tin. I always roll this pastry out between two sheets of cling film and then peel off one layer of film and flip the pastry into the tin before removing the other sheet of film. You can roll it without cling film but it will stick to everything and break apart. Alternatively you could probably just press it into the tin and forgo the rolling out entirely.
110g plain flour
100g Grated creamed coconut
Mix flour, sugar and creamed coconut together then roughly rub in the marg. You don't need it to be too finely rubbed in. Big chunks are fine. Set aside.
4-5 tbsp ground almonds ( you can use desiccated coconut but the ground almonds have a better texture.
3 eating apples, peeled and thinly sliced ( and tossed with a little lemon juice.
500g blackcurrants (if frozen defrost first)
40g Corn flour
75g caster sugar
Scatter the ground almonds across the base of the pastry. Place the sliced apples on top. Mix the sugar and cornflour with the blackcurrants and put them on top of the apples. Scatter the crumble across the top of the blackcurrants.
Bake for 20 minutes at 200C then turn down to 160C and bake for a further 20 minutes.