Friday Pie-Day: Raspberry Banana Pie with Coconut Pastry

I've just found my new favourite pastry - coconut, oats and grapeseed oil.

And the most surprising thing about it?

I got it right first time! Well, more or less. But it was much less of a faff than I thought it'd be to make. The amount of stress I get usually when trying to make shortcrust or puff pastry, by adding too flour, then too much water and vice versa, is just crazy.

And as much as I love the convenience of using shop-bought pastry, it's just more satisfying to be able to make your own isn't it?

I was very surprised that the combo of flaked coconut, oats and oil made itself into a dough. So busy being amazed at the ease at which it rolled out, that I only realised afterwards that I'd forgotten to dust the work surface...argh, perfect pastry stuck to the table! I managed to get it off though and into the pie pan.

The filling is simply fresh raspberries, a bit of honey and a thin layer of bananas underneath - so thin, that you forget that you put them there - until you bite into the pastry and get a lovely hint of coconut and banana.

Hey look, it's Raspberry Pac Man!

I was nervous that the pastry would be difficult to cut - it does feel a little fragile at first, but not so much that it crumbles under the knife immediately (um, that's never happened to me before). As you can see, this one cuts rather nicely!

This recipe uses a 8.5" round pan and serves 6 people - or 3 greedier ones ;-) The coconut pastry is well worth trying - but you can easily substitute with 350g normal sweet shortcrust pastry if preferred. But this is definitely going to be my sweet pastry alternative from now on - now I just need to find a savoury butter-free pastry alternative!

Raspberry Banana Pie with Coconut Pastry

Print-friendly recipe

For a 8.5" round tin (6 slices):

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

1) Mix the flour, oats and coconut. Stir in the oil and knead into a dough, adding a little cold water if necessary.
2) 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.
3) Mix the zest, honey, cornflour and cinnamon. Carefully add in the raspberries.
4) Slice the banana thinly, reserving 6 slightly thicker slices. Arrange the thin slices onto the pastry base.
5) Pour the raspberry mixture evenly on top, adding the remaining banana slices on top and bake for about 40 minutes.

Pie out.

Read my other Friday Pie-Day adventures.

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