RASPBERRY RHUBARB PIE
2 cups rhubarb (cut ½ inch)
1 cup fresh whole raspberries
½ cup raw coconut
1/3 cup brown sugar
3 tbsp. four
1 tsp. cinnamon
1 ½ cups flour
3 ½ tbsp. Batistini
In a large bowl,
slowly add the olive oil into the flour. Using your hands, rub together the
ingredients into a ball. Make a well in the middle and add ¼ cup water.
Continue to mix with your hands, and refrigerate up to 1 – 2 hours.
Roll out your dough,
and press into a pie tin. Allow to chill for 20 minutes.
raspberries, coconut sugar, brown sugar, flour, & cinnamon; toss in a large
bowl. Stir in the egg. Pour filling into pastry shell, and allow to chill for
10 – 15 minutes.
Preheat oven to 425
degrees Fahrenheit. Brush pie crust with an egg wash, and sprinkle with desired
amount of sugar.
Bake pie for 20 – 25 minutes.
Lower oven heat to 375 degrees Fahrenheit for 25 – 30 minutes.