Greengage and Sultana Pie

by Edward Daniel
Succulent seasonal sweet mellow greengage and sundried sultanas doused in lemon on a malty amaranth pastry bed; Greengages and Sultana Pie.

Suckle something sweet and silky as it slides down your throat. And, indulge.

Succulent seasonal sweet mellow greengage and sundried sultanas doused in lemon on a malty amaranth pastry bed; Greengage and Sultana Pie.

This dish will tear away any doubts that vegan food can’t be delicious.

Make this:

  • When the music is pumping from winning a deal and only a luscious dessert will satiate your dancing shoes for stopping for a sec as you dive in for a bite
  • When you’ve invited Jill over, having only just met her at the footie and unsure where you’d like to take that acquaintance forward
  • When your grandma has invited you over for dinner and you’d like to surprise her with a dish that’ll have her beaming at you – no wonder you’re her favourite grandchild

Greengage and Sultana Pie was inspired following a snaffle and soodle around a quaint country greengrocer in Battle and returning to a 17th Century cottage laden with wares to rustle up a feast fit for a Queen.

Greengages originate form Persia (now Iran) and were introduced into Britain the 17th Century from France. As a small pale green luminescent plum, it has a glorious sweet mouth-watering taste. Seasonally they find their ripened way to farmers markets and shops in August and September; a relatively short season so look out for them when you can.

Prune puree, I purchase from Urban Native Organics and Wholefoods in Stroud Green, London.  It’s a small store, which I support.  You can find them here 

It’s the Clearspring brand that I use of the Prune puree.  Normally, once open, I place in the freezer for use subsequently.  This keeps it fresh and available to use at any time.

Amaranth seeds, I get from a non-profit small charitable store in Stoke Newington, London – I like to support small outlets, where I can.  You can find the shop here

Greengage and Sultana Pie is vegan, paleo and gluten-free.

Love.

Edward x

Succulent seasonal sweet mellow greengage and sundried sultanas doused in lemon on a malty amaranth pastry bed; Greengages and Sultana Pie.
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Filling
  • 500g greengage
  • 75g unrefined cane sugar
  • ½ lemon, juice
  • 75g sultanas
  • Pastry
  • Dry ingredients
  • 100g amaranth seeds
  • 50g oats
  • 25g flaxseeds
  • 25g raw unrefined cane sugar
  • Pinch of salt
  • 75g tapioca flour
  • Wet ingredients
  • 30g prune puree
  • 8tbs filtered water
  • 40g coconut oil
  • Flan tray – 9-inch circumference

Instructions

  1. Make the pastry by placing the dry ingredients (not tapioca flour) into a high-speed blender and blending till fine. Transfer to a large mixing bowl add in the tapioca flour.
  2. Toss in the prune puree and mix with hands. Next add the water. Continue using the hands. Then add the oil and knead into a ball. Cover and leave the dough to rest in the fridge for about 30 minutes.
  3. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  4. Line a 90-inch pie dish with oil to ensure that the dough doesn’t stick.
  5. Place a dough between two baking sheets and roll into a rectangle or circle – the rectangle or circle should be large enough to cover the base of the tart dish. Cut away any excess. Prick the base with a fork all over. Bake the base in the oven for 10 minutes. Remove from the oven. Set to one side.
  6. In a bowl place the sugar and lemon juice. De-stone the greengage and add to the bowl. Ensure that the greengages are coated in the lemon juice. Add in the sultanas.
  7. Spoon the greengage and sultanas onto the amaranth pastry base.
  8. Cook the pie in the oven for 10 minutes.
  9. Serve the Greengage and Sultana Pie warm or cold with a tub of nice ice-cream or on its own.

 

 

 

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