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Ingredients
For the pie
Soft butter, for greasing the tin
160g soft ripe bananas, peeled
1 tbsp date or golden syrup
1?2 tsp ground cinnamon
Pinch of fine sea salt
250g toasted wholegrain oat flour (see tips)
100g cold butter, cubed
750g frozen blueberries, defrosted
1 egg, beaten, for egg wash
2–3 tbsp demerara sugar
To serve
Thick yoghurt or quark, to serve
Equipment
20cm pie tin or dish
Baking paper
Pastry brush
Baking weights / ceramic baking beads
Pastry scraper
Pastry wheel
Rolling pin
Instructions
To make the pastry, mash the bananas with the syrup, cinnamon and salt. Stir in the flour and butter, then rub the mixture together with your fingertips. Once it starts coming together, press the mix into a ball. Place the pastry between two sheets of baking paper and roll out to 3mm thick. Chill for 5 minutes, then line your pie tin or dish with the pastry. Trim the excess pastry and roll into a ball. Roll out the excess pastry between two sheets of baking paper to a thickness of 2mm and place in the fridge. Put the pastry-lined pie tin into the freezer for 10 minutes.
Preheat the oven to 220°C/fan 200°C/gas 7. Line the pastry with baking paper and pour in baking weights. Bake for 10 minutes, then remove the baking weights and paper and bake for a further 15 minutes.
Remove the tin from the oven. Drain any excess liquid from the defrosted berries and fill the pie with them. Take the excess pastry out of the fridge and cut into strips. Lay the strips on top of the pie to create a lattice, then brush the edges and the strips with egg wash. Sprinkle with the sugar.
Bake for a further 10–15 minutes, or until the topping is golden. Serve each slice with a large dollop of thick yoghurt or quark.
Tips
To make oat flour, simply toast wholegrain oats in the pan and leave to cool slightly before blitzing in a food processor until fine. You can omit the toasting process but it lends a nice nuttiness to it which adds an extra depth of flavour.
Use your old bananas here, once they’ve passed their eating best is ideal as the flavour will be more intense. I tend to freeze them peeled in chunks then just defrost for the recipe.
Oats are naturally gluten-free; however, during the farming process there may be some cross- contamination with equipment that is used to handle gluten grains. Therefore, if you’re concerned, always check the packaging to see if the oats are processed in a gluten-free environment.
I use frozen berries for this pie as they’re cheaper to buy in Sweden (they even have pick-and-mix frozen berry freezers at the supermarkets). You can substitute fresh berries if you prefer.
For blind baking - if you don't have ceramic baking beans, use uncooked rice, dried beans or even old change. If you have a bunch of old pennies around, they are excellent at conducting the heat.
