Apple + Rhubarb Flower Pie w/ Coconut Oil Crust

This was my attempt at something pretty. I am by no means a pastry expert, but I really wanted to try making something with little finicky pieces. It was less frustrating and so much more satisfying than I expected! It is not perfect for sure, but definitely a start.

These spring days have felt long. There is no question that this has to do with the approaching solstice and the continual lengthening of the daylight hours, but there is something more. Spring is always a transition. Plants sprout up over night, and long tendrils of vine sneak their way over the railings of the porch. There is something so beautifully unnerving about watching plants grow. They have this intense powerful will to be alive, to reach from the earth to the sun and soak it all in. There is a beauty in living slow, and sometimes I think we can learn from watching the gardens, the vegetable patches, the trees. I want to breathe that green air and grow little sprouts from my ears in the rain. All of this spring romance can probably be explained by the fact that I haven't been working since school ended and have spent too many hours by myself inside my head. But I know it is there, that feeling of slow magic. You can feel it, right?

This pie is delicious. It is made from fresh rhubarb and crisp apples. Ever since I saw Oh, Ladycakes' post about her coconut oil crust I have wanted to try it out. So here it is! It is super awesome. Simply put, it tastes like spring - tart, just a little bit sweet, with a hint of nutmeg throughout. This can easily be made using a store bought crust if you don't want to make your own (although I do recommend it). I used the leftover date caramel from this recipe to sweeten the filling because I wanted to avoid any refined sugars. It works perfectly if you prefer a more naturally sweetened taste.

Apple + Rhubarb Flower Pie W/ Coconut Oil Crust

Makes 1 pie

Coconut oil crust from Oh, Ladycakes



Pie Crust:


  • 2 cups rhubarb
  • 2 large apples
  • 1/2 cup date caramel
  • 1 tbsp spelt or whole wheat flour
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1/2 tsp fresh grated nutmeg



Make pie dough and set aside.

Preheat oven to 400.

Toss all filling ingredients in a large mixing bowl.

Roll out the dough and press it into your pie dish, smoothing around the edges for a clean look. Place filling inside pie crust and smooth down to a flatish even surface.If you are making a design for the top of the pie simply cut out the shapes you want and layer them to cover most of the surface of the pie.

Bake pie at 400 for 15 minutes, then reduce heat to 350 and cover top of pie with tinfoil so the crust doesn't burn. Bake for an additional 30-40 minutes until you see the liquid in the pie dish bubbling. Let sit until completely cool.

Serve with your favourite ice cream (this is mine) and enjoy!