1 Sway Orange Cinnamon Pikelet/Waffle mix 400g
200g cold butter, cubed (plus an extra bit to grease dish)
½ – ¾ cup iced water
1 cup rice flour
2 apples, peeled and cubed
1 Tbsp butter
3 Tbsp raw sugar
¼ tsp ground cloves
¼ tsp ground cinnamon
Squeeze of ½ lemon, plus a few shavings of lemon peel
1 ½ cup frozen mixed berries
Directions for Apple and Mixed Berry Pie
Place dry pikelet/waffle mix into a food processor with butter and pulse until mixed and crumbly. Turn on the pulse and slowly add water until the dough starts to form.
Remove from food processor and gather into a ball (do not work the dough too much). Wrap into plastic cling wrap and put into the refrigerator for at least one hour.
In a saucepan, melt the butter and add the apple and raw sugar. Cook until the apple begins to soften and then add the mixed berries, lemon juice, cloves, cinnamon, lemon juice, and lemon peel. Cook down on low heat until the fruit blends into compote. Set aside and let cool.
Preheat the oven to 180°C. Lightly grease a pie dish and coat with a layer of rice flour.
On a clean spot on your kitchen counter, sprinkle the rest of the rice flour and roll out your dough into a large circle. Place ¾ of dough onto a dish and flatten to line the dish.
Add fruit compote and then make strips with the remaining ¼ of dough. Weave the strips across the top of the pie, pinch the edges with a fork, and cut off the rough edges.
Bake in the oven for about 15 minutes, until the tops begin to brown. Remove from heat and let cool completely until moved from the tray.
Serve with vanilla ice cream or plain yoghurt.