Fast Ed’s Anzac apple and rhubarb pie

Preheat oven to 180°C fan-forced (200°C conventional). Slice rhubarb finely, then put in a medium saucepan with caster sugar and juice. Set over medium heat and cook for 10-15 minutes, until fully softened. Peel and core apples, cut into fine wedges, add to saucepan with vanilla and cook for a further 5 minutes. Set aside to cool fully.

Put flour, brown sugar, oats and all coconut in a large bowl and mix well to combine. Put butter and golden syrup in a large saucepan over medium heat until melted. Whisk in bicarb soda, then stir butter mixture into flour mixture until combined and a sticky dough forms. 

Flatten dough between 2 sheets of baking paper and roll to 1cm think. Chill pastry for 15 minutes, or until firm. Spoon the cooled rhubarb-apple mixture into a 2L pie dish. Cover by draping the pastry over the top of the filling, trimming to size and then crimping the edges decoratively with your fingers. Bake for 20 minutes, until golden and filling is bubbling. Stand for 10 minutes before serving.