This recipe comes out of a Woman’s Weekly  pullout called Pies without Pastry.  When I first saw the title I thought the filling was rhubarb and butternut pumpkin which sounded very strange.  On reading the recipe I was relieved to discover the butternut was actually butternut biscuits crushed to make the base.  When you top that with the filling of rhubarb and apples and the crust of coconut and brown sugar you end up with a great tasting pie.