Apple rhubarb pie (v)

The first pie I made - surprisingly easy and with just the right amount of fruit filling
Vegan
Filling adapted from She Knows Rhubarb Strawberry Pie, featured in a post on vegetable desserts
Serves 8 - 10
Original post (and pictures) here

For the dough -

Dough ingredients

2 1/2 cups plain flour
1/2 tsp salt
1 tsp sugar
1 cup cold dairy-free margarine (I used Nuttelex), chopped into chunks
1/4 - 1/2 cup cold water 

Method

1. Pulse flour, salt, sugar and margarine in a food processor until well blended and the mixture resembles a coarse meal. 

2. With the food processor running, add water gradually, until the mixture forms a soft dough.

3. Divide dough into two balls and wrap in plastic wrap. Chill in the fridge for at least 1 hour, or until ready to use.

To make the pie -

Filling ingredients

3 stalks rhubarb, sliced
3 granny smith apples, peeled and sliced
3/4 cup sugar
3 tbsp cornflour
1/4 tsp cinnamon
1/4 tsp allspice
1 tbsp apple sauce

Method

1. Pre-heat oven to 180'C.

2. On a floured surface, roll out one half of the dough mix until it's just larger than your pie dish (I don't have a dedicated pie tin so used a suitably sized round casserole dish, lined with baking paper). Drape the dough into your pie dish, allowing some to overhang the edges.

3. Mix the filling ingredients together in a saucepan. Stir over very low heat until the ingredients are well combined and the fruit starts to produce juice (~5 minutes).

4. Pour the filling mix into the pie dish.

5. On a floured surface, roll out the other half of the dough. Slice into 6 strips with a sharp knife.

6. Weave the dough strips across the top of the pie. By using fairly thick strips, you don't have to worry about the pastry breaking.

7. When the strips are in place, roll the edge of the pie crust inwards and pinch into place. Trim any excess dough if necessary.

8. Cover pie with foil and bake for 30 minutes, and then remove foil and bake for a further 15 - 25 minutes, until the crust is crisp and golden and the filling is starting to bubble.

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