Wednesday, January 13, 2016

Vegan - Strawberry and Rhubarb Crumb Pie

One single pastry crust
1 ½ cups plain flour
2 tablespoons sugar (steivia)
½ teaspoon salt
1/3 cup cold non hydrogenated shortening or cold coconut oil
4 tablespoons ice-water
4 tablespoons apple cider vinegar

sift flour, salt and sugar. Cut in the shortening (using a fork, pastry cutter, fingers, food processor)
to form a crumbly dough

Stir together the ice water and vinegar and add gradually to the flour, mix together until the dough just comes together and forms a ball. Wrap in plastic or grease proof paper and refrigerate for 1 hour.

Roll dough between two pieces of grease proof paper. Roll the dough to make a circle about 12 inches in diameter. Occasionally rotate the dough as you roll, to help even distribution.
Transfer the dough to the pie plate, gently remove the top grease proof paper and slide your hand underneath the centre of the paper and quickly flip into the pie plate and remove the remaining paper. Press the dough down into the pie dish. Trim off any over hanging dough or crimp edges as desired.

3 cups of rhubarb, sliced ½ inch / 2cm  thick
4 cups of strawberries, fresh or frozen
2/3 cup sugar
2 tablespoons of Arrowroot (tapioca flour)
2 tablespoons of plain flour
1 tablespoons lemon juice
pinch of salt

1 cup plain flour
1/3 cup brown sugar
2 tablespoons stevia
pinch of salt
¼ teaspoon ground cinnamon
1/3 cup coconut oil


Pre-heat oven to 200 c
Combine all the filling ingredients in a large mixing bowl. In a separate bowl combine flour, sugar, salt and cinnamon for the topping, Fold in the coconut oil until mixture forms large crumbs.

Add the filling into the prepared pie shell and top with the crumb mix. Cover loosley with aluminium foil and poke a few holes into the foil, to allow steam to escape.

Bake for about 20 minutes on high heat. Lower the heat to 190 deg and remove the foil.
Bake for a further 30 – 35 minutes or until crumb topping has browned and filling is bubbling.
Place on a cooling rack and let cool for about 30 minutes before serving.


Recipe from, Vegan Pie In The Sky by Isa Chandra Moskowitz and  Terry Hope Romero

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