My experiment for the day was a rhubarb-apple pie.
It all started with my next door neighbour who very kindly gave me a bunch of rhubarb from her garden. I can’t say rhubarb is an ingredient I’m particularly familiar with but I’m always up for trying new flavours (as long as they’re vegan of course!).
One my favourite ways to get the pure taste of fruit is in a pie. I had some old apples in my fruit basket that I desperately needed to use up. Well, that’s perfect! Rhubarb-apple pie it is!
My search for the perfect pie crust hasn’t been easy. The store bought crusts are so fluffy and flavourful but the amount of fat they contain is very generous to say the least. When it’s time to make my own I can never bring myself to add these exuberant quantities!
I have previously made a completely fat free pie crust for my crab apple pie. Although that was very tasty, I wanted something crumblier this time! My online searches didn’t prove much help so I just went for it and improvised! I have to say this is my best pie to date, so the experiment was a complete success!!
|Prep Time||15 minutes|
|Cook Time||20-30 minutes|
|Passive Time||20 minutes|
- 1 1/2 cups AP Flour
- 1/2 cup Coconut Oil virgin
- 2 tbsp Coconut Sugar
- pinch Sea Salt
- 4 1/2 tbsp Water ice-cold
- 2 medium Apples
- 2 stalks Rhubarb
- 1/2 cup Brown Sugar unrefined
- 3 tbsp Corn Starch
- 2 tsp Vanilla Extract
- Preheat your oven at 200°C and grease a round tin.
- Start with the crust dough by mixing all the ingredients and slowly adding the ice-cold water one tablespoon at a time. Add enough to just combine the ingredients into a single mass.
- Refrigerate dough for 20 minutes.
- In the meantime, wash and dice your fruit.
- Prepare the fruit filling by mixing all the ingredients until all the fruit pieces are equally coated with corn starch.
- Divide the chilled dough into a small (1/3) piece and a large (2/3) piece. Put the small piece back in the fridge.
- Using a rolling pin, roll our your dough into a circle until it's approximately 0.5 cm in thickness.
- Place in the round tin and add the fruit filling.
- Take the smaller piece of the dough out of the fridge and roll out to the same thickness.
- Using a roll cutter or pizza cutter, cut into strips and create a lattice on your pie. Brush with the eggless wash and bake for 20-30 minutes until golden brown.
- For best results, cool down before slicing. Enjoy!
- To avoid a stretchy crust, it is important to not overwork the dough. Mix enough to just combine the ingredients.
- It's much easier to work with your dough if the coconut oil and water are ice-cold.
- When rolling out the dough, keep it as cool as possible by placing any excess in the fridge.
- If your fruit has a higher water content, add more corn starch until it's all well covered.
- For a quicker pie, skip the lattice top and just roll another sheet of dough to place on top. Remember to make a hole in the middle for the steam to escape.