Rhubarb-Apple Pie
A flaky pie, full of goodness! Made with wonderfully tart rhubarb and sweet apple, it’s the perfect combination for an afternoon treat or as a light dessert served with vanilla non-dairy ice-cream!
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Rhubarb-Apple Pie
A flaky pie, full of goodness! Made with wonderfully tart rhubarb and sweet apple, it’s the perfect combination for an afternoon treat or as a light dessert served with vanilla non-dairy ice-cream!
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| Servings | Prep Time |
| 8slices | 15minutes |
| Cook Time | Passive Time |
| 20-30minutes | 20minutes |
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Ingredients
Pie crust:
- 1 1/2cups AP Flour
- 1/2cup Coconut Oilvirgin
- 2tbsp Coconut Sugar
- pinch Sea Salt
- 4 1/2tbsp Waterice-cold
Fruit filling:
- 2medium Apples
- 2stalks Rhubarb
- 1/2cup Brown Sugarunrefined
- 3tbsp Corn Starch
- 2tsp Vanilla Extract
Eggless wash:
- 1tbsp Plant Milk
- 1tbsp Agave Nectar
Instructions
- 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!
Recipe Notes
Jo’s Tips
- 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.