WWW.FREI-STYLE.COMRhubarb Pie - perfect for Mother's Day
Ingredients
Dough:
- 400 gr 14 oz flour
- 200 gr 7 oz butter (vegan)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tsp powdered sugar
- 50 ml (1/4 cup) very cold water
Filling:
- 500 gr 18 oz rhubarb
- 100 gr 3,5 oz raspberry
- 2 tbsp elderflower syrup
- 1 tsp vanilla extract
- 50 gr 1,8 oz coconut blossom sugar
- 2 Tbsp ground almonds
Instructions
Dough:
- 1.Mix the flour with the cold butter (cut in pieces), salt, vanilla, powdered sugar
- 2.Add the old water and kneed with a kitchen machine or your hands until you have an even dough
- 3.Let rest in the fridge for 1/2-1 hour
Filling:
- 1.Peel the rhubarb and cut into pieces (ca. 1 cm or 0,3 inch wide)
- 2.Mix with the other ingredients and set aside
Pie:
- 1.Grease a Pie pan with butter
- 2.Preheat the oven to 200 degree C (400 F)
- 3.Take the dough out of the fridge and divide into 3 parts
- 4.Divide one third again and color it with natural dye (I used raspberry and strawberry powder) and leave one third plain for the rim
- 5.Roll out the other parts of the dough, as thin as possible
- 6.Add one into the pie pan for the bottom and sprinkle with 2 tbsp ground almonds
- 7.Discard the liquid from the rhubarb mixture and add the mixture on the bottom
- 8.Cut out different sizes of hearts from your top part of the dough and add the disc on the pie
- 9.Roll out the colored dough parts and cut out hearts - place them on the pie
- 10.Add a rim at the end and press down with a fork
- 11.Brush it with vegan cream (I used soy)
- 12.Bake for 40 minutes
- 13.Serve with ice cream or whipped cream
Notes
Tip from my kitchen: let the rhubarb mixture really draw and discard the liquid it releases before filling – that keeps the base crisp. I work the dough well chilled so the hearts cut out cleanly. Out of rhubarb season the pie also works beautifully with tart apples. Baked a day ahead it keeps covered for 2 days at room temperature, or up to 4 days in the fridge.
Nutrition per serving: 430 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook