Zesty Cherry Rhubarb Pie with a wonderfully flaky crust. It is not overly sweet, where the natural sweetness of luscious cherries mingles with the vibrant tartness of rhubarb, and a hint of fragrant vanilla.
Keyword: cherry pie filling, cherry rhubarb pie, rhubarb pie filling, rhubarb recipes, vegan pie crust
Servings: 8slices (one 24-cm [9-inch] pie)
Author: Teenuja Dahari - veganlovlie.com
500grhubarb[about 8 - 10 medium stalks]
50gpitted cherriesfrozen or fresh, [about 8 cherries], see notes
½cupbrown sugaradjust to taste, see notes
Crust (including top crust or lattice):
1.5xrecipe for Oil-based Vegan Shortcrust Pastrysee notes for link
1teaspoonmaple syrupor brown sugar
24to 26-cm [9 - 10 inch] pie pan
Wash rhubarb to remove all dirt. If the stalks are large, cut in half lengthwise. Then, dice the rhubarb.
Place rhubarb, cherries, sugar and vanilla extract in a saucepan on medium-high heat.
Simmer while stirring occasionally until liquid has reduced.
Turn off the heat and allow to cool completely.
Once cooled, stir in the arrowroot starch and set aside until ready to use the filling.
While the fruits are cooking, prepare the pie crust according to the recipe instructions.
Preheat the oven at 180C/350F.
Divide the dough into 2 pieces - 2/3 and 1/3 proportions. Take the larger piece and roll it out to the size of the pie pan, accounting for the height.
Wrap the dough around the rolling pin and transfer to the pan. Spread it out and shape it into the pan. Flute the edge and pierce the dough all over with a fork.
Place the dough in the oven to pre-bake for about 8 minutes.
Meanwhile, prepare the remaining 1/3 piece of dough for the lattice or the top. Roll and spread it out slightly larger than the diameter of the pan. If you are making a lattice, cut the dough into strips.
Take out the crust from the oven. Fill with the rhubarb-cherry filling.
Work the lattice on top. If you are covering the pie completely with 1 sheet of dough, make a few cuts into the dough to allow the steam to escape.
For the glazing, mix the soymilk and maple syrup together and brush the top.
Bake for 20 - 25 minutes. To avoid the edge from burning, you may cover the edge with foil.
Allow the pie to slightly cool before slicing and serving.
Use more cherries if you want to increase the amount of filling. You could reduce the amount of sugar if using more cherries. Consequently, you will need to add more starch.This pie is not overly sweet. It is more on the tart side. If you like your pie sweeter, add more sugar. You may taste the filling once it is reduced, and add more sugar at this stage, before adding the starch.Oil-based Shortcrust Pastry - https://veganlovlie.com/oil-based-vegan-shortcrust-pastry/Link to Cherry Rhubarb Pie - https://veganlovlie.com/cherry-rhubarb-pie-how-to-avoid-soggy-crust
Cherry Rhubarb Pie • https://veganlovlie.com/cherry-rhubarb-pie-how-to-avoid-soggy-pie-crust/ • July 1, 2019