RHUBARB APPLE PIE
I just found a lovely bunch of rhubarb at my local health food market and had to get some. I really like this sort of pie, it's always yummy a la cart or with some whipped topping. I used my Easy Spelt Pie Crust for this recipe.
Provided by Jo Zimny @EmilyJo
Categories Pies
Number Of Ingredients 7
Steps:
- Combine the flour, salt, sugar and xylitol. You can also use all sugar here if you don't have xylitol.
- Cut up the fruit and put it into a large bowl and add the flour mixture.
- Let it sit for 20 minutes. Preheat your oven at this point to 400'F.
- Make your pie crust. I used my Easy Spelt Pie Crust. It makes 2-9" pie shells.
- Put the bottom pie crust into your pie dish. Add the fruit and dot with the vegan margarine and cover with the top crust. I fluted and decorated mine with a flower and some leaves. I like using up the remnants of pie crust I have. Brush the pie with some beaten egg and sprinkle with a little sugar. This will make the crust crispy. Cut steam holes in the top crust.
- Put the pie on a cookie sheet. Bake the pie for 15 minutes at 400'F, then turn the heat down to 350'F and bake for an additional 35-40 minutes. At this point check the edges, if they're getting brown cover the edges with an aluminum foil protector or make your own. I have a metal one that just fits on top of a 9" pie perfectly.
- When the pie is done, it should be bubbling when you remove it from the oven. If you aren't sure if it's done, insert a knife into one of the steam holes, the fruit should be soft.
- Let it cool on a rack for a 15 minutes. Serve warm with vanilla ice cream or whipped topping.
- Enjoy!
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