Strawberry Rhubarb Pie with Ginger Crumble – #TastyThursday
A few weeks ago I had a hardcore craving for something sweet with rhubarb. A recipe from Vegan Pie In The Sky fixed that for me with this very delicious, vegan pie! Be sure to have a Tasty Thursday with this awesome recipe!
For the Crust:
- 1 1/2 cups all-purpose flour
- 2 Tablespoons sugar
- 1/2 teaspoons salt
- 1/2 cup cold vegetable shortening
- 4 Tablespoons ice water
- 2 teaspoons apple cider vinegar
For the Filling:
- 2 1/2 cups rhubarb, cute into 1/2 inch chunks
- 3 1/2 cups fresh strawberries, cut into 1/2 in chunks
- 2/3 cup sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon salt
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 2 Tablespoons white sugar
- 1/4 teaspoon salt
- 1/2 teaspoons nutmeg
- 1 tablespoon fresh grated ginger
- 1/3 cup Earth Balance (or other vegan butter)
For the crust: Combine the sugar, flour, and salt in a bowl. Using a pastry cutter (or your clean hands) cut in the shortening to the mixture until coarse crumbly dough as formed.
In another small bowl, combine the ice water with the vinegar. Drizzle 1/3 over the water over the flour mixture and stir. Drizzle another 1/3 over the mixture and stir again. Drizzle the rest of the water over the dough and form a soft dough ball. If the mixture hasn’t come together, add another tablespoon of ice water. If it’s too wet, add a tablespoon of flour. Wrap the dough in plastic wrap or parchment paper. Let sit in the fridge for an hour.
For the filling / crumb: Combine all the filling ingredients in a bowl and set aside. For the crumb, combine the flour, sugar, salt, ginger, and nutmeg. Drizzle in the butter with one hand and swish around the mixture with a spatula with your other hand. Mix until large crumbles form.
Preheat oven to 350 degrees.
Roll the dough out on floured parchment paper (this will help you transfer it to your pie to the pan). You’ll want to make a 12″ circle with the dough. Quickly flip the dough into your pie pan and remove parchment paper. Add filling over dough and then spread the crumble evenly over the top.
Cover with aluminum foil and poke a few holes to let steam escape. Bake for 20 minutes and then lower heat down to 350 degrees. Remove foil and let cook for another 30 minutes or until the topping has browned.
Let cool for 20 minutes before serving. Serve with your favorite vegan whipped topping or ice cream!
Posted on 8 August, 2013, in Desserts, Food, Fruit, Pies, Recipes, Tasty Thursday and tagged dessert, ginger, pie, recipe, rhubarb, strawberries, Tasty Thursday, vegan, vegetarian. Bookmark the permalink. Leave a comment.