Vegan Apple, Strawberry and Rhubarb Pie
For those out there who battle with pastry, I offer this fail-safe dessert. While I am a chef who advocates cooking intuitively and according to feel, this is one instance where following the recipe will give you the best result. In non-vegan food, lard is the magic ingredient in golden flaky pastries. In a vegan recipe, vegetable shortening (not vegan butter) is the replacement you need to create the same texture and mouthfeel.
Ingredients 17
plant based milk, for brushing
raw sugar (demerara sugar), for sprinkling
Pie Crust
425 g plain flour (all-purpose flour)
50 g icing sugar (confectioners’ sugar)
1⁄2 tsp salt
90 g vegan butter, cold
150 g vegetable shortening, cold
100 ‒ 120 ml iced water
Filling
250 g strawberries, hulled, halved
300 g rhubarb, cut into 5 mm (¼ in) thick slices
300 g apple, peeled, diced
170 g caster sugar (superfine sugar)
1 lemon zest, finely grated
1 tsp vanilla paste
1 tsp ground cinnamon
1 tsp thyme, chopped
50 g plain flour (all-purpose flour)
2 grinds pepper
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Method 7
To make the pie crust, place the , and in a food processor and pulse a few times until combined. Scatter over the and and pulse again until the mixture resembles breadcrumbs. With the motor running on medium speed, slowly pour in the , stopping as soon as the dough begins to form a ball. You may not use all the water.
Tip out the onto a floured surface and bring together with your hands until it forms a fairly smooth ball. Flatten into a disc, then wrap and chill for at least 30 minutes.
While the dough is chilling, prepare the filling. Combine the , , , , , , , , , and in a large bowl and leave to macerate while the pastry is resting.
Preheat the oven to 200°C (400°F).
To assemble the pie, divide the dough into two pieces, making one piece slightly larger than the other. Roll out the larger piece on a floured surface to fit a 23 cm (9 in) deep pie dish, then line with the pastry, pushing it evenly into the base. Using a slotted spoon, scoop the into the pastry case, leaving behind any juices.
Brush the lip of the pie with a little milk. Roll out the remaining piece of pastry to fit the top of the pie and gently place over the fruit. Press the edges together with your thumbs, then trim off the excess pastry with a sharp knife. Create a pinched (crimped) effect around the edge of the pie by pressing the top and sides of the pastry together using your thumbs.
Brush the top of the pie with more milk, then sprinkle with raw sugar. Place the pie on a baking tray and bake for 15 minutes, then reduce the temperature to 170°C (340°F) and bake for another hour, or until golden. Allow to cool for at least 15 minutes before cutting.
