Скачать или смотреть Apple Rhubarb Pie // Vegan // Woven Pie Crust // Breaking Chegan

Easy and Delicious Vegan Apple Rhubarb Pie with a Woven Pie Crust. Full Recipe Below. Thanks for Watching!

Apple Rhubarb Pie

Prep Time: 40 Minutes
Cook Time: 25 minutes
Total Time: 1 Hour and 5 Minutes
Yield: 1 x 9” Pie

Pie Crust
2 cups (280g) All Purpose Flour
3 tbsp (45g) Sugar
1 tsp (5g) Salt
1/2 cup (110g) Vegan Butter
1/2 cup (125ml) Ice Water

Apple Rhubarb Filling
1/4 cup (55g) Vegan Butter
3 tbsp (45g) Brown Sugar
4 cups (500g or 4 each) Apples, Peeled and Sliced
1 cup (155g) Fresh Rhubarb, Chopped
1 tbsp (3g) Lemon Juice
1 tsp (3g) Cinnamon
1/2 tsp (1g) Nutmeg


Crust
In the bowl of a stand mixer, fitted with the paddle attachment - add flour, sugar and salt. Mix on low to combine the ingredients. Add vegan butter and mix until the butter has been spread throughout the flour mixture. While the mixer is running add the water in stages until the mixture comes together to form a dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Split the dough in half (One half will be used for the bottom and the other will be used for the be used for the top). Roll out the first half of the dough into a large circle (or whichever shape you choose depending on the pan you are using to make the pie - I used a 9” round pie pan). Lay rolled ought over your pan and gently form the dough to fit the pan. Using a fork, poke holes in the dough to allow air to escape while baking. Bake at 350F for 15-20 minutes. Once the crust is just starting to turn brown remove from the oven and set aside to cool.

Apple Rhubarb Filling
In a pan at medium heat, melt butter and sugar together. Then stir in the lemon juice, cinnamon and nutmeg. Add the rhubarb and apples, stir to cover and let cook for 5 - 10 minutes. Remove from heat and place in a bowl to cool.

Assembly
Pour the cooled filling into the cooked pie shell and spread to cover the shell evenly. Roll out the other half of the dough. Decorate as desired - you can roll out the dough and cover the pie in one sheet, crimping the edges. This time I made a woven crust by cutting the dough into strips once it has been rolled out. Laying one layer of the strips on top of the pie, then laying the crust going the other way and weaving it throughout the strips that are already laid down. Bake at 350F for 25-30 minutes or until the crust is golden brown.

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