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Valentine’s Day Rhubarb Cherry Pie

This makes a very nice pie, individual pies, or hand pies for Ventine’s Day. The sweet cherries with the sour rhubarb is a tasty combination.

Valentine's Day Rhubarb Cherry Pie

Yield: 8 hand pies or 1 large pie

Ingredients:

for the crust:

  • 2 & 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup vegan margarine
  • 1/4 cup coconut fat other vegan fat
  • 1/2 cup soy yogurt, cold
  • 1 tablespoon soy milk or water to brush the crust
  • 1 tablespoon sugar for sprinkling

for the pie filling:

  • 2 cups rhubarb, chopped
  • 1 large jar or can cherries
  • 2/3 cup sugar
  • 1 teaspoon cinnamon or ginger as optional flavoring
  • 2 tablespoons cornstarch or tapioca

Valentine's Day Rhubarb Cherry Pie

Directions:

to make the crust:

  1. Combine the dry ingredients in a bowl or food processor.
  2. Cut in the vegan margarine and coconut fat or other vegan fat.
  3. The mixture should resemble sand.
  4. Add the soy yogurt and mix to form a ball.
  5. Wrap the dough in plastic wrap and chill in the refrigerator for 1/2 hour.

to make the filling:

  1. Clean and chop the rhubarb.
  2. Combine the ingredients in a saucepan.
  3. Mix in the cornstarch while the liquid is cold.
  4. Heat the mixture until the sauce has thickened. Make sure to stir the mixture often so that it does not stick or scorch.
  5. When the mixture has thickened, remove from the heat and allow to cool slightly.

to make the pie:

  1. Pre-heat the oven to 375 F / 190 C.
  2. Separate the dough into 2 sections, return 1 to the refrigerator while you work with the other.
  3. Roll the dough out to fit into the pie form or individual pie forms, or for the hand pies.
  4. It should be about 1/4 inch thick.
  5. Place the dough in the pie forms or if you are making hand pies, place the bottom shapes on a baking parchment lined cookie sheet.
  6. If making a pie, or individual pies, prick the bottom dough in various places with a fork.
  7. Fill the pie with the filling. If making hand pies, be careful to not overfill the shape.
  8. Take the second half of dough from the refrigerator and roll it out.
  9. Cut strips to form a lattice for individual forms, or roll out for a full top, or roll out and cut for hand pies, which ever you have decided to make.
  10. Carefully place the top dough forms on the pies.
  11. Crimp the edges of individual hand pies with a fork.
  12. Lightly brush the top with soy milk or water.
  13. Sprinkle the tops with sugar.
  14. Bake in the oven for 25-35 minutes or until golden brown.
  15. Allow to cool slightly before eating as the inside of the hand pies is very hot and can burn.

Notes:

Of course if you do not have rhubarb, just a cherry filling or any berry filling is also fine.

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