Makes one 9 inch pie
Whoever first thought that these two complete opposites would make a great pair should be given the biggest blue ribbon there is, or maybe just a Nobel Peace Prize. Tart rhubarb and sweet strawberries, who can argue with that? A cinnamony crumb topping seals the deal (literally.)
The season is almost upon us and I’m growing my own pie patch here in the clumpy Omaha soil. Fresh is best, but truth be told, even if you have to use frozen fruit, this pie will still hit all the right notes. The key to using frozen strawberries is to slice them when they’re still frozen. You can use your favorite single pastry crust, store-bought or homemade (there’s a great one in Veganomicon and another in Vegan Brunch.) If you’d like to veganize a non-vegan favorite, just swap out the butter for half Earth Balance shortening and half Earth Balance margarine.
My pie patch. Yes, I need to weed.
Every pie is made better with vanilla ice cream, but this one is especially so. The recipe is from our upcoming book, Vegan Pie In The Sky.
Unbaked single pastry crust, fit into a 9 inch pie plate, edges crimped
3 cups rhubarb, sliced 1/2 inch thick
4 cups strawberries, fresh or frozen (see tips page XX), sliced 1/4 inch thick
2/3 cups sugar
2 tablespoons tapioca flour
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons white sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup non-hydrogenated margarine, melted (or canola oil)
Preheat oven to 425 F.
Combine all of the filling ingredients together in a large mixing bowl.
In a separate bowl, combine all dry ingredients for the topping. Drizzle in the margarine and use your fingers to swish around the mixture until crumbs form. Some of the topping is still going to be sandy and that’s fine, just so long as you have mostly nice big crumbs.
Add filling to the prepared pie shell and top with the crumb topping. Cover loosely with tin foil and poke a few holes in the foil to let steam escape.
Bake for about 20 minutes at 425 F. Lower heat to 350 F, and remove the tin foil. Bake for an additional 30 to 35 minutes, filling should be bubbling and the crumb topping should be golden. Place on a cooling rack and let cool for about 30 minutes before serving.