Vegan Rhubarb Pie
Nothing says spring like a vegan rhubarb pie! The tart, ruby-red stalks are baked with apples, cardamom, ginger and sugar in a buttery, golden, flaky crust.
Servings: 8 slices
Calories: 517kcal
Equipment
- 9 ½-inch pie pan
Ingredients
- 2 vegan pie crusts
- 3 cups rhubarb (about six stalks, chopped into ⅓rd-inch pieces, then measured)
- 2 cups apples (about two apples, chopped into ⅓rd-inch pieces)
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 ¼ cups sugar
- 6 tablespoons all purpose flour (or corn starch)
- ¼ teaspoon salt
Optional wash for pie crust
- 1 teaspoon non-dairy milk
- 1 teaspoon powdered sugar
- 1 teaspoon avocado oil or any neutral oil
Instructions
- Place the chopped rhubarb and apples in a large bowl. Add sugar, flour, cardamon, ginger, salt and pure vanilla extract. Mix everything until well-combined, then set aside for 15 minutes.
- Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Fit one pie crust into a pie plate. Refrigerate until ready to use.
- Roll out the second crust and cut strips for a lattice top.
- Brush the pie with the optional wash (see step 7), if using, and place it on a baking sheet to catch any juices that might overflow. Bake the rhubarb pie in the preheated 425-degree oven for 30 minutes, then lower heat to 375 degrees F/190 degrees C and continue baking for 30 minutes more.
- Cool the pie thoroughly on a wire rack before cutting.
- *To make the optional wash for crust, mix the ingredients together in a small bowl. Use a pastry brush to brush the top of the pie before placing the pie in the oven.
Nutrition
Serving: 1slice | Calories: 517kcal | Carbohydrates: 73g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 332mg | Potassium: 223mg | Fiber: 3g | Sugar: 35g | Vitamin A: 64IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg