Vegan Apple and Rhubarb Pie
All semester long, I was looking forward to the mid-year school break and spending time in Augusta with the in-laws. A well deserved time off, experiencing home life in a town where things are just a tiny bit slower and there are no stop lights. My plan was to come down then bake and photograph as much as possible. I also really wanted to get my hands on my mother-in-law’s beautiful heirloom pieces. Spoons, bowls, chairs, boxes, things that you only see in magazines and would love to have. This brings me so much joy.
All that aged texture brings out all sorts of cozy feelings and takes you to another places. A place where all of us sit down for an afternoon tea and have a slice of pie. We openly discuss our latest worries and troubles, but are grateful for what we have in that very moment. Now that we have our own block of land, I am excited about us building a house and creating an outdoor space, growing fruit trees and edible flowers. I want to create a space that is inviting and brings people together. A space in which things are thriving.
This vegan apple and rhubarb pie was inspired by my friend’s apple and rhubarb compote. Lucky apples are in season and are found in abundance in the southwest region of Australia and so is rhubarb. It made sense to combine the two and I thought I would make a vegan apple and rhubarb pie using my spelt flour and coconut oil combo. This was the result…
For the pastry:
2 cups (260 grams) white spelt flour
2 tablespoons rapadura or raw sugar
1/4 teaspoon baking powder
1/2 cup coconut oil, chilled
pinch of salt
100 ml (7-9 tablespoons) water, chilled
1 teaspoon apple cider vinegar
For the filling:
3 large apples (~600 grams), peeled and sliced
1 tablespoon cornflour
2 tablespoons lemon juice
5 rhubarb stalks (~100grams)
1/4 cup rapadura or raw sugar + 1 tablespoon
1 cup water
1. To make the pastry, combine flour, sugar, baking powder and salt in a bowl and let cool in the fridge for a few minutes. In the meantime, add vinegar to 100ml of water and put in the fridge. Once the flour bowl feels cool to the touch you are ready to start making the pastry. The coconut oil should be solid enough that you can cut into it and as you start adding chunks to the flour start mixing the flour with the coconut oil using the tips of your fingers. Make sure there is no dry flour left. Place back in the fridge and let cool for 5 minutes. In this last step, you will add the water vinegar mix one tablespoon at a time to the flour mix. Again, mix with the tips of your fingertips. At that 7th tablespoon stop if everything is evenly moist or add more water if needed and shape the dough, cover and refrigerate overnight or at least an hour before rolling out.
2. To make the filling, first cut rhubarb stalks in chunks and add to a small pot with 1 tablespoon of sugar and 1 cup of water. Bring to boil, then let simmer till all water has evaporated. Rhubarb will be falling apart. In the meantime, combine apples, sugar, cornflour and lemon juice in a separate bowl give it a good mix with your hands then pour the rhubarb mixture all over.
3. Preheat the oven to 180C and grease a pie mold.
3. After being chilled, turn the dough out onto a very lightly floured surface and before rolling out, trim 1/4 of it and pop back in the fridge, this is for the lattice.
3. Roll out the pastry large enough to fit the base and side of the tin, allowing a small overhang. Ease the pastry into the tin and trim across the top of the tin. Add the apple and rhubarb mix spreading evenly. Place back in the fridge.
4. For the lattice, roll out the remaining pastry together with any bits leftover from rolling out the base. Using a pastry wheel, cut into long strips maybe 1 cm wide. Re-roll the trimmings to make enough strips to form a lattice.Lay half the pastry strips over the tart and lay the remaining strips on top to form a lattice. Trim the edges and use a fork to crimp all around.
5. Brush with a bit of almond/soy milk wash and feel free to top with a bit of crumble (flour, sugar, coconut oil).
6. Place the tart in the fridge for another 10 minutes before baking at 180C for about 35 to 40 minutes until golden brown.