Happy February! I hope everyone who participated had a fun and successful Veganuary. Perhaps it even inspired you to keep on going in February. Either way, today I’m sharing a delicious vegan apple rhubarb pie recipe that you’ll love whether you’re vegan or not.
It’s the perfect balance between sweet and sour. A crispy pie crust filled with apples and tangy rhubarb in a creamy, slightly caramelizes vanilla custard sauce. Sounds good? Thought so!
This pie needs a couple of hours to set properly to avoid the slices falling apart. Don’t get me wrong, the filling tastes heavenly when it’s piping hot straight out of the oven and it’s all perfectly fine if you don’t mind it getting a bit messy.
I can very much understand if you want to dig in straight away, waiting for food to be ready sometimes seems nearly impossible to me. I just can’t help myself.
If you wait for it to set however, the pie won’t only taste great but it’ll be nice to look at, too. Especially when the pink rhubarb is peaking through the lattice pie crust.
Talking of pie crusts… if you’re following me on Instagram (which you should!) you might have noticed I’ve been experimenting with different pie crust styles and decorations lately. I’m finally testing the waters and playing around with crimped edges, braids and lattice tops. I’m thinking perhaps flowers are next. What do you guys think?
If you make this recipe at home be sure to tag your photo #myvibrantkitchen. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter below to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- For the pastry:
- 1½ cups white all-purpouse flour
- 2 Tbsp white granulated sugar
- pinch of salt
- ½ cup margarine
- 3 Tbsp ice water
- for the filling:
- ½ cup margarine
- 4 Tbsp white all-purpose flour
- 4 Tbsp water
- 1 cup white granulated sugar
- 2 tsp vanilla extract
- pinch of salt
- 3 medium sized granny smith apples
- 2 stalks of rhubarb
- For the pastry mix the flour, sugar and pinch of salt in a mixing bowl. Add the margarine and combine using a fork. Once the mixture starts coming together add the ice water and knead it with your fingers. Form a dough ball and pop it in the fridge.
- Pre-heat the oven to 180˚C.
- For the filling melt the margarine in a saucepan over medium heat. Add the flour and water and stir until it forms a paste. Now add the sugar and keep stirring. If the mixture is bubbeling up the side of the saucepan turn down the heat.
- After 5 minutes take it off the heat and stir in the vanilla extract and the pinch of salt.
- Cut the apples and rhubarb into about 1 cm big pieces. Get the pastry dough out of the fridge and devide it into two, one ⅔ and one ⅓ big. Roll out the bigger one until it's big enough to cover the base and sides of the pie dish and press it into the greased pie dish.
- Add half the apple and rhubarb pieces inside the pie crust, spoon in half the filling then add the rest of the apple and rhubarb and top it off with the filling.
- Roll out the remaining pastry dough and decorate the pie. I cut the dough into strips and created a lattice top.
- I brushed the pastry with a soy milk sugar mixture (1 TBsp soy milk, 1 Tbsp sugar, stir well) but that's optional.
- Pop the pie in the oven and bake it for 50 to 60 minutes or until the crust turns golden-brown and the filling is bubbling. Let it cool for 2 hours and then enjoy!