Just because you’re vegan and gluten-free doesn’t mean you can’t have pie! The combination of lemon and rhubarb is one of my favourites and I’ve thrown Bramley apples in for good measure. I’ve always loved sour flavours. In fact when I worked in restaurants one of my boss’s accused me of having a palette that was too tart. This pie is definitely on the tart side. If you have a keen sweet tooth, taste the rhubarb and apple mixture before filling the pie and add more sugar 1 tablespoon at a time until it’s to your liking.
1 recipe of pie dough
250g rhubarb, roughly chopped
zest of 1 lemon and juice of half
75g agave or white sugar
1 tsp vanilla
500g Bramley apples, peeled and cored
2 Tbsp. brown sugar
1 Tbsp. cornflour
pinch nutmeg, optional
non-dairy milk for brushing
granulated brown sugar
Preheat the oven to 180C and line the bottom of your pie dish with a round of parchment paper.
Use two-thirds of the pastry to line the base. Roll the pastry into a round approx. 5mm thick and 32cm in diameter. Roll the pastry onto your rolling pin and then roll it out over the pie dish, gently shaping it up along sides. You should aim to have 1cm of pastry hanging over the side of the pie dish. Very carefully return the pastry-lined pie dish to the fridge.
In a small pot combine the rhubarb, lemon juice and zest, water and agave, bring the pot to a boil and then turn the heat down to a gentle simmer. Cook for 10mins or until the rhubarb has fallen apart and the mixture is jammy rather than watery. Add the vanilla just before removing from the heat. Once peeled and cored toss the apples with sugar, cornflour and nutmeg until well coated. Add the rhubarb to the apples and stir to combine. Set to one side to cool.
In the meantime prepare the remaining pastry for the top of the pie. Roll the dough out into a rough round about 5mm thick and 24cm in diameter. Cut long lengths of pasty about 1-1.5cm wide. You will need 8-10 lengthens of pastry depending on the thickness of the strips (not all of them need to be exactly 24cm as you move out from the centre of the pie the lattice strips can be shorter). Dust well, cover and set to one side.
Remove the pie dish from the fridge. Prick the base of the pastry and fill with your cooled filling. Arrange the strips of pastry in a lattice pattern over the filling. Fold the pastry overhang over the ends of the lattice strips and crimp the pie dough edge. Brush the pastry with non-dairy milk and sprinkle with granulated sugar.
Bake the pie for 45mins, turn the heat down to 160C and bake for 20-30mins more or until the pastry is golden. Allow to fully cool before cutting.