SutoRAWberry Rooobarb Pie

I went to the Farmer's market today with two of my friends and we decided that something that NEEDED to be made was Strawberry-Rhubarb pie. So, using the pie crust recipe from this book, and the recipe from here, I think we managed to put together a pretty little number.

Strawberry-Rhubarb Pie

Crust Ingredients

1.5 cups all-purpose flour(or 1/2 white 1/2 wheat)
1 TB sugar
1/2 tsp salt
1/4 tsp baking powder
1/3 cup vegan, non-hydrogenated shortening
1/4 cup cold water, plus 2 TB if needed
2 tsp apple cider vinegar

I used my break maker for this, so I just put the wet ingredients in on the bottom, and the dry ones over it. I put it on the dough cycle, and checked after 15 minutes to break up some of the shortening and make sure it was forming into a ball correctly. If you want an open cobbler type thing, you can make one, but we made two to do a lattice pie :D


Filling Ingredients

3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 cup strawberries, stemmed and sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel
Unbaked pastry for two-crust 9 inch pie

1 Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.



2 Turn into a pastry lined pan. Top with the lattice strips pastry, trim the edge, and crimp the top and bottom edges together.






3 Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer. Cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.