Strawberry rhubarb in back and strawberry apple in front!
The pie filling recipe came from Post Punk Kitchen.
Ingredients
Crust:
2 ½ cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
½ cup or cold vegan stick butter/margarine, cut into ¼ inch cubes
½ cup vegan shorting , cut into ¼ inch cubes
3-5 tablespoons ice cold water
3 tablespoons cold vodka
Filling:
3 cups rhubarb, sliced 1/2 inch thick
4 cups strawberries, fresh or frozen (see tips page XX), sliced 1/4 inch thick
2/3 cups sugar
2 tablespoons tapioca flour
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/8 teaspoon salt
Topping:
1 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons white sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup vegan margarine, melted (or canola oil)
Alternate Topping (which I think might be better as it won’t get as soggy):
½ cup whole wheat pastry flour
½ cup rolled oats
½ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup vegan margarine, melted
Process
Crust:
Mix dry ingredients.
Cut in butter and margarine, until the mixture is like coarse sand.
Add ½ of the liquids and toss with hands.
Add ½ of the liquids and toss with hands.
Press into bottom of bowl. Break up. Press again.
Divide in ½ with your spatula.
Wrap each half in plastic wrap as a disc.
Place in refrigerator for 1 hour to 3 days.
Lay out a large piece of parchment paper (12×12).
Place disc in center.
Cover with a second 12×12 piece of parchment.
Roll dough out from the center until it reaches the edges of the parchment.
Remove top sheet, flip dough into pie pan, remove bottom sheet, and press into pan.
Trim, tuck, and press edges as needed.
Filling:
Combine all of the filling ingredients together in a large mixing bowl.
Fill crust.
Topping:
Combine all dry ingredients for the topping.
Drizzle in the margarine and use your fingers to swish around the mixture until crumbs form.
Sprinkle over filling.
Cover pie loosely with foil. Bake at 425* for 20 minutes. Remove foil and bake at 350* for 35-40 minutes. Crumbs should be browning, along with edges, and pie “sauce” bubbling. Allow to cool at least 30 minutes before serving.
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