It's that time of year - rhubarb harvesting time! This past weekend we had a family dinner at my mom's house and I made two pies from the rhubarb growing in her backyard. I love how low maintenance rhubarb is. It grows back every year, like a weed, and produces a ton of stalks. These pies barely made a dent in the gigantic plant. If you're wondering why there's only half a pie in the photo above it's because we ate it before I took photos. I am crazy about pie which means I tend to forget to take photos of the whole pie before digging in. But that should just be a testament to the deliciousness of this pie.
I used a pie dough recipe from Vegan Pie in the Sky. It's the best in my opinion. I refrigerated my dough while making the filling. Preheat your oven to 450F. For the filling you will need 4 cups of rhubarb (cut into 1/2 inch pieces), 1 1/2 cups of vegan sugar, 3 tablespoons of flour, the zest of one lemon, and 1 teaspoon of vanilla. Stir all of these ingredients together. Grease your pie plate and then roll out the dough and gently place it in the pie plate. Trim any excess dough. Now fill with your rhubarb mixture.
For the topping, combine 1 cup of oats with 1/2 a cup of flour, 1/4 cup of brown sugar, and 2 tablespoons of melted vegan margarine. Sprinkle this over the pie. Bake at 425F for 15 minutes and then lower the oven temperature to 350F and cook for another 40 - 45 minutes. Let the pie cool before serving.
I recommend placing a baking sheet under the pie while it's baking so you don't get drippings all over the bottom of your oven. I also use this pie shield to prevent the crust from burning. It's super handy! My rhubarb was mostly green, thus my pies weren't as red as they could have been but they still tasted delicious. Because there's so much rhubarb left you can expect to see more rhubarb recipes in the coming weeks. Did someone say jam....?
I hope you're having an awesome week :)