Rhubarb, Strawberry and Banana Pie [vegan]

Name: Rhubarb, Strawberry and Banana Pie [vegan]
Prep time: 20 min
Total time: 120 min
Ingredients: 300g plain flour [UK 10oz / US 2 ¼ cups]; 4-5 Tbsp coconut oil (solid form); pinch of salt; 2 Tbsp caster sugar; 150 - 200ml cold water [6 fl oz]; 1 tsp cinnamon (optional); 600g rhubarb (untrimmed) [1.3 pound]; 500g strawberry [1 pound]; 300g banana (without the skin) [10 oz or 3 medium bananas]; 200g soft brown sugar [7oz] + 1 Tbsp for dusting; 2 Tbsp corn flour; 2 tsp vanilla extract

Published on July 3, 2014 | In English | By theflexitarian |

3 Comments

- Prep Time
- 20 Minutes
- Cook Time
- 120 Minutes
- Difficulty Level

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This vegan rhubarb, strawberry and banana pie is very fruity and delicious. The pastry is made with coconut oil with a hint of cinnamon (which you can omit if you are not keen on it).

This pie is best made a day ahead as it does need to cool down completely so that the juices solidify.

If you are unsure about making the lattice top just cover the pie with a plain layer of pastry leaving a hole in the middle so that the steam can come out of the pie while it is baking.

Dairy-Free, Egg-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

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Ingredients

300g plain flour [UK 10oz / US 2 ¼ cups]
4-5 Tbsp coconut oil (solid form)
pinch of salt
2 Tbsp caster sugar
150 - 200ml cold water [6 fl oz]
1 tsp cinnamon (optional)
600g rhubarb (untrimmed) [1.3 pound]
500g strawberry [1 pound]
300g banana (without the skin) [10 oz or 3 medium bananas]
200g soft brown sugar [7oz] + 1 Tbsp for dusting
2 Tbsp corn flour
2 tsp vanilla extract

Nutrition Info

Instructions

To make the pastry, place flour, salt and caster sugar in a bowl. Mix in the solid coconut oil. Work with your fingers until the oil has been incorporated and the flour looks like sand.
Add cold water little by little working the dough into a bowl. Knead until you have a smooth dough (you might need to add flour or water).
Wrap the dough into cling film and place in the fridge for 2 hours (or in the freezer for 1/2 hr).
When you are ready to assemble to pie, pre-heat the oven to 200°C/400°F/Gas 6.
Line a pie dish with baking sheet. Roll out 3/4 of the pastry on a surface dusted with flour. Place pastry at the bottom of the pie dish.
In a large bowl, trim and cut rhubarb in 1 cm chunks. Add strawberries (hulled and quartered). Add mashed bananas.
Mix well together with sugar, corn flour and vanilla.
Transfer fruit mixture to the pie dish and flatten carefully.
To make the lattice, roll out the rest of the dough and cut long thin strips with a knife (or, if you have one, a fluted pastry wheel). Place one layer of strips on top of the pie evenly spaced. Add another layer of strips perpendicular to the first layer.
Dust pie top with 1 Tbsp of brown sugar.
Place in the oven for 20 mins then reduce oven temperature to 180°C/350°F/Gas 4. Cook for around 1 hour until pastry is golden.
Remove from oven and leave to cool completely before serving so that the juices can solidify.

Servings : 6-8
Course : Desserts, Entertaining, Kids' Favourites
Recipe Type : July Recipes, June Recipes
Ingredient : Banana, Rhubarb, Strawberry

3 Responses to Rhubarb, Strawberry and Banana Pie [vegan]

Rachael December 24, 2017 at 8:39 pm #

Just made this on Christmas Eve, lovely!
Never made a pie before but i’m trying to learn to new bakes! The supermarket didn’t have strawberries or rhubarb (out of season and it is Christmas Eve!) so I did an apple and plum pie, plus an apple and blueberry pie. Both turned out GREAT, thanks for the recipe! 🙂 Happy Christmas x

Reply
- theflexitarian December 26, 2017 at 2:20 pm #
  
  Thanks for your feedback. I need to try out your version with apple and plum. Sounds delicious! Happy holidays. Annabelle
  
  Reply