Rhubarb, Strawberry and Banana Pie [vegan]

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.

I hope you enjoy this vegan rhubarb, strawberry and banana pie recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Rhubarb, Strawberry and Banana Pie [vegan]

This vegan rhubarb, strawberry and banana pie is very fruity and delicious.

4.50 from 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Vegan Desserts

Cuisine American

Servings 8 people

Calories 384 kcal

Equipment

2 mixing bowl

pie dish

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 300 g plain flour
• 4-5 Tbsp coconut oil – solid
• pinch of salt
• 2 Tbsp caster sugar
• 150 – 200 ml cold water
• 1 tsp cinnamon – optional
• 600 g rhubarb
• 500 g strawberry
• 300 g banana without the skin [10 oz or 3 medium bananas]
• 200 g soft brown sugar + 1 Tbsp for dusting
• 2 Tbsp corn flour
• 2 tsp vanilla extract

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Instructions

 

• To make the pastry, place the flour, salt, caster sugar and cinnamon (if using) 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 the 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 the rhubarb in 1 cm chunks. Add the strawberries (hulled and quartered). Add the mashed bananas.
• Mix well together with sugar, corn flour and vanilla.
• Transfer the 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.

Nutrition

Serving: 200gCalories: 384kcalCarbohydrates: 75gProtein: 5gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 12mgPotassium: 521mgFiber: 5gSugar: 36gVitamin A: 108IUVitamin C: 46mgCalcium: 103mgIron: 2mg

Find this recipe online:

Rhubarb, Strawberry and Banana Pie [vegan]

https://theflexitarian.co.uk/recipe-items/rhubarb-strawberry-banana-pie-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

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