Strawberry Rhubarb Pie

Strawberry Rhubarb Pie
Pareve and vegan--serves 8

Crust (or buy a pareve frozen crust and skip to the filling recipe)rsz 04 tazria strawberries copy copy
Ingredients

  • 1 c. flour
  • 1/2 tsp. salt
  • 3/8 c. cold pareve margarine
  • 2-1/2-3 Tbsp. cold water

Directions

  1. Mix flour and salt in a food processor.
  2. Add margarine through the tube, 1 Tbsp. at a time.
  3. Add water 1 Tbsp at a time until dough forms a ball. Do not overprocess.
  4. Place the dough on a lightly floured piece of wax paper and flatten.
  5. Refrigerate at least 15 min.
  6. Remove from refrigerator and roll into a circle and place in pie pan.

Filling

Ingredients

  • 1-1/2 lb. frozen or fresh rhubarb cut into 1/2 “ slices
  • 1 pint strawberries, halved
  • 1 c. sugar
  • 1/3 scant c. orange juice
  • 2 Tbsp. quick cooking tapioca or 2 Tbsp. cornstarch
  • 2 tsp. grated orange peel
  • 1/4 tsp. salt

Directions

  1. Combine all ingredients in a large bowl and allow to sit 15-20 min.
  2. Preheat oven to 375º and spoon rhubarb mixture into pie crust.
  3. Bake 1 to 1-1/4 hours until pastry is golden and fruit is bubbling.
  4. Cool on a wire rack.
  5. Serve topped with pareve whipped cream.

The dough recipe can easily be doubled and a top crust added to the pie. If using a crust on top, sprinkle with sugar before baking.

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