Friday, May 24, 2013

Fifty Second Friday: A Confused Pie

The past few weeks have been a whirlwind (and there will be updates in the near future...), but I somehow always manage to find time for pie. This week, the impetus for pie-baking was a friend's birthday...and not just any friend. One who writes about food, works at the farmers market, and has a collection of cookbooks that would incite envy in just about anyone. So, I had grand plans to make a stellar strawberry rhubarb pie, with the season's first berries and luscious stalks. However, it was not meant to be. The abnormally cool spring weather (barring this week's thunderstorms) has pushed back many of the typical springtime produce!

Just as the weather seems to be confused, so was my pie. With the remains of the Autumn apple harvest and the scrapings of some new rhubarb clippings, a pie was born. It was in my usual style of crumble topping and partially whole wheat crust, but differs in that I cooked the filling first! Would be amazing served warm with some non-dairy ice cream or whipped coconut cream...

Rhubapple Crumble Pie
Crust
1 cup whole wheat flour
1 cup unbleached white flour
1 tsp salt
2-3 tbs sugar
1/4 cup coconut oil
1/4 cup vegetable oil
1/4 cup iced water
1 tbs apple cider vinegar

1.  Combine flours, salt, and sugar. With a fork, mix in oils until the dry mixture is completely coated and has almost a wet sand texture.
2. Mix vinegar and water. Add one tablespoon at a time, so that the dough will form a ball, but not be extremely sticky. Only mix until the dough comes together so as not to overwork the gluten. 
3. Roll out to about 1/4 inch thickness. Transfer to a greased pie pan and fold/crimp edges. Put into the refrigerator.
Filling
3-4 medium, tart-ish apples, chopped (about 3 cups)
4 large stalks rhubarb, chopped (about 1 cup)
1 tbs coconut oil (or buttery spread or grapeseed/some other oil)
1/3 cup evaporated cane sugar
1 tbs lemon juice
1 tbs cinnamon
1/2 tbs all-spice

4. While the crust rests, heat oil on medium-high in a large skillet until melted. Add in apples, rhubarb, and sugar. Cook until sugar starts to caramelize. Add cinnamon and all-spice.
5. Remove from heat and let sit while you mix the crumble.

Crumble
1/2 cup whole wheat flour
3/4 cup rolled oats
1/3-1/2 cup evaporated cane sugar
1/3 cup walnuts, chopped (optional)
1 tbs cinnamon (optional, but who wouldn't?)
1 tsp vanilla
1/4 cup vegetable oil

6. Super easy...stick everything in a bowl. Combine until the pieces all start to clump together!
7. Assembly: add lemon juice to apple mixture. Pour fruit into pie crust. Top with crumble. Bake at 350F for 30-40 minutes, until crust starts to brown, top is crunchy, and fruit bubbly! 
8. Optional, but awesome: remove pie from oven and immediately pour 1/4 cup rum or brandy over the pie (it will evaporate, but leave a lovely residual flavor). ENJOY!

SIDE NOTE: I'm off to Sicilia for two weeks...look out for fun posts when I get back, but in the meantime, just eat more pie :)

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