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Maple Rhubarb Rustic Pie 2019-06-27 https://www.metro.ca/userfiles/image/recipes/tarte-rustique-rhubarbe-beurre-erable-11077.jpg PT15M PT40M PT1H55M

Sift the flour into a bowl and add the salt. Mix. Add the oil, maple syrup, and 2 tablespoons of cold water. Use your fingers to shape the dough. If the dough is too dry, add a tablespoon of water.Shape the dough into a ball. Cover with plastic wrap and refrigerate for at least an hour.Meanwhile, prepare the filling by adding the rhubarb in a bowl. Add the maple butter and combine to make sure each piece is coated. Add the cornstarch and mix thoroughly.Pre-heat the oven to 400°F.Cover a baking sheet with parchment paper. Make sure the parchment paper is slightly bigger than the sheet because the pie will leak. The paper will make cleanup easier.Remove the cold dough from the fridge and place it on a clean workspace. Use a rolling pin to flatten the dough until you get a 12-inch disk. Transfer it to the sheet.Spread the rhubarb mixture in the middle of the dough. Leave about 1 ½ inches of space on the sides. Fold the sides up towards the middle (it is a rustic pie so it doesn’t need to be perfect!).Use a brush to coat the visible areas of the dough with the soy beverage.Bake for 30 to 40 minutes, or until the dough is a golden brown.Note: as it cooks, part of the sugar and the liquid will leak and turn into delicious, crispy caramel!Source: Caroline Huard - Loounie

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dough 1 cup (140 g) whole wheat flour for pastry 1/4 teaspoon (1,25 ml) salt 1/4 cup (60 ml) canola oil 2 tablespoon (30 ml) maple syrup 2-3 tablespoon (30-45 ml) cold water filling 3 cups (750 ml) rhubarb diced 160 g (1 pot) Irresistibles maple butter 1 tablespoon (15 ml) cornstarch 1 tablespoon (15 ml) soy beverage

Maple Rhubarb Rustic Pie

Rate this recipe

2 Votes

Desserts

0:15

Preparation

0:40

COOKING

1:55

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

dough

1 cup
(140 g)
whole wheat flour for pastry

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ROBIN HOOD ALMOND FLOUR

$14.99 ea.

500 g SELECTED VARIETIES

ROBIN HOOD OR FIVE ROSES FLOUR

$6.49 ea.

2.5 kg SELECTED VARIETIES

ROBIN HOOD COCONUT FLOUR

$6.49 ea.

500 g SELECTED VARIETIES

ROBIN HOOD OR FIVE ROSES FLOUR

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2.5 kg SELECTED VARIETIES

1/4 teaspoon
(1,25 ml)
salt

1/4 cup
(60 ml)
canola oil

2 tablespoon
(30 ml)
maple syrup

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SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

2-3 tablespoon
(30-45 ml)
cold water

filling

3 cups
(750 ml)
rhubarb diced

160 g

(1 pot) Irresistibles maple butter

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Flyer Deals (3)

SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

1 tablespoon
(15 ml)
cornstarch

1 tablespoon
(15 ml)
soy beverage

Imprimer ma sélection

Preparation

Sift the flour into a bowl and add the salt. Mix. Add the oil, maple syrup, and 2 tablespoons of cold water. Use your fingers to shape the dough. If the dough is too dry, add a tablespoon of water.

Shape the dough into a ball. Cover with plastic wrap and refrigerate for at least an hour.

Meanwhile, prepare the filling by adding the rhubarb in a bowl. Add the maple butter and combine to make sure each piece is coated. Add the cornstarch and mix thoroughly.

Pre-heat the oven to 400°F.

Cover a baking sheet with parchment paper. Make sure the parchment paper is slightly bigger than the sheet because the pie will leak. The paper will make cleanup easier.

Remove the cold dough from the fridge and place it on a clean workspace. Use a rolling pin to flatten the dough until you get a 12-inch disk. Transfer it to the sheet.

Spread the rhubarb mixture in the middle of the dough. Leave about 1 ½ inches of space on the sides. Fold the sides up towards the middle (it is a rustic pie so it doesn’t need to be perfect!).

Use a brush to coat the visible areas of the dough with the soy beverage.

Bake for 30 to 40 minutes, or until the dough is a golden brown.

Note: as it cooks, part of the sugar and the liquid will leak and turn into delicious, crispy caramel!

Source: Caroline Huard - Loounie

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.