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Maple Rhubarb Rustic Pie 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

Maple Rhubarb Rustic Pie

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12
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
  • 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
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

Legal Notice

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.

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