With all the attention on feta cheese and creating contest recipes the last few days, I've been slow about getting the pictures and recipe posted for my Three Fruit Pie with Vegan Coconut Rhubarb Ice Cream.
Why three fruits? Well, that's simple...because I didn't have enough rhubarb for both a whole pie AND a batch of ice cream so I improvised.
I must say though, I got some of the finest looking rhubarb I had ever seen a few weeks ago from the organic co-op that I belong to. BTW...if you are interested and live near Cape Coral or Fort Myers check out their website at http://freshorganicsswfl.com/index.htm The color of this rhubarb was so rich it was literally ruby jewel-toned and very crisp (when raw).
Without a doubt, this MUST become a rhubarb pie and of course one can't enjoy a stellar pie like homemade rhubarb without ice cream. Since I don't eat dairy (except for the aforementioned addictions to feta and greek yogurt), the choice to make this a vegan ice cream was a no-brainer.
I suggest making the ice cream base a day ahead and refrigerating it. This gives the finished ice cream a velvety texture with less ice crystals.
Rhubarb is tart. In fact, it will pucker your lips up like a draw string bag if you try eating it without sugar. I realize my posts of late make it look like we live on sugar around here but in fact we do not (honest!). However, sometimes I make quite ordinary meals (grilled veggies, salads, and grilled meats for hubs) on a daily basis and don't feel that they are all worthy of posting. LOL...season, brush with oil and slap on grill...especially when its this blazing HOT outside! I know no one is interested in the mundane sustenence of a back-slidden vegan, her carbohydrate addicted mother and a husband that will eat anything that doesn't eat him first! Hence, you mostly see the "special" treats. This duo definately falls into that category.
Three Fruit Pie with Vegan Coconut Rhubarb Ice Cream
Prepare Ice Cream base a day in advance and refrigerate overnight.
2 cups sliced fresh (or frozen) rhubarb
1 cup organic raw cane sugar
1/2 cup raw coconut tree syrup (may sub agave, maple syrup or honey if not vegan)
1/4 cup water
2 cans full fat organic coconut milk
1 teaspoon vanilla extract
1/2 cup dessicted organic freeze dried unsweetened coconut
In a small saucepan over medium heat, cook rhubarb in sugar, syrup and water until tender. Allow the mixture to simmer until thick and rhubarb is completely soft. Cool to room temperature.
In a large bowl, combine rhubarb mixture with coconut milk, vanilla extract and dessicated coconut. Whisk until well blended. There will be small bits of rhubarb in the mixture. Cover and refrigerate overnight. Note: If the mixture is not sweet enough for your taste you may add as much as 1/2 a cup more of syrup of choice and mix well.
Pour mixture into container of ice cream maker and process according to manufacturers directions. Once ice cream has thickened fully, turn out into a container with lid and store in the fridge for at least two hours before serving.
For Sweet "Buttery" Vegan Pie Crust:
2 3/4 - 3 cups unbleached all purpose flour (for two crust pie)
1 stick Earth Balance buttery vegan margarine (it is not hydrogenated)
1/2 cup chilled palm kernel shortening
1/2 teaspoon kosher salt
3 tablespoons organic raw cane sugar
1 cup ice cold water (you won't use it all)
1 teaspoon distilled white vinegar
Place flour, both fats, salt and sugar in food processor and pulse until mixture resembles coarse crumbs. Do not overmix! *it is important that fats be cold so they don't heat up too much from the processor motor.
Add vinegar to ice water. With motor of processor running, add water 1 tablespoon at a time until mixture begins to form a ball. You will NOT use all the water. Depending on the humidity, you may only use 4 or 5 tablespoons. Remember, you can always add but you can't take away so less is better. Once dough begins to ball up in processor, take it out and quickly knead into a ball (2 or 3 squeezes). Divide into two portions (one slightly larger for bottom crust) and wrap in plastic wrap. Refrigerate at least 30 minutes before rolling.
Three Fruit Pie Filling
4 cups sliced fresh or frozen rhubarb, 1/2" slice
3 large fuji apples, peeled and diced
2 cups quartered strawberries
6 tablespoons unbleached all purpose flour
1 cup raw coconut sugar (can sub demerera, succanat or cane sugar)
1 tablespoon lemon juice
1 tablespoon vegan earth balance buttery margarine, cold
sugar for top of pie
Preheat oven to 400 degrees
In a very large bowl, combine all ingredients except earth balance. Toss fruits very well with flour sugar mixture. Let stand at room temp while you roll out pie crust.
Flour work surface and rolling pin. Roll out larger piece of dough to size needed for your pie plate. Fold dough over rolling pin and transfer to dish. Gently press so that dough is firmly against the pie dish and fills the bottom. Turn fruit mixture out into crust. It will be a big mound. Cut cold margarine into little cubes and distribute evenly over filling. Roll out second piece of dough and use to top filling. Flute edges and cut vents in the top of the crust. Brush lightly with water and sprinkle with demerera sugar.
Place pie on a foil lined baking sheet and into preheated 400 degree oven. Bake for 10 minutes; reduce heat to 350 and bake additional 55 minutes. If crust edges become too brown, cover with a foil collar or pie guard. Cool pie on wire rack for at least 45 minutes so filling will "set" a bit before cutting. Serve warm with Vegan Coconut Rhubarb Ice Cream.
(c) copyright Jill Anderson
The Homegrown Gourmet