Archive for the ‘coconut topping’ Tag

Strawberry Rhubarb Pie   Leave a comment

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I had the wonderful opportunity to hang out in Portland, OR last week. I had a great time and brought back some amazing produce procured from the Portland State University farmer’s market. Yes, you can get 5 pints of strawberries and good amount of rhubard through airport security.

Tools:

Kitchen scale
5-cup food processor
pie tin
mixing bowls
measuring cups (dry and liquid)
plastic wrap
Cooling Rack
Electric beater or stand mixer

Crust:

90 g wheat pastry flour (about 3/4c)
90 g whole wheat flour (about 3/4 cups)
1 ml salt (about 1/4 tsp)
Some good shakes of cinnamon
A few shakes of nutmeg (about 1/3 the amount of cinnamon)
90 g coconut oil (just more than 3 ounces, or just less than 1/2 c) – must be SOLID, so put in fridge for a few hours if necessary
100 ml water (very, very cold water)

Filling:
350 g rhubarb (4 extra large stalks)
700 g strawberries (between 2 – 3 pints)
30 ml arrowroot powder (2 tbs) (for a thicker pie double this amount, it was a tad runny after 3 hours cooling in the fridge)
55 g sugar (just more than 1/4 cup, add more if strawberries are tart)
Some good shakes cinnamon
A few shakes nutmeg (about 1/3 the amount of cinnamon)
20-25 ml lemon juice (I used one lemon juice ice cube, which is a 2/3 full cell in an ice cube tray), use less or omit if you do not like tart pies

Topping:
Cream from 403 ml (13.6 oz) can of coconut milk
15 ml brown rice syrup
Few good shakes cinnamon

  
For the crust:

  • Pulse flour, salt, and spices in food processor until combined (I used a 5-cup food processor)
  • Add oil and continue to pulse until no large chunks of coconut remain (just smaller than a dime is where I drew the line)
  • Add the water in two batches through the pour spout, pouring slowly while the machine is on
  • Let the processor run for a minute and you should have a big dough ball
  • Wrap in plastic wrap and refrigerate 1 hour

For the filling:

  • Wash, cut and weigh the rhubarb and strawberries, put off to the side in a bowl
  • Add arrowroot, sugar, spices, and lemon juice to large mixing bowl and mix well
  • Add fruit to the bowl and mix well

Next:

  • Preheat oven to 215 degrees C (420 degrees F)
  • Roll out pie crust and add to pie plate
  • Add filling to pie
  • Cook pie in heated oven for 15 minutes
  • Turn heat down to 202 degrees C (395 degrees F) and cook for 35 more minutes
  • Remove from oven when crust is slightly browned and let cool on a cooling rack for 30 minutes
  • Let cool in fridge for at least 2 hours

To make the topping:

  • Remove the coconut milk can from the refrigerator, do not tilt or shake, keep upright
  • Remove the top of the can and skim the cream off the top out the can (reserve the water for smoothies, drinking, etc)
  • Add coconut cream, brown rice syrup, and spices to the stand mixer bowl and whip on high 5 minutes, or add to mixing bowl and beat with an electric beater for 5 minutes
  • Eat or refrigerate for a thicker consistency 

Yum! Eat and share!

  

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