Wednesday, April 18, 2012

New Job Pie- 2 ways! Vegan and Gluten Free (GF)

New Job Pie
Apple Rhubarb with Streusel Topping

This new job has given me such inspiration in creating new flavour combinations, and has really challenged me since I have to work without the use of eggs, butter, milk, cream! But, I'm loving it.

This pie was created for the current Chef's Tasting Menu at ZenKitchen and I must say I am pretty proud of it.

What's more awesome about this? It can be made two ways, with just a simple adjustment- Gluten free or not!

First, the crust:
-1 cup margarine or all-vegetable shortening
-3 cups all purpose gluten free flour, sifted
-2 tbsp sugar
-pinch of salt
-4-8 tbsp cold water

Preheat oven to 375*F.
Combine dry ingredients. Cut flat into dry ingredients. Add water gradually until dough just comes together.
Press into 10" tart pan and pre-bake 10 minutes.

Second, the filling:
-1 cup rhubarb jam
-2 rhubarb stalks
-1 large macintosh apple
-2 smaller spy apples
-1/2 tsp cinnamon
-1 1/2 tbsp cornstarch

Peel and dice rhubard into 1" cubes. Peel and slice apples thinly. Combine all ingredients except cornstarch. Sprinkle first tablespoon of cornstarch, let sit for 10 minutes. Add remainder of cornstarch.
Spread jam in crust evenly. Evenly distribute rhubarb pieces. Layer apple slices neatly.

Lastly, the topping:
-1 cup either all-purpose gluten free flour (sifted)/ gluten free oats (if you can find them) OR regular oats (not gluten free)
-1/2 cup sugar
-1/2 tsp cinnamon
-1/4 tsp nutmeg
-1/4 cup cold margarine/shortening

Combine first four ingredients, cut in fat until all dry ingredients are coated. Sprinkle evenly over pie.

Bake in preheated oven for 45-55 minutes or until filling bubbly and crust is done.
Serve with vegan vanilla ice cream.

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