Rhubarb and apple pie...

If you're familiar with scones (drop biscuits for those living in the North America) you'll be able to imagine what kind of pie this is. The topping isn't a shortcrust pastry, puff or any other that you might traditionally associate with pie making, but a scone type one dough. 

I love scones and decided to give this idea a try immediately! I used fruit I had at hand at the time, but it will also work beautifully with blueberries, strawberries or apples alone. The result is amazing! Crunchy dough on top, but soft and crumbly inside. 

How to make it...

Ingredients:

- 1.1 kg mix of apples (peeled and cored) and rhubarb (cleaned and cut into 1 cm pieces)
- 200 g caster sugar
- 1 teaspoon cinnamon

Scone dough:
- 325 g plain flour
- 20 g caster sugar
- 1 heaped teaspoon baking powered
- pinch of salt
- 50 g vegan butter
- 1 aquafaba egg (3 tablespoon aquafaba)
- 150-180 ml oat or soy milk

Method:

- Preheat the oven to 230 C. 

- Put the fruit in a base of the sauté pan, sprinkle with sugar and put the pan onto a low heat.

- After the fruit breaks a bit and softens, transfer all into a baking dish of your choice. 

Make the dough 

- Sieve all the dry ingredients into a bowl. 

- Cut the butter into cubes and rub into the flour until the mixture resembles coarse breadcrumbs. 

- Whisk the aquafaba egg with the milk. 

- Make a well in the centre of the dry ingredients, pour in the liquid all at once and mix to a soft dough.

- Turn out onto a floured board and roll into 2 cm thick circle to measure your baking dish. 

- Place the dough circle on top of your fruit (which should be with all the juices, at the bottom of your baking dish). 

- Tuck in the edges neatly. 

- Bake in the oven for 10 minutes, then reduce the temperature to 180 C and bake for another 25-30 minutes, until the top is crusty and golden. 

- Remove your pie from the oven and leave to rest for few minutes. 

- It's delicious warm and cold.

Smacznego!


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