Vegan Rhubarb Pie with Raspberry Pie

This pretty vegan rhubarb and raspberry pie is bursting with spring flavors. Think juicy rhubarb filling and raspberry flavored pie crust. Best? It's easy and quick to make!

The Recipe 

Vegan rhubarb pie with raspberry crust

Ingredients

For the crust:

1 cup / 125 g fresh or thawed raspberries

2 cups / 250 g all-purpose flour

1/2 cup / 120 ml vegetable oil

1/4 cup / 35 g coconut sugar (or regular sugar)

1 tablespoon beetroot powder (optional)

For the filling:

1/4 cup / 80 g maple syrup

1/4 cup / 30 g cornstarch

2 cups / 300 g rhubarb, cut into 1" (2.5 cm) pieces

Instructions

1. Blend the raspberries with a mixer. In a bowl combine all ingredients for the crust and knead by hand until smooth. Divide the dough into two balls and set aside in the fridge.

2. For the filling combine syrup, cornstarch and chopped rhubarb.

3. Preheat oven to 350°F / 180°C.

4. On a lightly floured surface roll out one of the dough balls and transfer to an 8-inch (20 cm) baking form. Press the dough against the pan to form a crust and cut off any excess. Fill the pie with the rhubarb filling. 

5. Roll out the remaining dough and decorate your pie as desired. 

6. Bake for about 30-40 minutes or until center fells firm. Let pie cool down. ENJOY!