Uruguayanveganvia groq
Vegan Uruguayan Rhubarb Pie
A sweet and tangy vegan pie inspired by Uruguayan flavors, featuring a rhubarb filling and a crumbly pastry crust.
⏱65 min🍽8 servings📊medium
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Ingredients
- ●1 1/2 cups, cut into 1-inch pieces Rhubarb
- ●2 cups, mixed berries (strawberries, blueberries, raspberries) Aromatic
- ●1 package, vegan pie crust Pie crust
- ●1/4 cup Maple syrup
- ●2 tablespoons Lemon juice
- ●1 teaspoon Vanilla extract
- ●1/4 cup Almond milk
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the vegan pie crust and place it in a 9-inch pie dish.
- 3
In a large bowl, mix together the rhubarb, aromatic berries, maple syrup, lemon juice, and vanilla extract.
- 4
Pour the rhubarb mixture into the pie crust.
- 5
Dot the top of the filling with almond milk.
- 6
Roll out the remaining pie crust and use it to cover the pie.
- 7
Crimp the edges to seal the pie and cut a few slits in the top to allow steam to escape.
- 8
Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- 9
Let the pie cool for at least 30 minutes before serving.