Vegan Rhubarb & Date Crostata

If you are a person that struggles to make a beautiful pie crust, then you will love this recipe. Crostata pies are great if you are in a hurry and do not feel like having to make a perfect pie. An open face pie is just as tasty and as pretty. The combination of date and apple are delightful and sweet. Dates are loaded in natural sugars which means you do not have to use as much sugar in this pie as an ordinary apple pie. It surprisingly tastes just like a regular apple pie however the texture is richer with each bite that brings you back for a second slice.

My Measurements Tips

• T – is for Tablespoon
• t – is for teaspoon

• Prep Time: 20 Minutes
• Cook Time: 48 minutes
• Serves: 6 Servings

Ingredients – Pastry

• 2 1/2 cups gluten free Namaste brand gluten free flour
• 1/4 cup chilled vegan butter
• 2 dashes sea salt
• 3 T freshly squeezed lemon juice
• 3 T cold filtered table water
• 3 cups chopped fresh rhubarb
• 1/2 cup freshly squeezed lemon juice
• 9 Medjool dates
• 1/4 cup maple syrup
• 1 T cinnamon

Preparation – Filling Instructions

1. In a electric food processor add the 9 Medjool dates, lemon juice, cinnamon and blend to a paste.
2. In a medium sized stove top pot place the chopped rhubarb, date paste and maple syrup and cook on medium heat for 5 minutes while stirring often.

Pastry Instructions

1. In a large mixing bowl add the flour and chilled butter.
2. Using a fork blend the butter into the flour with a mashing like motion until it resembles a crumbly texture.
3. Add the lemon juice and blend, then while while blending add the cold table water and mix.
4. Now using you hands grab and fold together to bring mixture to a dough like texture and create a ball with the dough. Be careful not to over knead.
5. Cover the bowl with a bowl and set aside for 10 minutes.

Prepare Crostata

1. Preheat the oven to 425F. Line a large cooking sheet with parchment paper.
2. On a clean counter top sprinkle a little amount of gluten free flour.
3. Place the dough ball onto floured counter. Now apply a small amount of flour to a rolling pin and begin rolling the dough out to a large sized circle 1 1/2 inches thick.
4. Sprinkle a dash of cinnamon onto the dough and pour the rhubarb & date fruit onto the centre of the dough.
5. In a folding like fashion from outside to inside, fold the dough to create edges of crostata pie.
6. Baste the pie edges with vegan butter, sprinkle with golden cane sugar (optional) and place Crostata into oven to cook for 40 minutes.
7. Remove the crostata from oven and baste crust again with a little more butter. Cook for 5 to 8 more minutes or until crust is golden brown. This is best served chilled with a scoop of vanilla plant based ice-cream.