1 package of vegan puff pastry, thawed (should be enough for 2 sheets, 1 to line, and 1 to cover the pie tin)
2 1/2 cups fresh red rhubarb, chopped
2 1/2 cups strawberries, de-stemmed, cut into large pieces
1 1/2 cups evaporated cane juice
2 tablespoons minute tapioca http://www.chezbettay.com/pages/desserts1/drts_tapioca.html
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons Earth Balance, cubed*, plus 1/4 cup melted to brush pastry
1 tablespoon organic large granule sugar
*If using vegan butter in sticks, just slice it off the stick and it’s cubed!
How To Make It:
Preheat the oven to 180 degrees celsius. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put the dish in the refrigerator to chill.
In a large bowl, mix the rhubarb, strawberries, cane juice, tapioca, flour, lemon zest, lemon juice, cinnamon and vanilla. Mix well and pour into chilled crust. Dot the top of the filling with the cubed butter. Brush the edges of the pie crust with some of the melted butter.
Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with some more of the melted butter and garnish with large granule sugar.
Cover with foil and bake for 15 minutes. Decrease the temperature to 100 degrees celsius; bake for an additional 45 to 50 minutes, or until the filling starts to bubble. At higher altitudes, it will take 200 degrees and 180 degrees celsius, respectively.
Let cool before serving.