- 400g GF flour mix for baking
- 220g unsalted vegan butter
- ½ tsp sea salt
- 1/8 tsp baking soda
- 1 tbsp sugar
- 1 flax egg
- 1 tbsp apple cider vinegar
- 280g brown sugar
- 1 ½ tsp juniper berries
- ½ tsp salt
- ½ tsp cinnamon powder
- 4 tbsp GF flour
- 1 tbsp lemon juice
- 500g fresh rhubarb, washed and diced into small pieces
For the pie crust:
Using a large bowl combine flour, salt, baking soda and sugar. Chop the vegan butter into small cubes and add it to the flour mix and start to blend it in with your hands until the mixture resembles breadcrumbs.
In a mug mix the flax egg with apple cider vinegar, and add enough water to equal ¾ of the mug, all together about 1.7 dl. Pour this mixture but by bit to the flour and work it together with your hands, until a dough forms (should be more on the dry side). Divide the dough, roll into balls and wrap in plastic and place in the fridge for an hour.
Then roll out one dough ball on a floured surface. Make it large enough so it hangs over the pie dish. Press the dough into the dish and put it back in the fridge, while you prepare the filling.
For the filling:
1. Using a food processor, blend sugar, juniper berries, salt, cinnamon and flour until it becomes smooth. In a bowl mix rhubarb with lemon juice, then add in the juniper berry mixture and mix well with the rhubarb. Take out the prepared pie crust from the fridge and fill with the rhubarb mixture.
2. Roll out the second dough as well and place it on top of the pie. If you can, you can make any design on top of your pie from the dough, I find it hard to use GF dough the same way as “normal” dough but sometimes it comes out better. Place it on top of your pie and press the edges firmly to seal it.
3. Bake the pie for 20 minutes in a pre-heated oven on 220°C then lower the temperature to 190°C and bake 30–35 minutes more or until golden brown.
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Photo: Imola Toth