With the heat waves rolling in and the summer solstice behind us, it is officially BBQ season! And there couldn’t be a more BBQ friendly holiday than the 4th of July, because there is no better way to celebrate America’s birthday than with smoked food. As well as BBQs, summer calls for strawberries and lot’s of them! So how can you honor the US of A, summer strawberries, and BBQ season? A one of a kind dessert by the name of Strawberry Rhubarb Pie. So celebrate the country and the season with this traditional summer treat.

Vegan Strawberry Rhubarb Pie

Prep Time: 30 Minutes    Bake Time: 45 Minutes

Pie Crust (x 2)

  • 2 Cups Organic Unbleached Flour
  • 1 Tsp Salt
  • 2/3 Cup, plus 1 Tbsp Earth Balance
  • 1/4 Cup Ice Water (more may be needed)
 Filling:
  • 1 1/4 lbs Organic Rhubarb
  • 1/3 lbs Organic Strawberries
  • 3/4 Cup Evaporated Cane Juice
  • 1/3 Cup Organic Unbleached Flour
  • 1/4 Tsp Salt

Pre-heat the oven to 375 degrees. You will need to double to recipe for the pie crust to make crusts, one for the top. Prepare the pie crust by combining the flour and salt. Blend in 2/3 cup soy margarine until the mixture is crumbly. Add in the water until mixture starts to hold together (you may not need all the water or you may need more-play it by ear!). Next roll out the crust with a rolling pin (or in times of need a washed wine bottle can substitute). Place the first crust in a 9 inch pan and use your fingers to make even patterns in the dough. Repeat the above instructions and after the dough is rolled out, set aside.

To prepare the filling, cut the rhubarb into one inch pieces and cut the greens off the strawberries and slice them. In a large mixing bowl combine the rhubarb, strawberries, evaporated cane juice, salt, and flour until mixed. Pour the filling inside the first crust. Depending on how you want the pie to look, either put the other crust over the filling and cut vents in, or cut the second crust in strips and make a checkered pattern across the pie. For a special 4th of July treat, you could cut stars or stripes into the pie!

With 4th of July right around the corner, its time to start preparing your menus!  Since we are celebrating all things American this holiday we figured we would provide a Vegan Apple Pie recipe. Because really, what could be more American the Apple Pie? We think nothing! So this year celebrate the birth of our Nation by eating some Good Ol’ American Apple Pie! And why not do it with a vegan twist? Use this recipe for the 4th, any BBQ, or all year round, because really Apple Pie is always a delight.

Vegan Apple Pie

Filling:
5 Medium Sized Organic Apples (Granny Smith or Gala)
1/3 Cup Vegan Margarine (Earth Balance)
1/3 Cup Organic Brown Sugar
1 Tbsp Cinnamon
1 Tbsp Nutmeg

Crust:

4 Cups Organic Unbleached Flour
2 tsp of Salt
1 1/3 Cups, plus 2 Tbls of Soy Margarine (we suggest Earth Balance)
1/2 Cup Ice Water (more may be needed)

Before preparing the filling, you will want to pre-make 2 crusts (one for the bottom and one over the top). To make the crust you will first want to sift the dry ingredients together with a fork. You will want to use a knife or pastry knife to add margarine in the mixture. Sprinkle the cold water in and mix lightly together with the fork. Split the dough into two balls, set aside one ball. The other should be flattened with a rolling pin, you may need to add more flour to be sure the dough doesn’t stick. Roll the dough out until its in a circle and about 2 inches wider than the pie plate. Fold dough in half and transfer to the pie plate. Pull back the one side so that the entire dough covers the pan. With your fingers press down the dough to the pan and on the outer rim use your finger tips to make a pattern in the dough.

Set aside the pie pan and start to make the filling. Make sure to preheat the oven to 350 degrees. Next you will want to peel the apples, although sometimes it is quite tasty to leave the skins on. Next slice the apples thinly and place in a large bowl. You will want to add the cinnamon, brown sugar, and nutmeg. Stir the whole mixture until everything is a brownish color. Next you’ll want to pour your apple mixture in the pie crust. Repeat the earlier steps to roll out the second ball of dough you had set aside and place this one on top of the pie. Once again use your fingers to scrunch the sides of the pie. Using a butter knife carefully cut ventilation wholes (I like to make them into petal shapes) in the center of the pie. Bake for 45-50 minutes. Serve with Soy Ice Cream for a special treat.

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