Rhubarb-Zucchini Pie With Cherry Jelly in Buckwheat Crust
- Ready In:
- 1hr 15mins
- Ingredients:
- 23
- Yields:
-
1 pie
ingredients
-
Crust
- 1⁄2 cup buckwheat flour
- 1 cup unbleached flour
- 2 teaspoons brown sugar, packed
- 1⁄2 teaspoon cinnamon
- 3 tablespoons shortening
- 6 tablespoons butter
- 1⁄4 cup ice water
- 1⁄2 teaspoon salt
-
Filling
- 2 eggs, lightly beaten
- 3⁄4 cup honey
- 1 teaspoon orange rind, grated
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 3 cups zucchini, peeled and chopped
- 3 cups rhubarb, sliced
-
Cherry jelly
- 1⁄2 lb tart cherries
- 2 tablespoons honey
- 2 tablespoons sugar
- 2 tablespoons mung beans, hulled
- 2 tablespoons water
-
Egg Wash
- 1 egg, beaten
- 1 tablespoon water
- cinnamon sugar
directions
- Preheat oven to 400°F.
- In a mixing bowl, combine flours, sugar, and cinnamon.
- Cut in shortening and butter until the mixture is crumbly.
- Add water slowly until dough forms.
- Divide dough into two balls.
- Place cherries in a heat-proof bowl and place over a pot of boiling water.
- Cover with a tight fitting lid and steam for 25 minutes.
- Strain contents of bowl, retain the liquid and dispose of cherries.
- Combine cherry liquid with sugar in a saucepan and bring to a boil.
- Add honey to cherry mixture, remove from heat and cool.
- Grind mung beans in blender for 5 minutes.
- Sieve the mung beans and combine flour with water.
- Add mung bean mixture to cherry liquid.
- Roll out half of buckwheat crust and line 8 inch pie pan.
- Beat eggs and honey together with cinnamon, salt and orange peel.
- Add rhubarb, zucchini and cherry jelly to egg mixture and mix well.
- Pour filling into pie pan.
- Roll out second half of crust and place over filling.
- Crimp edges and cut slits for steam in top.
- Use a pastrey brush to cover the top with egg wash and sprinkle with cinnamon sugar.
- Bake at 400°F for 15 minutes.
- Reduce temperature to 350°F and bake 30 minutes.
- Cool before serving.
- Top with vanilla ice cream.
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RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.