Rhubarb-Zucchini Pie With Cherry Jelly in Buckwheat Crust

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Total Time
1hr 15mins
Prep
30 mins
Cook
45 mins

Odd looking but if you close your eyes and open your mouth (and mind) you are in for a treat. Recent studies report that including cinnamon in your diet can help control diabetes type 2. Replace the brown sugar in the crust with Sweet'n 'Low Brown for a lower sugar content.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 400°F.
  2. In a mixing bowl, combine flours, sugar, and cinnamon.
  3. Cut in shortening and butter until the mixture is crumbly.
  4. Add water slowly until dough forms.
  5. Divide dough into two balls.
  6. Place cherries in a heat-proof bowl and place over a pot of boiling water.
  7. Cover with a tight fitting lid and steam for 25 minutes.
  8. Strain contents of bowl, retain the liquid and dispose of cherries.
  9. Combine cherry liquid with sugar in a saucepan and bring to a boil.
  10. Add honey to cherry mixture, remove from heat and cool.
  11. Grind mung beans in blender for 5 minutes.
  12. Sieve the mung beans and combine flour with water.
  13. Add mung bean mixture to cherry liquid.
  14. Roll out half of buckwheat crust and line 8 inch pie pan.
  15. Beat eggs and honey together with cinnamon, salt and orange peel.
  16. Add rhubarb, zucchini and cherry jelly to egg mixture and mix well.
  17. Pour filling into pie pan.
  18. Roll out second half of crust and place over filling.
  19. Crimp edges and cut slits for steam in top.
  20. Use a pastrey brush to cover the top with egg wash and sprinkle with cinnamon sugar.
  21. Bake at 400°F for 15 minutes.
  22. Reduce temperature to 350°F and bake 30 minutes.
  23. Cool before serving.
  24. Top with vanilla ice cream.