Rhubarb-Zucchini Pie with Cherry Jelly in Buckwheat Crust
This unique dessert brings together the unexpected flavors of rhubarb, zucchini, and cherry jelly in a buckwheat crust. Despite its odd appearance, the combination is a delightful treat for the taste buds. If you close your eyes and savor each bite, you may be transported into a world of unexpected but harmonious flavors. Studies suggest that cinnamon may help in controlling type 2 diabetes, so feel free to enjoy the added benefit of this spice in the recipe. For those looking to reduce sugar intake, you can replace the brown sugar in the crust with Sweet’n Low Brown, making it a more diabetic-friendly dessert.
Recipe Details
- Category: Pie
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 1 pie
- Calories: 3170.7
- Fat: 127.6g
- Saturated Fat: 59g
- Cholesterol: 817.7mg
- Sodium: 2549.3mg
- Carbohydrates: 483.4g
- Fiber: 28.9g
- Sugar: 308.2g
- Protein: 57g
Ingredients
| Ingredient | Quantity |
|---|---|
| Buckwheat flour | 1/2 cup |
| Unbleached flour | 1 cup |
| Brown sugar | 2 tbsp |
| Cinnamon | 1/2 tsp |
| Shortening | 3 tbsp |
| Butter | 6 tbsp |
| Salt | 1/4 tsp |
| Eggs | 1/2 dozen |
| Honey | 2 tbsp |
| Cinnamon | 3/4 tsp |
| Salt | 1 tsp |
| Zucchini | 2 cups (shredded) |
| Rhubarb | 2 cups (chopped) |
| Tart cherries | 1/4 cup |
| Honey | 1/4 cup |
| Sugar | 3 tbsp |
| Water | 3/4 cup |
| Egg (for egg wash) | 1 |
| Water (for egg wash) | 2 tbsp |
Instructions
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Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This step ensures that the crust will bake perfectly.
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Prepare the Crust: In a large mixing bowl, combine the buckwheat flour, unbleached flour, brown sugar, and cinnamon. This forms the base of your crust, giving it a warm, slightly spiced flavor. Next, add the shortening and butter, cutting them into the dry ingredients until the mixture becomes crumbly. You can use a pastry cutter or your hands to do this. Gradually add cold water, a little at a time, mixing until a dough forms. Once the dough is ready, divide it into two equal balls.
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Steam the Cherries: Place the tart cherries in a heatproof bowl. Position the bowl over a pot of simmering water, making sure the bowl is not touching the water. Cover with a tight-fitting lid and steam for about 25 minutes. Once done, strain the cherries, saving the liquid and discarding the cherries.
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Make Cherry Jelly: In a saucepan, combine the cherry liquid with sugar and bring it to a boil. After the mixture boils, stir in the honey and remove the pan from the heat. Allow the mixture to cool to room temperature. This homemade cherry jelly will add a burst of fruity sweetness to the pie filling.
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Prepare Mung Bean Mixture: In a blender, grind mung beans for about 5 minutes until they form a smooth paste. Sieve the mixture to remove any large particles. Add the mung bean paste to the cherry jelly mixture, stirring until fully combined.
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Prepare the Filling: In a separate bowl, beat the eggs and honey together with cinnamon, salt, and orange peel (if using). Add the shredded zucchini, chopped rhubarb, and cherry jelly mixture to the egg mixture. Stir well to ensure the ingredients are evenly distributed. This sweet and tart filling will serve as the core of your pie.
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Assemble the Pie: Roll out one half of the buckwheat dough on a lightly floured surface to fit an 8-inch pie pan. Carefully transfer the rolled-out dough into the pie pan, pressing it gently into the edges. Pour the prepared filling into the crust, spreading it evenly.
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Top the Pie: Roll out the second half of the dough and place it over the pie filling. Crimp the edges to seal the pie and create a decorative border. Use a sharp knife to cut a few slits in the top of the crust to allow steam to escape while baking.
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Egg Wash and Final Touch: To give the crust a golden finish, brush the top with a simple egg wash made by beating an egg with 2 tablespoons of water. Sprinkle cinnamon sugar generously over the top to enhance the flavor and create a beautiful finish.
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Bake: Place the pie in the preheated oven and bake at 400°F for 15 minutes. Then, reduce the oven temperature to 350°F and continue baking for an additional 30 minutes. The crust should be golden brown and the filling should be bubbling.
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Cool and Serve: Once baked, remove the pie from the oven and allow it to cool before serving. This will give the filling time to set and make it easier to slice.
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Serve with Vanilla Ice Cream: For an extra touch of decadence, serve the pie with a scoop of vanilla ice cream. The creamy ice cream pairs perfectly with the sweet and tangy flavors of the pie.
Enjoy this unusual yet delightful dessert, and savor every bite of the Rhubarb-Zucchini Pie with Cherry Jelly in Buckwheat Crust.
