Adaptogenic Palisade Peach & Rhubarb Pie
Adaptogenic Palisade Peach & Rhubarb Pie
Put your adaptogens into your dessert! Pair adaptogens with in-season produce and you're guaranteed a killer combo. Try out this delicious Adaptogenic Palisade Peach Rhubarb Pie recipe, or substitute the peaches for some apples instead!
Ingredients
For 2 9-inch Pastry Crusts:
🍑 2 C All-Purpose flour
🍑 6 Tbsp orange juice
🍑 1 tsp salt
🍑 1 1/2 C Canola oil
🍑 6 Tbsp orange juice
🍑 1 tsp salt
🍑 1 1/2 C Canola oil
For Pie Filling:
🍑 1 1/4 C sugar
🍑 1/3 cup All-Purpose flour
🍑 3 scoops of Balance
🍑 1 1/2 cups rhubarb (cut into 1/2 inch pieces)
🍑 2 1/2 cups fresh peaches (blanched, peeled and cut)
🍑 2 tablespoons vegan butter
🍑 1/3 cup All-Purpose flour
🍑 3 scoops of Balance
🍑 1 1/2 cups rhubarb (cut into 1/2 inch pieces)
🍑 2 1/2 cups fresh peaches (blanched, peeled and cut)
🍑 2 tablespoons vegan butter
Preparation
* For Crust:
Mix ingredients until just combined. Divide ball in half and roll each half to 2-inches larger than an inverted pie plate. Gently place one shell into pie plate. Save other shell for top.
* For Pie Filling:
Heat oven to 425*. Mix flour, sugar, and Performance Tea Balance. Combine rhubarb and peaches and place half of the mixture in the pie shell. Sprinkle half of the flour-Balance-sugar mixture on top. Repeat with remaining rhubarb-peach mixture and then flour-Balance-sugar mix. Dot with (vegan) butter. Cover with top pie crust. Cut slits in top of crust; seal and flute crust. Cover edge with 3-inches of foil to prevent browning. Remove foil for last 15 minutes of cooking. Bake at 425* for 40-50 minutes or until crust browns and juice begins to bubble through crust. Serve with vanilla ice cream or whipped cream.