Rhubarb-zucchini Pie With Cherry Jelly In Buckwheat Crust

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 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
• 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
• 1/2 lb tart cherries
• 2 tablespoons honey
• 2 tablespoons sugar
• 2 tablespoons mung beans, hulled
• 2 tablespoons water
• 1 egg, beaten
• 1 tablespoon water
• cinnamon sugar

Recipe

• 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.