VEGAN Fried Berry Rhubarb Pie

Instructions

Make the filling

1. In a small mortar and pestle, crush the cardamom pods until the seeds are crushed. Discard the green pod skins. Set aside.
2. In a medium saucepan, combine the fruits: rhubarb, strawberries, blackberries and carrot. Cook on medium-low heat until the fruits blister and release their juices. Keep smashing the fruits to help release the juices and to help them cook faster.
3. Add sugar to the fruits and let it reduce to a syrup. Remove from heat and stir in the almond flour. Let cool completely before stirring in the crushed cardamom and rose syrup. Set aside.

Make the Pie psatry

1. In a small mortar and pestle, crush the cardamom pods until the seeds are crushed. Discard the green pod skins. Set aside.
2. In a bowl, combine the flour, salt, sugar and crushed cardamom seeds. Add the vegetable oil and keep rubbing the flour with the oil until it resembles wet clumpy sand. Add the cold water and knead to form a dough.
3. Cover and refrigerate for 30 minutes.

Assemble the pie

1. Weigh the chilled dough and using the kitchen scale, divide into 8 equal pieces.
2. Take one piece of the chilled dough (refrigerate the rest while you work on it) and roll into a square about 1/8" thick.
3. Cut the square in the middle to form two rectangles. Place one rectangle over the other perpendicular to each other, to form a '+'.
4. Place a few spoons of the filling in the center and fold the left and bottom flaps to seal the filling inside.
5. Using a knife, slice the other two flaps to form 4 strips. Work the strips into a lattice pattern and tuck the ends under the shaped pie. (see video in post)
6. Chill the shaped pies for a few hours or overnight. (optional)

Fry the pies

1. Heat oil over medium-low heat in a medium pan for deep frying. Deep-fry the pies on medium-low heat until golden brown on both sides. Drain on paper towels.
2. Serve warm or cooled to room temperature. Best eaten on the same day they were fried.