Vegan Pineapple Pie

I know summer is over for us in North America, but this pie is wonderful anytime, not just for the summer :D

Step 1: Double Crust

• 3 c AP Flour
• 2 tsp sugar
• generous pinch of salt
• 1 c vegetable oil
• 4 tbsp dairy free milk

Directions

• Mix everything, divide dough into two equal portions
• Roll one flat and place it on pie plate
• Roll the other flat and make some texture using a spoon as shown on picture

Step 2: Filling and Baking

• 1 can pineapple ring in juice, drain, roughly crushed/chopped ( reserve 1/3 c x 2 of the juice from the can)
• 1/2 c sugar
• 3 tbsp corn starch
• 1 tbsp strawberry-rhubarb jam

Directions

• Cook until thickened, take off from heat, let stand for 10 minutes
• Lay one crust on pie pan
• Pour filling then top with the textured skin (this texture helps the steam to go out of the center of the pie)
• Brush with red kidney beans aquafaba, sprinkle a little with sugar.
• Bake on bottom rack at 400 F for 30-35 minutes
• Cool on rack