I just found a lovely bunch of rhubarb at my local health food market and had to get some. I really like this sort of pie, it's always yummy a la cart or with some whipped topping. I used my Easy Spelt Pie Crust for this recipe.
Combine the flour, salt, sugar and xylitol. You can also use all sugar here if you don't have xylitol.
Cut up the fruit and put it into a large bowl and add the flour mixture.
Let it sit for 20 minutes.
Preheat your oven at this point to 400'F.
Make your pie crust. I used my Easy Spelt Pie Crust. It makes 2-9" pie shells.
Put the bottom pie crust into your pie dish. Add the fruit and dot with the vegan margarine and cover with the top crust. I fluted and decorated mine with a flower and some leaves. I like using up the remnants of pie crust I have. Brush the pie with some beaten egg and sprinkle with a little sugar. This will make the crust crispy. Cut steam holes in the top crust.
Put the pie on a cookie sheet.
Bake the pie for 15 minutes at 400'F, then turn the heat down to 350'F and bake for an additional 35-40 minutes. At this point check the edges, if they're getting brown cover the edges with an aluminum foil protector or make your own. I have a metal one that just fits on top of a 9" pie perfectly.
When the pie is done, it should be bubbling when you remove it from the oven. If you aren't sure if it's done, insert a knife into one of the steam holes, the fruit should be soft.
Let it cool on a rack for a 15 minutes. Serve warm with vanilla ice cream or whipped topping.