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1
Preheat oven to 400F.
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2
In a mixing bowl, combine flours, sugar, and cinnamon.
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3
Cut in shortening and butter until the mixture is crumbly.
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4
Add water slowly until dough forms.
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5
Divide dough into two balls.
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6
Place cherries in a heat-proof bowl and place over a pot of boiling water.
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7
Cover with a tight fitting lid and steam for 25 minutes.
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8
Strain contents of bowl, retain the liquid and dispose of cherries.
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9
Combine cherry liquid with sugar in a saucepan and bring to a boil.
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10
Add honey to cherry mixture, remove from heat and cool.
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11
Grind mung beans in blender for 5 minutes.
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12
Sieve the mung beans and combine flour with water.
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13
Add mung bean mixture to cherry liquid.
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14
Roll out half of buckwheat crust and line 8 inch pie pan.
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15
Beat eggs and honey together with cinnamon, salt and orange peel.
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16
Add rhubarb, zucchini and cherry jelly to egg mixture and mix well.
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17
Pour filling into pie pan.
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18
Roll out second half of crust and place over filling.
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19
Crimp edges and cut slits for steam in top.
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20
Use a pastrey brush to cover the top with egg wash and sprinkle with cinnamon sugar.
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21
Bake at 400F for 15 minutes.
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22
Reduce temperature to 350F and bake 30 minutes.
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23
Cool before serving.
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24
Top with vanilla ice cream.
