Eating Seasonally: Strawberry Rhubarb Pie
Strawberry rhubarb pie…a springtime classic! I’m sharing my gluten free vegan recipe for this pie- definitely a healthier version than most but still absolutely delectable!
WHAT YOU NEED
FOR THE CRUST:
1/4 cup of organic coconut flour
1/4 cup of organic almond flour
1 cup of organic GF flour blend
2 tablespoon of organic cane sugar
1/2-1 teaspoon of sea salt
1/2 cup of ice cold filtered water
1/2 cup of organic coconut oil
FOR THE FILLING:
2 cups fresh organic rhubarb chopped into 1" pieces
2 cups of fresh organic strawberries, stems removed and quartered
1/3 heaping cup of organic cane sugar
zest of 1 small organic lemon
1 teaspoon of organic lemon juice
a few sprinkles of organic cinnamon
1/8 teaspoon of sea salt
1/2 teaspoon of organic vanilla extract
2 tablespoons of organic tapioca starch
Begin making the crust by placing all crust ingredients into a food processor and blend until dough forms. Form into a ball and chill in the refrigerator for at least 1 hour before rolling out.
While the dough is chilling, prepare your filling. Place all filling ingredients in a bowl and mix well until combined.
Once the dough has chilled and the filling is made, divide the dough into two parts and roll out with lots of gluten free flour to prevent sticking. Press one half of the dough into a 9 inch pie pan for the bottom crust, and roll out the other half for the top of the pie. Keep in mind that gluten free crust is more prone to breaking, so be gentle and patient as you roll and shape your dough.
Place the filling into your pie crust and top with lattice crust or your desired design.
Brush with plant milk and sprinkle raw sugar crystals on top (not necessary, but makes it extra beautiful!)
Bake on 350F for 50-60 minutes or until golden brown and the filling is bubbling. Be sure to place your pie in a cookie sheet incase any of the filling bubbles over and drips down!
Once cooked, remove from the over and cool before serving. Enjoy!