Spring is the season of budding flowers, sprouts popping up in the garden and strawberry rhubarb pie. I still haven’t figured out the art of making a gluten-free lattice top pie crust. I’ve tried several methods and failed miserably, so once again I’m falling back to my comfort zone with a crisp topping instead. One day.. I will not be conquered by the lattice!
The pie crust..
1 cup GF all purpose flour
1/2 cup almond meal
1/2 cup coconut oil
4 tbsp ice water
2 cups chopped strawberries
2 cups chopped rhubarb
1/2 cup brown sugar
1/2 cup white sugar
1 tbsp GF all purpose flour
1 tsp bourbon vanilla
1 tsp corn starch
3 squirts lemon juice
1 tsp maple syrup
1 tbsp cinnamon
1 tbsp nutmeg
1/2 cup GF oats
1 tbsp brown sugar
1 tbsp cubed Earth Balance (or butter)
leftover liquid drizzle (see below)
- Pre-heat oven to 400 degrees.
- In a large bowl, combine GF all purpose flour and almond meal with coconut oil. Mix together with a spoon.
- Slowly add in ice water, tablespoon by tablespoon. Mix together with two hands. You don’t want the mixture to be too watery. If it starts to get too wet, add a bit more flour, if too dry, add a bit more water.
- Form dough into a large ball, then press into a 9 inch pie pan. Use your hands and thumbs to press the dough into the pan.
- “Blind bake” for 10-12 minutes. Place a sheet of non-stick aluminum foil on top of dough and add dry beans on top. This helps to to retain the shape of the crust.
- Remove from heat and cool in refrigerator, while you prepare the filling.
- Add all dry ingredients in a bowl. Start by stirring together white sugar, brown sugar, GF all purpose flour and corn starch.
- Add cinnamon, nutmeg and bourbon vanilla.
- Finally, add chopped strawberries and rhubarb. Make sure fruit is fully coated with dry mixture.
- Remove cooled pie crust from the refrigerator and add filling. Scoop out filling with a large spoon (don’t just dump it all in there). There will probably be a lot of remaining liquid towards the bottom. Set this aside to drizzle on topping later.
- Add topping (GF oats, brown sugar and cubed Earth Balance (or butter).
- Bake at 400 degrees for 25 minutes. Reduce heat to 375 and bake for additional 10-15 minutes or until lightly browned and crisp.
- Remove from stove, add liquid drizzle, let cool.
- Serve with vanilla ice cream (or coconut milk ice cream!)