Strawberry Rhubarb Pie (Gluten & Dairy Free)

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!

pieslice

Ingredients
The pie crust..
1 cup GF all purpose flour
1/2 cup almond meal
1/2 cup coconut oil
4 tbsp ice water

The filling..
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

The topping..
1/2 cup GF oats
1 tbsp brown sugar
1 tbsp cubed Earth Balance (or butter)
leftover liquid drizzle (see below)

Directions

The crust..

  • 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.

doughball

piecrust

blindbake

The filling..

  1. Add all dry ingredients in a bowl. Start by stirring together white sugar, brown sugar, GF all purpose flour and corn starch.
  2. Add cinnamon, nutmeg and bourbon vanilla.
  3. Finally, add chopped strawberries and rhubarb. Make sure fruit is fully coated with dry mixture.
  4. 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.
  5. Add topping (GF oats, brown sugar and cubed Earth Balance (or butter).
  6. Bake at 400 degrees for 25 minutes.  Reduce heat to 375 and bake for additional 10-15 minutes or until lightly browned and crisp.
  7. Remove from stove, add liquid drizzle, let cool.
  8. Serve with vanilla ice cream (or coconut milk ice cream!)

fruitfilling

strawberry-rhubarb-pie

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