Description
This Gluten-Free Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling. Dairy-free, and vegan optional.
Ingredients
Scale
For the crust
- 3 cups (288g) blanched almond flour
- 1 cup (113g) tapioca flour
- 2 tablespoons coconut sugar
- ½ teaspoon kosher salt
- ¾ cup unsalted butter
- 1 large egg, cold
For the filling
- 3 cups fresh red rhubarb, chopped into 1” pieces
- 3 cups fresh strawberries, de-stemmed, washed and quartered
- ⅔ cup coconut sugar
- 3 tablespoons tapioca starch
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg white, beaten with 1 tablespoon water, or dairy-free milk to keep vegan
Instructions
- Combine the almond flour, tapioca flour, coconut sugar, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.
- In a small bowl, whisk the egg and then add to the dry ingredients. Pulse/mix again until dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end.
- Divide the dough into two equal pieces and form into flat, round discs. Wrap each dough disc in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
- When you’re ready to bake, preheat oven to 425°F.
- Roll out one round of dough in between two sheets of parchment or on a silicone baking mat into a 12-inch circle. Carefully lay dough into a 9-inch pie dish (not deep dish). If the dough breaks, that’s okay! Just press it back into place and repair any holes/cracks that may have formed. Place in the freezer while preparing the filling.
- Mix together the rhubarb, strawberries, coconut sugar, tapioca starch, zest and juice of lemon, cinnamon, nutmeg, allspice, salt, and vanilla. Mix well in a large bowl and pour out into chilled crust.
- Roll out the second round of dough in between two sheets of parchment or on a silicone baking mat into a 12-inch circle. Use a pizza cutter or sharp knife to cut into even 3/4” strips (you can also make them wider, depending on what sort of look you want). At this point, I recommend putting the cut strips back into the refrigerator about 10 minutes to firm back up – it will make them easier to work with and reduce breakage. Use your chilled dough strips to cover the pie with a lattice work crust – I used the method depicted here. Be extra careful when folding the strips – the lack of gluten in the crust makes the dough much more susceptible to breaking, but if it does, just press the strips back into place. Mine broke a fair bit but you can’t tell once it’s baked!
- Using a silicone pastry brush, brush the crust with the egg white beaten with water.
- Place the pie on a baking sheet and bake 15 minutes at 425°F. Reduce the temperature to 350°F, and continue baking for 50-60 minutes or until the pie is the pie is golden brown on top and the filling is bubbling. Tent with foil if the pie starts to brown too quickly!
- Let cool for at least 1 hour before serving. Serve warm or chilled. Keep any leftovers stored in the refrigerator.
