Bella and I made our first garden-grown pie earlier this month. It impressed our harshest test-kitchen critic (Keith) and was such a hit that it was gone in one night. You'd never know it's gluten free and vegan. It instantly joined the ranks of our favorite summer recipes. We hope you enjoy it as much as we do!
Recipe
For filling:
2.5 cups rhubarb, chopped into 1/2 inch pieces
2.5 cups strawberries, sliced
3/4 cup organic sugar
3 Tbsp quick-cooking tapioca
1/8 tsp sea salt
1 tsp freshly grated orange zest
For crust:
9" Wholly Gluten Free frozen pie crust, at room temperature (you can also make your own pie crust, of course! Using a prepared crust just saves time)
4 Tbsp vegan butter at room temperature -- Myokos is our favorite for baking as it behaves more like real butter than most other plant-based butters
1-2 cups almond flour
1/8 tsp sea salt
1 tsp organic sugar
Directions:
Preheat oven to 400 degrees.
Place rhubarb and strawberries in bowl with sugar, tapioca, salt and orange zest. Let sit for 20 minutes.
While filling is sitting, make pie crust topping: cut butter with salt, sugar, and 1 cup flour. Continue working flour in (up to 2 cups) until dough is more flaky than shiny.
Roll into ball and flatten into disc. Cover in plastic wrap. Refrigerate for 30 minutes.
Remove dough from refrigerator and roll out on almond-floured surface. Cut into shape of your choice (we opted for stars).
Transfer filling into pie crust.
Top pie with the dough shapes you cut in step 5, making sure all shapes are connected to those around them to provide structure.
Place pie on cookie sheet to catch drips. Bake in center of oven for 20 minutes. Reduce heat to 350 degrees and bake for an additional 40-50 minutes. Pie is done when the crust is golden and the filling looks thick and bubbly.
Allow to cool; then serve. Pie can be kept, wrapped, in refrigerator, for up to 5 days.
Happy baking!
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