Thursday, June 20, 2013

Strawberry Rhubarb Pie with Coconut & Almond Crumble


Strawberries are here!  I was so excited to see the strawberries out at the farmers' markets and I just couldn't wait to bite into a big juicy berry!  My family and I went to a local farm market to pick up a flat of freshly picked strawberries and a handful of rhubarb, so that I could make a pie!  My daughter had never had a strawberry before, so we took her out by the strawberry patch and watched as she had her first taste of this delightful fruit.



I've been working with coconut flour lately, so I wanted to make a pie crust with it to see how it would turn out.  The flavour was fantastic and it complimented the strawberry and rhubarb very well.


Gluten Free Pie Crust Ingredients


3/4 cup coconut flour
1/4 cup rice flour
1/4 cup unsalted butter, at room temperature
pinch of salt
2 eggs, plus 1 egg white (for a wash)
2 tablespoons honey

Directions


Preheat oven, with baking sheet in the oven, to 350 degrees Fahrenheit.

Combine coconut flour, rice flour and salt in a small bowl.

In a separate bowl whisk 2 eggs, add honey and butter.

Add the wet mixture to the dry until combined.  Using your hands work dough into a ball.  The dough will not work like a conventional pie dough, so you cannot roll it out.  Using your hands mould the dough into the pie pan.

Using the egg whites and brush a coat onto the pie crust.

Remove the baking sheet from the oven and place the pie crust on the baking sheet.  Put back in the oven and bake the crust for 5 minutes.

Set aside and allow to cool.



Pie Filling Ingredients


4 cups strawberries, quartered
2 cups rhubarb, sliced
2 tablespoons arrowroot flour
4 tablespoons honey

Directions


Toss all ingredients in a large bowl.

Place into the pie pan on top of the crust.


Crumble Ingredients


1/2 cup coconut flakes
1/2 cup almonds, finely chopped
3/4 cup oats
14/ cup butter, cubed
2 tablespoons honey
pinch of salt

Directions

Toss all ingredients in a bowl.  Butter should spread out and leave clumps in the mixture.

Spread crumble evenly across the top of the pie.

Place the pie in the oven and bake for approximately 60 minutes or until the pie is golden brown.





1 comment:

  1. Hello Sarah
    I am ALWAYS looking for recipes to incorporate rhubarb and this looks heavenly!
    Thank You!
    Shashi @ http://runninsrilankan.com

    ReplyDelete