Strawberry Rhubarb Pie
Strawberry Rhubarb Pie -The perfect summer pie! Nothing beats the tart yet sweet bite of fresh-from-the-oven strawberry rhubarb pie!! Refined sugar free!
Ingredients
Strawberry Rhubarb Filling:
- 3 cups rhubarb cut into ½ inch pieces
- 3 cups strawberries sliced
- 1 cup coconut sugar
- ½ cup + 2 tablespoons 1-to-1 gluten free baking flour
- ¼ cup honey
- 1 tablespoons fresh lemon juice
- 1 teaspoon ground nutmeg
- 1 tablespoon plant-based butter
- 1 egg optional for egg wash
Crumble Topping (see notes for other topping options):
- ½ cup gluten-free certified oats
- ⅓ cup coconut sugar
- ¼ cup 1-to-1 gluten free baking flour
- 1 teaspoon ground nutmeg sub ground cinnamon
- ¼ cup plant-based butter melted
Pie Crust (see notes for non-gluten-free pie crust option):
- 1 cup 1-to-1 gluten free baking flour
- 1 teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon xanthan gum
- ½ cup plant-based butter
- ¼ cup egg whites
- ½ tablespoon unsweetened almond milk
Instructions
- Make Filling: Combine rhubarb, sliced strawberries, 1 cup coconut sugar, ½ cup + 2 tablespoons 1-to-1 gluten free baking flour, ¼ cup honey, 1 tablespoons fresh lemon juice, and 1 teaspoon ground nutmeg in a medium mixing bowl. Stir to combine and set aside.
- Make Crumble Topping: In a small bowl, add ½ cup gluten-free certified oats, ⅓ cup coconut sugar, ¼ cup 1-to-1 gluten free baking flour and 1 teaspoon ground nutmeg. Stir to combine. Pour ¼ cup plant-based butter (melted) over top and stir to combine. Add additional melted butter, as needed. Set aside.
- Dry Ingredient for Crust: Add 1 cup 1-to-1 gluten free baking flour, 1 teaspoon kosher salt, ¼ teaspoon baking powder and ¼ teaspoon xanthan gum to medium mixing bowl. Stir to combine.
- Cut In Butter: Add ½ cup plant-based butter and cut into the flour mixture with a fork or pastry cutter.
- Wet Ingredients: Add ¼ cup egg whites and ½ tablespoon unsweetened almond milk to a separate small bowl. Whisk for 30 seconds. Slowly pour egg white mixture into flour mixture, mixing as you go.
- Form Dough Ball: Fully mix together. Mixture will be sticky and wet, but use your hands to form it into a ball and it should calm down. If dough still seems extra wet, add additional flour 1 tablespoon at a time.
- Roll Out: Place a ball in between two sheets of wax paper and roll out to desired size. For pie crust, roll out until dough is approximately ¼ inch thick.
- Peel: Peel off the top layer of wax paper and then carefully flip over onto a pie plate making sure the pie plate is centered. Peel of the remaining wax paper.
- Form to Pan: Gently help the dough fall down, pressing as needed, to mold the dough into the pie plate. Crimp the rim with your fingers so the edges are all even.
- Prep: Preheat oven to 425℉.
- Add Filling + Crumble: Pour strawberry rhubarb mixture into pie pan. Spread so it is fairly even. Cut 1 tablespoon plant-based butter into small pieces and dot all over the top. Pour Crumble mixture evenly over top.
- Bake: Option to brush the edges with an egg wash. Cover pie edges with strips of aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 15 minutes.
- Cool + Serve: Remove and let pie cool before serving. Enjoy!
Notes
- Non Gluten-Free Version: if you are not gluten-free just use THIS homemade pie crust recipe and then make the same strawberry rhubarb filling but you can use all-purpose flour in the filling as well instead of GF.
- Lattice Topping: If you are up for it, feel free to create a lattice topping as shown in the pictures!
- Second Batch of Dough:Simply make another batch of the Gluten-Free Pie Crust, per the instructions above, and roll it out the same way.
- Cut Strips: Then, use a pizza cutter and cut equally wide strips into the dough.
- Lift of Strips Carefully: Very carefully, lift up the strips (some will break and you will have to piece them together - the joys of gluten-free baking!) and place them on top of your pie in a crisscross fashion.
- Do not try and go underneath previous strips: You will NOT be able to do a traditional lattice topping where you lift up some strips - simply continue laying each strip over top the previous. Again, some will break and you will have to be patient, but it can be done!
- Flour Substitutions: This recipe involved A LOT of testing and only the Bob's Red Mill 1-to-1 Gluten Free Baking Flour was used! I can't speak to whether other flours would work.
- Serving Suggestions: Serve with dairy-free vanilla ice cream or almond whipped cream!
- Frozen Rhubarb: Yes, you can use frozen rhubarb if that is all you can find!
- Peeling the Rhubarb: No, you do not need to peel the rhubarb before you cut it up for pie - but you can if you want to!
Nutrition
Calories: 277kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 345mg | Potassium: 172mg | Fiber: 4g | Sugar: 20g | Vitamin A: 36IU | Vitamin C: 24mg | Calcium: 53mg | Iron: 1mg
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