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Paleo Strawberry Rhubarb Pie

Organically Addison Verified

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Ingredients

Warning0 allergens identified

Paleo Strawberry Rhubarb Pie

For the crust

2 cups almond flour

1 ½ cups tapioca flour

2 eggs

1 cup Buttercold

2 tablespoons maple syrup

2 teaspoons maple sugar or coconut sugar

For the filling

2 cups rhubarbchopped into 1 inch pieces

2 cups strawberriescut in half

½ cup maple sugar or coconut sugar

¼ cup tapioca flour

1 lemonJuice and zest

1 tsp cinnamon

½ tsp nutmeg

1 tsp vanilla

Instructions

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Instructions

Preheat oven to 425 degrees Fahrenheit and spray a 9 inch pie plate with nonstick spray.

Chop cold grass fed butter into small 1/2 inch cubes. Add all ingredients to a food processor or KitchenAid. Mix until combined.

Form dough into 2 large balls and flatten it into a disc shape. Place cling wrap around each disc of dough and refrigerate overnight.

When you’re ready to begin making the pie, unwrap dough. Sprinkle a little extra tapioca flour on each piece of dough and some on a piece of parchment paper.

Add another piece of parchment paper on top of the first piece of dough and carefully roll out the dough. The crust will be about 12 inches in diameter. If it breaks, simply mend it back together with your hands.

Once rolled out, remove top piece of parchment paper. Place pie dish upside down on top of crust. Invert pie dish so that the crust lands in the pie plate.

Smooth any cracks with your hands. Pinch the edges of the pie crust.

For the second crust, roll out in the same fashion as above. Taking a sharp knife, gently slice pie dough into long strips. Very carefully place these (on top of a piece of parchment paper) into the fridge for 15 minutes to harden.

To make the filling, combine all the ingredients in a large mixing bowl and gently toss. Toss until rhubarb and strawberries are covered in coconut sugar and tapioca flour.

Pour filling into the bottom crust. Remove top crust strips from fridge and VERY gently weave them on top. If one breaks, repair it together using your hands.

Bake at 425 for 15 minutes. Reduce oven temperature to 350 degrees Fahrenheit and bake for 45-50 minutes, until crust is golden.

Allow to cool for 30 minutes before serving.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Pre-Cook Rhubarb for Tartness Control 🍓
Macerate rhubarb with maple syrup for 30 minutes before adding strawberries to draw out excess moisture and mellow its sharpness, preventing a watery filling.
Toast Almond Flour for Depth 🥜
Lightly toast your almond flour in a dry skillet for 2-3 minutes before incorporating into the crust to develop rich, nutty flavors that elevate the pie's complexity.
Balance Spices with Citrus 🍋
Add lemon zest and juice to the filling to brighten cinnamon and nutmeg notes while enhancing the natural fruit flavors without additional sweeteners.
Chill Crust Dough Between Steps 🧊
Refrigerate your butter-based crust for at least 30 minutes after mixing and again after shaping to ensure flaky texture and prevent shrinkage during baking.
Use Tapioca Flour as Moisture Barrier 🌾
Dust the crust bottom with tapioca flour before adding filling to create a moisture barrier that prevents sogginess while maintaining crispness throughout baking.