Strawberry Rhubarb Pie with Whipped Coconut Cream: 2 Variations

Pie #1: Grain-free, dairy-free, refined sugar free Strawberry Rhubarb Pie

pie#1_done

Ingredients for the crust:

2 cups of almond meal

1/3 cup of coconut flour

3/4 cup of coconut oil

6-8 TBS water

1/2 tsp cinnamon

1/2 tsp vanilla

1 tsp sea salt

Ingredients for the filling:

3 cups of cut-up organic strawberries

1 cup of chopped rhubarb

3 TBS coconut oil

4 TBS raw honey

1/2 tsp cinnamon

1 tsp vanilla

3 TBS tapioca flour

zest of one lemon

juice of 1/2 a lemon

Directions for pie #1

1. Set oven to 375 degrees

2. make crust-I did not melt the coconut oil. I put all the ingredients in a bowl and mashed it all together with a whisk or large fork (a pastry blender would probably work better, I just didn’t have one on hand)

crust #1crust#1_2

3. make dough into 2 separate balls

crust#1_3

4. roll out dough from one of the balls on a surface dusted with almond flour-or between parchment paper that is dusted with almond flour, and place it in the bottom of the pie pan. This dough is not easy to work with and breaks easily. Try not to get frustrated. I had to do some patching and pressing. It doesn’t have to look perfect.

crust#1_5

5, Roll out the second ball of dough and cut it with a pizza cutter into strips-set aside

 

6. Make the filling- chop up 3 cups of strawberries and 1 cup of rhubarb

strawberriesandrhubarbrhubarb3

7. put the filling in the pie crust, and zest the lemon over it

pie#1zest

8. in a small pan over low heat melt the coconut oil with the raw honey, lemon juice, vanilla and cinnamon, pour the mixture over the berries and zest

honey2

9. sprinkle the tapioca flour over this mixture

tapioca

10. arrange the strips of dough over the top-and bake for approx 45 minutes (tent foil over the top during the last 15 minutes to prevent outer crust from burning…

voila!!! Pie number one is complete…

pie#1_done2

 

I let it set for about 20 minutes so it could thicken and the juices could settle. During this time I whipped up some coconut cream!

Coconut Whipped Cream:

refrigerate 1 can of coconut milk (not the reduced fat kind). Open the can and take the cream off of the top and place it in a bowl. *you can save the watery part for other recipes-you could even use it in place of water in dough for the pies!  Add 1 TBS raw honey, 1/2 tsp vanilla and whip with beaters on high until stiff

whipped coconut cream

piewithcream

ENJOY!!!

Pie #2: Grain-free, refined sugar free Strawberry Rhubarb Pie (with grass-fed butter crust and filling)

pie#2_done

Ingredients for the crust:

3 cups of almond meal

1/2 cup of butter

6 TBS water

1/2 tsp cinnamon

1/2 tsp vanilla

1 tsp salt

Ingredients for the filling:

3 cups of cut-up organic strawberries

1 cup of chopped rhubarb

3 TBS butter (kerry gold grass-fed)

4 TBS raw honey

1/2 tsp cinnamon

1 tsp vanilla

3 TBS tapioca flour

zest of one lemon

juice of 1/2 a lemon

Directions:

1. Set oven to 375 degress

2. make crust-I did not melt the butter oil. I put all the ingredients in a bowl and mashed it all together with a whisk or large fork (a pastry blender would probably work better, I just didn’t have one on hand)

3. make dough into 2 separate balls

pie#2

4. roll out dough from one of the balls on a surface dusted with almond flour-or between parchment paper that is dusted with almond flour, and place it in the bottom of the pie pan. This dough is not easy to work with and breaks easily. Try not to get frustrated. I had to do some patching and pressing. It doesn’t have to look perfect.

pie#2_3

5. you can either roll out the second ball of dough and cut into strips to make a weave on top, or roll it out to cover the entire top (which is what I did with this pie)

6. Make the filling- chop up 3 cups of strawberries and 1 cup of rhubarb

strawberriesandrhubarb3

7. This time I mixed the tapioca in with the strawberries and rhubarb, and then dumped the mixture into the pie crust, and zested the lemon right on top

pie#2_2

pie#2_4

8. Melt the raw honey with the cinnamon, lemon juice, and vanilla. Pour this mixture over the berry/rhubarb mixture

9. Cut the butter into chunks and dot it all over the berry/rhubarb mixture

pie#2_5

10. Put the top pie shell on top and crimp the edges with your fingers or a fork-make a few slits in the top

pie#2_6

11. bake for approx 45 minutes, covering all around the edges of the pie with foil during the last 15 minutes so the edges do not get burned. Do not cover the whole pie as you want the top to crisp up

Pie #2!

pie#2_done

*let the pie “settle” for 20 minutes or so

Follow the directions for coconut cream to top!

Enjoy!

 

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