Time: 2hrs 15 mins
Serves: 8
Stores: Metro, No-frills, Needhams, McGregors
Dietary: Gluten free, Paleo, DF,
INGREDIENTS Crust:
3 cups almond flour
1 cup tapioca flour
2 tablespoons coconut sugar
½ teaspoon salt
¾ cup butter or alt.
1 large egg
Filling:
3 cups chopped rhubarb,
3 cups fresh strawberries
⅔ cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
teaspoon salt
1 teaspoon vanilla
1 egg white, beaten with 1 tbs water
INSTRUCTIONS Blend the almond flour, tapioca flour, coconut sugar, salt and butter. Whisk the egg and then add to the dry ingredients. Mix until dough comes together. Divide the dough into two, and form into flat circles. Wrap each dough disc in plastic wrap. Refrigerate for 1 hr or overnight.
Preheat the oven to 425°F. Roll out one dough ball in between two sheets of parchment. Carefully lay dough into a 9-inch pie dish.
Mix filling ingredients and pour out into crust. Roll out the second round of dough to cover the pie. Brush the crust with the egg white beaten with water. Bake 15 minutes at 425°F, then turn temperature to 350°F, and continue baking for 1hr.
ENJOY!