Strawberry-Rhubarb Pie (no sugar, gluten-free, low-carb, delicious)

Strawberry-Rhubarb, Almond-Flour-Crust Pie

Crust and lattice:
3 cups blanched almond flour
1 tsp baking soda
3/4 cup butter (preferably pasture-fed, organic if you live somewhere you can get it)      or coconut oil or combination, melted slowly over very low heat
1 T vanilla extract
Stevia to taste (see Food Basics section of this blog for more about stevia. I use KAL brand organic, and in this crust I use about 8 scoops [they’re miniscule–remember, stevia is about 300 times sweeter than sugar, you don’t need a lot])

Preheat oven to 350 F.
Combine the almond flour, baking soda and stevia in a large bowl. In a medium bowl mix together the butter/oil and vanilla extract, then stir into the dry ingredients until well combined. Press about half of this dough into a glass or ceramic pie pan (I use a deep-dish one for this). Save the rest to make the lattice. (You can also make this pie without a lattice, in which case you should halve the crust recipe. Or you could try making a top crust. I haven’t yet tried that. Might be good!)
Bake for about 10 to 12 minutes (check it after 10, see if it’s starting to just slightly brown–that’s what you want). Remove from the oven and let cool completely before filling.

Filling:
2 cups fresh young red rhubarb, chopped into small pieces (if you only have older green rhubarb stalks, I recommend peeling them first)
2 to 3 cups fresh or frozen strawberries, sliced or cut into pieces
2 T arrowroot powder, dissolved in about 1/4 cup of water
Stevia to taste
1 T vanilla extract
Finely grated orange rind (optional)

Combine all ingredients in a saucepan and cook over medium-low heat, stirring occasionally so it doesn’t stick to pan, until they’ve all blended together and softened (about 15 minutes). Let this mixture cool a little bit, then pour into the cooled pie crust. Bake at 350 F or 375 F for about 10 to 15 minutes, until the filling is bubbling and the lattice is slightly browning. Remove from oven and let cool for a while. This pie is good warm or cold. It becomes less crumbly after a night in the fridge.

Serve with fresh raw whipped cream. You could also serve with home-made stevia-sweetened vanilla ice cream. I’ll get that recipe in here eventually, plus some other good herbal ice cream recipes (lemon-balm-basil is one of my favorites!). Stay tuned. Be patient with me, please…
Here’s a pic of the pie I made yesterday with rhubarb from the garden. We poured fresh raw cream over it (which is very much like creme fraiche). Delicious! You’d never know it was no sugar/extremely low-carb.

pie

I forgot to take a picture afterwards, and then it was gobbled up so fast I didn’t get a chance!

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