Low Sodium Paleo Strawberry Rhubarb Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

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Ingredients

8 servings

For the crust

2 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
½ cup tapioca starch
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup coconut oil, solid and cold
1 large egg, cold
2 tbsp maple syrup
1 tbsp ice water, plus more as needed

For the filling

3 cups fresh strawberries, hulled and quartered
3 cups rhubarb, cut into ½-inch pieces
⅓ cup maple syrup
3 tbsp arrowroot starch
1 tsp vanilla extract
¼ tsp ground cinnamon

For the egg wash

1 egg, beaten
1 tsp maple syrup

Instructions

1
In a large mixing bowl, whisk together the almond flour, tapioca starch, and salt until evenly combined. Add the cold solid coconut oil and cut it into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces of fat throughout.
2
In a small bowl, whisk together the cold egg and 2 tbsp maple syrup. Pour the egg mixture over the flour mixture and stir with a fork. Add 1 tbsp ice water and continue mixing until the dough just comes together — it should hold when pressed between your fingers without crumbling. If it is still too dry, add ice water 1 tsp at a time. Divide the dough into two equal discs, wrap each in parchment paper, and refrigerate for at least 30 minutes.

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