A buttery, crumbly crust built from almond flour and tapioca starch cradles a vibrant filling of fresh strawberries and tart rhubarb, sweetened with maple syrup and thickened with arrowroot starch until it turns glossy and jammy in the oven. Cinnamon and a splash of vanilla round out the fruit, giving every slice that classic sweet-tart balance without ever feeling too heavy. The lattice-free double crust bakes up deep golden and flaky thanks to a quick brush of egg wash, with steam vents letting the filling bubble through as it sets. Letting the pie rest for a couple of hours before slicing is key — it gives the filling time to firm up into clean, juicy wedges instead of a runny mess. This one is a genuinely solid pick for a gluten free dessert table, delivering all the nostalgic pie-shop charm of the original without any asterisks. Serve it slightly warm with a scoop of something cold on top, and it disappears fast.
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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.
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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