High Fructose Corn Syrup Free Paleo Strawberry Rhubarb Pie
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups almond flour
- ½ cup tapioca starch
- ½ tsp fine sea salt
- 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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