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Strawberry Rhubarb Lime Pie (Free from: gluten, dairy, added oils, & refined sugar)

Strawberry Rhubarb Pie


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6" pie
  • Category: Pie
  • Method: Baked
  • Cuisine: Dessert

Description

Sweet, tart, and juicy vegan pie made with strawberries and rhubarb. Gluten-free crust that’s totally simple to make — a summertime classic!


Ingredients

Bottom Crust:

Filling:

  • ⅔ cup chopped strawberries
  • ⅔ cup chopped rhubarb
  • 3 tbsp maple syrup
  • 2 tbsp tapioca flour
  • 1 tbsp lime juice
  • 1 tsp cinnamon
  • ⅛ tsp salt

Top Lattice Crust:

  • 6 tbsp white rice flour
  • 2 tbsp cashew butter
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 1/16 tsp salt

Instructions

  1. Preheat oven to 350F. Oil a 6″ pie plate (or see notes above for alternative dish sizes). Set aside.
  2. Process all base crust ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup, since the consistency may vary depending on the cashew butter’s consistency). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk with your hands (if making a larger pie, you can roll the disk out with a rolling pin between two sheets of parchment). Place the dough disk inside the pie dish and form into a crust along the base and walls with your hands. Set aside.
  3. Combine all pie filling ingredients together in a bowl. Transfer into the prepared pie crust and flatten to fit inside the crust with a tiny bit of room at the top (for the lattice). Note what the liquid in the filling may rise to the top a bit while you’re working on the next step, and that’s ok. Set the pie aside.
  4. Process all lattice crust ingredients in the same way as in step 2. Note: super important that the dough is very soft and pliable, otherwise it will crack when you try to form the lattice — see notes above for correct consistency. Put the disk in between two sheets of parchment paper and roll out into a 1/8 of an inch thick circle. Cut into strips and then use them to form a lattice on top of the pie, criss-crossing the strips. Trip the edges. optional: I formed mine into a long “pipe” and wrapped it around the top edge of the pie and then sealed the lattice in.
  5. Bake in a pre-heated oven for 45 mins. Cool completely on a rack and enjoy!
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