Strawberry Rhubarb Pie
Sweet, tart, and juicy vegan pie made with strawberries and rhubarb. Gluten-free crust that's totally simple to make -- a summertime classic!
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6" pie
- Category: Pie
- Method: Baked
- Cuisine: Dessert
Ingredients
Bottom Crust:
- 6 tbsp white rice flour
- 2 tbsp cashew butter
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/16 tsp salt
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
- Preheat oven to 350F. Oil a 6" pie plate (or see notes above for alternative dish sizes). Set aside.
- 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.
- 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.
- 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.
- Bake in a pre-heated oven for 45 mins. Cool completely on a rack and enjoy!
