Strawberry Rhubarb Pie
For the Grain-Free Crust
3 ¼ cups (312g) blanched almond flour
¾ cup (85g) tapioca flour
3 tablespoons coconut sugar
½ teaspoon kosher salt
¾ cup unsalted butter (cold, cubed)
1 large egg + 1 teaspoon cold water
For the Filling
4 cups fresh red rhubarb (1″ pieces)
2 cups fresh strawberries (washed and quartered)
¾ cup coconut sugar
4 tablespoons tapioca starch
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 ½ teaspoons cinnamon
¼ teaspoon each: nutmeg, allspice, and salt
Egg wash: 1 egg white beaten with 1 tablespoon water
Instructions
Preheat the oven to 375°F
Pulse your dry ingredients with the cold, cubed butter in a food processor until the mixture looks like coarse sand. Add the egg and cold water, pulsing just until a dough ball forms. Wrap the dough tightly and chill it in the refrigerator for at least 1 hour to help the almond flour structure set.
In a large bowl, toss the rhubarb, strawberries, and coconut sugar together and let them sit for 20–30 minutes. Once the fruit has released its natural juices, drain off about half of the liquid before stirring in your tapioca starch, lemon zest, lemon juice, vanilla, and spices.
Roll out the bottom crust between two sheets of parchment paper and place it into your pie dish, then roll out your second piece of dough into a large circle and cut it into 1-inch wide strips using a pizza cutter or sharp knife.
To create the lattice, lay half of your strips vertically across the fruit-filled pie, then fold back every other strip halfway to lay a horizontal strip across the center. Unfold the vertical strips back over the horizontal one, and repeat this "over-under" weaving pattern until the entire pie is covered in a beautiful, vented grid.
Trim any overhanging dough, pinch the edges to seal the lattice to the bottom crust, and brush the top with your egg white wash. Bake at 375°F for the first 15 minutes to set the crust, then lower the temperature to 350°F for another 35–40 minutes until the filling is bubbling.
Allow the pie to cool completely for at least 3–4 hours before slicing. Because this is a grain-free recipe, the cooling period is essential for the tapioca starch to "lock" the filling into place so it doesn't run when you cut into it.