Anniversary Dessert - Strawberry Rhubarb Pie

(Now the top part crumbled because I a)didn't put if on after I pulled it out of the freezer and b) because I got caught in a pickle and dropped the spatula while I was transferring it.)

Dave's favorite pie is his moms rhubarb pie. Now I'm not his mom and i dont use white flour or white sugar to make a crust, but I'd say this pie was pretty darn good. Personally for me, I don't like traditional pie crust, I know that's Dave's favorite part, so I should've compromised & made the crust like his moms and the inside the way I wanted too, but I just couldn't bring myself to do it. Plus this crust recipe looked super tasty & was super cute with the heart in the middle, that I had to try this one out. 

This pie turned out soooo good!!! Definitely did not disappoint. I loved it so much that I cut a piece out & froze it so after my long vacation, I could have another piece :) 

You should definitely make this for your next party as it will be a hit! 

Grain-free pie crust

• 3 cups blanched almond flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1/2 cup grapeseed oil
• 1/4 cup honey
• 2 tsp vanilla extract

1. In a medium bowl, combine the almond flour, salt, and baking soda.  Make a well in the center.
2. Add the grapeseed oil, honey, and vanilla into the well.
3. Stir until well combined.
4. Line a baking sheet with parchment paper.  Use your pie plate to draw a circle on the parchment.  Flip the paper over.
5. Grease the pie plate with grapeseed oil. Pat half of the mixture into the pie plate in a thin even layer.
6. Pat the other half of the dough into a circle on the parchment about a 1/2 and inch smaller than the circle.  Cut out a shape in the center if desired, or make slits.
7. Bake in a 325 oven for 10-14 minutes, until lightly browned.
8. Place the top crust in the freezer to set. About 15 minutes.
9. Gently remove the top crust from the parchment to top the pie.

For the Filling

• 4-6 stalks of rhubarb (about 3 cups), roughly chopped
• 1 pint strawberries, quartered
• zest of an orange or lemon
• 1/2 tsp cinnamon (heaping tsp)
• 1/3 cup honey 
• 3 tbsp arrowroot powder
• 3 tbsp water

1. Heat rhubarb in a medium sauce pan over medium heat until softened.  About 8-10 minutes.
2. Add the zest, cinnamon, and honey and cook for 2 more minutes.
3. Add the strawberries and cook for 2 minutes more.
4. Mix the arrowroot and water in a small bowl to create a slurry.
5. Remove the rhubarb mixture from the heat and slowly mix in the slurry to thicken the filling.
6. Allow to cool slightly before pouring into the pre-cooked pie crust and topping with the top crust.

Coconut Milk Whipped Cream

• 1 can organic full fat coconut milk
• 2 tsp vanilla
• 1 tbsp agave

1. Allow the coconut milk to chill in the refrigerator for at least 2 hours.
2. Scoop out the milk solids that have separated to the top.  Reserve the coconut water left in the bottom of the can for other uses.
3. Using a wire whisk or hand mixer, mix the coconut milk solids, vanilla, and agave until light and fluffy.
4. Store in an airtight container in the refrigerator until ready to use.

Recipe is from: http://bakerbettie.com/strawberry-rhubarb-

pie-grain-free-dairy-free-refined-sugar-free/