Strawberry Rhubarb Pie with Crumb Topping

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March 7, 2017

Recipe by Snixy Kitchen

Ingredients

Pie Crust

1¼ cups gluten-free all-purpose flour (like Cup4Cup)

½ teaspoon salt

1 teaspoon cane sugar

8 tablespoons cold butter

6 to 8 tablespoons ice water

Filling

1 lb strawberries, hulled and sliced

1 lb rhubarb, sliced to ½-inch slices

⅓ cup turbinado sugar

¼ cup coconut sugar (or light brown sugar)

3 tablespoons cornstarch (or tapioca starch)

1 tablespoon lemon juice

¼ teaspoon salt

zest from 1 lemon

Crumb Topping

½ cup rolled oats

½ cup gluten-free all-purpose flour

⅓ cup turbinado sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

3 cardamom pods (or ¼ teaspoon ground cardamom)

¼ teaspoon salt

5 tablespoons cold butter

⅓ cup flaked unsweetened coconut

3 tablespoons sliced almonds

Other Tools

10" pie dish

kitchen shears

Directions

1For directions visit Snixy Kitchen

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