Imagine a dessert so irresistible that it breaks all the gluten-free rules of boring baking - a strawberry rhubarb pie that's not just a dessert, but a culinary adventure! This mouthwatering gluten-free pie combines the tartness of rhubarb with the sweet seduction of strawberries, topped with a crispy, buttery oat crumble that will have everyone begging for a second slice. Whether you're gluten-intolerant or just looking for a show-stopping dessert, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups gluten-free pie crust
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup coconut sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 cup gluten-free oats
- 1/4 cup melted butter
Instructions
- Preheat the oven to 375°F (190°C) and position a rack in the middle of the oven.
- Prepare the gluten-free pie crust according to package instructions or your preferred recipe. Press the crust into a 9-inch pie dish, ensuring even coverage on the bottom and sides.
- In a large mixing bowl, combine sliced strawberries and chopped rhubarb. Add coconut sugar, cornstarch, and lemon juice. Gently mix until the fruit is evenly coated.
- Pour the fruit mixture into the prepared pie crust, spreading it evenly to create a smooth surface.
- For the crumb topping, mix gluten-free oats with melted butter in a separate bowl. Use your fingers to create a crumbly texture.
- Sprinkle the oat crumb topping evenly over the fruit filling, covering the entire surface.
- Place the pie on a baking sheet to catch any potential drips, and transfer to the preheated oven.
- Bake for 45-50 minutes, or until the crumb topping is golden brown and the fruit filling is bubbling around the edges.
- Remove from the oven and let the pie cool on a wire rack for at least 30 minutes to allow the filling to set.
- Serve warm or at room temperature. Optional: top with dairy-free vanilla ice cream or whipped cream.
Tips
- Crust Matters: Ensure your gluten-free pie crust is well-chilled before pressing it into the pie dish to prevent crumbling.
- Fruit Preparation: Cut strawberries and rhubarb into uniform sizes to ensure even cooking and balanced flavor.
- Cornstarch Trick: The cornstarch helps thicken the fruit filling, preventing a runny pie. Mix it thoroughly with the sugar and fruit.
- Crumb Topping Secret: Use your fingers to create varied-sized crumbs for a more interesting texture and better coverage.
- Baking Hack: Place a baking sheet under the pie to catch any potential drips and prevent oven mess.
- Cooling is Crucial: Let the pie cool for at least 30 minutes to allow the filling to set properly, which helps achieve the perfect slice.
- Serving Suggestion: For an extra indulgence, serve with dairy-free vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 30mg
