Gluten-Free Recipe: Strawberry Rhubarb Pie

June is a great time of year to get strawberries and rhubarb straight from the farmers' market. Pair their sweet and tart flavors with the fact that this pie has no gluten, dairy, eggs, soy or refined sugar, and you pretty much have perfection. The only "downside" to this pie is that it's best if you let it sit overnight to set (trust me, it's worth the wait).

Here's to sweet, summer goodness!

Pie Crust:

Directions: 

Crumb topping:

Using a fork, mix together ingredients until they form a crumb like consistency and set aside.

Pie crust:

In a bowl, combine dry ingredients. With the mixer on low, gradually add in coconut oil a tablespoon at a time. Once the mix is crumbly, add in vanilla, coconut nectar and slowly add in water 2 tablespoons at a time.

Remove from bowl and form into a ball shape and flatten into a disk. Oil & flour bottom of pie plate, place disk into pie plate, using either the heel of your hand or pastry roller, press out into the bottom and sides of the plate; then use your hands to form crust and crimp edges. With a fork poke a few holes in the bottom of the crust.

Preheat oven to 350°. Place crust in refrigerator until it hardens up (usually about 15 minutes, enough time to chill while you are making the filling).

Filling:

Place filling ingredients minus the arrowroot/water in a pot over medium heat stirring frequently as the fruit releases moisture. After the strawberries and rhubarb have cooked down, mix together the arrowroot and water to form a slurry.

Immediately, pour it into the Strawberry/Rhubarb mixture. Keep on heat and stir until mixture thickens. You'll be able to feel it thickening as you stir, be careful to stir until it's evenly combined & thickened.

Place the piecrust in the oven and bake for 5 minutes without the filling. Remove from oven and fill with the Strawberry/Rhubarb mixture and top with crumb coating.