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Primal Personal Pies: Strawberry-Rhubarb with Almond Crust

June 4, 2012

Yesterday, Ashley and I spent a few hours basking in the early summer sun and picking strawberries over at Linvilla Orchards. I’d only ever been to Linvilla for apple and pumpkin picking, but they offer “pick-your-own” throughout the harvest season, so why limit it to autumn? We had perfect weather, and a great time, strolling the rows of berry plants and digging around to fill up our little cardboard boxes with these adorable little gems. The ultimate goal of our venture, of course, was to bake pie afterwards; And strawberry-rhubarb is Ashley’s favorite.

Fun farmin’! Note Ashley’s adorable strawberry dress!

Still following the primal blueprint, I was excited that Ashley was up for the challenge of creating grain and sugar-free pies. The real trick was finding a good recipe for a paleo pie crust, and I’ve had this one pinned for some time now so it was the perfect opportunity to give it a whirl (thanks Gluten Free Fix!). This crust, made primarily of almond meal, was delicious! I couldn’t stop eating spoonfuls of the raw mixture, which essentially is butter and nuts-can’t go wrong! For ours, we used a combination of three different meals because, well, I just didn’t have enough of one brand to cover all the ramekins we were using! In the end though, this made for a great crunchy texture-mostly because the majority of what we used was almond meal that we made ourselves by simply pulverizing blanched almonds in a food processor, so I would definitely recommend doing the same yourself so that you get some nice coarsely-ground pieces in there too.

The final product turned out great. The crust was awesome, so rich and nutty; Once it mixed a bit with the fruit it was such a hearty dessert. And the filling, sweetened only with agave nectar and some Grand Marnier, really let the fresh fruits (of our labor!) shine.

Crust (via Gluten Free Fix)

  • 1 1/2 sticks butter, melted (may substitute with coconut oil for a dairy-free alternative)
  • 1/4 cup + 2TBSP honey
  • 4 1/2 cups coarse almond flour/meal
  • 1 1/2 tsp sea salt
  • 2 tsp cinnamon
Preheat oven to 350 degrees and grease 6 ramekins with butter or coconut oil. Combine dry ingredients in a large bowl. Add honey to melted butter, and stir until smooth. Add butter mixture to dry ingredients and stir to combine. Using your hands, press crust mixture into the prepared ramekins until the bottoms and sides are evenly coated about 1/4 inch thick. Place onto a cookie sheet and transfer to oven to cook for 13-15 minutes, until the edges turn golden brown.
Pie filling
  • 5 cups sliced rhubarb (1/4 inch thickness)
  • 5 cups roughly chopped strawberries (about 2 quarts whole)
  • Extra sliced strawberries (for topping)
  • 1 tsp fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1 TBSP Grand Marnier
  • 4 TBSP agave nectar
Peheat oven to 350 degrees.
In a large heavy-bottomed saucepan, combine all ingredients and cook over medium heat for about 10 minutes, until it comes to a boil. Lower heat to medium-low and simmer for 15 minutes, stirring occasionally. Remove from heat and strain using a fine-mesh strainer. Don’t throw out that leftover juice; We made awesome popsicles out it using my Zoku!
Portion filling into pre-baked crusts and top with sliced strawberries, working in a circle and slightly overlapping to form a pretty top layer. Place into oven and bake 15 minutes. Let cool before serving.
5 Comments leave one →
  1. June 4, 2012 4:46 pm

    So pretty! I love fruit picking :D. what perfectly formed little desserts.

  2. June 5, 2012 12:17 pm

    Oh my! You’re blog always makes me want to head straight for the kitchen to try something new!

  3. June 7, 2012 11:28 am

    Excited that this is gluten-free! Can’t wait to try it.

  4. June 30, 2012 12:34 pm

    Reblogged this on I can only be who I am…The Diary of an International Superhero and commented:
    Desserts for the summer, YES!!!

  5. June 28, 2013 11:24 am

    I’m going to try this as a whole pie instead of personal. Thanks for the recipe!

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