Primal Personal Pies: Strawberry-Rhubarb with Almond Crust
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
- 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