Paleo Aip Strawberry Rhubarb Pie Recipe 375 Food

STRAWBERRY-RHUBARB PIE

Steps:

• Make the crust. Combine the flour, salt and butter in a large bowl. Gently cut the butter into the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small peas. (The lighter the hand, the flakier the crust.) Slowly drizzle in 1/2 cup ice water and fold into the mixture with a fork until the dough comes together-you want to work the dough as little as possible. Add more water, 1 tablespoon at a time, if the dough is too dry. Turn the dough out onto a floured surface and divide into 2 balls. Form each into a disk, wrap in plastic and refrigerate at least 30 minutes. Meanwhile, trim the rhubarb and cut into 1/2-inch pieces. Hull the strawberries and slice. Combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl; toss.
• Prepare the bottom crust. Preheat the oven to 425 degrees F. Roll out 1 disk of dough on a floured surface into a 12-inch round. Roll the dough onto the rolling pin, then carefully unroll it over a 9-inch pie plate. Gently press the dough into the plate with your fingers. Add the strawberry-rhubarb filling. Do not trim the overhanging dough.
• Make the lattice. Roll out the remaining disk of dough into a 12-inch round. With an old-fashioned crimper, sharp knife or pizza cutter, cut into 1-inch-wide strips. Lay about half of the strips on the pie in one direction, about 1/2 inch apart. Fold back every other strip halfway. Lay a strip perpendicular to the first ones. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers.
• Bake the pie. Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar. Put the pie on a baking sheet and place in the preheated oven. Bake 20 minutes, then reduce the oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbling, 50 more minutes. Let cool completely before slicing.

PALEO AIP STRAWBERRY RHUBARB PIE RECIPE - (3.7/5)

Steps:

• Preheat oven to 375°F. FILLING: In a medium saucepan, heat the coconut oil over medium heat. Add rhubarb and cook 8 to 10 minutes or until softened. Add the zest, vinegar and agave nectar and cook for 2 more minutes. Add the strawberries and cook for 2 minutes more. Mix the arrowroot and water in a small bowl to create a slurry. Remove the rhubarb mixture from the heat and slowly mix in the slurry to thicken the filling. Allow to cool slightly before pouring into the pre-cooked pie crust and topping with the top crust. CRUST: Whisk together the cassava flour, and sea salt. Cut in the palm shortening using a pastry cutter or two knives until pea sized pieces remain. Mix in enough water or milk to make a cohesive dough that presses together easily. Using a well floured piece of parchment, pat the dough out, and place another piece of parchment or plastic wrap on top. Roll out to 1 to 2 centimeters thick. Cut into desired shapes. Fill with the cooled filling on one half of the dough. Fold the dough over onto itself, pressing the dough together at the edges, using a touch of water around the edges to help with sticking. Bake in a preheated oven until turning just golden, about 20 minutes.

STRAWBERRY-RHUBARB PIE

Steps:

• Combine 1 cup sugar with cornstarch; set aside.
• Heat oven to 375 degrees.
• Fit one of the pie crusts into a 9-inch pie plate.
• Set aside.
• In large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice.
• Let stand 5 minutes.
• Pour strawberry mixture into crust-lined pie dish, leveling slightly.
• Using a knife or pizza cutter, cut remaining crust into 1-inch strips.
• Interweave into a lattice pattern.
• Crimp strip edges with bottom crust to seal.
• Brush crust with milk, then sprinkle with sugar.
• Bake at 375 degrees for 50 minutes, covering edge of pie with foil if browning too quickly.
• Cool to room temperature.
• Serve slightly warm with ice cream, if desired.