Paleo Strawberry-Rhubarb Pie

Does pie require further explanation beyond its name? It’s the dessert you can find in some form at every season and holiday.  Pie is perfect for every celebration, or non-celebration. This pie was conceived to make use of somewhat squishy price-reduced strawberries and mystery rhubarb, which I found tucked into a corner of the second grocery store I went to in search of it.

This is such a simple pie to put together, especially the crust. I think simplicity is what I love most about a clean and mostly Paleo diet. Nothing is dolled up, or over-complicated. All the ingredients feel whole, honest and close to their true form.

Ingredients:

For the crust:
2 cups almond flour
1 egg
2 teaspoons salt
1/4 cup ghee or organic unsalted butter

For the filling:
2 1/2 cups strawberries, rinsed and quartered
2 1/2 cups rhubarb, chopped
2 tablespoons lemon juice
1/3 cup coconut sugar
1/3 cup arrowroot powder

Directions:

1. Preheat oven to 400 degrees.
2. In a medium bowl, mix crust ingredients (by hand or mixer) until thoroughly combined with paste-like consistency. Press into bottom and up sides of a 9-inch pie plate greased with butter or ghee. Bake empty crust for 10-12 minutes. Remove when completed and reduce heat to 350 degrees.
3. In a medium bowl, combine filling ingredients and combine thoroughly. Pour into pre-baked pie shell and bake at 350 degrees for 25 minutes. Increase heat to 375 degrees, and continue baking for an additional 10 minutes. Remove and allow pie to cool completely before serving. Refrigerate leftovers.

Makes 8 servings.

I feel like strawberries give us too brief a window in which to enjoy them indulgently. They are seemingly everywhere right now and I think I could absolutely eat my weight in them. With half a pie still in our refrigerator, I bought two more cartons last night while at the store. I just can’t help myself.