I tried making a peach rhubarb pie, just for something different. It was okay. Nick said it tasted like baby food. Sometimes you’ve just gotta stick to the classics. They’re classics for a reason.
In my farmers market pie making and selling days, this was one of the most popular – along with my Pear and Toasted Pecan Pie. Now that I’m living low sugar, I’ve decided to go back and revamp these old favorites. I almost forgot how beautiful this combination is.
Ooo. Doesn’t that red, red just make you shiver with pleasure? Can’t you just taste the intense juicy sweetness?
The strawberry changed for me forever when I had my first picked-you-own berry from a small farm in Ohio. I was probably between 7 and 9. I had no idea food could taste that good.
Though I can’t get those berries here in SoCal, I try to look for the smallest, reddest organic berries in season. And they’re pretty darn good.
And of course, the strawberry’ s best friend – only around to visit for a short time in spring and early summer – rhubarb. Tart enough to offset the berries, but doesn’t steal the thunder. Complementing, like a good friend should be.
I used the same crust from my Pear and Toasted Pecan Pie recipe. I’ve tried some other versions, but this one is tried and true.
When I baked this, I sweetened it with the last of my Truvia. Trying to get my Candida levels under control over the past few years, I’ve used a lot of Stevia varieties, but I’m phasing them out.
I don’t want to ingest artificial sweeteners anymore. It was a crutch I used for a long time, but now I’m working to not need sweet as much, get it from fruit here and there or use natural sweeteners like honey of maple syrup rarely. I just bought my first bag of coconut sugar.
Now that I’m much healthier and more balanced, I’m giving this a try. If you’re still in the earlier phases of Candida recovery, I’d suggest either trying it without any sweetener (the berries are sweet) or using a 0 glycemic sweetener like Truvia or Lakanto Monk Fruit.
I’ve been reading about stevia possibly causing fertility problems, and it’s a risk I don’t want to take. I haven’t heard any scary news about Monk Fruit yet, but it’s still very new. That’s my issue with the processed stuff – it’s a miracle at first, then a nightmare. I’m erring more and more on the purist side of things these days.
I’ve also found that since I stopped putting Stevia drops in my morning ginger tea, I actually don’t crave sweets or feel as hungry as often as I used to. I read about artificial sweeteners triggering sweet and other cravings too.
With all that in mind, sweeten according to what works for your body.
I hope you get to try this summer treat right away. If you’re not up for berries just yet, definitely bookmark it for next year 😉
- 2 Cups blanched almond flour
- 1 cup arrowroot or tapioca flour
- ¾ tsp sea salt
- 8 to 10 tbs cold unsalted grass fed butter, ghee or organic palm shortening
- 2 large organic eggs
- 1 packet Truvia or Teaspoon other sweetener (optional)
- 16 oz (about 2.5 cups) fresh organic strawberries
- 2-3 medium-sized stalks fresh organic rhubarb (2.5 cups chopped)
- ¼ cup sweetener of choice (optional)
- 1 Tbs arrowroot powder
- ½ tsp cinnamon
- 1 tsp vanilla extract or ground vanilla beans
- ½ tsp lemon zest
- ½ tsp lemon juice
- Preheat oven to 350.
- Prepare crust, separate into two balls and refrigerate for 20 minutes while you prep the filling.
- Chop, slice and mix filling ingredients in large bowl.
- When the dough is chilled, roll out one ball between 2 pieces of parchment paper.
- Remove the top parchment paper flip the crust into the pie plate and gently guide it until it cover the pie plate. It might crumble a bit in places, just piece it back together.
- Fill with filling mix,
- Roll out the second ball between two pieces of parchment paper, remove the top paper and flip/guide it onto the filling guide.
- Tuck in the edges if needed
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for 10 - 20 more minutes until the crust is golden brown.