Strawberry Rhubarb Honey Molasses Pie!

Gluten Free Dairy Free Strawberry Rhubarb Honey Molasses Pie!

Each year as spring comes and my rhubarb plants start to grow I simply cannot wait to make and eat rhubarb pie. It has always been one of my favorite pies. I love the tart taste of the rhubarb and how it cooks down into almost a jam inside the crust. I love the addition of  strawberries as they are my favorite fruit of all time and meld so well with the rhubarb. 

Rhubarb and I have an early history. When I was a little girl my parents had a very big rhubarb plant in the garden. We lived out in the country on several acres so our garden was always very big- full of tomatoes, corn, zucchini, squash and more. I knew about that big rhubarb plant and I was told that I could eat the stalks, just not the leaves. I remember sitting out in the garden eating stalks of rhubarb raw, just like celery! I no longer eat straight, raw rhubarb but I love it just the same, especially in this pie! 

This is the pie that we used to serve for 4 seasons at the local farmer's market at our booth "Farmer's Tea." It was wildly popular as was our rhubarb custard pie. I decided to update the recipe by taking out the refined sugar and using honey and molasses as well. I just got a large jar of honey from a local farm so I am good to go! 

I hope that this pie brings spring into your life and fond memories as well! 

 

Strawberry Rhubarb Pie

Pie Crust:

1 ¼ cups brown rice flour blend (see recipe below)

1 tablespoon sugar

½ teaspoon xanthan gum

½ teaspoon salt

6 tablespoons coconut oil

1 large egg

2 teaspoons lemon juice

Ice water

 

Mix together the brown rice flour blend, 1 tablespoon sugar, ½ teaspoon xanthan gum and salt in the bowl of a food processor. Add in the 6 tablespoons coconut oil and process until the mixture is a coarse meal.

In a separate bowl with a small whisk or a fork, whisk together the egg and lemon juice.

Slowly pour the egg-lemon juice mixture into the food processor and pulse. Add small amounts of ice water 1 tablespoon at a time, until dough is moist and clumps together.

Gather the dough into a ball and flatten out into a disk. Wrap the disk in plastic wrap and refrigerate 1 hour. Then, roll out between plastic wrap or parchment paper. Form into a 9 inch pie crust, then cut out shapes with the remaining dough. I like to freeze my pie crust and cut outs for at least 20-10 minutes before assembling the pie so that the crust maintains its shape during baking. I highly recommend it. 

 

Brown Rice Flour Blend:

6 cups brown rice flour

2 cups arrowroot starch (or potato starch)

1 cup tapioca flour

 

Filling: 

3 1/2 cups rhubarb, sliced

3 1/2 cups sliced strawberries

3/4 cup honey

1/4 cup molasses

1/4 cup arrowroot starch

1/4 teaspoon salt

1. Mix all of the ingredients together. Let sit for 30 minutes, then fill the pie shell with the mixture. Top with pie crust cut outs, brush with water a sprinkle with a little bit of granulated sugar. 

2. Bake at 375F for 45-55 minutes until golden brown on top and the filling is bubbling. 

Let cool, slice and enjoy!