june flour brings pie power – fresh strawberry-rhubarb pie (gluten-free)

by hungryrabbit on June 8, 2012

Fresh Strawberry-Rhubarb Pie (gluten-free)

Lately, I have posted much about my love for the flavors from childhood, but there are many flavors, textures, and dishes that I’ve learned to love as an adult–pies being one of them.

Since Chinese desserts don’t have pies—or the likes of what Americans considered a pie—I only became enamored with them after I moved to the US. I don’t recall my first slice, but it probably appeared before me at my aunt’s Thanksgiving dinner (my first).  Since she’s not a baker, I’m pretty sure she bought it from a bakery.

I wasn’t much of a cook or a baker when I was in college–unless you consider attempting to play Martha Stewart in my kitchen and end up eating the strange dish I prepared because it was saying “Eat me, don’t waste me.”  Oh, those days of trial and error (emphasis on error), but that was the period in my life that I fell in love with cooking and baking.

Even after years of amateur baking, I was still scared senseless about the pie crust, like most people.  I never failed at it royally, so what was stopping me, what made me tremble? Thanks to my blog, Twitter community, you, and a good amount of soul-searching, I realize it was a case of OCD—my fear of messiness, the urge to clean up before I dirtied anything.  I didn’t even want to sprinkle bench flour all over my kitchen counter—kind of an important step with a rolled crust.

Well . . . . I still have a long way to go to become a pie expert—I certainly won’t let the domestic fussiness stop me. A homemade pie is a dessert that embodies good old-fashioned baking; it’s also an important link to the heritage of American baking. With the season of berries and stone fruit fast upon us, this is definitely a great time to join in.

After a long absence from #BakedTogether, I am rejoining the party this month. To be honest, this is a mere coincidence or shall I say the stars were aligned in my favor. The main inspiration for this dessert was the marriage of strawberries and rhubarb—pie was just the offspring. The theme for June is Very Berry Mini Pies. Though this pie is not a mini, the guidelines are flexible, including varying the size of the pie. As much as I adore miniature baked goods, I don’t think it’s wise to weave the lattice of rhubarb in such a small scale. So here we have a full-size 9-inch Fresh Strawberry-Rhubarb Pie.

Fresh Strawberry-Rhubarb Pie

recipe by hungry rabbit
yield: one 9-inch pie

Ingredients

Crust
2-3/4 cups (11 ounces) almond flour or almond meal
3 tablespoons granulated sugar
1 teaspoon fine sea salt
2 teaspoon lemon zest
1/4 teaspoon baking soda
4 tablespoons unsalted butter, cut into 1/2-inch pieces
1 large egg, room temperature

Directions

1. Lightly coat 9-inch pie plate with cooking spray, set aside.

2. In a food processor fitted with steel blade, add almond flour, sugar, salt and baking soda. Pulse for 5 seconds to combine. Add butter and pulse until just combined, about 10 1-second pulses. Add the egg and pulse again until full incorporated, about 5 seconds. Transfer dough to plastic wrap, flatten into 6-inch disc and wrap tightly. Refrigerate for at least 30 minutes.

3. Adjust oven rack to middle position and heat oven to 350℉. Remove dough from refrigerator, unwrap and transfer dough to greased pie plate. Press dough evenly over bottom of pie plate toward sides and up, using heel of your hand.smooth the rim of the crust with your fingers. Freeze the crust for 20 minutes, then bake for 20-30 minutes until crust is golden brown, slightly puffy, and fragrant. Transfer to a wire rack, cool completely.

Ingredients

Filling
3 pounds rhubarb, select 10 medium stalks for lattice work, cut remaining into 1-1/2 inch pieces
1/2 cup granulated sugar
1/4 cup water
1/4 cup honey
1/8 teaspoon fine sea salt

2 pounds fresh strawberries, washed and hulled; select small ones and keep as whole, cut the remaining into slices (the ratio of whole to slices is entirely your personal preference).
1 cup granulated sugar
2 teaspoons powdered pectin
1/8 teaspoon fine sea salt
2 tablespoons cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 tablespoon Aperol (optional)

Directions

1. Adjust oven rack to middle position and heat oven to 450℉. Spray 1/2-sheet pan with cooking spray, set aside.

2. Combine sugar, water, honey and salt in a medium sauté pan, place over medium heat and bring to a bare simmer. Brush rhubarb stalks generously with the syrup and place on baking pan. Baking for 8-10 minutes until stalks are tender and still hold their shape. Cool on wire rack.

3. Add chopped rhubarb to syrup and cook until softened and still hold their shape, about 5 minutes. Turn off heat and rRemove rhubarb to a bowl with a slotted spoon and cool completely. Leave remaining syrup in sauté pan.

4. Puree 1 cup sliced berries in blender until smooth. Add puree, sugar, pectin, and salt to sauté pan with syrup, bring to a boil over medium heat, stirring occasionally, until sugar and pectin are dissolved, about 2 minute. Off heat, skim foam from surface with large spoon.

5. Mix cornstarch and 1/4 cup cold water in small bowl until absolutely smooth. Add cornstarch slurry to strawberry mixture, then return to boil, stirring constantly, over medium heat. Reduce heat to medium-low and, continuing to stir constantly, simmer until mixture becomes thick and clear, about 3 minutes. Off heat, stir in extracts and Aperol (if use). Transfer to large bowl; cool for 20 minutes.

6. Using a rubber spatula, fold strawberries (whole and sliced) and rhubarb into cooled strawberry mixture, turning several times to coat thoroughly. Turn glazed mixture into baked pie shell; spread evenly and smooth surface with rubber spatula.

7. Create lattice with rhubarb strips, trim with shears to fit. Refrigerate pie for at least 2 hour before serving.

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{ 19 comments… read them below or add one }

KENNECTED June 8, 2012 at 7:46 am

Looks great as usual!

Katrina @ Warm Vanilla Sugar June 8, 2012 at 7:50 am

Wow! That rhubarb lattice crust looks fabulous! Awesome idea!

Brian @ A Thought For Food June 8, 2012 at 9:30 am

I’ve never thought to use the rhubarb to top a pie, but gosh darn it’s a brilliant idea! Looks amazing, Ken… and I have to say that I adore that last strawberry shot. They’re so pretty!

Wendy Read June 8, 2012 at 9:40 am

Just gorgeous Ken! Love the photos and the idea of using Rhubarb as the lattice is brilliant :) I am sitting her with Abby’s recipe, thinking of what my twist will be this month, thanks for the inspiration!

Barbara | Creative Culinary June 8, 2012 at 9:55 am

Welcome back Ken! We’re an easy group; you can abandon us and we’ll welcome you back with open arms…and mouths!

True confession? Never have been a rhubarb lover which is a shame. There was some rhubarb planted in the yard of the house I’m in now when I moved here and that stuff is TOUGH; it took me a couple of years to get it gone…and right now, I sort of wish it were back there. I had never mixed it with strawberries; I can see how that would make such a difference.

Your lattice topping is simply ‘the bomb.’

abby dodge June 8, 2012 at 10:16 am

Holy Cow, Ken.. what a wonderful, unique take on the classic straw-rhubarb pie – the lattice top is genius. And, of course, your pix are gorgeous. We’ll welcome you back whenever you want to play in the kitchen with us!

Jamie June 8, 2012 at 10:24 am

OMG Ken this is as fabulous as I have come to expect from all of your baked goods and puts my own homey, humble version just a bit to shame. Yours is fit for a bakery – or a pâtisserie! Stunning! And I am thrilled that you and I both chose the same month to jump back on the BakeTogether train!

El June 8, 2012 at 3:06 pm

Amazing looking pie. How delicious!

Mardi@eatlivetravelwrite June 8, 2012 at 5:45 pm

Ken it’s absolutely stunning and I love the idea of that pie crust! Not a huge rhubarb fan but love what you have done here. Niiiiice! I need to get my #baketogether on again after a few months away!

Kate | Food Babbles June 8, 2012 at 7:45 pm

Your pie is simply gorgeous! I love the use of rhubarb for the lattice top. So creative and looks absolutely to die for. I want to dive right in! Glad to have you back baking with us this month!

CJ at Food Stories June 8, 2012 at 8:35 pm

Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can’t wait to see what your next post will be!

Maureen @ Orgasmic Chef June 9, 2012 at 3:27 am

I have never made a strawberry rhubarb pie like this but it’s wonderful. How easy is this? I can’t wait to try it. I love the flavor combination of strawberries and rhubarb.

Amy @ fragrantvanillacake June 10, 2012 at 8:18 pm

This pie is so beautiful! Love that the crust is made from almond flour, it has such wonderful flavor!

argone June 11, 2012 at 5:15 am

What a great way of presenting a rhubarb pie !! I love your idea !

Jenn and Seth (@HomeSkilletCook) June 11, 2012 at 3:20 pm

beautiful pie, and i bet that almond flour crust is delicious!

Winnie June 12, 2012 at 11:18 pm

This is just gorgeous Ken. I think I need to get in on #baketogether this month, too ;)

Jeanne @ CookSister! June 13, 2012 at 11:04 am

Strawberry and rhubarb is such an awesome combo – and just look at the intensity of the colours! can I have a piece please?!

Georgie June 20, 2012 at 5:22 pm

I love how the rhubarb is the lattice for the pie. It’s gorgeous and I bet it’s tasty.

Lisa | Dust with Flour June 25, 2012 at 10:58 pm

I love what you did with the rhubarb — beautiful!

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