Gluten-Free Rhubarb-Apple-Strawberry Pie (no dairy, low sugar)

Mother’s Day was also my husband’s birthday. I got my special time running a half-marathon, and then we went out for brunch with friends. He didn’t get much special time, having promised a neighbor we’d babysit for them. D’oh! But he did mention an idea to buy a slice of rhubarb pie for himself, so I got motivated. We also had way too many eggs because I keep forgetting to reduce my farm order to one dozen now that I’m not longer a nursing mom eating for two. So I thought, as long as I’m making crust and heating up the oven, I might as well make some quiche and a pie!

The results were yummy. I used my no-frills gluten-free pie crust recipe. For the quiche, this time I used sorghum flour, a little millet flour and rice flour with coconut and olive oils plus some oregano, pepper and basil. For the pie, I used almond flour and rice flour, coconut oil and butter plus some cinnamon and nutmeg, and maybe a dash of vanilla.

I cobbled together a few recipes for the pie with some GF substitutions and came up with this;

Gluten-Free Rhubarb-Apple-Strawberry Pie (no dairy, low sugar)

Mixture to coat fruit:
3 Tablespoons arrowroot and tapioca flours
1/4 tsp sea salt
juice of half a lemon
1/3 cup Sucanat (most recipes called for a cup or more of sugar)
1/4-1/2 tsp cinnamon
dash-1/8 tsp nutmeg
1/4 tsp vanilla (alcohol-free would be better)

Fruit:
A bunch of rhubarb cut into 1″ pieces
Half a pint of strawberries cut up
One apple cut into chunks — I used half of a gala and half of a granny smith

Mix all the dry ingredients together & then mix with fruit to set for 15 minutes.
Before I put mixture into the pie crust, I tossed it with about a Tablespoon or more of coconut milk (not low fat) just for a little creaminess and a little extra sweetness.
I added a little coconut oil on top too, just because the other recipes said to dot with butter and I thought maybe it could stand some more goo. I did not put a top crust on this even though all the recipes I saw called for it. The pie baked fine.

Bake time and temp I have to make a best guess as I was also cooking the two quiche and a chicken.
375-400 worked for me, and I would guess about 45 minutes, though I would check before that and not be surprised if you didn’t like the looks of it until an hour.

All agreed that it was delicious. My husband got his supplemental sugar with ice cream. I just poured some extra coconut milk on mine. Rice dream or coconut sorbet would work, too. We served it mildly warm and loved it, but it was just as good out of the fridge the next two days.