Having food allergies completely changes the way you celebrate holidays. I don’t know about you but food is usually at the center of our celebrations. My favorite recipes that had been made for years and years are no longer an option.
I’m pretty handy around the kitchen and don’t mind adapting recipes to make them oil-free, vegan, diary-free, egg-free, nut-free, etc. but I don’t always have the time. Sometimes I just want an easier way out.
I discovered Wholly Wholesome and their Gluten-Free Pie Crust that is also Vegan and Kosher along with being dairy-free, egg-free, soy-free, nut-free, corn-free and casein-free.
Using this pre-made pie crust I baked TWO pies, Apple and Strawberry-Rhubarb. Next time I’ll make my favorite, Chocolate.
I’ve always loved wheat pie crust. My Memaw would always bake extra crust just for me. Unfortunately, that old-fashioned pie crust is not safe for my family. Even before we changed to a plant-based diet and discovered our new world of food allergies I rarely made it. Rolling out pie crust is messy. I would have to clear and clean my whole counter, my friends know how rare this is, then make a huge mess on it with dough. Yes, I prefer the ease of pre-made crusts.
I have made a few pies with gluten-free crusts over the years but they don’t stay together as well as wheat-based dough. I would have preferred the prepared crust to be a little thicker. I slightly under-baked the first pie but I corrected it for the second pie. My husband wasn’t as impressed with the gluten-free crust.
Strawberry-Rhubarb Pie
Ingredients
Pie Filling
- 1 pre-made Whole Wholesome Gluten-Free Pie Crust (or a crust of your choice)
- 2 cups sliced rhubarb
- 3 cups strawberries, halved
- 1 cup sugar
- 3 Tbsp Tapioca Flour (should have used more or added corn starch)
- 1/2 tsp balsamic vinegar
Pie Topping
- 1/2 cup Tapioca Flour
- 1/2 cup Sugar
- 1/2 cup Gluten Free Organic Rolled Oats
- 1/2 cup unsweetened apple sauce
Do
- Preheat oven to 400° and set the frozen pie crust on the counter to thaw.
- In a large bowl mix all of the ingredients for the pie filling together.
- After the pie crust has thawed for 10 minutes poke holes in the bottom of the crust.
- Pour fruit filling in the crust. Don’t overfill. (I overfilled)
- For topping, put all of the ingredients in a high-powered blender, I used my Blendtec Blender and pushed the “batter setting”.
- Carefully spoon topping over pie. Crimp pie crust if desired, I used a fork.
- Cover the top of the pie with a “foil tent” then put the pie in the oven.
- Bake for 10 minutes then turn the heat down to 350° for 40 minutes.
- Carefully remove the foil then and bake for 5-10 more minutes or until the top is golden brown.
- Remove pie from oven and allow it to cool
This pie was delicious. Despite the long list of steps it is really easy to make. It did make a big mess in the bottom of my oven which is why I recommend you don’t over fill and maybe add a little more flour.
This pie is perfect for a Forth of July Picnic or barbecue!
FTC Disclaimer: I received free pie crust from Wholly Wholesome. All opinions are my own. This post contains affiliate links.
An Unrefined Vegan says
Looks delicious, Holly! Let’s get to the chocolate pie :-P!
Holly says
Ann, I really need too. I have a long list of things to make. 🙂
The only problem is that I can’t control myself after I make it. I’ll eat it all! 🙂
Cindy Robinson says
Hey!!! I am not a Vegan or even a Vegetarian BUT… I am one who makes a LOT of these types of recipes because I LIKE THEM.
LITTLE BY LITTLE I am getting there. For me it is a MIND SET and I really need to learn about nutrition for Vegan Life… it is essential since I don’t mess around with my health since I nearly died in1994.
It all began with eliminating ALL processed pre-packaged goods. Whole Foods only and ORGANIC IS A MUST!!!
NO EXCEPTIONS because that is what changed the medical prognosis! The entire medical team caring for me back then were completely mystified!!! Their words to me: “WHAT did you do? NO OBE comes back from where you were Cindy…NO ONE!!!
So, I am looking to really educate myself to feel comfortable in making this transition.
Can You HELP ME!!???
Regards,
Cindy Robinson
Oh… I just turned 70, and all that medical stuff took place 30 yrs ago. God finally healed my body of Systemic Lupus in 2000, all medically documented, & received medical confirmation the disease was GONE 7 yrs to the date of the onset of the disease… ONLY GOD can execute something that FINITE!!!
Holly Yzquierdo says
Hi Cindy,
Wow! It sounds like you are a walking miracle! Congratulations on making such a huge lifestyle change and regaining your health.
I hope you enjoy my recipes and that they help you achieve all your goals. I don’t want to oversell myself. I have no medical experience and don’t feel I could provide accurate nutritional information. In fact, I don’t include nutrition info on recipes for that reason; I don’t have the education to confidently share those details, and I know that some people need that info to be 100% accurate.
I highly recommend books by Michael Greger. He has phenomenal books including How Not to Die, How Not to Diet, and a few others I haven’t read yet. They are full of the science behind our food and how our bodies react to it. He includes references to all the research. You can also find his videos on YouTube and the audio books on Audible.
I wish you the best on your continued journey toward vibrant health.