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

1. Preheat oven to 400° and set the frozen pie crust on the counter to thaw.
2. In a large bowl mix all of the ingredients for the pie filling together.
3. After the pie crust has thawed for 10 minutes poke holes in the bottom of the crust.
4. Pour fruit filling in the crust. Don’t overfill. (I overfilled)
5. For topping, put all of the ingredients in a high-powered blender, I used my Blendtec Blender and pushed the “batter setting”.
6. Carefully spoon topping over pie. Crimp pie crust if desired, I used a fork.
7. Cover the top of the pie with a “foil tent” then put the pie in the oven.
8. Bake for 10 minutes then turn the heat down to 350° for 40 minutes.
9. Carefully remove the foil then and bake for 5-10 more minutes or until the top is golden brown.
10. 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!