Gluten-Free Strawberry Rhubarb Pie

Gluten-Free Strawberry Rhubarb Pie with Crumb Topping.

Pie Crust:
1¼ cups gluten-free all-purpose flour (like Cup4Cup)
½ teaspoon salt
1 teaspoon cane sugar
8 tablespoons cold butter
6 to 8 tablespoons ice water

Filling:
1 lb strawberries, hulled and sliced
1 lb rhubarb, sliced to ½-inch slices
⅓ cup turbinado sugar
¼ cup coconut sugar (or light brown sugar)
3 tablespoons cornstarch (or tapioca starch)
1 tablespoon lemon juice
¼ teaspoon salt
zest from 1 lemon

Crumb Topping:
½ cup rolled oats
½ cup gluten-free all-purpose flour
⅓ cup turbinado sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
3 cardamom pods (or ¼ teaspoon ground cardamom)
¼ teaspoon salt
5 tablespoons cold butter
⅓ cup flaked unsweetened coconut
3 tablespoons sliced almonds

View the full recipe at Snixy Kitchen →