Raspberry Rhubarb Grain-Free Pie

Raspberry and Rhubarb combines to make the perfect slightly sweet, tangy soft and gooey fruit filling stuffed to stuff inside a double crust. This is pie.

Crust:
1 3/4 cups almond flour
1 3/4 cups tapioca flour
1/2 tsp salt
8 Tbsp butter
2 eggs (saving 1 Tbsp egg white in separate bowl)
1 tsp white vinegar
2 Tbsp icy cold water

Filling:
4 cups rhubarb, chopped
2 cups raspberries
2 Tbsp tapioca starch
1/2 cup coconut sugar
2 tsp lemon juice

View the full recipe at Simple Roots Wellness →