With a little bit of preparation, this is a relatively simple pie to make. Feel free to experiment with other fruit, tweak the recipe and make substitutions! The delicate crust is flaky but simple as well. A sweet buttery, oaty and granola-like pistachio crumb topping finishes off the pie adding texture and crunch – it’s nutty and delicious. An essence of cinnamon weaves through the crust, filling and topping which ties it together, giving it a little bit of warmth.
Strawberry Rhubarb Pie with Pistachio Oat Crisp [Vegan]
- 1 1/4 cups all-purpose or gluten-free flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1 tablespoon natural cane sugar
- 1/2 cup solidified coconut oil, cut into chunks (or dairy-free butter)
- 1 tablespoon apple cider vinegar
- 3 – 4 tablespoons ice cold water
- 1/2 cup pistachios, coarsely ground
- 1/4 cup rolled oats
- 2 tablespoons almond flour, all-purpose flour or gluten-free flour
- 1 1/2 tablespoons natural cane sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 - 3 tablespoons dairy-free butter
- 4 cups chopped strawberries (hulled and quartered)
- 3 cups chopped rhubarb (trimmed and cut into 1/2 inch pieces)
- 1 teaspoon juice of lemon
- 1/2 cup natural cane sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 tablespoons cornstarch or tapioca starch
- Make crust: Combine flour, salt, cinnamon, cardamom and sugar in a food processor and pulse to combine. Add coconut oil and process until mixture becomes coarse and crumbly.
- Using the feed tube while the food processor runs, add the apple cider vinegar, then add the cold water, one tablespoon at a time until the dough comes together when pinched. Add more water if necessary. Alternatively, you can mix ingredients by hand – once dough has a crumbly texture, add apple cider vinegar and water by the spoonful, kneading until dough forms.
- Form dough into a ball then flatten into a disk, cover in a plastic wrap and refrigerate for at least 30 minutes, or as long as 24 hours, until you’re ready to use – let it sit at room temperature for 10 minutes before use.
- Make topping: Combine pistachio, oat, almond flour, sugar, salt and cinnamon in a bowl. Add butter and mix with your hand or a fork until mixture becomes crumbly.
- Make filling and assemble pie: Toss strawberries and rhubarb with lemon juice, sugar, cinnamon and salt in a large bowl. Add cornstarch and mix gently to coat fruit evenly.
- On a flour-dusted surface, roll dough (using a rolling pin) into a large 9 – 10-inch circle, large enough to cover a medium (8 – 9-inch pan) pie pan with a bit of an overhang. Use rolled dough to line medium (8 – 9 inch) pie pan, flute edges (trim off excess dough) with your hand or fork to make a pretty pattern.
- Pour strawberry rhubarb filling into pie shell and spread evenly. Sprinkle pistachio oat mixture over the top of the pie, cover top with a plastic wrap and refrigerate pie for another 20 – 30 minutes, and preheat oven to 350°F.
- Bake pie in oven at 350°F for 50 – 60 minutes, or until pie is cooked through and crust and crisp is golden brown. Cool pie on a wire rack before serving with your favorite ice cream or coconut whip.