Strawberry Rhubarb Pie with Pistachio Oat Crisp
[Vegan]

For crust:

• 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

For topping:

• 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

For filling:

• 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