Spring is in the air. Ok, it’s totally not. It was 48 degrees this morning and yesterday I had to wear a pea coat. But in my heart I know it’s coming and I am going to will the sun to shine with food inspired by the appropriate May season.
I was asked by a reader this morning if I had a recipe for Strawberry Pie. And I didn’t – but it’s been a long weekend and awhile since I created something new so guess what!? Paleo Strawberry Pie is on the menu. It might even be dinner (kidding, not kidding). And I don’t just want this to be ANY strawberry pie, I want it to be AIP, because the more people who can have pie the better, at least in my world that’s how this all works.
I know this is the part where you’d like me to tell you that I am using strawberries from my own garden and how my children helped me harvest them. Sorry, didn’t happen. I went to the store and bought them seeing as it’s a Monday and there’s no farmer’s market today nearby. They ARE organic so I get some sort of karma points for that or something, right?
So go make this pie for someone you love. Or I mean you COULD make it for someone you can’t stand but that would be just weird.
- 1 1/2 cups cassava flour
- 1/4 cup palm shortening
- 1/4 cup 100% maple syrup
- 1/4 cup dairy free milk (coconut for AIP)
- 32 ounces organic strawberries, trimmed and sliced
- 1/2 cup 100% maple syrup
- 1/2 cup water
- 2 teaspoons lemon juice (or more if desired)
- 2-3 tablespoons grassfed gelatin
- Begin by preheating your oven to 350.
- Combine the crust ingredients in a mixing bowl and stir/knead by hand thoroughly
- Press the crust into a standard sized pie tin and up the sides until uniform
- Bake for 25-30 minutes or until cooked through and firm
- While your crust bakes, combine 1/2 the strawberries, the maple syrup, the water, and lemon juice in a saucepan.
- Bring the ingredients to a boil and then stir for about 5 minutes until the syrup begins to thicken, then stir in the gelatin, stirring, until it is completely dissolved.
- Remove the strawberries and syrup from the stovetop, distributing half of the mixture into the pie crust.
- Layer half the fresh strawberries on top of that and then repeat until all the strawberries are used, fresh ones topping the pie.
- NOTE: You may want to reserve some of the syrup to drizzle over the top of the berries so that they will glaze over while they are in the refrigerator.
- Refrigerate for 30 minutes- 1 hour or until set and chilled.
- Serve with coconut whipped cream if desired.