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.
Ingredients:
For crust:
- 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)
For filling:
- 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.
Okay – so I know there’s something to be desired by NOT having someone look at your recipe and ask about substitutes before they even try it! I can only imagine, so I’m sorry in advance! I just don’t have cassava flour nor maple syrup and want to make this tonight. Do you think it would work with tapioca starch and honey? 🙂 I will definitely make it the way you suggest when I can get to the store (in another city) that carries the flour! 🙂 Promise!
I have a couple other crust recipes you could try off the blog that would work. Or the one from Down South Paleo (with the pecan pie). Honey will work in place of maple though so go for it!
Did you have any issues with the gelatin not dissolving but turning into clumps?
I have once or twice before – you can bloom it outside the pot if you want. To do this dissolve it in a bit of water and then add the whisked combination to the saucepan.
Thanks for the tip and quick reply! 🙂
I made the crust the day ahead. It came out rubbery. Have you every had this happen before? Otherwise the filling itself was good.
Oh weird! I wonder if it’s because it sat for awhile? Did you parbake it? Cassava has a naturally gummy texture, it helps it be more like gluten containing flours but maybe sitting ahead let it absorb too much moisture and the “gum” came out?
Yum! I added 2 stalks of rhubarb and subtracted the weight from the 32 oz of strawberries. I recommend the following-
* Not using all the crust- I used a traditional glass pie dish and the crust was a bit tough and thick- a thinner version would have a more delicate mouth feel.
* dissolve the gelatine in the water, I bit into the clump of partially dissolved gelatine- it was an unpleasant surprise.
Thanks for the great summer fruit recipe!
How strong does the maple syrup taste?
Not srtrong at all . Tasted like chicken!?