Gluten Free Strawberry Rhubarb Pie

🧂 Ingredients

• 2 crusts gluten free pie crust

  for top and bottom
• 2 ½ cups fresh or frozen rhubarb

  chopped
• 2 ½ cups fresh or frozen strawberries
• 1 cup raw cane sugar
• ¼ cup quick cooking tapioca
• dash fine sea salt
• 2 tablespoons butter

  optional for dairy free

Instructions

• 1 Preheat oven to 375°F (190°C).
• 2 In a large mixing bowl, combine fruit, sugar, tapioca, and salt. Let the mixture
  sit while you prepare your pastry. If you used frozen fruit, let the mixture sit
  until it is at least partially thawed and the sugar has begun to dissolve into
  juices.
• 3 Roll out pastry for bottom pie crust, place it in a 9-inch pie plate, and trim
  the edges.
• 4 Transfer fruit mixture into bottom crust in pie plate. Dot with butter.
• 5 Roll out top crust and place it over the fruit. Trim and seal the edges. Poke a
  few holes in the top crust for ventilation.
• 6 Bake for 50 minutes or until crust is browned and centre is bubbly.

Nutrition Info