Project 365 – #176
Unlike a traditional pie crust, this gluten free almond crust version is quick and easy. It also tastes great. Because D has been really wanting some strawberry pie, I decided to fill this crust with a delicious strawberry filling. Whether you’re gluten free or not, this pie is sure to be a hit and your next summer time gathering. (Add some blueberries and whipped cream for a festive 4th of July dessert.)
Gluten Free Strawberry Pie with Almond Crust Recipe
Gluten Free Almond Pie Crust
Ingredients (2 9-inch pie crusts):
- 3 C almond flour/meal
- 6 Tbsp butter, melted
- 6 Tbsp sugar
- 1 tsp cinnamon
- 2 tsp pure vanilla extract
- Preheat oven to 350 degrees F.
- In a bowl, combine dry ingredients.
- Slowly add wet ingredients to dry ingredients. Mix until thoroughly incorporated.
- Evening divide crust mixture between 2 pie dishes and press to dishes. (Think graham cracker crust.)
- Bake for 8 – 10 minutes, until golden brown. Do not over bake.
Strawberry Pie Filling
- 2 1/2 C water
- 2 C white sugar
- 5 Tbsp gluten free cornstarch
- 1 small pk strawberry gelatin
- 2 quarts strawberries, sliced
- 2 9 inch gluten free pie crusts, baked
- Thoroughly combine sugar and cornstarch in small bowl.
- In a saucepan, combine water and sugar mixture. Cook over medium high heat, stirring constantly until mixture boils and thickens. Remove from heat and stir in the strawberry gelatin.
- While the gelatin mixture cools slightly, arrange sliced strawberries in the pie crusts with the tips pointing up.
- Pour gelatin mixture over strawberries, covering the berries.
- Place in refrigerator to set.
- Serve with fresh whipped cream, if desired.
With the pie pictured, I ran out of fresh strawberries because we were enjoying snacking on them. lol! I used half frozen strawberries – thawed – and half fresh strawberries to fill in the shell.
We like lots of strawberries in our pies, so that’s why I slice the strawberries. You could also use the strawberries whole or halved.
This post is featured in The Christian Home – Issue 21.