Dr. Wray's Gluten-free Strawberry Rhubarb Crumb Pie

Dr. Wray's Organic Gluten-free Strawberry Rhubarb Crumb Pie


Filling

1 cup organic strawberries cut into 1/2 ' chunks
4 cups organic rhubarb trimmed and cut into 1/2 " chunks
3 tablespoons organic quick-cooking tapioca
1 cup organic granulated sugar
1/2 tsp vanilla
2 tablespoons unsalted organic butter, cut into bits


Crumb Topping

1/4 cup firmly packed organic light brown sugar
1/2 cup Bob's Red Mill gluten free flour
2 tablespoons unsalted organic butter, cut into bits
1/2 teaspoon Vietnamese cinnamon (Whole Foods carries this brand)
1/4 cup finely chopped walnuts or hazelnuts (optional)


Crust

frozen gluten-free crust from Whole Foods


Make the filling:
In a large bowl stir together the strawberries, rhubarb,  tapioca, sugar, vanilla and butter,
and let stand, stirring occasionally, for 15 minutes.

Make the crumb topping:
Combine all the crumb topping ingredients except the nuts in a large bowl.  Using a pastry cutter, cut and blend the mixture until it resembles coarse meal.  Mix the nuts into the topping.

Baking:
Preheat the oven to 350 degrees F.  Bake the crust (prick with a fork or use pie weights to
keep crust from bubbling up) for 15 minutes at 350 degrees.  Take the crust out and increase the temperature of the oven to 450 degrees.  Add the filling to the crust and bake the pie for 15 minutes at 450 degrees on the lower shelf.   Reduce the heat back to 350 degrees. Add the crumb topping to pie and bake for 50 min - l hour on the middle shelf until the filling is bubbly and the crumbs are golden brown.  Let cool and refrigerate.

To Serve:
Serve with organic vanilla ice cream or whipped cream. Natural by Nature has the best whipped cream and if you want to go dairy-free try vanilla coconut milk ice cream.  This will knock your socks off!!!!