Vegan GF Strawberry Rhubarb Pie

A beautiful seasonal pie with a gluten-free almond flour crust and a sweet-tart filling.

Ingredients

3 cups rhubarb, chopped into 1/4-inch to 1/2-inch pieces (about 1 lb; peel if thick)
2 cups strawberries, halved (or cut large strawberries into 8 pieces)
3/4 cup organic cane sugar, plus extra for sprinkling on top
4 1/2 tablespoons tapioca flour
3 tablespoons vegan butter, chilled and cut into 1/4-inch to 1/2-inch pieces
1 tablespoon almond milk (for brushing the pie dough)

Combine (3 cups) fresh rhubarb and (2 cups) strawberries in a large bowl.
In a small bowl, combine (3/4 cup) organic cane sugar and (4 1/2 tablespoons) tapioca flour.
Add the sugar and tapioca flour mixture to the strawberries and rhubarb. Toss with a rubber spatula. The mixture will quickly moisten with the fruit juices.
Allow the strawberry rhubarb mixture to macerate for 15 to 30 minutes.

Combine (1 1/2 cups) almond flour, (1/2 cup) rice flour, (1/3 cup) tapioca starch, (1/4 teaspoon) sea salt, and (2 tablespoons) cane sugar in a bowl.
Slowly add (5 to 7 tablespoons) water. When the dough is thoroughly moist and holds together when squeezed with your hand, form it into a ball.
Place the dough on a large piece of parchment paper, about 13 inches long. Use your palm to gently flatten the dough into a disc. If the dough is too sticky, sprinkle with almond flour.
With a rolling pin, roll the dough until it’s 12 to 13 inches in diameter. The dough should not be too thick, especially around the edges.
Pick up the parchment paper and quickly flip the dough onto a 9-inch glass pie plate. Peel away the parchment. Without stretching the dough, use your fingers to gently press it into the bottom of the pie plate. Patch any holes or tears with excess dough from the edges.
Use a knife to trim away the excess and decorate the edges as desired. Use a fork to poke vent holes in the bottom of the crust.

Preheat oven to 425°F. Place a baking sheet in the oven to preheat.
Pour the macerated fruit filling into the prepared crust. Dot with (3 tablespoons) chilled vegan butter pieces.
Sprinkle organic sugar on top of the crust edges. Brush with (1 tablespoon) almond milk.
Place the pie plate on the preheated baking sheet. Bake for 20-22 minutes at 425°F, then reduce the heat to 375°F and bake for 35-40 minutes or until the pastry has browned and the filling bubbles.
Let the pie cool completely for at least 3 hours before serving to allow the filling to set.