Rhubarb Pie (Gluten-Free/Vegan)

My husband and I recently started participating in a farm share program where we pick up fresh produce every 2 weeks. Much to my surprise, one of those items was rhubarb.

The problem? I didn’t know a THING about cooking rhubarb. Luckily, my husband seemed to quickly know that you can put them in pies.

My next battle was figuring out how to make a pie gluten-free and vegan to fit my diet (‘cuz I wanted some pie too, ya know?). I just recently figured out how to do this with our beloved peach pie this year and I actually cried (like, produced tears) when I took a bite of peach pie for the first time in three years.

So, I went on a hunt to find gluten-free/vegan rhubarb pie recipes, and like many other websites (except for The Real Food Dieticians), I was stumped to find something I recipe I could eat.

So I made my own by combining some recipes I found online with my personal experience making GF/vegan recipes….and I made it sugar-free.

If you aren’t gluten-free, vegan, or low-sugar, feel free to spice this recipe up to your liking by adding real eggs, homemade pie crust, conventional sugar, wheat-based flour, or whatever other replacement you can think of.

And if rhubarb isn’t your thing, replace it with your fruit(s) of choice. You’ll see below that we mixed ours with blueberries and apples, but you could use whatever is in season.

Ingredients

• 2 pre-made 9″ pie shells or homemade pie crust
• 4 cups of fresh fruit, cut up into 1″ pieces – we used blueberries, apples, and rhubarb
• 1 large egg or use Bob’s Red Mill Egg Replacer
• 1/4 cup cornstarch
• 1/2 cup granulated monkfruit sweetener or 1/2 cup granulated sugar
• 1/2 cup Bob’s Red Mill Gluten-Free All-Purpose Flour or wheat-based flour of choice (extra if using pre-made pie shells)

Instructions

1. Preheat oven to 425F.
2. Wash your produce and cut into 1″ pieces.
3. Make your preferred homemade pie crust and pie topping, or use your frozen pre-made pie shells.
4. Remove one pie shell from the packaging. Once thawed and workable, remove from tray and form into a ball.
5. Lay ball of pie crust onto floured parchment paper (this where the extra flour comes in handy!). Cover with plastic wrap or another sheet of parchment paper and roll out until large enough to lay over the pie.
6. Combine the egg, flour, granulated sugar, and cornstarch into a large mixing bowl. Mix in fruit.
7. Add this mixture to the formed pie shell. Carefully drape the other rolled out pie shell over the pie (I did not try to peel it from the parchment paper – I simply turned the parchment paper upside down over top the pie shell and used the weight of gravity to help remove it while I peeled up the edges).
8. Cut several slits in the top of the pie or make a fun design with cookie cutters.
9. Place pie on a baking sheet and place in oven. Bake for 10 minutes at 425F and then reduce heat to 350F for 38-40 minutes, or until the internal temperature reaches 175F.
10. Remove from oven and allow to cool.
11. Top with additional granulated sugar and cinnamon (optional).
12. Pair with whipped cream, ice cream, or eat alone.