This Sunday would have been my maternal grandfather aka Papa’s birthday. I’ve been thinking about him a lot lately. He died when I was twelve and I only saw him a few times a year when he was alive, so I wish I had tons of memories with him, but I simply do not. It makes me sad I couldn’t hear more stories about his life and learn about cooking from him. But I do my best to keep his memory alive, and I know he’s watching over me.
Mom tells me about Papa too. She tells me about how he loved to cook, using all kinds of herbs and spices. Mom has also told me about his garden. He grew all kinds of vegetables and tomatoes, including rhubarb. Maybe that’s why I have always liked rhubarb.
I marvel at the fact that back then, they just somehow knew not to eat the leaves but instead to bake the stringy stalks down and make some delectable dessert. I doubt my grandparents ever made a pie with the rhubarb, but I know they would both have absolutely loved this pie. I bet Papa and I would have fought over the last slice 😉 And he wouldn’t have caved in just because I was his granddaughter. He loved food, and he would have wanted that last slice for real 🙂 When I was young, I would have cared, but today I would have given it to him without a second thought.
So this pie is a tribute to him. Rhubarb is the tart star of this show, tamed just enough by peak season blueberries. Hints of spice bring the filling together with the flaky crust and the crumb topping. Because you can’t go wrong with crumb topping.
I wish Papa was here to tell stories, watch TV, and try this pie, but I hope it makes him happy I made it while thinking of him.Print
The ultimate summer pie with crispy crust, crumble topping, and tons of rhubarb and blueberries. Serve with a scoop of ice cream!
6 cups rhubarb, sliced ½ inch thick
2 cups fresh blueberries
¼ cup tapioca starch
Juice of 1 lemon, about 1/3 cup
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cardamom
2 teaspoons vanilla bean powder
1/3 cup honey
1 ½ cups almond flour
½ cup tapioca starch
2 tablespoons coconut flour
1 tablespoon coconut sugar
6 tablespoons coconut oil
2 tablespoons olive oil
2–4 tablespoons very cold water
2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1/3 cup coconut sugar
1 tablespoon ground cinnamon
½ teaspoon sea salt
¼ cup pure maple syrup
½ cup olive oil
2/3 cup pecans
Make the crust. In a large bowl, stir together almond flour, tapioca starch, coconut flour, and coconut sugar. Stir in the oils, followed by 2 tablespoons of water. Work the dough with a pastry cutter or your hands until it comes together, adding more water, 1 tablespoon at a time if necessary. Press the crust into a 9 inch deep dish pie pan and refrigerate for at least 2 hours and up to overnight.
When ready to bake the pie, preheat oven to 400 degrees F. Make the topping. In a large bowl, stir together flour, sugar, cinnamon, and salt. Stir in the syrup and oil, finishing with the pecans. Set aside.
Make the filling. In a large bowl, stir together rhubarb, blueberries, tapioca, lemon juice, cinnamon, ginger, cardamom, vanilla, and honey until well combined. Pour into the chilled pie shell, sprinkle topping over filling.
Place pie on a foil covered rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 350 degrees and bake an additional 1 hour until golden brown on top and the filling is bubbling. Cool completely before slicing and serving.
Pie may be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes