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