Spring and summer fruit has been screaming my name. As usual my eyes are bigger than my stomach, and I always have leftover fruit, and I have to bake with it.
That’s right, I have to bake with it. It’s a total accident I have extra fruit hanging around.
I drift in and out of baking sometimes, and lately I have been ALL IN. it’s fun and relaxing and a break from everything else.
Plus, I end up with something like this pie. Pie is never a bad thing, not that cake or cookies or brownies are either. Oooooohhhh, brownies, but that’s a post and a bake for another day. Soon. Very, very soon.
Back to pie. So this wasn’t necessarily extra fruit as much as it was fruit I in large part bought specifically to make something in order to showcase and celebrate it. The rhubarb was from The Chef’s Garden. Everything there is magnificent and the rhubarb is no different. The only rhubarb I would have preferred is from Dad’s former boss’ garden … but that’s back in Michigan.
The strawberries were tiny delights from Frog Song, a CSA here in Central Florida that delivers. YES! They deliver! I am always happy to support a local farm, even more so one that delivers, and of course one that has some fabulous produce.
I finished with apricots from Whole Foods, because there are no independent gourmet markets in the Orlando area, so Whole Foods it is. I mean, if it’s good enough for Top Chef, surely it’s good enough for me.
These sweet and tart and incredibly seasonal fruits combined to make a filling that was only enhanced by an insanely crispy and flaky crust and a pistachio flecked crumb topping. Hints of vanilla and cardamom don’t overpower anything, but bring everything together for a seasonal celebration.
The best part? There are a few pieces of this pie waiting for me in the freezer for the moments when rhubarb and tiny strawberries and apricots are nowhere to be found on the farm.Print
A seasonal pie loaded with rhubarb, strawberries, and apricots before being topped with pistachio crumble.
8 cups ½ inch sliced rhubarb, strawberries, and sliced apricots
¼ cup tapioca starch
Juice and zest of 1 lemon
1 teaspoon vanilla bean powder
½ teaspoon ground cardamom
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, room temperature
2 tablespoons olive oil
2–4 tablespoons very cold water
1 ¾ cup paleo flour blend (2 cups almond flour, 1 ¼ cup tapioca starch, ¾ cup coconut flour)
1/3 cup coconut sugar
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
½ cup shelled, salted pistachios
1/3 cup olive oil
Make the crust. In a large bowl, stir together almond flour, tapioca starch, coconut flour, and coconut sugar. Using hands or a pastry cutter, work in oils, followed by the water, mixing just until the dough comes together. Press the dough into a pie pan and refrigerate 2 hours up to overnight.
When ready to bake the pie, preheat oven to 400 degrees F.
Make the filling. In a large bowl, stir together fruit, tapioca, lemon, vanilla, cardamom, and honey. Pour into the chilled crust.
Make the topping. In a large bowl (yeah, you can totally use the one from the filling!), stir together the flour, sugar, syrup, cinnamon, pistachios, and oil, until clumps of various sizes form. Carefully place over the fruit, covering it all. Place the pie pan on a foil lined baking sheet.
Bake for 20 minutes. Without opening the oven, reduce the oven temperature to 350 degrees F, and continue baking for about 1 hour. After 50 minutes total cooking time, check the pie to see if it needs a foil tent to prevent browning.
Pie is done when it is golden brown and the juices are bubbling. Cool at room temperature at least 2 hours before cutting and serving. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.