Strawberry-Rhubarb Pie with Almond Flower Crust Recipe

Strawberry-Rhubarb Pie with Almond Flower Crust | Plantsy Vegan Recipes

This May pie recipe brings together two early-season favorites: tart rhubarb and sweet strawberries. The filling bakes down into a bright, jammy center, while a flaky crust, sliced almonds, and simple pastry cutouts make it feel special without making the recipe overly complicated.

Yield: 1 9-inch pie, 8 servings | Time: About 1 hour 30 minutes, plus cooling time

Ingredients

For the Crust

• 2 vegan pie crusts, 9-inch, homemade or store-bought

• 1 tbsp. (15 ml) unsweetened plant milk, for brushing

• 1 tsp. cane sugar, for sprinkling, optional

For the Filling

• 3 cups (360 g) chopped rhubarb, cut into ½-inch pieces

• 2½ cups (375 g) hulled and quartered strawberries

• ¾ cup (150 g) cane sugar

• ¼ cup (32 g) cornstarch

• 1 tbsp. (15 ml) fresh lemon juice

• 1 tsp. vanilla extract

• ¼ tsp. sea salt

For Topping

• ¼ cup (24 g) sliced almonds

• Extra pie crust cutouts, optional

For Serving

• Dairy-free vanilla ice cream

• Extra sliced strawberries

• Fresh mint, optional

Directions

1. Preheat the oven to 400°F (200°C). Place one pie crust in a 9-inch pie plate and gently press it into the bottom and sides. Trim and crimp the edges as desired.

2. Roll out the second pie crust. Use a small cookie cutter to cut out flowers or other shapes for the top of the pie. Set the cutouts aside.

3. In a large bowl, stir together the rhubarb, strawberries, cane sugar, cornstarch, lemon juice, vanilla, and sea salt until the fruit is evenly coated.

4. Spoon the filling into the prepared pie crust, spreading it into an even layer.

5. Arrange the pastry cutouts over the filling, leaving some of the fruit visible. Scatter the sliced almonds over the top.

6. Brush the exposed crust and pastry cutouts lightly with plant milk. Sprinkle with cane sugar, if using.

7. Place the pie plate on a rimmed baking sheet to catch any bubbling juices. Bake for 20 minutes.

8. Reduce the oven temperature to 375°F (190°C) and bake for 35 to 45 minutes more, until the crust is golden and the filling is bubbling in the center. Cover the edges loosely with foil if they brown too quickly.

9. Let the pie cool for at least 3 hours before slicing so the filling can set.

10. Serve with dairy-free vanilla ice cream, extra sliced strawberries, and fresh mint, if desired.

Make It Yours

For May, keep the strawberry-rhubarb base or adjust the fruit as the season shifts.

• Use a mix of strawberries and raspberries, add a handful of blueberries, or replace part of the rhubarb with thinly sliced apple if you want a milder filling.

• Orange zest can replace the lemon for a softer citrus note.

• If you do not want pastry cutouts, use a simple crumble topping made with oats, flour, vegan butter, and a little sugar.

• For extra texture, swap the sliced almonds for chopped pecans or walnuts.