Strawberries, strawberries,

strawberry pie!!!!   Fresh strawberry pie!!!

So, way back in May, we celebrated 3 birthdays together, the big grandson (an April b’d) the mama (a May b’d) and the twins (a June b’d).  Why all together in May, you ask?  With the big one away at university, and finally getting a chance to visit, it was just a win win situation.  Of course, the big one, along with Grandma (that’s me) and Big Grandma (that’s my mom – yeah, we’re 4 generations)…. well, we’re not gluten free or grain free or much of anything free, for that matter, although big one can’t do dairy.

Anyway, so how to get us all together for one celebratory meal and dessert?  Our favorite, of course.  Chicken wings!!!!  Happy happy – chicken wings coated with Italian dressing and baked in the oven.  Oh yeah, it’s amazing how something so simple can make us all so happy.  And then for dessert?  Well, twins and I experimented on making an apple pie for the mama’s b’d a week earlier and made an even better one for this celebration.  And for the gluten gluttons, devil’s food cupcakes.  For the record, I’ve never made a pie before, unless you can count a cream cheese/Cool Whip ready made graham cracker crust pie.  I was strictly a cake/cupcake/muffin maker now turned bread maker.

Skip to the June b’d.  Here’s the clincher.  Fresh strawberry pie!!  Oh so good, made the apple pie look sick.   This time we made a ‘real’ crust, the kind you roll out with a rolling pin and then carefully place in the pie dish.  With two helpers (they love to bake and cook – maybe I’ll have some master chefs in the family some day) the task went pretty quickly.  Found an awesome coconut crust recipe (the apple pie one was just ok in my book, not awesome), and we went at it like we should be on a cooking channel or something.  I think we’re just watching a little too much Food channel ‘Chopped’ and ‘Sweet Genius’.  It does make us think, though, about what we could make with whatever we have on hand.  I also made some coconut apple muffins using the zucchini muffin recipe, except used shredded apple instead of the veggie.  Sorry about the not-so-great photos.  A photographer I’m not. 😉

Apple Coconut Muffin

Apple Coconut Muffin

Anyway, I can’t remember where I got the coconut crust recipe, but I’ll share it anyway.  If anyone recognizes it, please tell so I can give credit where it’s due.

Fresh Strawberry Pie with Coconut Flour Crust

Fresh Strawberry Pie

Fresh Strawberry Pie with Amazing Coconut Crust

Crust Ingredients (single crust):

  • 1/2 C organic coconut flour
  • 1/2 C shredded coconut
  • 2  eggs  at room temp(I use jumbo or extra large)
  • 1/4 C coconut oil
  • 1/4 tsp salt
  • 12 drops Stevia to taste (if using honey or agave, you may not need any other liquid as below. )
  • 1/4 C water or coconut milk (+ or – to make knead-able dough)

Preheat oven to 400°.

Sift the coconut flour and set aside.  Whisk together remaining ingredients until thoroughly combined.  Add coconut flour and mix well to form dough.  Knead the dough with your hands for about a minute.  If the dough feels too soft to roll, knead in a little more coconut flour.  If too stiff to roll, add in some of the liquid.  Form the dough into a ball and roll out between 2 pieces of waxed paper to about 1/8″ thickness.  Remove top sheet and carefully flip the crust into the pie pan.  You may want to slip a thin flat object underneath the bottom piece of waxed paper to support the dough and minimize breakage.  Remove the 2nd sheet of waxed paper and shape the crust into the pan.  Remove the excess from the edges and use to fill in the spots that tore when placing the dough in the pan.  Flute edges if desired.  Prick bottom and sides of crust several times with a fork.   Bake for about 10-15 minutes.

Filling:

  • 1 pkg. unflavored Knox gelatin
  • 2 pints strawberries
  • add stevia to taste (or other sweetener)

Clean and prepare strawberries – cut berries in halves or quarters. Prepare gelatin as package directs.  Take about one cup of the  strawberries and puree.  Add to gelatin.   Put remaining strawberries into the precooked pie crust.  Pour the gelatin puree over the strawberries and mix gently.  Let cool in fridge until firmly set.

For a variation you can use almond flour/meal in place of the shredded coconut.

NOTE:  When making other fruit pies that require a long baking time (such as fresh apples), precook the filling first.  The coconut flour crust cooks much quicker than wheat flour crust.

Final phase – remove from fridge, cut, enjoy!!!!

Happy pie baking.

Angela