Memorial Day is a week away! Do you know what you are going to be making? How about something totally American?
My family takes Memorial Day and the 4th of July very seriously. I mean we go all out, man! From the fire works, to the flags, to the food! We all love these holidays. ;)
I saw I picture of this pie on some magazine and I knew I had to give it a whirl. It was actually made in a circle pie plate, but I was really going for the flag look.
Made with a gluten free almond pie crust, the red is strawberry-rhubarb, the blue blueberry, and the white, coconut. This is a super yummy fruit pie if nothing else! It tastes great by itself, or serve it with vanilla ice cream.
American Flag Pie
For the crust:
1 1/2 cup blanched almond flour
1/4 cup arrowroot powder
1/4 tsp. salt
1/4 tsp. baking soda
1/4 cup coconut oil
1 tsp. vanilla extract
For the red:
2 cups fresh or frozen rhubarb, chopped
4 cups fresh or frozen strawberries, chopped
1/2-3/4 cup sugar
1/3 cup cornstarch
For the blue:
2 cups blueberries
1/4 cup cornstarch
1 Tbsp. lemon juice
1/3 cup sugar
For the white:
1 cup coconut cream
3 Tbsp. honey
1/3 cup shredded coconut, optional
Crust: In a mixing bowl mix together the dry ingredients. Add the wet ingredients and mix well. Press into a 13x9 baking pan.
Strawberry-Rhubarb: Mix together all the ingredients and pour into the prepared pie crust.
Blueberry: Mix all the ingredients together. Pour into prepared pie crust.
Bake at 400 degrees for 40 minutes. May need more or less time. Just keep an eye on it.
Coconut Cream: Mix the honey with the cream until fluffy. Mix in the coconut flakes, if using. Create stripes and stars on the COOLED cobbler.
TIP: Wondering how I got the nice square shape with the blueberry? I used wax paper and made a mold with it. This is how I did it so you can too:
American Flag Pie
For the crust:
1 1/2 cup blanched almond flour
1/4 cup arrowroot powder
1/4 tsp. salt
1/4 tsp. baking soda
1/4 cup coconut oil
1 tsp. vanilla extract
For the red:
2 cups fresh or frozen rhubarb, chopped
4 cups fresh or frozen strawberries, chopped
1/2-3/4 cup sugar
1/3 cup cornstarch
For the blue:
2 cups blueberries
1/4 cup cornstarch
1 Tbsp. lemon juice
1/3 cup sugar
For the white:
1 cup coconut cream
3 Tbsp. honey
1/3 cup shredded coconut, optional
Crust: In a mixing bowl mix together the dry ingredients. Add the wet ingredients and mix well. Press into a 13x9 baking pan.
Strawberry-Rhubarb: Mix together all the ingredients and pour into the prepared pie crust.
Blueberry: Mix all the ingredients together. Pour into prepared pie crust.
Bake at 400 degrees for 40 minutes. May need more or less time. Just keep an eye on it.
Coconut Cream: Mix the honey with the cream until fluffy. Mix in the coconut flakes, if using. Create stripes and stars on the COOLED cobbler.
TIP: Wondering how I got the nice square shape with the blueberry? I used wax paper and made a mold with it. This is how I did it so you can too:
Make sure to squish the wax paper right into the crust. Don't worry, it will slide right out when it's done.
It holds up quite nicely. Though, some of the juice will seep through, but it's okay. ;)
Then just dump in the blueberries and bake it just like that! You could trim it if you want, but either way it turns out fine.
Just slip the wax paper out right when it's done, frost when it's cooled and you have yourself an American pie!