New Variation on Strawberry Pie

I stood in front of the freezer this morning wondering what to make for dinner.

After choosing a rather boring chicken soup from the freezer I pulled out the bag of frozen strawberries.

I thought, "Isn't this why we froze them? For a cold winter day when there is no fruit in the house"

One setback, One member of the family is forgoing wheat. So I played with my recipe.

Wheat Free Strawberry Pie:

Crust:

1/2 cup of each:  ground almonds, corn flour, ground whole oats, fine unsweetened coconut

2 tbs. butter

2 tbs. coconut oil

1 tbs. canola oil (or more coconut)

1/2 tsp. salt.

warm butter, oil, and salt in a small sauce pan.  Add to flour mixture while still warm.

Mix well. If not wet enough add 1tsp.-1tbs. warm water. Press into pie plate.  Try to make sides of crust

thick so that it does not burn.  Bake at 350 F for 15-20 minutes.

Filling:

5 cups frozen strawberries

3 tablespoons barley malt

1 tablespoon raw sugar

1/2 tsp salt

Place all in a wide pot and cook on medium until soft and bubbly. About 10 minutes.

Remove 1/2 cup of juice and mix in 2 tablespoon cornstarch.  Make sure there are no lumps and add to pot. Bring to a soft boil until slightly thickened. About 10 minutes.

Add filling to crust. Chill at least 2 hours before serving.  I had some filling left over and saved in a glass jar to add to yogurt.

Preparing strawberries in the summer for freezer

Strawberry pie