*Update January 2018 – According to the Monash University app, coconut flour is not low FODMAP, however this recipe is still delicious if you are not concerned with FODMAP content.

Inspired by my mom’s strawberry pie recipe, this FODMAP-friendly version of a summer classic will please everyone at the dessert table!  Fresh, bright, sweet strawberries really shine in this dessert fit for any summer get together.  

Happy Sunday, friends!

I’m popping in to help you welcome in the summer solstice with a delicious and yummy recipe because it’s Recipe Redux day!

This month’s theme?

Pie Love

Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.

When I read this, I was prepping for my family to visit so family was on the brain.  It was also starting to feel a lot like summer around Denver.  Growing up, my mom would always make at least one homemade strawberry pie during the summer and anytime I taste the delicious flavors of strawberry pie it takes me right back to those childhood summers.  The thing is…my mom’s recipe isn’t FODMAP friendly!

I decided to cause a little “treble” in the kitchen and recreate a version of my mom’s recipe so I could enjoy it (and so you can enjoy it too!)

My mom’s recipe uses a biscuit crust, so I replaced her biscuit crust with a coconut flour crust that I intended on having taste like a biscuit.  While it didn’t quite turn out to taste like a biscuit, it tastes kind of like a sugar cookie and compliments the sweet and tart strawberries perfectly!

Mom’s recipe also calls for cornstarch.  Because corn is one of the most genetically modified crops (about 88% of what is grown in the US is a GMO) I decided that using arrowroot starch would be a better alternative.

Arrowroot starch has a similar starch structure to cornstarch, so I knew that it would work well to create the thick pie filling needed for this recipe.

OK…now let’s get to the recipe, shall we?

Summer Strawberry Pie

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• Author: Tara - Treble in the Kitchen
• Yield: 6-8 servings 1x

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Ingredients

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• Crust:
• 1/2 cup Coconut Oil, melted
• 2 Eggs
• 1/4 Teaspoon Sea Salt
• 3/4 Cup Coconut Flour
• 2 Tbsp coconut sugar
• Pie Filling:
• 4 cups strawberries
• 3 Tbsp Arrowroot Starch
• 1 cup water
• 1 tsp lemon juice
• 1 cup coconut sugar

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Instructions

1. For the crust:
2. Preheat oven to 400 degrees.
3. In a medium-sized bowl beat the eggs melted coconut oil, coconut sugar and salt together until thoroughly combined. (A fork works well for this!)
4. Next, add the coconut flour and stir until the dough sticks together.
5. Form the dough into a ball and press into a 9″ greased pie pan.
6. Poke holes in the crust with a fork.
7. Bake for 8-10 minutes or until lightly brown. Cool
8. For the pie:
9. In a saucepan bring 1 cup berries and 2/3 cup water to low boil or simmer for 3 minutes or until the berries are soft.
10. Toss the remaining strawberries in lemon juice.
11. Combine the coconut sugar, arrowroot starch, and remaining 1/3 cup water with the strawberries and lemon juice.
12. Stir the sugar/arrowroot mixture into the berry mixture and cook until bubbly, stirring constantly.
13. Continue to cook until thick.
14. Place the remaining berries into the cooled and partially cooked pie shell. Cover with the hot mix and place in the oven to bake at 350 for 7 more minutes.
15. Chill for 2 hours. Serve cold.

Notes

Please note that coconut flour according to the Monash University app, coconut flour is not low FODMAP.
Please listen to your own body and eat the foods that make you feel the best.

• Category: dessert, pie, baked good

Enjoy!