Sweet summer strawberries and tart rhubarb stalks come together for this classic sweet and tangy pastry. If you prefer the classic lattice crust for this pie, just omit the almond flour and use all-purpose for the full amount and the crust will be slightly firmer to work with.
I had to act fast to take a picture of my Strawberry Rhubarb Pie before my family devoured it. This year, I had almond flour on hand from testing my cookbook, Magic Cakes, so I decided to replace a little of the all-purpose flour with it. I loved the taste of almond and strawberries together and the crust was uber tender. Just be sure to chill it before rolling it out.
I love how the almond flour add almond flavor and tenderness to the crust but it is not gluten-free. I added the almond flour for texture and flour because its basically finely ground almonds. I tried the crust with all almond flour to see if it would work to call it gluten-free and it fell apart. It worked fine when I used all all-purpose flour, too.
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