I haven’t had a graham cracker in over 6 years (probably longer actually, since I didn’t really eat them when I was eating gluten before anyway…), but I will say one of the nice things about them was the kind of crust they could be made into. I also remember liking the cookie style crusts, which I guess is pretty much the same thing.
Well, I happily stumbled across a gluten free crust that resembles a graham cracker crust. I am psyched!
I’ll be honest though, I probably won’t repeat the filling. It was tasty, but after being in the refrigerator for a few days, the last few pieces were a bit too acidic, from the kiwi. So if you’re going to eat it all at once, I still recommend this pie. But if you’re on the fence about the filling, try the crust anyway! Next time I want to do a chocolate or pumpkin pie. This crust will go perfect with either. Yum :)
Strawberry Kiwi Crumble Pie (GF, DF, & SF)
1.5 cups walnuts
1 tbs coconut oil
1/2 tsp baking soda
1/2 cup strawberries
1/2 cup water
2 tsp vanilla
2 tbs honey
3 envelopes unflavored gelatin
3/4 cups chopped kiwi
1 1/4 cups strawberries
Preheat the oven to 350 degrees F.
For the crust. In a food processor, pulse the walnuts until the biggest chunks are no bigger than a pea. Then add the dates and continue to pulse. Add the coconut oil, baking soda, and salt and process until it is a smooth consistency. Scrape the batter out of the processor and into a glass pie pan. This part is messy. Use your hands to mold the batter into the pie pan and up the sides. Bake for 12 minutes at 350 F or until the edges are browned.
For the filling. Start by adding 5 ingredients into a blender. Once completely combined and pureed (about 45 seconds), pour into a saucepan and heat the mixture until it boils, stirring often. I actually used a whisk for stirring. Once boiling, reduce for a low rolling boil, and continue cooking/stirring for 5 minutes. While doing this, chop the strawberries and peel/chop the kiwi, laying them into the pie crust. They should come up to just below the crust line (you may need to adjust the amount of fruit you use for this to happen). Once the liquid mixture is done, pour it over the fruit in the pie pan.
Cover and place in the refrigerator to chill and set. Expect to leave it there a few hours, up to 3 to make sure that it sets.