Base

2½ cups almond flour

2 tsp ground ginger

½ tsp baking soda

½ tsp Himalayan salt

⅓ cup melted coconut oil

⅓ cup maple syrup

1 tsp vanilla extract

Strawberry Filling

2 cups fresh strawberries, quartered

2 tsp lemon juice

2 Tbsp maple syrup

Rhubarb Filling

2 cups rhubarb stalks, sliced

1 Tbsp coconut sugar or maple syrup

Apple Filling

2 large honey crisp or pink lady apples, peeled and sliced thin

2 Tbsp coconut oil

2 Tbsp maple syrup

1 tsp lemon juice

Cashew Strawberry Cream Topping

1 cup raw cashews

3 Tbsp boiling water

2 tsp lemon juice

½ tsp vanilla extract

2 Tbsp maple syrup

4 large fresh strawberries

Preheat oven to 350° F.

Mix all base dry ingredients together in a bowl until there are no lumps. In a separate bowl, mix the base wet ingredients. Add the wet ingredients to the bowl with the dry ingredients and blend with a fork to form a loose dough.

Grease a 9-inch pie dish with coconut oil. Gently pat the dough onto the bottom and sides of the pie dish. Place in an oven for 10 to 12 minutes until light brown. Remove and let cool. Set aside.

Place strawberry filling ingredients in saucepan and simmer for 5 minutes. Remove from stove and drain off fluid. Set strawberries aside to cool.

Place rhubarb filling ingredients in a saucepan, cover with water and simmer for 8 minutes. Drain off fluid and set aside to cool.

Place apple filling ingredients in a saucepan and simmer until the apple slices are slightly tender, approximately 5 to 8 minutes. Drain fluid and set aside.

Blend the cream topping ingredients together in a blender until smooth.

Arrange the apples in a circular pattern on the pie crust followed by the strawberries and rhubarb. Spread the cashew strawberry cream on top of the pie, sprinkle with cinnamon and serve.

Recipe and photo courtesy of Lynn Feder.

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