½cup sugar, or Lacanto Monkfruit Sweetener with erythitol
Combine almond flour, tapioca flour, salt and cubed butter in a food processor. Pulse until butter is in pea-sized pieces. Add egg and honey and continue to pulse until dough comes together. Don't over process. Turn dough out on to a piece of plastic wrap. Form into a disc 6 - 8 inches in diameter, wrap tightly and and refrigerate for at least 2 hours or overnight. Dough can be made up to 5 days in advance if wrapped and refrigerated. You can also freeze it for 3 - 4 months.
When ready to make pie, roll pastry dough to a round 12 inches in diameter on a plastic pastry mat or a sheet of parchment paper. Use a little extra tapioca flour to help prevent the dough from sticking to the paper and the rolling pin.
To make transferring the rolled dough to the pie plate easier, invert the pie plate over the rolled out dough. Carefully lift and flip the parchment paper (or pastry mat) with the dough and the inverted pie plate. Gently press the dough into place, pinching any tears together with your fingers. Form a fluted edge, if desired. Store in the refrigerator while you prepare the filling.
Strawberry Rhubarb Pie Filling
Preheat oven to 400°F.
Wash and hull strawberries, then slice into halves or quarters, depending on their size.
Wash and chop rhubarb stalks into pieces about ½ to ¾ inch long.
Prepare the crumb crust topping. Soften or melt butter and combine with rolled oats, almond flour and sweetener of your choice, using a fork or your fingers to make a crumbly mixture. Set aside.
Combine the sweetener, cornstarch, orange zest, orange juice and vanilla. Toss with the strawberries and rhubarb.
Remove the pastry dough in the pie plate from the fridge and fill with the strawberry rhubarb mixture.
Top with the crumble topping, gently pressing into place and covering the fruit completely.
Use a pie shield or a strip of aluminum foil to cover the edges of the pie crust. Place the pie on a baking sheet to prevent spills in the oven.
Bake for 10 minutes at 400°F. then reduce the temperature to 350°F. and bake for 35 - 40 minutes or until crust is deep golden brown. Check at 30 minutes and cover the pie with foil if the topping is browning too quickly.
To make slicing easier, transfer to a wire rack and cool before cutting.
Serve as is, or with whipped cream, coconut whip, or ice cream. Store leftovers covered in the refrigerator.
See the post for instructions for preventing a watery filling and for freezing this pie either before or after baking.