Gluten Free Berry Rhubarb Pie
Servings: 
Serves 12
2 cups
fresh rhubarb, chopped
1 cup
fresh blackberries
1 cup
fresh blueberries
¼ teaspoon
cinnamon
¼ teaspoon
clove
1 teaspoon
vanilla extract
2 teaspoons
rice milk

This recipe was created to perfectly complement our scrumptious Gluten-Free Pie Crust recipe. We’ve combined rhubarb and fresh berries (blackberries and blueberries, but use what you love) with cinnamon, clove, vanilla and our Sugarless Sugar™ Sugar Replacement. You won’t believe this pie is free of gluten and sugar!

  1. Preheat oven to 350° F.
  2. Thoroughly clean rhubarb and berries. Pat dry with a clean towel.
  3. Mix flour, Sugarless Sugar™, clove, and cinnamon.
  4. Toss rhubarb and berries in dry mixture. Add vanilla extract and toss again.
  5. Pour filling into a prepared pie shell and distribute evenly.
  6. Place reserved top crust over filling and pinch together along the seam to seal.
  7. Using a paring knife, cut three slits in the top crust to allow steam to escape.
  8. Brush top crust with rice milk.
  9. Place pie in preheated oven and bake 30 to 35 minutes.
  10. Cool for 20 minutes and serve warm.