Gluten Free Berry Rhubarb Pie

Servings:

Serves 12

2 cups

fresh rhubarb, chopped

1 cup

fresh blackberries

1 cup

fresh blueberries

2 tablespoons

All-Purpose Flour, Gluten-Free

¾ cup

Monk Fruit with Erythritol, Organic Powder

¼ teaspoon

cinnamon

¼ teaspoon

clove

1 teaspoon

vanilla extract

2 teaspoons

rice milk

Gluten Free Pie Crust Recipe

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!

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