Laughter & Tears. . . the moments of our lifes.: Strawberry Pie

Several weeks ago the boys were talking about pie and so we decided to bake one. The one stipulation was we had to find a recipe that we had all the ingredients for in the house. I was not going to the store! I searched online and find a pie crust recipe that used coconut flour--yummy!

Coconut Flour Pie Crust

Ingredients

· 1/2 cup Butter, Melted

· 2 Eggs

· 1/4 Teaspoon Sea Salt

· 3/4 Cup Coconut Flour

· 1-3 Tablespoons Raw Honey

Directions
Preheat oven to 400 degrees. In a medium bowl beat butter, eggs, honey and salt together with a fork. Then add coconut flour. Stir until dough holds together. Gather the dough into a ball, then pat into a 9″ greased pie pan. Prick the dough with a fork. Bake for 9 minutes. Let cool.

The pie dough.

My silly chiefs!

The boys had a blast mixing the dough and did a great job pressing it into the pie plate!

The following is the pie filling recipe we went off of, but did not follow exactly :)

Glazed Strawberry Pie Recipe

Ingredients:

· 2 quarts of strawberries, sliced

· 1 baked gluten-free pie shell

· 1 cup water

· 3/4 cup sugar (or equivalent sugar substitute)

· 1 Tbs corn starch or potato starch ( I used coconut flour)

Preparation:

Fill the baked pie shell with sliced strawberries until no more will fit. (You'll have quite a bit left over.) Chill the pie crust with the berries for at least an hour. Near the end of the hour, put the remaining slices into a medium saucepan with a cup of water. Cook until the berries are tender. Pour the strawberries and water into a blender and puree. Then pour the mixture back into the saucepan, through a strainer. Add the sugar and starch to the strained berry mixture. Stir and cook on a low flame until the sugar and starch dissolve. Pour the hot glaze over the refrigerated berries in the pie crust. Chill and serve, either plain or with whipped cream topping.