Berry Apple Rhubarb Pie

Category: Desserts
Difficulty: Easy
Servings: about 12 slices

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National Pi Day is upon us and it only makes sense to celebrate the mathematical constant with a warm and cozy slice of our favorite fruit-filled crusts of joy, otherwise known as pie! But you don’t have to be a mathematician to recreate this flavorful spin off of the classic strawberry rhubarb pie.

Although its season is fleeting, you can be sure spring has sprung when you start seeing Rhubarb! Raw rhubarb is as mouth-puckering as lemons and is almost always paired with a sweet counterpart like strawberries to offset the tang. In this pie, rhubarb and strawberries are joined by apples and several other berry sidekicks, creating a blissful mingling of vibrant fruity flavors, deepened by a dose of Teeccino Cordyceps Schisandra Cinnamon Berry herbal coffee, dates, almonds, and coconut in the crust. A crunchy crumble topping adds a nice contrast and a scoop of vanilla ice cream will take your slice over the top!

Ingredients

For Pie Shell:

2 cups almond meal (or blitzed walnuts/nuts of choice)
6 Medjool dates, pitted
⅓ cup (½ of a log) almond paste (can substitute for more dates; 9 dates total)
2 tsp [Cordyceps Schisandra Cinnamon Berry Mushroom Herbal Coffee]grounds
¼ cup unsweetened shredded coconut
2 tsp coconut oil, melted, plus a little more for the pan
Pinch of salt

For Filling:

2 cups tart apples (such as pink ladies or granny smith), diced or sliced thin
1 tbsp lemon juice
1 tsp vanilla extract
1 cup fresh strawberries, halved/quartered
1 cup fresh blackberries
1 cup fresh raspberries
1 cup fresh blueberries
1 cup rhubarb, fresh or frozen, sliced
⅓ cup all-purpose flour (or a 1:1 gluten-free substitute for paleo)
1 tsp allspice
1 tsp cinnamon
½ cup coconut palm sugar or date sugar
2 tbsp unsalted butter (or solid coconut oil) cut into small cubes

For Crumb Topping:

½ cup all-purpose flour
½ cup Cinnamon Cranberry TeeChia
½ cup brown sugar (or coconut palm sugar for paleo)
6 tbsp butter (add a pinch of salt if using unsalted butter)
½ tsp cinnamon

*Note* If there is extra crumb topping, use it to dress up yogurt, as a dredge, or sprinkle on top of ice cream!

Teeccino Cordyceps Schisandra

Cordyceps, the Himalaya’s rare mushroom touted for improving stamina, libido and longevity, is paired with schisandra, the five-flavored berry with tonic, revitalizing properties. Blended with prebiotic chicory and Vietnamese cinnamon, experience bold, spicy flavor with adaptogens protecting your mind and body! Discover 6 delicious Teeccino Mushroom Adaptogen blends that optimally pair health-promoting mushrooms with adaptogenic herbs to enhance their combined wellness benefits!

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Instructions

Prep Time : 15 minutes,Cook Time : 50 minutes,Calories per serving : 470

Preheat oven to 350° F.
To prepare the pie shell, pulse whole roasted almonds (or choose your favorite) in a food processor to a fine meal. Remove nut meal and set aside.
Pulse the pitted dates and almond paste (if using) until fully chopped. Add in the remaining crust ingredients and the almond meal and pulse until combined.
Press the crust into a prepared 9” pie pan/plate, ensuring the shell is equally distributed. Use a measuring cup to pack down and clean up the sides of the pan.
Bake the pie shell for 10 minutes just so it sets.
For the filling, start by tossing the cut apples with lemon juice and vanilla in a mixing bowl, then add the berries and rhubarb.
Combine the flour, sugar, and spices in a separate bowl then add to the fruit mixture and toss gently to coat.
Spoon the fruit mixture into the pie shell and dot with cubes of butter.
Bake the pie for 25-30 minutes, until the berries are hot and bubbly then remove from the oven and make the topping by combining all of the crumb ingredients with your hands in a bowl.
prinkle the crumb topping over the pie and bake for 15-20 more minutes.
Once the pie is steaming and bubbling and crusty on top, remove from the oven and allow to cool slightly before serving.
Serve with a scoop of your favorite ice cream!