Gluten Free Strawberry Pie

I can't believe it is after nine o'clock pm, and I haven't posted my Tuesday recipe yet.  My days are getting the best of me.  I don't know where the time goes.  I mentioned last week that I want to learn how to make gluten free food because some family members can not eat gluten.  I saw this recipe and it sounded very good and easy to make.  I make strawberry pie often in the summer, but this one is wheat free.

Strawberry Pie

For the crust:

1 1/2 cups unsalted almonds
1 cup rolled oats
1/3 cup honey
1 egg
2 T softened butter
pinch salt
1 tsp vanilla

In a food processor, add the almonds and oats and pulse until ground.  Add in the remaining ingredients and pulse until everything is combined.  You should have a soft dough.  Butter a pie dish.   Put the dough into the pie dish and, using your wet fingers, press the dough into the pan, up the sides, etc., until it is evenly distributed in the dish.  Take a fork and prick the bottom and sides and make a decorative edge if you like.  Don’t press the edge too thin with the fork or it will be easier to scorch.

Bake the pastry in a 325 degree F oven for about 15-20 minutes, until golden brown.   Remove from oven and allow to cool.

For the filling:

2  cups of sliced strawberries
1/3 cup honey
3 T cornstarch
1 tsp vanilla
pinch salt
1 T butter

In a blender or food processor, puree the berries.  Remove about a half a cup to a small dish and add the cornstarch.  Pour the puree into a medium saucepan, blend in the cornstarch mixture and honey and place over med-low heat. Stir the mixture until it has thickened and begun to boil.  Add in the pinch of salt, vanilla, and butter.  Stir to melt the butter and combine and remove from heat.

Once the filling is cool, mix 2 more cups of sliced strawberries into the filling and spread the filling into the cooled crust.

In an earlier blog I showed how to easily take the caps off of the strawberries.

http://www.thecabincountess.com/2013/06/strawberry-season-in-wisconsin.html

I also have a little trick for slicing the berries.  After the caps are off the strawberries, I place them one at a time onto an egg slicer.  It slices the berry either lengthwise or widthwise into perfect slices.

One of my favorite strawberry deserts is one I blogged about last year.  This recipe could easily substitute the crust from this recipe.  http://www.thecabincountess.com/2013/07/danish-junket-dessert.html