Gluten-free Strawberry Pie with Moscato
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8-10 servings
Ingredients
  • CRUST:
  • 2 cups walnuts
  • ⅓ cup almond flour
  • ¼ cup butter, melted (* or coconut oil, if dairy-free)
  • ¼ cup sugar
  • -
  • 3 lbs. fresh, beautiful strawberries
  • -
  • GLAZE:
  • 2 cups strawberry puree, strained
  • ¼ cup Moscato
  • 4 Tbls. gelatin (from pastured cows)
  • ¼ cup sugar
Instructions
  1. FOR THE CRUST:
  2. Combine all the dry ingredients in a food processor and process until they are crumbs.
  3. Slowly drizzle butter in until it forms a dough.
  4. Press into pie plate or tart dish until it covers the bottom and sides.
  5. Bake at 350˚ for 15 minutes.
  6. Remove and cool completely.
  7. When crust is cool, arrange strawberries in a decorative pattern and prepare glaze.
  8. -
  9. FOR THE GLAZE:
  10. Make strawberry puree by blending strawberries in a food processor or blender.
  11. Strain the puree through cheesecloth to make 2 cups of juice.
  12. To 1 cup of juice, add Moscato and sprinkle gelatin on top to dissolve.
  13. Heat the remaining cup of strawberry juice and sugar to boiling on the stovetop.
  14. Pour over juice and gelatin mixture and stir until dissolved completely.
  15. Allow to cool to room temperature and pour gently over pie.
  16. Chill for at least 6 hours before serving.
  17. Serve with fresh whipped cream and chopped walnuts.
Recipe by Mr. Farmer's Daughter at https://www.mrfarmersdaughter.com/gluten-free-strawberry-pie-with-moscato/