Our strawberry rhubarb pie is the quintessential summer dessert. Now summer picnics and barbecues can include a dessert that everyone everyone can enjoy. The perfect blend of tart and sweet, our gluten-free strawberry rhubarb pie features a hearty filling and melt-in-your mouth crumble top – an irresistible crowd-pleaser!
Crust: The Maine Pie Co. Gluten-Free Mix (White Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Starch), Butter, Eggs, Fresh Lemon Juice, Pure Cane Sugar, Sea Salt, Xanthan Gum.
Crumble Topping: White Rice Flour, Brown Rice Flour, Tapioca Starch, Potato Starch, Butter, Gluten Free Rolled Oats, Brown Sugar, Xanthan Gum, Salt, Cinnamon.
Filling: Strawberries, Rhubarb, Sugar, Cornstarch, Cinnamon, Sea Salt.
ALLERGY STATEMENT: Contains milk and eggs. Processed in a facility that handles tree nuts.
BAKING INSTRUCTIONS: Preheat oven to 425°F. Remove pie from plastic wrapping and bake on bottom rack for 20 minutes, then reduce heat to 350°F. Move pie to the middle rack and continue to bake until the crust is golden and the filling is bubbly (approximately 60-70 minutes). Remove pie from oven and allow to cool for approximately one hour. Enjoy! Convection: Adjust time and temperatures accordingly.