Vegan Strawberry Pie (gluten-free)
Vegan Strawberry Pie is super simple to prepare and, hands down, the best fruit pie! Piled high with in-season strawberries and an amazing walnut-oat crust, this is the perfect summer pie!
Servings: 8 slices
Ingredients
Walnut Oat Crust
- ¾ cup walnuts
- 1 cup oat flour see notes
- ¼ teaspoon Himalayan pink salt
- ¼ cup refined coconut oil melted
- 3 Tablespoons maple syrup
- ¾ cup rolled oats
Pie Filling
- 2 ½ pounds fresh strawberries greens removed and chopped
- ¼ cup cold water
- 2 full Tablespoons cornstarch
- ½ cup apple juice
- ¼ cup strawberry puree
- 3 Tablespoons granulated sugar
Instructions
Walnut Oat Crust
- Preheat your oven to 350° and oil your pie dish.
- Measure out the walnuts and add them to a food processor. Pulse until the walnuts are roughly chopped.
- Add in the oat flour, salt, oil, rolled oats, and maple syrup. Pulse a few times until just combined.
- Spoon the crust into your pie dish. Gently spread and shape it with your fingers to fill out the dish. Be sure not to press too hard or it can cause the crust to stick.
- Bake at 350°F for 10-15 min or until the edges of the crust begin to darken.
Pie Filling
- In a small bowl, mix the cold water and cornstarch until dissolved. Set aside.
- Now, make the strawberry purée. After blending the crust, wipe out the food processor and toss in 4-6 strawberries (depending on size). Blend until the strawberries are a liquid purée, then measure out ¼ cup of the purée.
- In a small saucepan over medium heat, stir together the puréed strawberries, apple juice, and sugar. Once simmering, lower the heat and add in the cornstarch mix. Whisk until the filling reaches a thick glaze consistency. Remove from heat and set aside to cool.
- Place the prepared strawberries in a large bowl. (Cut smaller strawberries in half and larger berries in thirds)
- Once the filling has cooled to the touch (about 15 minutes), gently fold it into the bowl of strawberries.
- Evenly spread the strawberry filling into the pie crust.
- Let the pie set in the fridge for at least an hour before serving.
Notes
For a nut-free crust, use my vegan pie crust recipe. Follow the instructions to pre-bake the crust. Allow it to fully cool before adding the strawberries.
To make oat flour - pulse about a cup and a half of oats in your food processor, blender, or Nutri-bullet until it becomes a fine, flour-like consistency. Measure out 1 cup.
If you strawberries are tart, add an extra 2-3 Tablespoons of sugar to the strawberry glaze mixture before heating.
Nutrition
Serving: 1slice | Calories: 279kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Sodium: 54mg | Fiber: 3g | Sugar: 15g
