Rhubarb/Strawberry Coconut Cream Pie. (This is not a custard or pudding pie. It is a pie made with coconut cream.)

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• one  9-inch pie shell. (I use 1/2 the Featherlight vinegar pastry recipe below for one pie.)
• 1-1/2 cups chopped rhubarb
• 1 c. strawberries
• 1 c. organic cane sugar
• 2 Tablespoons Gluten-free flour
• 2 eggs
• 3/4 c. coconut cream (from the solid part from a can of   Natural Value Organic coconut milk)

method:

Roll pie crust and fit into 9-inch glass pie pan. Crimp the edges and refrigerate while you prep the filling. This rest period is important to the overall flakiness of the crust.

Preheat oven to 350°F.

Wash and chop rhubarb to measure 1-1/2 cups.  Mix together the sugar, eggs, gluten-free flour and coconut cream.  Place in the bottom of the crust lined pie pan and sprinkle strawberries on top.  Wrap edges of pie with foil to prevent over baking the crust.   Bake, rotating once or twice, for 25-35 minutes, removing foil last 10 min. or so.   The center will jiggle just slightly, but it will set up as the pie cools. Cool pie on a wire rack until room temperature, then refrigerate until chilled. Best enjoyed on the same day it is baked but good second day too. 

I think this would be good made with peaches for part of the strawberries also.

 Featherlight Vinegar Pastry

2 1/2 c. gluten-free flour mix

1 t. guar gum

1/2 t. sea salt

1 T. sugar

3/4 c. butter

1 T. rice vinegar

1 egg

4 T. ice water

plastic wrap for rolling out the crust.

 This makes a two crust shell so you can either cut in half or freeze the left over pie crust for another day.  

In bowl mix together dry ingredients for crust, cut in butter until coarse crumbs form.  In a small bowl beat the egg and water and vinegar together.  Stir wet ingredients into dry ingredients until dough forms.  Work a little to get a smooth texture.  Divide dough in half and work with half at a time.  Using a double wide, double long piece of plastic wrap, folded over the pie dough.   Roll out pie crust flipping and releasing the dough from the plastic wrap often.  Until you have the dough rolled out to the size you need for the pie plate.  When you have the correct size peel the plastic wrap from one side of the dough and carefully flip it over the pie plate releasing from the plastic wrap carefully.  Cut and crimp dough to pie plate.  

From The Gluten-free Gourmet Cooks Comfort Foods by Bette Hagman, page 264.  I use what ever Gluten-free flour mix I have on hand.  In place of shortening I use pastured butter, and guar gum in place of xanthan gum.  

The rhubarb cream recipe was adapted from the following sources:

http://www.simplebites.net/pie-party-rhubarb-raspberry-cream-pie-recipe/

http://mamasminutia.blogspot.com/2011/05/dream-incarnate.html