Strawberry Pie (gelatin free)

Here's sweet news: one serving (147 grams) of strawberries has 86.5 milligrams of vitamin C. (And just this week, a study linked two servings of the red fruit a week to slowed cognitive degeneration.)- http://www.huffingtonpost.com by Laura Schocker

Strawberry Pie

Love that kids get to see where thier food comes from.

Ingredients

Crust

1 Cup Sprouted Grain flour or Brown rice flour

1/4 Cup Quinoa Flour or Whole Wheat

1/2 Cup "Real"Butter

1tsp Salt

1/2 Cup ice water

Filling

6 Cups whole strawberries ( divided in half)

3 Tbsp Cornstarch

1 tbsp arrowroot powder

1/2 Cup water

2 Tbsp lemon juice

1/2 Cup Sucanat Sugar

Topping

1 Cup rolled Oats

1/4 Cup Sucanat

1/4 Cup "Real" butter

1 Tsp cinnamon

1 tsp. Salt

Mix in all flour and salt into a bowl. Cut in cold butter with a fork until the crust starts to form little crumbles. Slowly add 1 Tbsp at a time of ice water until you can form the dough into a smooth ball. Refrigerate for 1 hour. When ready flour your surface to roll out the dough. Sprouted Grain flour works well bc/ it is grainy. Form the dough to a pie pan and bake for 10-12 minutes.

While the pie crust is baking, start the filling. In a pot heat up 3 cups strawberries, arrowroot, cornstarch, sucanat, lemon juice and water over med. high heat. Mash it up as it heats until it forms a thick liquid. Boil for 3 minutes stirring continuously and remove to cool.

Cole getting busy in the kitchen.

"Mom, I love your pie!"

When the crust is done baking, Coat the bottom of it with 1/4 strawberry filling. Then layer whole strawberries (3 cups) or less,in the bottom of the pie crust in one even layer. Pour the remaining filling over the strawberries.

Last make the crumble topping. Mash the butter,oats,salt,cinnamon,and sucanat. Crumble it over the top of the pie.

Bake for 1 hour on 350degrees. Let it cool on the counter when done for 30 minutes and then place in the fridge for 2-3 hours. Best results when you refrigerate it overnight.