My mom is in town and she's the queen of making healthier versions of delicious foods. She just has that knack for knowing what substitutes work, what won't, and ultimately, how to fine tune a recipe to be a bit more healthy and clean. We made this pie together (though it was really more her than me), and the end result was a delicious resplendent filling with a crunchy, graham crackery crust. I'm not saying it's a healthy pie by any means, but if you're going to make a pie and want to clean it up a bit, this is a good option. We used this recipe as a guide, but made a couple changes (see below).
1 pound organic strawberries, hulled and halved
10oz organic rhubarb, trimmed & cut into 1/2in thick slices
1/3c organic maple syrup
1 1/2c kiwi strawberry juice
2T agar powder
2c spelt flour
a pinch of salt
4T organic extra virgin coconut oil, chilled
1/4c organic unsalted butter, chilled
1 package organic silken tofu
juice from one lemon
Preheat oven to 350f. For the crust, put flour, butter and coconut oil in a large bowl and mix with your hands to form a ball. Put in fridge for 30 mins.
For the filling, put juice in a saucepan over low heat. Add the agar powder. Stir and turn to medium heat - do not allow it to boil. Add the strawberries and rhubarb and continue stirring. Cook for 5 minutes, then turn off heat and allow to cool.
Then, take the pie crust dough out of the fridge and press it into the pie plate. Bake the crust for 20 minutes, or until lightly browned. Once it's done, pour the cooled filling into the pie crust and refrigerate for 2-3 hours. Serve chilled.
For the whipped cream topping, put a package of silken tofu in blender with 2T coconut oil, juice from one lemon and maple syrup to taste (we used about 2T). Blend on high until you get a whipped cream consistency. Place in separate container and chill.
PS - More recipes here.