Gluten-Free, Dairy-Free, Egg-Free
Fresh Strawberry Pie
Click here for a printer-friendly version.
Serves 8

Here’s a simple way to show off the beauty of fresh, whole strawberries, preserving all their color, taste and nutrients. This refreshing no-bake pie is adapted from an old family recipe created by Rosella Phlipot of Darke County, Ohio. Serve chilled.

1 prebaked 10-inch pie crust, cooled
1 cup pomegranate juice, divided
1 (¼ -ounce) packet unflavored gelatin
¼ cup organic sugar, maple crystals or date sugar
3 cups fresh strawberries, washed and stems removed

1. Whisk together ¼  cup pomegranate juice and gelatin in a bowl until well combined. Set aside.
2. Combine remaining pomegranate juice and sugar in a saucepan and bring it to a boil.
3. Add gelatin mixture to boiling pomegranate juice and sugar and turn off heat. Stir occasionally for about 5 minutes or until gelatin has melted.
4. Allow pomegranate mixture to cool until it starts to thicken.
5. Place fresh berries in baked pie shell, arranging them attractively and piling them high. Pour pomegranate juice mixture over berries to coat. Chill in the refrigerator until gelatin congeals.
   

Each serving contains 199 calories, 7g total fat, 6g saturated fat, 0g trans fat, 0mg cholesterol, 33g carbohydrate, 7mg sodium, 2g fiber, 2g protein.

TIP: If the pomegranate juice mixture becomes too thick to pour over the fruit, reheat it briefly on the stove, stirring to smooth out any lumps.

Related Articles:

• Easy as Pie: Celebrate Summer with Gluten-Free, Dairy-Free, Egg-Free Desserts
• Cherry Galette
• Ginger Peach Pie
• Blueberry Pie
• Allergy-Free Pie Crust
  

Want more recipes? Click here to sign up for our free recipe-of-the-week e-letter.