Strawberry Shortcake Pie (GF)

Ingredients

Shortcake Piecrust:
• 2 cups blanched almond flour
• 1/4 tsp baking soda
• 1/8 tsp sea salt
• 2 tbsp butter, melted
• 1 tbsp pure honey
• 1 large egg
• 1/4 tsp pure vanilla extract
Strawberry Filling:
• 1 batch of creamy lemon frosting
• 1 1/2 pounds fresh organic strawberries, sliced
• 1 tbsp pure maple syrup

Instructions

Prepare the Shortcake Piecrust:
1. Preheat oven to 325 degrees. In a small bowl, combine blanched almond flour, baking soda and salt.
2. In a large bowl, whisk together melted butter and honey until smooth and creamy. Then whisk in the egg and vanilla until well combined.
3. Add dry ingredients to the wet, using a spoon to combine.
4. Press the dough evenly into the bottom and up the sides of a 9” deep-dish pie plate. (If you don't own a deep-dish pie plate, simply use a 9x9-inch baking dish instead.)
5. Use a fork to poke a few holes in the bottom of the crust. You can also use a fork to crimp the edges of the piecrust, if desired.
6. Bake crust for approximately 15 minutes, until lightly golden brown.
7. Allow piecrust to cool completely before filling.
Prepare the Strawberries & Creamy Lemon Filling:
8. While you're waiting for the pie crust to cool, slice the strawberries and gently fold them together with one tablespoon of maple syrup. Then, place them in the refrigerator to keep cool.
9. Next, follow the instructions for making the creamy lemon frosting and refrigerate as well, until the piecrust is completely cool.
Assemble the Strawberry Pie:
10. Once the pie shell is completely cool to touch, spread about 2/3 of the creamy lemon frosting evenly across the bottom of the shortcake piecrust.
11. Then layer the sliced strawberries across the top of the creamy lemon topping.
12. Pipe the remaining lemon topping around the edges of the piecrust to create a pleasing pattern.
13. Refrigerate and serve within two hours of assembly for best results.

Notes