Oooo it’s pie season! Apple and pumpkin pies are coming! For those of you that want to have a gluten free pie or just want to try baking with whole food or nut flours this is the crust for you! You can put any fruit on top of the crust for a beautiful pie!
Almond Flour Pie Crust
2 cups of Almond Flour
2 TBSP Sugar (regular or coconut)
1/4 tsp baking soda
1/4 tsp salt
2 TBSP coconut oil (chilled/room temperature – just not melted in liquid form, you can also use Vegan butter)
1 tsp vanilla
Preheat oven to 350 degrees F
Grease a 9-inch pie dish, really well!
Place almond flour, sugar, baking soda and salt into a food processor. Pulse several times until mixed well.
Add the egg, vanilla and coconut oil over the top of the flour mixture
Pulse until the mixture has formed into a ball
Press the dough into the pie dish and press the dough up the sides with your fingers
Using a fork make a design around the crust, and prick the bottom a few times
Bake the crust for 8-12 minutes until the bottom is dry
Take your crust out of the oven and top with your fruit mixture and bake until your fruits are cooked through
Ensure you cover your crust with foil or else it will burn!
Take your pie out of the oven, let it rest for 10 mins
Cut a slice or two and Enjoy!
If you find that the dough is too soft and melting in your hands, you can refrigerate it for 10 mins to firm it up
For a savoury crust, omit the sugar!
My fruit mixture is usually: fruit of your choice + 1 tsp lemon juice + 1/4 cup of coconut sugar + cinnamon and nutmeg!
The pie pictured above is made with Ontario Nectarines!