One Sunday morning, Mary, our 7 year old, woke up telling me she wanted to make an apple pie and she said she knew the recipe for the pie crust. She didn’t mean that she knew of a particular recipe we had used, but that she had one made up in her mind.
Well, that afternoon, we tried Mary’s recipe. She wanted all almond flour and no liquid:-) However, with a little help from me, we created what is the best gluten free, grain free pie crust recipe yet!
Mary’s grandmother wanted the recipe, so Mary actually wrote it down. I still need to get this in the mail to grandma (sorry Mom!!), but thought you’d all get a kick out of seeing it. Please, don’t go by the recipe card. Instead, keep reading, and see the tried and tested Mary’s Pie Crust recipe.
1 C coconut oil (melted)
2 tsp vanilla
1 tsp almond extract
2 eggs
1 1/2 C coconut flour
1 1/2 C almond flour
1/2 tsp salt
1 tsp baking soda
2 scoops stevia (tiny scoops of pure powdered stevia)
Add coconut oil, vanilla, almond extract and eggs to a mixing bowl and mix. Add coconut flour, almond flour, salt, baking soda and stevia and mix well. This will make two pies. Scoop dough into two pie pans equally and press the crust into the pan and up the sides. Either pre-bake if you need to, or add your filling and bake.
And here is Mary’s finished product!
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