Ingredients
Instructions
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1.
For the crust; Add flours, salt, sweetener, and butter into a food processor. Pulse a few times until blended, and the butter is about the size of small peas. Add ice water one tablespoon at a time until the dough is moist and should stick together if you pinch it. I used three tablespoons. Press dough into a 9-inch deep pie dish including along the sides. Refrigerate until ready to use
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2.
For the filling; Add berries to a medium sauce pan. Whisk together sugar, lemon juice, water and tapioca starch and gently stir the mixture into the berries. Heat over medium heat until the mixture starts to bubble. Stirring as needed. Remove from the heat and stir in butter until melted. Set aside to cool for 15 minutes. Then, pour the berry mixture into the prepared crust
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3.
For the topping; add almond flour, sugar and butter into a food processor and pulse until crumbly. Add almonds and pulse a couple of times to mix partially into the ingredients
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4.
Using your hands evenly crumble the topping over the filling. Place the pie on a baking tray and bake in a preheated oven at 350 F for 40 minutes. After about 25 minutes, place a piece of foil (shiny side facing up) over the topping to stop it from getting too brown and continue baking
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5.
Cool the pie for a minimum of 6 hours, allowing it to set. You can now serve the pie or refrigerate it overnight and serve it the next day
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