Proof that giving up gluten doesn’t mean you can’t still have excellent pie!
- 3 cups almond flour
- 1 cup arrowroot powder, (plus more for dusting)
- 1/3 cup coconut palm sugar
- 8 tablespoons cold unsalted butter
- 2 eggs + 1 white, (divided (white kept separate))
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- In the bowl of your food processor, combine the almond flour, arrowroot, coconut sugar, and salt. Pulse several times to mix it all up.
- Cut the cold butter into chunks and add it to the food processor. Pulse several more times until the butter is no larger than pea-sized and is more or less incorporated into the flour.
- In a large bowl, combine the whole eggs and vanilla and whisk to combine. (Beat the egg white separately and set aside; you’ll use it to brush on the inside of the pie once you put it in the pan to keep it from getting soggy)
- Dump the flour-butter mixture into the egg mixture and gently fold in. You want it to just come together.
- Gather the dough into 2 balls and form into disks. Wrap in plastic wrap and refrigerate until ready to bake your pie.
- When ready to bake, preheat oven to 350ºF. Place a baking sheet in the oven to heat up. (Placing the pie on a hot baking sheet will help keep the bottom crust from getting soggy).
- Roll out and bake according to the instructions of the pie you’re making. (If making Apple Pie, skip ahead to step 8 in that recipe)
You will also need aluminum foil, parchment paper, a pie pan and a baking sheet.