Although this is a grain-free version of Marie Calendar's Pie, I will not be categorizing it as Paleo, as it's way too sweet. I got loopy just tasting the batter! I made it for my cousin who is transitioning to grain-free and going through with-drawls.
Maybe you'll find it fine for your body or for a once in a while festive holiday party... but you have been warned! LOL
Crust:
4 tbs. Butter, softened
2 tbs. Coconut Sugar
3 large Pasture Raised Eggs
1/2 cup Coconut Flour
1/3 cup Macadamia or Almond Flour (click here for more info.)
1 pinch Sea Salt
1/4 tsp. Baking Powder
Filling:
1/2 cup Coconut Sugar
3 1/2 tbs. Arrowroot
1 cup Yogurt or Sour Cream of choice (I used coconut yogurt)
1 Pasture Raised Egg
1 1/2 tsp. Vanilla
1 pinch Sea Salt
3 cups Blueberries (frozen or fresh)
1 small Lemon -Zested
2-3 tbs. Lemon Juice
5 drops Stevia
Crumble Topping:
1/3 cup Almond Flour
1/3 cup Coconut Sugar
1/3 cup Nuts of choice, chopped (I used walnuts, but pecans would be nice)
1 pinch Sea Salt
2 tbs. Butter or Coconut oil, melted
Pie pan
Parchment Paper
Foil
Maybe you'll find it fine for your body or for a once in a while festive holiday party... but you have been warned! LOL
Crust:
4 tbs. Butter, softened
2 tbs. Coconut Sugar
3 large Pasture Raised Eggs
1/2 cup Coconut Flour
1/3 cup Macadamia or Almond Flour (click here for more info.)
1 pinch Sea Salt
1/4 tsp. Baking Powder
Filling:
1/2 cup Coconut Sugar
3 1/2 tbs. Arrowroot
1 cup Yogurt or Sour Cream of choice (I used coconut yogurt)
1 Pasture Raised Egg
1 1/2 tsp. Vanilla
1 pinch Sea Salt
3 cups Blueberries (frozen or fresh)
1 small Lemon -Zested
2-3 tbs. Lemon Juice
5 drops Stevia
Crumble Topping:
1/3 cup Almond Flour
1/3 cup Coconut Sugar
1/3 cup Nuts of choice, chopped (I used walnuts, but pecans would be nice)
1 pinch Sea Salt
2 tbs. Butter or Coconut oil, melted
Pie pan
Parchment Paper
Foil
Crust:
Make your macadamia flour in a spice grinder.
Make your macadamia flour in a spice grinder.
Add all crust ingredients to a bowl and mix.
I find lining your pan with parchment paper to be invaluable later when serving.
With wet hands, gently press your crust evenly into the pan.
Pre-bake at 350 for 10min. or so to firm up before adding the berry mixture.
Pre-bake at 350 for 10min. or so to firm up before adding the berry mixture.
Filling:
Mix all your ingredients except the blueberries.
Mix all your ingredients except the blueberries.
Fold in your blueberries and then pour onto your pre-baked crust.
Bake at 400 for 1 hour or until the middle of the pie is no longer liquid.
To avoid burning the edges of your pie, cover with parchment paper and foil for the first 30-40 min
Bake at 400 for 1 hour or until the middle of the pie is no longer liquid.
To avoid burning the edges of your pie, cover with parchment paper and foil for the first 30-40 min
You may choose to have a really deep pie or depending on the size of your pan you may have some left over. Just pour any left-over filling into a casserole and bake along side the pie. It will be done before your pie, so watch it carefully.
Topping:
Melt your butter slowly as to not boil or burn it. Add to your topping mixture.
Melt your butter slowly as to not boil or burn it. Add to your topping mixture.
Add to the dry ingredients.
Add to the top of the pie when you take the foil off.
Bake for the last 10-20min. together.
Add to the top of the pie when you take the foil off.
Bake for the last 10-20min. together.
