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Choose between a gluten-free Almond Flour Crust or an Olive Oil Crust for this tasty classic!

Almond Flour Pie Crust

2 ½ cups almond meal or almond flour

4 tablespoons Butter Extra Virgin Olive Oil

3 tablespoons Honey

Heat oven to 350°F. Mix the ingredients up in a bowl until combined and pat into the pie plate with your fingertips. Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Olive Oil Pie Crust

2 ½ cups flour

1 Tbls sugar

1 tsp salt

½ cup Butter Extra Virgin Olive Oil

2/3 cup buttermilk

1 tsp vanilla

Mix the dry together and add the oil, buttermilk and vanilla. Combine all the ingredients together till just wet and you can handle it in your hands. Split dough into two balls and flatten out with your palm, flour the counter top and roll out till 1/8 inch think or till desired size.

Bake at 400°F for 10 min or just till the edge turns light brown.

Pumpkin Pie filling

1 can pumpkin

1 ½ cups half and half

1 egg

½ tsp nutmeg

½ tsp cinnamon

1 box of Butterscotch pudding mix

¼ cup brown sugar (optional for sweeter pie)

Preheat the oven to 350°F. In a bowl combine all the ingredients and mix well. Pour into the pie crust and bake for 45 min, once the top is nice and golden take out of the oven and let cool.

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