Coconut Almond Pastry Pie Crust is the best almond flour pie crust for any paleo pumpkin pie this year.
Coconut Almond Pastry Pie Crust I love you !!! You know that I love baking without grain, right? I love testing new grain free crust recipes in my kitchen and this Coconut almond pastry pie Crust is actually a simple adaptation of one of my previous recipe : the coconut pie crust. It is a delicious base for any sweet pies like apple pie or pumpkin pie.
Coconut Almond Pastry Pie Crust
In this new gluten free crust recipe I used a bit of honey, vanilla and cinnamon to add some flavor to the crust. It was even more delicious. You can use this Coconut almond pastry pie Crust with any filling of your choice – I used apple pie filling. I bought a ready made filling – shame on me – but I found an organic brand with 100% cooked apples, no additives, no sugar. It was really good and at least I made an apple pie in less than 1 hour ! We had some unexpected guest this Sunday so it was a quick and healthy way to add some dessert to the table. The crust has been pre baked before adding the filling. I decorated the top of the apple pie with some almond coconut shortbread stars. I simply shaped them with a cookie cutter using some leftover from the dough crust. I return the pie to the oven for 15 minutes until the decoration were baked and filling hot.
The crust was a bit crumbly and fragile, as always with grain free pie crust and as I wanted to serve this pie lukewarm I did not remove the pie from the pan. It usually required 3-4 hours to fully cool down before lifting out the crust from the pan without breaking. I did not have the time to wait so long. So I simply keep the pie in the pan and serve slices from there! It is a very simple pie that I enjoy making very often. The picture has been taken when I first made this recipe few weeks ago.
You can see that on my first attempt I slightly overcooked the borders as I prebaked the crust 25 minutes. I recommend to watch the baking time carefully after 20 minutes of baking and see how it goes. Now, I add a piece of foil on top of the pie to avoid the borders to ‘burn’ after 20 minutes of baking and I found it really useful.
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An allergy friendly pastry crust using a combo of coconut, almond meal and natural coconut oil. This recipe suits all diet, gluten free, grain free, dairy free and low carb. A crispy easy pastry crust ready in 10 minutes in your food processor.
- 1 1/2 cup Unsweetened desiccated Coconut
- 1 cup almond meal
- 1/4 cup extra virgin coconut oil soft, at room temperature
- 2 eggs
- 2 tablespoons Coconut Flour
- 4 tablespoons sugar free maple flavored syrup or liquid sweetener of your choice
- 1 teaspoon vanilla extract optional
- 1/2 teaspoon cinamoon optional
Preheat oven to 170 C (340 F)
Grease a 26 cm (10 inches) pie pan with removable loose bottom - easier to unmold the pie.
Place all the ingredient into a food processor and process until a crumble is forming - about 1 minute.
With your hands gather the crumble on a hard surface - your bench top for example - and form a ball of dough.
It will be very crumbly so you can place the dough onto a piece of plastic wrap sheet. Firmly close the plastic wrap to enclose the dough and form a ball.
Refrigerate 20 minutes until it firms up.
Transfer the dough ball onto a 26 cm (10 inches) pie pan with removable loose bottom.
Firmly press the crumbly dough with your hands to cover all the pan. It is a shortbread crust, very fragile and crumbly. To make sure that this crust is easy to unmold from the pan it is important to firmly press the dough on the pan. No more air or empty spaces should be left or it could break easily when baked. Again, using a removable loose bottom pan is the easiest way to lift out the crust from the pan.
Using a fork, make some tiny holes all around the pie crust to avoid air to create between the pan and crust while baking.
Pre bake at 170 C for 20-25 minutes or until golden brown. I baked mine for 25 minutes and you can see that the sides are a bit darker. Next time I will watch the baking time each minutes after 20 minutes to have a lovely golden color.
If you are using a filling that need to be bake like pumpkin filling, add it in the pre baked crust and return to the oven until filling is set. You may have to cover the pie with foil to avoid the border to get brown.
If cold filling is used like custard, wait until the crust is fully cool down before adding anything inside.
Always un mold carefully after at least 3-4 hours of cooling process. This crust is very fragile so use a loose bottom pan and grease very well with butter or coconut oil.
This recipe is perfect to make a pumpkin pie, apple pie or any other sweet pie.