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; If using frozen fruit, using a large saucepan add berries, lemon juice and vanilla and heat the berries over medium-low heat until no longer frozen. Gently stirring occasionally. When using fresh berries, you don't have to heat the berries.
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3.
Whisk together tapioca/arrowroot with water and gently stir into the berries. Heat over medium heat until they start to bubble, gently stirring occasionally. Remove from the heat and stir in butter until melted. Set aside to cool for 15 minutes, then pour berry mixture into the pie dish
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4.
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 into the mixture partially.
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5.
Using your hands evenly crumble the topping over the filling. Place 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 over the topping to stop it from getting too brown.
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6.
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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