What I love about this pie crust is that, because of its simplicity, you can make a gluten free pie with having to commit to the possibly frustrating world of gluten free pastry dough. Yay for avoiding complicated things!!!
I love it when a recipe has just the very basic ingredients. Almond and coconut flour plus some other basic stuff. Perfect for a lazy baker like me!
Did I mention this recipe is grain free as well as being egg free, gluten free, and sugar free? (Soooo much freedom can you even handle it??)
My favorite thing in the entire world is browned butter, and so that's why I put that glorious substance in this recipe. It gives such a wonderful nutty flavor that compliments the pecans.
So let's get down to business. (and we all start singing that song from "Mulan" in our heads)
Almond Pecan Pie Crust
- 2 cups almond flour
- 1 T coconut flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 stick unsalted butter
- 1 tsp vanilla
- 2 T maple syrup
- 1/2 cup finely chopped pecans
Place the butter in a small saucepan, turn the heat to med-low, and let it brown slowly. It’ll bubble up. Remove from heat right when it starts to turn golden and smell nutty. Careful not to burn it! Set the browned butter aside and let cool slightly.
In a small bowl, combine almond flour, coconut flour, salt, and baking soda. Add in the butter, vanilla, and maple syrup and mix until you have a crumbly consistency. Mix in the chopped pecans and press the dough into a 9in pie dish.
Bake at 350 for 15-17 minutes or until golden on the edges.
Recipe for berry pie here.
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