I'm feeling really clever about the way I made the title of this post rhyme.
Things I love about the 4th of July:
-sparkly fire things in the sky
-it's an excuse to eat copious amounts of pie
annd yeah that sums it up, mostly.
This recipe is kind of special to me. It's actually what got me first into the world of gluten-free and sugar-free baking. I always thought anything lacking flour and sugar would probably taste super disappointing, but one day I made this pie, and was like, "whoa...so healthy eating doesn't have to taste terrible?"
Actually, if you scroll way back (and I mean wayyyyy back) on my Insta feed, it's one of the first pics I posted with a recipe I created. Oh, memories.
It's just a matter of baking up the crust, and then cooking the filling on the stovetop. Sooo simple.
Sugar-free and mostly fruit and nuts. Definitely a justifiable breakfast option.
Summery and fruity and nutty and perfect and amazing. I looooove it!
- 2 cups almond flour
- 1 T coconut flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 stick unsalted butter (option to use coconut oil?)
- 1 tsp vanilla
- 2 T maple syrup
- 1/2 cup finely chopped pecans
- 4 cups mixed berries*
- 1/2 cup maple syrup
- 1 tsp vanilla
- juice of one lemon
- 3 T cornstarch
- Coconut Whipped Cream (recipe here)
For the crust:
Place your 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.
Place the berries and maple syrup in a medium sauce pan and turn on the heat to med-low temp. Stir frequently to keep the mixture from burning. (If you don’t want your pie to have any fruity chunks, this would be the time to get a fork and start mashing the berries up.)
In a small bowl, combine vanilla, lemon juice, and cornstarch. Stir until you have a pourable liquid. You’ll most likely have to add a bit of water in order to reach a good consistency.
Once the berry mixture reaches a boil, turn down the heat a bit and add in the cornstarch mixture. Keep stirring and cooking for another 5-8 minutes. Remove from heat and pour into the crust.
Place the pie in the fridge to let it set for 4 hours.
*You can use strawberries, blueberries, raspberries, blackberries, or any mixed combination of these berries. This is where you get to unleash your creative side!
(click the Pinterest symbol in the bottom right corner)