Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Mini Berry Pies (Almond flour)

I used the same almond pastry as used for my cherry pie and made mini berry pies.  Perfect for a packed lunch or when you want to serve individual fruit pies.   I use berries, purely because of the carbs, but you could use any other cooked fruit that you wanted to eat.

I use mini silver foil cups for this but a well greased muffin tin should work.   I sometimes use frozen fruit as it is cheaper (have you seen the price of blueberries recently? eek!).  I sometimes find the pastry a bit crumbly but that makes for a crumble like topping which is scrumptious…well, the opinion in our household.

INGREDIENTS

3 cups of almond flour

1/4 tspn baking powder

1/4 tspn salt

60 g unsalted butter, cut into small
pieces

2 tblspn honey

1 egg

Pie Filling

2 cups berries  (fresh or frozen)

1/4 cup of honey (or alternative sugar subsitute) to taste

METHOD

  • Place the fruit and honeye in a saucepan,  bring to the boil and simmer for 30 mins (the mixture should thicken). Cool until ready for use.
  • Place all pastry ingredients into a food processor and blend (you could do it by hand and work those arm muscles).
  • Cover and put into the fridge to cool for 30 minutes.
  • Separate and the dough into two balls.
  • Put a sheet of greaseproof/parchment paper on the  kitchen worktop, place the one ball of pastry on here. Cover with another piece of greaseproof/parchment paper and roll out the dough to fit your individual pie dish.
  • Lift the crust up and place on the pie dish. Slowly remove the paper and press the pastry onto the dish.
  •  Add the fruit filling to the crust. Take the second pastry ball from the fridge and roll as per the first one.
  • Place the pastry on top of the pie filling, pressing down over the edges.
  • Bake the pie for 15 to 20 mins until the tops are golden brown.
  • Eat and enjoy!

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2 Comments

  • Reply
    Tawnya
    November 21, 2011 at 7:12 pm

    these turned out really well, haven’t had blueberry pie in our house in a long time. I am thinking about omitting the salt and adding about 1/2 cup parmesean cheese as a “binder” and to add to the flavor profile. I will let you now how it turns out.

    • Reply
      Angie C
      November 22, 2011 at 8:58 am

      Glad you liked them! Let me know how the Parmesan works out – sounds very interesting!

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