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.
3 cups of almond flour
1/4 tspn baking powder
1/4 tspn salt
60 g unsalted butter, cut into small
2 tblspn honey
2 cups berries (fresh or frozen)
1/4 cup of honey (or alternative sugar subsitute) to taste
- 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!