I saw this on the Integrated Diabetes e-newsletter today.
I hope if someone tries the recipe, that they’ll let us know how it turns out.
I’m going to give it a try ‘cos I need a GF recipe for my husband. In the past I have made a pecan meal base with just a touch of sugar, some butter, and cinnamon. This year I want to try something more like a “real” pie crust for him so will let you know how we like it.
2 grams of carbs: shocking! Can’t wait to read how it turns out, @CatLady!
Thank you for sharing this. Not happening for Thanksgiving, but I’ll have to give this a try.
So here’s my pie crust review:
First of all, my GF husband said he liked it and that it tasted a lot better than other GF pie crusts he’s tried. I think the cream cheese gave the crust a bit of a sharp flavor that would work better in a savory pie. But the crust held up to filling without leaking and was fairly easy to remove in one piece during service.
If I made this again, I’d do a few things differently:
- Use a rim protector during the entire baking time (both blind baking and then with the filling) because the almond flour just browns too easily.
- Lower the blind baking temperature from 390 to 375 degrees F. (Note: I baked the filled pie at 350 degrees F. with no adjustment for living at 4800 feet.)
- Substitute shortening for cream cheese for a sweet filling.
- Loosen the rolled-out crust from the parchment paper with an icing spatula to improve the release of the dough into the pan.
Thanks for the helpful review and tips, @CatLady. It sounds really promising and worthwhile to try.
Thanks, @CatLady, for the review. I’m going to try this one maybe for Christmas!
I am planning to try this weekend if we find all the ingredients!