Paleo Blackberry Crumb Pie

Blackberries were $1 each pack at Sprouts last week so I knew that I’d have to bake with them. I mean, how often do you get this kind of opportunity?!?!

This pie literally can be made with any berry you want, but this one was nom-noms.

I admit, I tend to be a little type-A when I get in the kitchen, I like it. It tickles my tickler, but I also realize one of the most effective places to teach my kids is in my kitchen. In my own personal artistic domain. Jeanette really responds to baking, it’s kind of our thing. She doesn’t even really have to ask anymore, when I start baking, she just starts pulling a too-big chair into the kitchen and pulling out her sweet little apron out of the drawer.

My beautiful assistant ^

I will have to elaborate on how this has effected our relationship another time, right now, we have pie to get to!!

Crust Recipe:

2 cups almond flour

1/4 tsp sea salt

1 tsp honey

2 Tbsp cool butter or softened coconut oil

1 egg

Literally all you have to do is preheat oven to 350°, then mix all these ingredients until well Incorporated, then press dough into 9″ or even 8″ pie pan until it’s as thin as you’ll want it to be for eating and coming up the sides of your pan. Bake for 8-12 minutes until just barely browning.

While that bakes…

Filling Recipe:

5 cups blackberries

1/2 tsp lemon juice

1/4 cup maple syrup

1/8 tsp salt

1 tsp Cinnamon

1 Tbsp vanilla

Mix all but the berries in a bowl, then pour over blackberries, gently mixing with a rubber spatula just to get the berries all wet, let them set in the juice while the crust bakes and while you prepare the crumb topping.

Crumb Topping Recipe:

3/4 cup almond flour

3/4 cup chopped pecans

2Tbsp honey

1/8 tsp salt

1/2 tsp vanilla

1/2 tsp Cinnamon

4 tbsp cold salted butter

Mix all mashing together with a pastry cutter or fork, set in fridge until ready to use.

Pie togetherness:

Once crust has cooled slightly (doesn’t have to be totally cool), pour berry mixture with the juice into crust, then evenly crumble the topping over and bake at 350° for 20-30 minutes until the topping and crust get deep golden brown. I highly recommend waiting 30 minutes to slice. It allows the sugar pectins to firm and it thickens the juice of the berries so you don’t need corn starch or flour (crazy all the unnecessary ingredients we use sometimes).

The above picture is raw pie ready for the oven.

The above is a ridiculously delicious i-dont-miss-regular-pie Paleo miracle.

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