You know I love to tease a bit and split up recipes… this is the perfect example. Purple Pie filling a few days ago, today the crust to put it in!
I adore this crust. I discovered it ages ago over on Maria’s site, made it that very evening and filled it with some form of spiced sweet potato custard, made it again for pumpkin tarts around Christmas and again for the first test of my Purple Carrot Pie a few months back! I was hesitant at first though, and couldn’t quite understand how rough almond meal and egg would form a dough, but low and behold it did.
It is stable enough to line a full-size pie pan but I really liked using it for loose-bottomed tart shells and sometimes little bitty pies in muffin tins. Perfect with sweet custard-y fillings it would be delicious with rustic savory flavours as well.
Now between this and my Whole Spelt Crust I’ve got two versions of crust under my [ever expanding] belt that are starting to change my mind about only eating the filling and leaving the rest behind!
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Almond Pie Crust
Adapted from Scandi Foodie
Ingredients:
- 2oog [approx 2 1/3 c + 1 Tbsp] coarse almond meal – the kind with brown bits of skin, not from blanched almonds
- 1/4 tsp baking soda
- good pinch sea salt
- 1 large egg
- 3 Tbsp olive oil
Method:
Preheat oven to 180C [350F]. Stir together all dry ingredients. With a fork, mix through egg and oil then use your hand to kneed dough in the bowl until smooth.
Roll dough between 2 pieces of baking [parchment] paper or divide into balls and press into your tins. Refrigerate for 15 minutes.
Bake* for 10 minutes until just golden. Remove from oven. Fill and bake again as required for your pie or tart.
*Notes:
- If using loose bottom tins place on a baking sheet to catch any oil, if baking in a solid bottom tin don’t worry about the oil you will see, the almonds will absorb it back in.
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Stunning photos, love the lack of butter in this recipe too
Thanks! It’s a nice alternative!
Cant wait to try this recipe, looks great!
Love that! Must give it a try soon, but where do you buy your tins from?
Cheers
I’ve had them for years so not sure where they came from! Maybe Williams Sonoma, but I’m not sure…!
You can get these tins from Pampered Chef as well. http://www.pamperedchef.biz/DaniShaw
Could I add sugar and use butter instead of olive oil? I want to try this as a crust for cheesecake.
Hi Ellen, I would imagine you could but the oil doesn’t seem to contribute a very strong flavour so it would work as-is with a bit of sugar. Great idea to use it for a cheesecake!
Stunning photos! Love the idea of mini tarts! And those look divine JJ!
I love how healthy this crust it!
Thank you for sharing this JJ! I had always wondered if an almond meal crust would work…now off to experiment!
Oh my goodness, I cannot wait to try this!!
Is “2oog coarse almond meal”
in the ingredients list a typo?
What is the amount in US conversions?
I really want to try this out for Thanksgiving! Can’t wait
Hi Ann, no it’s not a typo, just the weight of the item in grams. It works out at about 7 oz or 2 1/3 cups + 1 Tbsp when lightly spooned in. Let me know how it goes!
I have the same question as Ann. What is 2oog coarse almond meal. I have looked at several recipes and this one looks the best. I also want to use it for Thanksgiving.
Thank you.
Thanks Claudia, have updated the recipe and replied to Ann’s comment. Hope you try it
Hey JJ, was just wondering if it matters too much whether you get the almond meal without the bits of skin in it?? will it make a large difference? thanks!!
Hi Hannah, I’ve never made it with the blanched almond meal but I would imagine that it would simply create a smoother crust – let me know if you try it!