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« Spiced Cherry Pie for Valentine’s Day, or not.
Things and stuff and more things – Dessert! »

Almond and Cornmeal Pie Crust

February 14, 2012 By JJ 8 Comments

12-02-12_AlmondPolentaCrust

When confronted with something as fabulous as Spiced Cherry Pie filling it is quite easy to go right ahead and eat it straight from a baking dish with a spoon. And while that is an amazingly appealing proposition, sometimes you need your pie filling restrained into a festive shape. Like say, a heart for a Lupercalia celebration – heehee.

12-02-12_AlmondPolentaCrust

I’ve mentioned before that I’m not a fan of pie crust. This is a completely different animal all together. A little bit crunchy, a little bit nutty, rich and delicious. Perfect for spiced pears, or boozy peaches, or perhaps even chocolate custard. But today, cherries, in the shape of a heart. Delicious.

12-02-12_AlmondPolentaCrust

~~~

Almond and Cornmeal Pie Crust

Ingredients:

100 g coarse almond meal [1 1/4 c – lightly spooned into cups]
125 g cornmeal [polenta] [3/4 c]
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt

1/3 c coconut oil – soft but not melted

1 egg – lightly beaten
1/4 c water

1 quantity pie filling like Spiced Cherries

Method:

Mix together dry ingredients in a medium bowl. Add coconut oil and mash through with a fork until well combined. Add egg and mix well. Stir through water. Allow to sit for 10 minutes.

Press crust into a pie tin, creating a thin but even layer on bottom and sides – see notes for tarts*. Refrigerate for 10 minutes while the oven preheats to 180 C [350 F].

Place tin on a tray [this is extra important if using tins with a removable bases] and bake crust in the preheated oven for 7 minutes. Remove from oven and fill. Don’t worry about the oil you see in the crust.

Fill and bake for however long your filling requires. Cool in tin.

*Notes:

  • The recipe, while making enough for a full pie, will probably give you 7 or 8 tarts max. The ones I used were 10 cm [4 in] in size.

~~~

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Filed Under: All Posts, Food, RecipeBox Tagged With: Coconut, Dairy Free, Dessert, Gluten Free, Holidays, Pie Crust, Pie!, Treats

Comments

  1. Lizzy (Good Things) says

    February 14, 2012 at 6:23 pm

    Yummy… perfect recipe. Gluten free, delicious and in time for Valentine’s!

    Reply
  2. Katherine Martinelli says

    February 14, 2012 at 7:50 pm

    Wow this pie crust looks amazing!! I’m definitely bookmarking it for later 🙂

    Reply
  3. Peter G | Souvlaki ForThe Soul says

    February 16, 2012 at 8:39 am

    JJ, you seriously are becoming my new inspiration for alternatives in cooking. I must try these as well! Thanks again!

    Reply
    • JJ says

      February 20, 2012 at 11:55 pm

      I do what I can Peter 😉 heehee

      Reply
  4. lauren and nate and grace says

    February 19, 2012 at 12:44 pm

    I want to make these but corn is the latest thing your brother can’t eat, do you have a suggestion what I can use in place of the cornmeal? Thanks, these look so good!

    Reply
    • JJ says

      February 20, 2012 at 11:57 pm

      of course he is… More almond meal 🙂 the consistency will be more like dough and less like crumble but still really good, I’ll get around to that one soon enough!

      Reply
  5. Still Served Warm says

    February 22, 2012 at 3:37 pm

    These pastries look delicious!!!! Can’t wait to try them!

    Reply

Trackbacks

  1. SRC: 84th & 3rd’s Spiced Saskatoon Berry Tart with Cornmeal Almond Crust | Without Adornment says:
    July 29, 2013 at 4:03 pm

    […] of her Spiced Cherry Pie – but instead of cherries, I used Saskatoon Berries. I also used her Almond and Cornmeal Pie Crust as the shell as I love almond flour crusts and thought the idea of using cornmeal with it was […]

    Reply
  2. Jumpin’ on that Pumpkin Pie Band Wagon! | abigailsteaparties says:
    November 4, 2014 at 8:18 am

    […] start with I made a polenta and ground almond crust instead of an actual pastry like this recipe. I would say make sure you use fine polenta as it does go quite crispy and the larger the grain the […]

    Reply

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